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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. Pressure- pushing but not dynamically loaded






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






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






4. Distance between rollers






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






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






7. Mixing component that is undesired






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






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






10. Ability to deform permanently without breaking






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






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






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






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






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






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






17. Amount of energy it takes to change the temperature






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






19. Size reduction equipment in order of decreasing size






20. Force that causes it to have friction with itself






21. Linear






22. 3 components of mixing liquids






23. Ratio below 8:1






24. Used to mill wheat- cereals and flours






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. Specific gravity used as an indirect meaure of the






27. A friable food is






28. Flour milled using this






29. Separate products by size






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






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






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






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






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






36. Ingredients in mayo






37. 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






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






39. Energy from liquid to gas and vice versa






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






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






42. Dispersed phase in mayo






43. Ratios above 100:1






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






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






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






47. Swirls in the flow






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






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






50. 4 types of hydrocoolers







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