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. 3 things used for size reduction






2. Linear






3. Used to mill wheat- cereals and flours






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






5. The ability to form a homogenous mixture






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






7. Rotating vessel slowly deposits material on top






8. 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.






9. Pressure- pushing but not dynamically loaded






10. Separate products by size






11. 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






12. Ratios above 100:1






13. 4 types of hydrocoolers






14. Swirls in the flow






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






16. Force that causes it to have friction with itself






17. Used to be was dividing things on one characteristic






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






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






20. 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






21. = mass of liquid






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






23. Force between the layers in the fluid






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






25. Paddle - Multiple Impeller - Turbine - Propeller






26. Ingredients in mayo






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






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






29. Size reduction equipment in order of decreasing size






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






31. Ability to deform permanently without breaking






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






33. Dividing based on several characteristics capable of automatically






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






35. 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






36. 3 components of mixing liquids






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






38. Linear relationship between sheer rate and sheer stress






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






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






41. Dispersed phase in mayo






42. Flour milled using this






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






44. 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.






45. Measures specific gravity






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






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






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






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






50. Amount of energy it takes to change the temperature