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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. Why do we use two pressure drops? EXAM QUESTION






2. 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






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






4. Ratio below 8:1






5. 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






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






7. 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






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






9. Most energy used for size reduction goes to






10. Dividing based on several characteristics capable of automatically






11. Paddle - Multiple Impeller - Turbine - Propeller






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






13. Used to mill wheat- cereals and flours






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






15. Energy from liquid to gas and vice versa






16. Rotating vessel slowly deposits material on top






17. Pseudoplastic






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






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






20. Swirls in the flow






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






23. Specific gravity used as an indirect meaure of the






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






25. Separate products by size






26. Mass






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






28. Gum- fruit by the foot






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






30. Linear relationship between sheer rate and sheer stress






31. Size reduction equipment in order of decreasing size






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






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






34. Used to be was dividing things on one characteristic






35. Dispersed phase in mayo






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






37. Amount of energy it takes to change the temperature






38. Linear






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






40. Ratios above 100:1






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






42. Ingredients in mayo






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






44. Helps prevent blinding






45. Available moisture (relative vapor pressure)






46. Ability to deform permanently without breaking






47. = mass of liquid






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






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






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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