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. Velocity gradient that is formed- relative rate between the layers






2. Force that causes it to have friction with itself






3. Fruit is dipped in a 1 to 2% hot sodium hydroxide solution (lye) and then pressure washed to remove skin. Alternatively - involves dipping in 10% sodium hydroxide and using rubber discs or rollers to remove the skin.






4. Gum- fruit by the foot






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






6. Flour milled using this






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






8. Force per unit area






9. Involves tumbling in a drum with a silicon carbide or carborundum surface






10. 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.






11. Ratios above 100:1






12. 3 components of mixing liquids






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






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






15. Dispersed phase in mayo






16. 3 things used for size reduction






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






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






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






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






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






22. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners






23. Used to mill wheat- cereals and flours






24. 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






25. Creates the smallest particle size






26. Dividing based on several characteristics capable of automatically






27. Measures specific gravity






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






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






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






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






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






33. Ratio below 8:1






34. Helps prevent blinding






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






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






37. Emulsifier in mayo






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






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






40. Pressure- pushing but not dynamically loaded






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






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






43. Under motion pushing






44. Amount of energy it takes to change the temperature






45. Separate products by size






46. Ingredients in mayo






47. Used to be was dividing things on one characteristic






48. Linear






49. May be single (one stationary casing and a frooved one that rotates) or double- where the two surfaces rotate in opposite directions - Dress of millstone will determine texture of the final product






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