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






2. Mass






3. Separate products by size






4. Dispersed phase in mayo






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






6. = mass of liquid






7. 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






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






9. Linear relationship between sheer rate and sheer stress






10. Swirls in the flow






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






12. 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






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






14. Paddle - Multiple Impeller - Turbine - Propeller






15. Used to mill wheat- cereals and flours






16. 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






17. Available moisture (relative vapor pressure)






18. Amount of energy it takes to change the temperature






19. Force that causes it to have friction with itself






20. Ratio below 8:1






21. 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






22. Specific gravity used as an indirect meaure of the






23. Under motion pushing






24. Size reduction equipment in order of decreasing size






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






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






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






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






29. 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.






30. Measures specific gravity






31. Force per unit area






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






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






34. Force between the layers in the fluid






35. Pseudoplastic






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






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






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






39. Helps prevent blinding






40. Dividing based on several characteristics capable of automatically






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






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






43. Mixing component that is undesired






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






45. Ability to deform permanently without breaking






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






47. 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.






48. Ratios above 100:1






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






50. The ability to form a homogenous mixture







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests