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. Linear relationship between sheer rate and sheer stress






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






3. Measures specific gravity






4. Pressure- pushing but not dynamically loaded






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






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






7. Dispersed phase in mayo






8. 3 components of mixing liquids






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






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






11. 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






12. Mass






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






14. Specific gravity used as an indirect meaure of the






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






16. Paddle - Multiple Impeller - Turbine - Propeller






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






18. 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






19. Most energy used for size reduction goes to






20. A friable food is






21. Used to be was dividing things on one characteristic






22. Pseudoplastic






23. 3 things used for size reduction






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






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






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






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






28. Under motion pushing






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






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






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






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






33. Size reduction equipment in order of decreasing size






34. Ingredients in mayo






35. Force per unit area






36. Swirls in the flow






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






38. Creates the smallest particle size






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






40. Flour milled using this






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






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






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






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






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






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






47. Available moisture (relative vapor pressure)






48. 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






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






50. Mixing component that is undesired