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. 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






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






3. 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






4. Placed at goods intake - Before and after a unit operation - At the end of a line






5. Swirls in the flow






6. Measures specific gravity






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






8. 3 components of mixing liquids






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






10. Amount of energy it takes to change the temperature






11. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






15. Ratios above 100:1






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






17. Ratio below 8:1






18. Ability to deform permanently without breaking






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






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






21. Most energy used for size reduction goes to






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






23. Energy from liquid to gas and vice versa






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






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






26. Flour milled using this






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






28. Ingredients in mayo






29. Used to be was dividing things on one characteristic






30. 4 types of hydrocoolers






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






32. Helps prevent blinding






33. Mass






34. Under motion pushing






35. The ability to form a homogenous mixture






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






37. Size reduction equipment in order of decreasing size






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






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






40. Force that causes it to have friction with itself






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






42. Available moisture (relative vapor pressure)






43. Distance between rollers






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






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






46. Mixing component that is undesired






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






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






49. Rotating vessel slowly deposits material on top






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.