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. Ingredients in mayo






2. Pseudoplastic






3. Force per unit area






4. Ratio below 8:1






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






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






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






8. Gum- fruit by the foot






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






10. Linear relationship between sheer rate and sheer stress






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






12. Flour milled using this






13. Linear






14. Ability to deform permanently without breaking






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






16. Dispersed phase in mayo






17. Force between the layers in the fluid






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






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






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






21. 4 types of hydrocoolers






22. 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






23. Deformation or stretch- change in length divided by the original length






24. Helps prevent blinding






25. Most energy used for size reduction goes to






26. A friable food is






27. Mixing component that is undesired






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






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






30. Mass






31. Used to mill wheat- cereals and flours






32. Creates the smallest particle size






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






34. Used to be was dividing things on one characteristic






35. 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.






36. Paddle - Multiple Impeller - Turbine - Propeller






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






38. Dividing based on several characteristics capable of automatically






39. Amount of energy it takes to change the temperature






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






41. Force that causes it to have friction with itself






42. Ratios above 100:1






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






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






45. Pressure- pushing but not dynamically loaded






46. The ability to form a homogenous mixture






47. 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






48. Under motion pushing






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






50. Swirls in the flow