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. Dividing based on several characteristics capable of automatically






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






3. Mass






4. Ratios above 100:1






5. Creates the smallest particle size






6. Available moisture (relative vapor pressure)






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






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






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






10. Under motion pushing






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






12. Force that causes it to have friction with itself






13. Ingredients in mayo






14. The ability to form a homogenous mixture






15. Used to mill wheat- cereals and flours






16. 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






17. Force between the layers in the fluid






18. Pressure- pushing but not dynamically loaded






19. 3 things used for size reduction






20. Distance between rollers






21. 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






22. 4 types of hydrocoolers






23. Emulsifier in mayo






24. Linear






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






26. Paddle - Multiple Impeller - Turbine - Propeller






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






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






29. Used to be was dividing things on one characteristic






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






31. Rotating vessel slowly deposits material on top






32. Dispersed phase in mayo






33. Most energy used for size reduction goes to






34. Specific gravity used as an indirect meaure of the






35. 3 components of mixing liquids






36. Creates lots of heat - main force are shear action






37. Measures specific gravity






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






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






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






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






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






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






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






45. 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






46. Flour milled using this






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






48. Force per unit area






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






50. Amount of energy it takes to change the temperature