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






2. Specific gravity used as an indirect meaure of the






3. Pseudoplastic






4. Used to be was dividing things on one characteristic






5. Rotating vessel slowly deposits material on top






6. Ratios above 100:1






7. 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






8. 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






9. Amount of energy it takes to change the temperature






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






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






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






13. 3 components of mixing liquids






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






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






16. Size reduction equipment in order of decreasing size






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






18. 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






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






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






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






22. Separate products by size






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






24. = mass of liquid






25. Force per unit area






26. Dispersed phase in mayo






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






28. Helps prevent blinding






29. 4 types of hydrocoolers






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






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






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






33. Paddle - Multiple Impeller - Turbine - Propeller






34. Swirls in the flow






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






36. Ingredients in mayo






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






38. Emulsifier in mayo






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






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






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






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






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






44. Force between the layers in the fluid






45. Measures specific gravity






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






47. Energy from liquid to gas and vice versa






48. Available moisture (relative vapor pressure)






49. Ratio below 8:1






50. Pressure- pushing but not dynamically loaded