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. The ability to form a homogenous mixture






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






3. Under motion pushing






4. Amount of energy it takes to change the temperature






5. Mixing component that is undesired






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






7. Used to mill wheat- cereals and flours






8. 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






9. Dispersed phase in mayo






10. Emulsifier in mayo






11. Ingredients in mayo






12. Swirls in the flow






13. Separate products by size






14. Mass






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






16. 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.






17. 3 things used for size reduction






18. = mass of liquid






19. Most energy used for size reduction goes to






20. 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






21. Force per unit area






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






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






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






25. Specific gravity used as an indirect meaure of the






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






27. Used to be was dividing things on one characteristic






28. Distance between rollers






29. Helps prevent blinding






30. Force between the layers in the fluid






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






32. Ability to deform permanently without breaking






33. 4 types of hydrocoolers






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






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. Available moisture (relative vapor pressure)






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






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






39. 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






40. 3 components of mixing liquids






41. Ratio below 8:1






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






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






44. Force that causes it to have friction with itself






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






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






47. Creates the smallest particle size






48. Pressure- pushing but not dynamically loaded






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






50. Measures specific gravity






Can you answer 50 questions in 15 minutes?



Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests