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






2. Ratio below 8:1






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






4. The ability to form a homogenous mixture






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






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






7. Most energy used for size reduction goes to






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






9. Linear relationship between sheer rate and sheer stress






10. 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






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






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






13. Efficient (minimize losses) - Low Cost - No product degradation






14. Under motion pushing






15. Rotating vessel slowly deposits material on top






16. Size reduction equipment in order of decreasing size






17. Energy from liquid to gas and vice versa






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






19. Distance between rollers






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






21. Used to mill wheat- cereals and flours






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






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






24. A friable food is






25. Separate products by size






26. Gum- fruit by the foot






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






28. Linear






29. Flour milled using this






30. 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.






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






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






33. Force between the layers in the fluid






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






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






36. Force that causes it to have friction with itself






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






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






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






40. Measures specific gravity






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






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






43. = mass of liquid






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






45. Paddle - Multiple Impeller - Turbine - Propeller






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






47. Ingredients in mayo






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






49. Helps prevent blinding






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