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






2. Size reduction equipment in order of decreasing size






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






4. Linear






5. A friable food is






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






7. Distance between rollers






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






9. Ratio below 8:1






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






11. Increases the variety and convenience of foods - Common for bakery goods and confectionery - Many products are formed by extrusion - but we will discuss that later






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






13. 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.






14. Used to mill wheat- cereals and flours






15. Under motion pushing






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






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






18. Force per unit area






19. Mass






20. 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.






21. Dividing based on several characteristics capable of automatically






22. Efficient (minimize losses) - Low Cost - No product degradation






23. Available moisture (relative vapor pressure)






24. = mass of liquid






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






26. Swirls in the flow






27. Used to be was dividing things on one characteristic






28. Emulsifier in mayo






29. 3 things used for size reduction






30. Amount of energy it takes to change the temperature






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






32. The breakdown of solid material through the application of mechanical forces- size reduction






33. Paddle - Multiple Impeller - Turbine - Propeller






34. Ability to deform permanently without breaking






35. Advantages: Rapid cooling; can handle large quantities; prevents dehydration - Disadvantages: Can encourage diseases; not all products tolerate wetting; restrictions on packaging and stacking arrangements; capital costs can be high






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






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






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






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






41. Mixing component that is undesired






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






43. Flour milled using this






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






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






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






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






48. Rotating vessel slowly deposits material on top






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






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