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






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






3. Force that causes it to have friction with itself






4. Creates the smallest particle size






5. Force per unit area






6. Ability to deform permanently without breaking






7. Flour milled using this






8. 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






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






10. Helps prevent blinding






11. Force between the layers in the fluid






12. Used to be was dividing things on one characteristic






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






14. Dividing based on several characteristics capable of automatically






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






16. Emulsifier in mayo






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






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






19. Paddle - Multiple Impeller - Turbine - Propeller






20. Used to mill wheat- cereals and flours






21. 3 components of mixing liquids






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






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






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






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






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






27. Most energy used for size reduction goes to






28. = mass of liquid






29. Mass






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






31. Specific gravity used as an indirect meaure of the






32. 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.






33. Mixing component that is undesired






34. Dispersed phase in mayo






35. 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.






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






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






38. Energy from liquid to gas and vice versa






39. Available moisture (relative vapor pressure)






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






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






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






43. 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






44. Pressure- pushing but not dynamically loaded






45. Linear relationship between sheer rate and sheer stress






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






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






48. Pseudoplastic






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






50. Ratio below 8:1