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






2. Most energy used for size reduction goes to






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






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






5. Distance between rollers






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






7. 4 types of hydrocoolers






8. Energy from liquid to gas and vice versa






9. Amount of energy it takes to change the temperature






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






11. Measures specific gravity






12. Linear






13. Mixing component that is undesired






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






15. Linear relationship between sheer rate and sheer stress






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






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






18. Under motion pushing






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






20. = mass of liquid






21. Paddle - Multiple Impeller - Turbine - Propeller






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






23. 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






24. Dispersed phase in mayo






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






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






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






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






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






30. Mass






31. Force per unit area






32. Flour milled using this






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






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






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






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






37. Dividing based on several characteristics capable of automatically






38. Force that causes it to have friction with itself






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






40. Creates the smallest particle size






41. 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.






42. Ratio below 8:1






43. Available moisture (relative vapor pressure)






44. Used to be was dividing things on one characteristic






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






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






47. 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.






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






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






50. Emulsifier in mayo