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. Energy from liquid to gas and vice versa






2. Amount of energy it takes to change the temperature






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






4. Mass






5. Force per unit area






6. Distance between rollers






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






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






9. The ability to form a homogenous mixture






10. Ratios above 100:1






11. Mixing component that is undesired






12. Force that causes it to have friction with itself






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






14. 4 types of hydrocoolers






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






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






17. 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






18. Ability to deform permanently without breaking






19. Ingredients in mayo






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






21. Creates the smallest particle size






22. Specific gravity used as an indirect meaure of the






23. Flour milled using this






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






25. Dividing based on several characteristics capable of automatically






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






27. 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






28. 3 components of mixing liquids






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






30. 3 things used for size reduction






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






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






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






34. Ratio below 8:1






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






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






37. Pressure- pushing but not dynamically loaded






38. Available moisture (relative vapor pressure)






39. Most energy used for size reduction goes to






40. = mass of liquid






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






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






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






44. Measures specific gravity






45. Under motion pushing






46. Gum- fruit by the foot






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






48. Linear relationship between sheer rate and sheer stress






49. Swirls in the flow






50. Pseudoplastic