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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. Used to mill wheat- cereals and flours






2. Linear






3. Specific gravity used as an indirect meaure of the






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






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






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






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






8. 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.






9. 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






10. Creates the smallest particle size






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






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






13. Force per unit area






14. Available moisture (relative vapor pressure)






15. Used to be was dividing things on one characteristic






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






17. Pseudoplastic






18. Ratio below 8:1






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






20. Energy from liquid to gas and vice versa






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






22. 4 types of hydrocoolers






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






24. 3 components of mixing liquids






25. 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






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






27. Flour milled using this






28. 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






29. Force between the layers in the fluid






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






31. Distance between rollers






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






33. The ability to form a homogenous mixture






34. Measures specific gravity






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






36. Swirls in the flow






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






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






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






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






41. Pressure- pushing but not dynamically loaded






42. Under motion pushing






43. Ratios above 100:1






44. Amount of energy it takes to change the temperature






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






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






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






48. A friable food is






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






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