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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. Ratios above 100:1






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






3. Force per unit area






4. Ability to deform permanently without breaking






5. 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.






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






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






8. Available moisture (relative vapor pressure)






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






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






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






12. Linear relationship between sheer rate and sheer stress






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






14. Mass






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






16. Used to be was dividing things on one characteristic






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






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






19. Amount of energy it takes to change the temperature






20. 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.






21. Swirls in the flow






22. Mixing component that is undesired






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






24. Helps prevent blinding






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






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






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






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






29. Gum- fruit by the foot






30. Ratio below 8:1






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






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






33. Used to mill wheat- cereals and flours






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






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






36. Pressure- pushing but not dynamically loaded






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






38. Energy from liquid to gas and vice versa






39. Rotating vessel slowly deposits material on top






40. 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






41. Force between the layers in the fluid






42. Most energy used for size reduction goes to






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






44. Measures specific gravity






45. 3 components of mixing liquids






46. A friable food is






47. 3 things used for size reduction






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






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






50. Flour milled using this







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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