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






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






3. 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.






4. Swirls in the flow






5. Linear relationship between sheer rate and sheer stress






6. Mixing component that is undesired






7. Mass






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






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






10. Pressure- pushing but not dynamically loaded






11. Size reduction equipment in order of decreasing size






12. The ability to form a homogenous mixture






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






14. = mass of liquid






15. Creates the smallest particle size






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






17. Emulsifier in mayo






18. Linear






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






20. Force between the layers in the fluid






21. Gum- fruit by the foot






22. Dividing based on several characteristics capable of automatically






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






24. Pseudoplastic






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






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






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






28. Energy from liquid to gas and vice versa






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






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






31. Used to mill wheat- cereals and flours






32. 3 components of mixing liquids






33. Rotating vessel slowly deposits material on top






34. Specific gravity used as an indirect meaure of the






35. Under motion pushing






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






37. 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






38. 3 things used for size reduction






39. Force per unit area






40. Measures specific gravity






41. Most energy used for size reduction goes to






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






43. Used to be was dividing things on one characteristic






44. Ratios above 100:1






45. 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






46. Helps prevent blinding






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






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






49. Ability to deform permanently without breaking






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