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






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






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






4. Gum- fruit by the foot






5. Most energy used for size reduction goes to






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






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






8. Amount of energy it takes to change the temperature






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






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






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






12. Separate products by size






13. Force between the layers in the fluid






14. 3 components of mixing liquids






15. Energy from liquid to gas and vice versa






16. Size reduction equipment in order of decreasing size






17. 4 types of hydrocoolers






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






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






20. Force that causes it to have friction with itself






21. Emulsifier in mayo






22. 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






23. Swirls in the flow






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






25. 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






26. Dividing based on several characteristics capable of automatically






27. 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






28. Used to be was dividing things on one characteristic






29. Helps prevent blinding






30. Linear






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






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






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






34. 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.






35. 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.






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






37. Ability to deform permanently without breaking






38. Mass






39. Under motion pushing






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






41. The ability to form a homogenous mixture






42. Pseudoplastic






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






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






45. Specific gravity used as an indirect meaure of the






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






47. Mixing component that is undesired






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






49. Linear relationship between sheer rate and sheer stress






50. = mass of liquid