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






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






3. Most energy used for size reduction goes to






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






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






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






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






8. Mass






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






10. Swirls in the flow






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






12. Specific gravity used as an indirect meaure of the






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






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






15. 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






16. Linear relationship between sheer rate and sheer stress






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






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






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






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






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






22. Pressure- pushing but not dynamically loaded






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






24. Creates the smallest particle size






25. Energy from liquid to gas and vice versa






26. Used to mill wheat- cereals and flours






27. Ratio below 8:1






28. Gum- fruit by the foot






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






30. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners






31. 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






32. Rotating vessel slowly deposits material on top






33. Dividing based on several characteristics capable of automatically






34. Flour milled using this






35. Linear






36. 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.






37. Separate products by size






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






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






40. Dispersed phase in mayo






41. Emulsifier in mayo






42. 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






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






44. Mixing component that is undesired






45. 3 things used for size reduction






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






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






48. 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






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






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