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. Most energy used for size reduction goes to






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






3. Linear






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






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






6. Pseudoplastic






7. Helps prevent blinding






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






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






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






11. Rotating vessel slowly deposits material on top






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






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






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






15. Distance between rollers






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






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






18. Creates the smallest particle size






19. 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






20. Ability to deform permanently without breaking






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






22. 4 types of hydrocoolers






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






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






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






26. Force per unit area






27. Emulsifier in mayo






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






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






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






31. Ratios above 100:1






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






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






34. Dividing based on several characteristics capable of automatically






35. Size reduction equipment in order of decreasing size






36. Dispersed phase in mayo






37. 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






38. 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.






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






40. Amount of energy it takes to change the temperature






41. Swirls in the flow






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






43. Used to mill wheat- cereals and flours






44. 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






45. Gum- fruit by the foot






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






47. The amount of energy it takes to change the state






48. Separate products by size






49. Paddle - Multiple Impeller - Turbine - Propeller






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