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






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






3. Helps prevent blinding






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






5. Linear relationship between sheer rate and sheer stress






6. Pressure- pushing but not dynamically loaded






7. Mass






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






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






10. Emulsifier in mayo






11. Measures specific gravity






12. The ability to form a homogenous mixture






13. Most energy used for size reduction goes to






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






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






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






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






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






19. Energy from liquid to gas and vice versa






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






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






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






23. Dividing based on several characteristics capable of automatically






24. Rotating vessel slowly deposits material on top






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






26. Mixing component that is undesired






27. Available moisture (relative vapor pressure)






28. Pseudoplastic






29. Amount of energy it takes to change the temperature






30. 4 types of hydrocoolers






31. Swirls in the flow






32. Ingredients in mayo






33. Dispersed phase in mayo






34. 3 things used for size reduction






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






36. Under motion pushing






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






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






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






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






41. Linear






42. Ratios above 100:1






43. Distance between rollers






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






45. 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






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






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






48. 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






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






50. Force between the layers in the fluid






Can you answer 50 questions in 15 minutes?



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