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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. Size reduction equipment in order of decreasing size






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






3. Dividing based on several characteristics capable of automatically






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






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






6. Mixing component that is undesired






7. A friable food is






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






9. Energy from liquid to gas and vice versa






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






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






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






13. Gum- fruit by the foot






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






15. The ability to form a homogenous mixture






16. = mass of liquid






17. 3 things used for size reduction






18. Swirls in the flow






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






20. Ability to deform permanently without breaking






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






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






23. Most energy used for size reduction goes to






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






25. Rotating vessel slowly deposits material on top






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






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






28. 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






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






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






31. Amount of energy it takes to change the temperature






32. 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






33. Distance between rollers






34. Force between the layers in the fluid






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






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






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






38. Force per unit area






39. Force that causes it to have friction with itself






40. Ratios above 100:1






41. Measures specific gravity






42. Paddle - Multiple Impeller - Turbine - Propeller






43. 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






44. Pseudoplastic






45. 4 types of hydrocoolers






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






47. 3 components of mixing liquids






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






49. Used to be was dividing things on one characteristic






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







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