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. 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






2. Measures specific gravity






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






4. 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






5. Separate products by size






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






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






8. Rotating vessel slowly deposits material on top






9. Size reduction equipment in order of decreasing size






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






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






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






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






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






15. Used to mill wheat- cereals and flours






16. Specific gravity used as an indirect meaure of the






17. Available moisture (relative vapor pressure)






18. Ratios above 100:1






19. Helps prevent blinding






20. Force per unit area






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






22. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






26. Distance between rollers






27. Creates the smallest particle size






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






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






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






31. Flour milled using this






32. Ratio below 8:1






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






34. Swirls in the flow






35. 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






36. A friable food is






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






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






39. 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.






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






41. 3 components of mixing liquids






42. Under motion pushing






43. Emulsifier in mayo






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






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






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






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






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






49. Force between the layers in the fluid






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