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. Amount of energy from solid to liquid and vice versa






2. Mass






3. Available moisture (relative vapor pressure)






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






5. Linear relationship between sheer rate and sheer stress






6. Dispersed phase in mayo






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






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






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






10. Distance between rollers






11. Force between the layers in the fluid






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






13. 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






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






15. Most energy used for size reduction goes to






16. Measures specific gravity






17. Pseudoplastic






18. Mixing component that is undesired






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






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






21. Pressure- pushing but not dynamically loaded






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






23. Separate products by size






24. Rotating vessel slowly deposits material on top






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






26. Emulsifier in mayo






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






28. Ingredients in mayo






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






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






31. A friable food is






32. 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






33. = mass of liquid






34. The ability to form a homogenous mixture






35. Size reduction equipment in order of decreasing size






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






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






38. 3 things used for size reduction






39. Helps prevent blinding






40. 3 components of mixing liquids






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






42. Ratios above 100:1






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






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






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






46. Force that causes it to have friction with itself






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






48. Under motion pushing






49. Flour milled using this






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