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






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






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






4. Dispersed phase in mayo






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






6. Mass






7. 3 components of mixing liquids






8. Ratios above 100:1






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






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






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






12. Paddle - Multiple Impeller - Turbine - Propeller






13. Ratio below 8:1






14. Force that causes it to have friction with itself






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






16. Under motion pushing






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






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






19. Separate products by size






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






21. Pseudoplastic






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






23. 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.






24. Force between the layers in the fluid






25. = mass of liquid






26. Force per unit area






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






28. 4 types of hydrocoolers






29. Used to be was dividing things on one characteristic






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






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






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






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






34. Amount of energy it takes to change the temperature






35. 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






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






37. Distance between rollers






38. 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






39. Measures specific gravity






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






41. Specific gravity used as an indirect meaure of the






42. Pressure- pushing but not dynamically loaded






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






44. Dividing based on several characteristics capable of automatically






45. 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.






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






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






48. A friable food is






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






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