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






2. Ability to deform permanently without breaking






3. 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






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






5. Energy from liquid to gas and vice versa






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






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






8. Amount of energy it takes to change the temperature






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






10. Rotating vessel slowly deposits material on top






11. Emulsifier in mayo






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






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






14. Swirls in the flow






15. Available moisture (relative vapor pressure)






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






17. Size reduction equipment in order of decreasing size






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






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






20. 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






21. 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






22. 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.






23. Flour milled using this






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






25. Ratio below 8:1






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






27. Linear






28. Used to be was dividing things on one characteristic






29. Used to mill wheat- cereals and flours






30. Pseudoplastic






31. Mass






32. Ingredients in mayo






33. A friable food is






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






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






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






37. Separate products by size






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






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






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






41. 3 components of mixing liquids






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






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






44. Most energy used for size reduction goes to






45. Measures specific gravity






46. Under motion pushing






47. 3 things used for size reduction






48. Helps prevent blinding






49. Ratios above 100:1






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