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






2. Amount of energy it takes to change the temperature






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






4. Ratio below 8:1






5. 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






6. Measures specific gravity






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






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






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






10. Rotating vessel slowly deposits material on top






11. Force that causes it to have friction with itself






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






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






14. Mixing component that is undesired






15. Pressure- pushing but not dynamically loaded






16. Force per unit area






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






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






19. Mass






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






21. 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.






22. Ability to deform permanently without breaking






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






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






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






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






27. Specific gravity used as an indirect meaure of the






28. = mass of liquid






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






30. Energy from liquid to gas and vice versa






31. 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.






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






33. A friable food is






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






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






36. 3 components of mixing liquids






37. Creates the smallest particle size






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






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






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






41. Used to be was dividing things on one characteristic






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






43. Emulsifier in mayo






44. Linear






45. Paddle - Multiple Impeller - Turbine - Propeller






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






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






48. Used to mill wheat- cereals and flours






49. Distance between rollers






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