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. Force that causes it to have friction with itself






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






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






4. Mixing component that is undesired






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






6. Specific gravity used as an indirect meaure of the






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






8. Energy from liquid to gas and vice versa






9. Creates the smallest particle size






10. Ratio below 8:1






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






12. 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






13. Distance between rollers






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






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






16. 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






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






18. Helps prevent blinding






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






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






21. Size reduction equipment in order of decreasing size






22. Force per unit area






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






24. Available moisture (relative vapor pressure)






25. Linear






26. Ingredients in mayo






27. Linear relationship between sheer rate and sheer stress






28. 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






29. Under motion pushing






30. = mass of liquid






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






32. Used to be was dividing things on one characteristic






33. Dividing based on several characteristics capable of automatically






34. Most energy used for size reduction goes to






35. 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.






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






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






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






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






40. Ability to deform permanently without breaking






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






42. Used to mill wheat- cereals and flours






43. Ratios above 100:1






44. The ability to form a homogenous mixture






45. Amount of energy it takes to change the temperature






46. Emulsifier in mayo






47. Pseudoplastic






48. 3 things used for size reduction






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






50. 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.