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






2. Measures specific gravity






3. Force that causes it to have friction with itself






4. Amount of energy it takes to change the temperature






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






6. Pressure- pushing but not dynamically loaded






7. Dividing based on several characteristics capable of automatically






8. = mass of liquid






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






10. Dispersed phase in mayo






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






12. Force between the layers in the fluid






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






14. Pseudoplastic






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






16. Gum- fruit by the foot






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






18. The ability to form a homogenous mixture






19. Energy from liquid to gas and vice versa






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






21. Mixing component that is undesired






22. Under motion pushing






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






24. Ingredients in mayo






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






26. 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






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






28. Ability to deform permanently without breaking






29. Linear






30. Helps prevent blinding






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






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






33. 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






34. 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






35. Creates the smallest particle size






36. Mass






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






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






39. 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.






40. 4 types of hydrocoolers






41. Flour milled using this






42. Distance between rollers






43. Linear relationship between sheer rate and sheer stress






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






45. 3 components of mixing liquids






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






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






48. Ratios above 100:1






49. Separate products by size






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