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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. = initial avg particle size/final avg particle size






2. Most energy used for size reduction goes to






3. Pseudoplastic






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






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






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






7. Rotating vessel slowly deposits material on top






8. Distance between rollers






9. 3 components of mixing liquids






10. Helps prevent blinding






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






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






13. Force that causes it to have friction with itself






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






15. 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.






16. Ability to deform permanently without breaking






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






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






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






20. = mass of liquid






21. Force between the layers in the fluid






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






23. 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






24. Mixing component that is undesired






25. Linear






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






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






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






29. Ratios above 100:1






30. Separate products by size






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






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






33. Creates the smallest particle size






34. 3 things used for size reduction






35. Flour milled using this






36. Paddle - Multiple Impeller - Turbine - Propeller






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






38. Under motion pushing






39. Mass






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






41. 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.






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






43. Used to mill wheat- cereals and flours






44. Emulsifier in mayo






45. 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






46. Ingredients in mayo






47. Linear relationship between sheer rate and sheer stress






48. 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






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






50. Available moisture (relative vapor pressure)






Can you answer 50 questions in 15 minutes?



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