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. Under motion pushing






2. Ratio below 8:1






3. Dividing based on several characteristics capable of automatically






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






5. Available moisture (relative vapor pressure)






6. Emulsifier in mayo






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






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






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






10. Linear






11. = mass of liquid






12. The ability to form a homogenous mixture






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






14. Swirls in the flow






15. Force per unit area






16. Pressure- pushing but not dynamically loaded






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






18. Energy from liquid to gas and vice versa






19. Dispersed phase in mayo






20. Most energy used for size reduction goes to






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






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






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






24. Ingredients in mayo






25. Ratios above 100:1






26. Distance between rollers






27. Mass






28. Gum- fruit by the foot






29. 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.






30. Used to mill wheat- cereals and flours






31. Flour milled using this






32. 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.






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






34. Used to be was dividing things on one characteristic






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






36. Helps prevent blinding






37. Separate products by size






38. 3 components of mixing liquids






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






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






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






42. Pseudoplastic






43. Paddle - Multiple Impeller - Turbine - Propeller






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






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






46. 4 types of hydrocoolers






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






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






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






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