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. Ratio below 8:1






2. Linear relationship between sheer rate and sheer stress






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






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






5. Dispersed phase in mayo






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






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






8. Measures specific gravity






9. Amount of energy it takes to change the temperature






10. 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






11. Distance between rollers






12. Mixing component that is undesired






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






14. Helps prevent blinding






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






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






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






18. Creates the smallest particle size






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






20. Pressure- pushing but not dynamically loaded






21. Gum- fruit by the foot






22. Force that causes it to have friction with itself






23. 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






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






25. = mass of liquid






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






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






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






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






30. Flour milled using this






31. Specific gravity used as an indirect meaure of the






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






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






34. 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






35. Separate products by size






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






37. Force between the layers in the fluid






38. 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






39. Energy from liquid to gas and vice versa






40. 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.






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






42. Emulsifier in mayo






43. Mass






44. Used to be was dividing things on one characteristic






45. Size reduction equipment in order of decreasing size






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






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






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






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






50. Pseudoplastic