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






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






3. Amount of energy it takes to change the temperature






4. 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






5. 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






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






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






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






9. Under motion pushing






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






11. Ingredients in mayo






12. Rotating vessel slowly deposits material on top






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






14. Used to mill wheat- cereals and flours






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






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






17. Swirls in the flow






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






19. A friable food is






20. Mixing component that is undesired






21. The ability to form a homogenous mixture






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






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






24. Linear relationship between sheer rate and sheer stress






25. Pressure- pushing but not dynamically loaded






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






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






28. Flour milled using this






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






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






31. Pseudoplastic






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. To achieve a uniform distribution of the components of flow






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






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






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






37. Emulsifier in mayo






38. Dividing based on several characteristics capable of automatically






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






40. Specific gravity used as an indirect meaure of the






41. Force between the layers in the fluid






42. Paddle - Multiple Impeller - Turbine - Propeller






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






44. Mass






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






47. 3 components of mixing liquids






48. Available moisture (relative vapor pressure)






49. Ratios above 100:1






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