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. Pseudoplastic






2. Used to mill wheat- cereals and flours






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






4. Measures specific gravity






5. 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






6. Distance between rollers






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






8. Force that causes it to have friction with itself






9. Pressure- pushing but not dynamically loaded






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






11. Dispersed phase in mayo






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






13. = mass of liquid






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






15. Used to be was dividing things on one characteristic






16. 4 types of hydrocoolers






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






18. Available moisture (relative vapor pressure)






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






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






21. Mass






22. 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.






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






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






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






26. 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






27. Ratios above 100:1






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






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






30. Rotating vessel slowly deposits material on top






31. Ability to deform permanently without breaking






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






33. 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






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






35. Swirls in the flow






36. Gum- fruit by the foot






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






38. Paddle - Multiple Impeller - Turbine - Propeller






39. Separate products by size






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






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






42. Linear






43. Linear relationship between sheer rate and sheer stress






44. Amount of energy it takes to change the temperature






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






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






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






48. A friable food is






49. Ingredients in mayo






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