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






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






3. Flour milled using this






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






5. Separate products by size






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






7. Mass






8. A friable food is






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






10. Specific gravity used as an indirect meaure of the






11. Size reduction equipment in order of decreasing size






12. Available moisture (relative vapor pressure)






13. 3 components of mixing liquids






14. Swirls in the flow






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






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






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






18. Force between the layers in the fluid






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






20. Force per unit area






21. Linear






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






23. 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






24. Force that causes it to have friction with itself






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






26. Under motion pushing






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






28. The ability to form a homogenous mixture






29. Used to mill wheat- cereals and flours






30. 3 things used for size reduction






31. Dividing based on several characteristics capable of automatically






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






33. Dispersed phase in mayo






34. Pseudoplastic






35. Paddle - Multiple Impeller - Turbine - Propeller






36. 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.






37. Ratio below 8:1






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






39. Creates the smallest particle size






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






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






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






43. Emulsifier in mayo






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






45. 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






46. 4 types of hydrocoolers






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






48. Amount of energy it takes to change the temperature






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






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