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






2. Dispersed phase in mayo






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






4. Measures specific gravity






5. Mass






6. Flour milled using this






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






8. Ratios above 100:1






9. Force per unit area






10. Ratio below 8:1






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






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






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






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






15. Linear relationship between sheer rate and sheer stress






16. Paddle - Multiple Impeller - Turbine - Propeller






17. 3 components of mixing liquids






18. = mass of liquid






19. Mixing component that is undesired






20. Distance between rollers






21. Linear






22. Available moisture (relative vapor pressure)






23. Gum- fruit by the foot






24. 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






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






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






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






28. Separate products by size






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






30. Specific gravity used as an indirect meaure of the






31. Fruit is dipped in a 1 to 2% hot sodium hydroxide solution (lye) and then pressure washed to remove skin. Alternatively - involves dipping in 10% sodium hydroxide and using rubber discs or rollers to remove the skin.






32. Pressure- pushing but not dynamically loaded






33. Force between the layers in the fluid






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






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






36. Size reduction equipment in order of decreasing size






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






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






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






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






41. Helps prevent blinding






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






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






44. Rotating vessel slowly deposits material on top






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






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






47. Creates the smallest particle size






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






49. Pseudoplastic






50. Under motion pushing