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






2. 3 things used for size reduction






3. Ratios above 100:1






4. Distance between rollers






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






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






7. Emulsifier in mayo






8. Mixing component that is undesired






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






10. Measures specific gravity






11. Linear






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






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






14. Mass






15. Linear relationship between sheer rate and sheer stress






16. Ingredients in mayo






17. 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






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






19. Ability to deform permanently without breaking






20. Ratio below 8:1






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






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






23. Creates the smallest particle size






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






25. Most energy used for size reduction goes to






26. Flour milled using this






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






28. 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.






29. Pseudoplastic






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






31. Separate products by size






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






33. = mass of liquid






34. Swirls in the flow






35. Energy from liquid to gas and vice versa






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






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






38. Rotating vessel slowly deposits material on top






39. 3 components of mixing liquids






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






41. 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






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






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






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






45. Gum- fruit by the foot






46. The ability to form a homogenous mixture






47. Specific gravity used as an indirect meaure of the






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






49. Used to mill wheat- cereals and flours






50. Force that causes it to have friction with itself