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






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






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






4. Separate products by size






5. Ratios above 100:1






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






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






8. Swirls in the flow






9. Helps prevent blinding






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






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






12. 3 things used for size reduction






13. Distance between rollers






14. Force that causes it to have friction with itself






15. Gum- fruit by the foot






16. Flour milled using this






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






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






19. Ability to deform permanently without breaking






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






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






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






23. Energy from liquid to gas and vice versa






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






25. Rotating vessel slowly deposits material on top






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






27. The ability to form a homogenous mixture






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






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






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






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






32. Paddle - Multiple Impeller - Turbine - Propeller






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






34. Measures specific gravity






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






36. Force per unit area






37. Available moisture (relative vapor pressure)






38. 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.






39. Ratio below 8:1






40. Used to mill wheat- cereals and flours






41. 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






42. Force between the layers in the fluid






43. Under motion pushing






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






45. Linear relationship between sheer rate and sheer stress






46. 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






47. Amount of energy it takes to change the temperature






48. Linear






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






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