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. Amount of energy from solid to liquid and vice versa






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






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






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






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






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






7. Linear






8. Most energy used for size reduction goes to






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






10. Ratios above 100:1






11. Helps prevent blinding






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






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






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






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






16. Under motion pushing






17. Creates the smallest particle size






18. Ingredients in mayo






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






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






21. Mass






22. Swirls in the flow






23. Paddle - Multiple Impeller - Turbine - Propeller






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






25. Used to mill wheat- cereals and flours






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






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






28. = mass of liquid






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






30. Amount of energy it takes to change the temperature






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






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






33. Force per unit area






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






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






36. 3 components of mixing liquids






37. Rotating vessel slowly deposits material on top






38. Force that causes it to have friction with itself






39. Force between the layers in the fluid






40. 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.






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






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






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






44. Dividing based on several characteristics capable of automatically






45. Separate products by size






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






47. 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






48. A friable food is






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






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