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






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






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






4. Amount of energy it takes to change the temperature






5. Specific gravity used as an indirect meaure of the






6. Mass






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






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






9. Ratio below 8:1






10. Dividing based on several characteristics capable of automatically






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






12. Helps prevent blinding






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






14. Under motion pushing






15. Force between the layers in the fluid






16. Energy from liquid to gas and vice versa






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






18. 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.






19. Linear relationship between sheer rate and sheer stress






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






21. Mixing component that is undesired






22. Most energy used for size reduction goes to






23. Ratios above 100:1






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






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






26. Swirls in the flow






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






29. The amount of energy it takes to change the state






30. Flour milled using this






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






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






33. Paddle - Multiple Impeller - Turbine - Propeller






34. Rotating vessel slowly deposits material on top






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






36. 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






37. = mass of liquid






38. 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






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. Ability to deform permanently without breaking






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






42. Pseudoplastic






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






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






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






46. Used to be was dividing things on one characteristic






47. Linear






48. 3 things used for size reduction






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






50. A friable food is