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






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






3. Creates the smallest particle size






4. Helps prevent blinding






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






6. 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






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






8. Pseudoplastic






9. Measures specific gravity






10. Energy from liquid to gas and vice versa






11. Flour milled using this






12. Size reduction equipment in order of decreasing size






13. Separate products by size






14. 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






15. Emulsifier in mayo






16. Swirls in the flow






17. 3 components of mixing liquids






18. Dividing based on several characteristics capable of automatically






19. Distance between rollers






20. Ingredients in mayo






21. = mass of liquid






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






23. Ability to deform permanently without breaking






24. 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






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






26. A friable food is






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






28. Ratios above 100:1






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






30. Mass






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






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






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






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






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






36. Ratio below 8:1






37. The ability to form a homogenous mixture






38. 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.






39. Linear relationship between sheer rate and sheer stress






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






41. Force per unit area






42. 3 things used for size reduction






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






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






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






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






47. Under motion pushing






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






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






50. Force that causes it to have friction with itself







Sorry!:) No result found.

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