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. Distance between rollers






2. 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.






3. The ability to form a homogenous mixture






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






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






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






7. Most energy used for size reduction goes to






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






9. 3 components of mixing liquids






10. Pseudoplastic






11. Force per unit area






12. Ratio below 8:1






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






14. 3 things used for size reduction






15. Force between the layers in the fluid






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






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






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






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






20. 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






21. Used to be was dividing things on one characteristic






22. Measures specific gravity






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






24. Amount of energy it takes to change the temperature






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






26. Force that causes it to have friction with itself






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






28. Separate products by size






29. Paddle - Multiple Impeller - Turbine - Propeller






30. Specific gravity used as an indirect meaure of the






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






32. Pressure- pushing but not dynamically loaded






33. Dividing based on several characteristics capable of automatically






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






35. Ability to deform permanently without breaking






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. Rotating vessel slowly deposits material on top






38. Size reduction equipment in order of decreasing size






39. 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






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






41. Swirls in the flow






42. Used to mill wheat- cereals and flours






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






44. Helps prevent blinding






45. Energy from liquid to gas and vice versa






46. Ingredients in mayo






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






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






49. Mixing component that is undesired






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