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. Linear relationship between sheer rate and sheer stress






2. Mixing component that is undesired






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






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






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






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






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






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






9. 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.






10. Amount of energy it takes to change the temperature






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






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






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






14. Force that causes it to have friction with itself






15. Linear






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






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






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






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






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






21. Dispersed phase in mayo






22. 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






23. Under motion pushing






24. A friable food is






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






26. Force per unit area






27. 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






28. Creates the smallest particle size






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






30. The ability to form a homogenous mixture






31. Size reduction equipment in order of decreasing size






32. Ingredients in mayo






33. 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.






34. Used to mill wheat- cereals and flours






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






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






37. Distance between rollers






38. Rotating vessel slowly deposits material on top






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






40. 4 types of hydrocoolers






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






42. Energy from liquid to gas and vice versa






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






44. Ratios above 100:1






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






46. Measures specific gravity






47. Ability to deform permanently without breaking






48. Pseudoplastic






49. Specific gravity used as an indirect meaure of the






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