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Food Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. Efficient (minimize losses) - Low Cost - No product degradation






2. Creates the smallest particle size






3. Emulsifier in mayo






4. Advantages: Suitable for leafy vegetables; does NOT require spraying - or immersion with water - hence won't spread disease. High energy efficiency - Disadvantages: Some product shrinkage due to water loss.






5. Specific gravity used as an indirect meaure of the






6. Ratio below 8:1






7. Pseudoplastic






8. Ratios above 100:1






9. Distance between rollers






10. Track what goes into a system- account for everything that comes out minus what stays in the system






11. Used to mill wheat- cereals and flours






12. Swirls in the flow






13. Gum- fruit by the foot






14. Pressure- pushing but not dynamically loaded






15. Force that causes it to have friction with itself






16. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce






17. Why do we use two pressure drops? EXAM QUESTION






18. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product






19. = mass of liquid






20. Creates lots of heat - main force are shear action






21. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.






22. Amount of energy from solid to liquid and vice versa






23. Used to chop meat and harder fruits and veggies into pulp






24. 3 things used for size reduction






25. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible






26. 4 types of hydrocoolers






27. Rotating vessel slowly deposits material on top






28. A friable food is






29. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation






30. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators






31. Used to be was dividing things on one characteristic






32. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them






33. = initial avg particle size/final avg particle size






34. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?






35. Helps prevent blinding






36. Hammers hit food but force it up to the top chamber - impact to the top of the machine- can change the screen size- can't leave impact zone until it is small enough to go through the screen






37. Amount of energy it takes to change the temperature






38. Ability to deform permanently without breaking






39. Requires size reduction of dispersed particles by the application of intense shearing forces






40. Mass






41. Measures specific gravity






42. Concentrated fruit juices - liquid chocolate - and corn flour suspension






43. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated






44. Paddle - Multiple Impeller - Turbine - Propeller






45. = (vol of foam - vol liquid)/vol liquid) x 100






46. The ability to form a homogenous mixture






47. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference






48. 3 components of mixing liquids






49. Force between the layers in the fluid






50. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles






Can you answer 50 questions in 15 minutes?



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