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. Force between the layers in the fluid






2. Used to mill wheat- cereals and flours






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






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






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






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






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






8. Separate products by size






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






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






11. Mixing component that is undesired






12. Energy from liquid to gas and vice versa






13. Swirls in the flow






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






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






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






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






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






19. 3 components of mixing liquids






20. Mass






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






22. The ability to form a homogenous mixture






23. Rotating vessel slowly deposits material on top






24. Paddle - Multiple Impeller - Turbine - Propeller






25. Emulsifier in mayo






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






27. Flour milled using this






28. Linear






29. 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.






30. 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






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






32. Used to be was dividing things on one characteristic






33. Pseudoplastic






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






35. 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.






36. Force per unit area






37. A friable food is






38. Ratio below 8:1






39. 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






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






41. 4 types of hydrocoolers






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






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






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






45. Creates the smallest particle size






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






47. Dividing based on several characteristics capable of automatically






48. Specific gravity used as an indirect meaure of the






49. Ability to deform permanently without breaking






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