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 components of mixing liquids






2. Amount of energy it takes to change the temperature






3. Force between the layers in the fluid






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






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






6. 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.






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






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






9. Energy from liquid to gas and vice versa






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






11. A friable food is






12. Paddle - Multiple Impeller - Turbine - Propeller






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






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






15. Rotating vessel slowly deposits material on top






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






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






18. Gum- fruit by the foot






19. 3 things used for size reduction






20. Measures specific gravity






21. Mass






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






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






24. Separate products by size






25. Linear






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






27. Force per unit area






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






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






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






31. Used to be was dividing things on one characteristic






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






33. Swirls in the flow






34. Available moisture (relative vapor pressure)






35. Dispersed phase in mayo






36. Linear relationship between sheer rate and sheer stress






37. Specific gravity used as an indirect meaure of the






38. Creates the smallest particle size






39. Force that causes it to have friction with itself






40. = initial avg particle size/final avg particle size






41. 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






42. Pseudoplastic






43. Size reduction equipment in order of decreasing size






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






45. Used to mill wheat- cereals and flours






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






47. Flour milled using this






48. 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.






49. Ingredients in mayo






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