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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. Linear relationship between sheer rate and sheer stress






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






3. Separate products by size






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






5. Mixing component that is undesired






6. Size reduction equipment in order of decreasing size






7. Under motion pushing






8. Paddle - Multiple Impeller - Turbine - Propeller






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






10. 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.






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






12. Increases the variety and convenience of foods - Common for bakery goods and confectionery - Many products are formed by extrusion - but we will discuss that later






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






14. Helps prevent blinding






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






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






17. Swirls in the flow






18. Pseudoplastic






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






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






21. 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.






22. 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






23. Energy from liquid to gas and vice versa






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






25. 3 things used for size reduction






26. 3 components of mixing liquids






27. Used to be was dividing things on one characteristic






28. The ability to form a homogenous mixture






29. Ingredients in mayo






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






31. 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






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






33. Emulsifier in mayo






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






35. Flour milled using this






36. = mass of liquid






37. Distance between rollers






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






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






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






41. A friable food is






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






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






44. 4 types of hydrocoolers






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






46. Pressure- pushing but not dynamically loaded






47. Linear






48. Gum- fruit by the foot






49. Specific gravity used as an indirect meaure of the






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







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