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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. Amount of energy from solid to liquid and vice versa






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






3. Linear






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






5. Mixing component that is undesired






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






7. Distance between rollers






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






9. Specific gravity used as an indirect meaure of the






10. 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.






11. Measures specific gravity






12. Gum- fruit by the foot






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






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






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






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






17. = mass of liquid






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






19. Energy from liquid to gas and vice versa






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






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






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






23. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators






24. Paddle - Multiple Impeller - Turbine - Propeller






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






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






27. 4 types of hydrocoolers






28. Mass






29. 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






30. Pseudoplastic






31. Ability to deform permanently without breaking






32. Swirls in the flow






33. Force that causes it to have friction with itself






34. Ratios above 100:1






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






36. Emulsifier in mayo






37. Size reduction equipment in order of decreasing size






38. Force between the layers in the fluid






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






40. The ability to form a homogenous mixture






41. 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






42. Most energy used for size reduction goes to






43. Pressure- pushing but not dynamically loaded






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






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






46. 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






47. Separate products by size






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






49. Flour milled using this






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