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. 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






2. Specific gravity used as an indirect meaure of the






3. Pressure- pushing but not dynamically loaded






4. Most energy used for size reduction goes to






5. Force per unit area






6. Used to mill wheat- cereals and flours






7. Ratio below 8:1






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






9. Amount of energy it takes to change the temperature






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






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






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






13. 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






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






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






16. 3 things used for size reduction






17. The ability to form a homogenous mixture






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






19. Dispersed phase in mayo






20. Mixing component that is undesired






21. A friable food is






22. Paddle - Multiple Impeller - Turbine - Propeller






23. Ingredients in mayo






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






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






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






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






28. Distance between rollers






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






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






31. Separate products by size






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






33. Linear






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






35. Rotating vessel slowly deposits material on top






36. Swirls in the flow






37. Linear relationship between sheer rate and sheer stress






38. Mass






39. Ability to deform permanently without breaking






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






41. 4 types of hydrocoolers






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






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






44. Ratios above 100:1






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






46. Dividing based on several characteristics capable of automatically






47. Under motion pushing






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






49. 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.






50. = mass of liquid