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. Creates the smallest particle size






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






3. Dividing based on several characteristics capable of automatically






4. Separate products by size






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






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






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






8. Linear relationship between sheer rate and sheer stress






9. 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






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






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






12. 4 types of hydrocoolers






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






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






15. Flour milled using this






16. Helps prevent blinding






17. Rotating vessel slowly deposits material on top






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






19. 3 things used for size reduction






20. Ability to deform permanently without breaking






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






22. Used to mill wheat- cereals and flours






23. Used to be was dividing things on one characteristic






24. Linear






25. Force that causes it to have friction with itself






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






27. Energy from liquid to gas and vice versa






28. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






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






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






34. Ingredients in mayo






35. Pseudoplastic






36. Size reduction equipment in order of decreasing size






37. Distance between rollers






38. Force per unit area






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






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






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






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






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






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






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






46. 3 components of mixing liquids






47. Why do we use two pressure drops? EXAM QUESTION






48. Swirls in the flow






49. The ability to form a homogenous mixture






50. Most energy used for size reduction goes to