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






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






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






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






5. Under motion pushing






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






7. Ratios above 100:1






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






9. Separate products by size






10. Specific gravity used as an indirect meaure of the






11. Size reduction equipment in order of decreasing size






12. Helps prevent blinding






13. Fruit is dipped in a 1 to 2% hot sodium hydroxide solution (lye) and then pressure washed to remove skin. Alternatively - involves dipping in 10% sodium hydroxide and using rubber discs or rollers to remove the skin.






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






15. A friable food is






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






17. Flour milled using this






18. Dispersed phase in mayo






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






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






21. Creates the smallest particle size






22. Swirls in the flow






23. Distance between rollers






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






25. 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






26. Energy from liquid to gas and vice versa






27. Amount of energy it takes to change the temperature






28. 4 types of hydrocoolers






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






30. 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






31. Most energy used for size reduction goes to






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






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






34. = mass of liquid






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






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






37. Used to mill wheat- cereals and flours






38. Measures specific gravity






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






40. Paddle - Multiple Impeller - Turbine - Propeller






41. Force that causes it to have friction with itself






42. Used to be was dividing things on one characteristic






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






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






45. Linear






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






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






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






49. Mixing component that is undesired






50. Dividing based on several characteristics capable of automatically