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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. Specific gravity used as an indirect meaure of the






2. Distance between rollers






3. Force between the layers in the fluid






4. Dispersed phase in mayo






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






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






7. Size reduction equipment in order of decreasing size






8. Pseudoplastic






9. Mixing component that is undesired






10. Swirls in the flow






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






12. Measures specific gravity






13. Linear






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






15. Emulsifier in mayo






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






17. = mass of liquid






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






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






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






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






22. 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.






23. Dividing based on several characteristics capable of automatically






24. Used to be was dividing things on one characteristic






25. Under motion pushing






26. Used to mill wheat- cereals and flours






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






28. Energy from liquid to gas and vice versa






29. 3 things used for size reduction






30. Available moisture (relative vapor pressure)






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






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






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






34. Most energy used for size reduction goes to






35. Ability to deform permanently without breaking






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






37. Creates the smallest particle size






38. Amount of energy it takes to change the temperature






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






40. Ingredients in mayo






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






42. A friable food is






43. Ratios above 100:1






44. 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






45. 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.






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






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






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






49. The ability to form a homogenous mixture






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