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






2. Force per unit area






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






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






5. A friable food is






6. 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






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






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






9. Mass






10. Ratios above 100:1






11. Emulsifier in mayo






12. Distance between rollers






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






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






15. Pseudoplastic






16. Leavening agent- breads have the yeast with CO2 giving us the lift in the bread- want this to take place before the breaking - Biscuit- leavening agent - chemical reaction- lots take place during baking process






17. Dispersed phase in mayo






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






19. Mixing component that is undesired






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






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






22. Linear






23. 4 types of hydrocoolers






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






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






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






27. Used to be was dividing things on one characteristic






28. Specific gravity used as an indirect meaure of the






29. Energy from liquid to gas and vice versa






30. Available moisture (relative vapor pressure)






31. Ratio below 8:1






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






33. Under motion pushing






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






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






36. Dividing based on several characteristics capable of automatically






37. Pressure- pushing but not dynamically loaded






38. Most energy used for size reduction goes to






39. Measures specific gravity






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






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






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






43. Force that causes it to have friction with itself






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






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






46. Paddle - Multiple Impeller - Turbine - Propeller






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






48. 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.






49. Linear relationship between sheer rate and sheer stress






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