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. Energy from liquid to gas and vice versa






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






3. 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






4. Under motion pushing






5. Dividing based on several characteristics capable of automatically






6. Dispersed phase in mayo






7. 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






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






9. Used to mill wheat- cereals and flours






10. Ingredients in mayo






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






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






13. Size reduction equipment in order of decreasing size






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






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






16. = mass of liquid






17. Specific gravity used as an indirect meaure of the






18. 3 things used for size reduction






19. Flour milled using this






20. Gum- fruit by the foot






21. Ratio below 8:1






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






23. Ratios above 100:1






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






25. Ability to deform permanently without breaking






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






27. Pressure- pushing but not dynamically loaded






28. Most energy used for size reduction goes to






29. Force between the layers in the fluid






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






31. Force that causes it to have friction with itself






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






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






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






35. 3 components of mixing liquids






36. Distance between rollers






37. 4 types of hydrocoolers






38. Creates the smallest particle size






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






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






41. Rotating vessel slowly deposits material on top






42. Helps prevent blinding






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






44. 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.






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






46. 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






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






48. Swirls in the flow






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






50. Separate products by size