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. Efficient mixing is achieved by creating and recombining fresh surfaces






2. Force per unit area






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






4. 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






5. Ingredients in mayo






6. Dispersed phase in mayo






7. Used to mill wheat- cereals and flours






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






9. Helps prevent blinding






10. Amount of energy it takes to change the temperature






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






12. Most energy used for size reduction goes to






13. = mass of liquid






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






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






16. Force between the layers in the fluid






17. Linear






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






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






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






21. Paddle - Multiple Impeller - Turbine - Propeller






22. 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






23. Flour milled using this






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






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






26. 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






27. 3 things used for size reduction






28. Separate products by size






29. Swirls in the flow






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






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






32. Energy from liquid to gas and vice versa






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






34. 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






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






36. Rotating vessel slowly deposits material on top






37. Pseudoplastic






38. Under motion pushing






39. Specific gravity used as an indirect meaure of the






40. Linear relationship between sheer rate and sheer stress






41. Emulsifier in mayo






42. The ability to form a homogenous mixture






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






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






45. Force that causes it to have friction with itself






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






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






48. 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.






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






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