Test your basic knowledge |

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. Mass






2. Ratios above 100:1






3. A fluid suspension of a colloidal solid in a liquid






4. The ability to form a homogenous mixture






5. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator






6. Amount of energy it takes to change the temperature






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






8. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator






9. Each thing we do to prevent degradation is one hurdle- name an example- packaging






10. Flour milled using this






11. Helps prevent blinding






12. Placed at goods intake - Before and after a unit operation - At the end of a line






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






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






15. Pseudoplastic






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






17. Pressure- pushing but not dynamically loaded






18. Under motion pushing






19. Dispersed phase in mayo






20. Dividing based on several characteristics capable of automatically






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






22. The amount of energy it takes to change the state






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






24. Ingredients in mayo






25. Deformation or stretch- change in length divided by the original length






26. Energy from liquid to gas and vice versa






27. Creates the smallest particle size






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






29. To achieve a uniform distribution of the components of flow






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






31. What can be done to minimize the rotational component in liquid mixing?






32. Force between the layers in the fluid






33. A friable food is






34. Measures specific gravity






35. Size reduction equipment in order of decreasing size






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






37. Used to be was dividing things on one characteristic






38. Efficient mixing is achieved by creating and recombining fresh surfaces






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






40. Ratio below 8:1






41. Limited number of applications where contaminants have a different surface charge from the raw material






42. Linear






43. Force per unit area






44. Most energy used for size reduction goes to






45. Swirls in the flow






46. Paddle - Multiple Impeller - Turbine - Propeller






47. 3 things used for size reduction






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






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






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