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. Efficient mixing is achieved by creating and recombining fresh surfaces






2. Used to be was dividing things on one characteristic






3. Distance between rollers






4. Mass






5. Creates the smallest particle size






6. 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.






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






8. The ability to form a homogenous mixture






9. 3 components of mixing liquids






10. = mass of liquid






11. 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






12. Dividing based on several characteristics capable of automatically






13. Paddle - Multiple Impeller - Turbine - Propeller






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






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






16. Force per unit area






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






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






19. 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






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






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






22. Size reduction equipment in order of decreasing size






23. Swirls in the flow






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






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






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






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






28. Available moisture (relative vapor pressure)






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






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






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






32. Ingredients in mayo






33. Ability to deform permanently without breaking






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






35. Force that causes it to have friction with itself






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






37. 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






38. Dispersed phase in mayo






39. Force between the layers in the fluid






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






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






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






43. Mixing component that is undesired






44. 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






45. Helps prevent blinding






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






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






48. Measures specific gravity






49. Linear






50. Emulsifier in mayo