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






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






3. Available moisture (relative vapor pressure)






4. Specific gravity used as an indirect meaure of the






5. Force per unit area






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






7. = mass of liquid






8. 3 things used for size reduction






9. 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.






10. Force between the layers in the fluid






11. 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






12. 3 components of mixing liquids






13. 4 types of hydrocoolers






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






15. Ratios above 100:1






16. Under motion pushing






17. Used to mill wheat- cereals and flours






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






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






20. Paddle - Multiple Impeller - Turbine - Propeller






21. Linear relationship between sheer rate and sheer stress






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






23. Ingredients in mayo






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






25. Rotating vessel slowly deposits material on top






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






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






28. Pseudoplastic






29. Most energy used for size reduction goes to






30. Flour milled using this






31. Mixing component that is undesired






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






33. Energy from liquid to gas and vice versa






34. A friable food is






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






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






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






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






39. Mass






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






41. Dispersed phase in mayo






42. Separate products by size






43. Amount of energy it takes to change the temperature






44. Dividing based on several characteristics capable of automatically






45. 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






46. Linear






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






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






49. Gum- fruit by the foot






50. Creates the smallest particle size






Can you answer 50 questions in 15 minutes?



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