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






3. Emulsifier in mayo






4. Paddle - Multiple Impeller - Turbine - Propeller






5. Under motion pushing






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






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






8. Pseudoplastic






9. 3 components of mixing liquids






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






11. 4 types of hydrocoolers






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






13. Force that causes it to have friction with itself






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






15. Amount of energy it takes to change the temperature






16. Energy from liquid to gas and vice versa






17. 3 things used for size reduction






18. Specific gravity used as an indirect meaure of the






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






20. 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.






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






22. Gum- fruit by the foot






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






24. 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






25. 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






26. The ability to form a homogenous mixture






27. Force per unit area






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






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






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






31. Mass






32. 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






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






34. Flour milled using this






35. Size reduction equipment in order of decreasing size






36. Ratio below 8:1






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






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






39. Linear relationship between sheer rate and sheer stress






40. = mass of liquid






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






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






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






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






45. Measures specific gravity






46. Linear






47. Mixing component that is undesired






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






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






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