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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. Dividing based on several characteristics capable of automatically






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






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






4. Specific gravity used as an indirect meaure of the






5. Efficient mixing is achieved by creating and recombining fresh surfaces






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






7. 3 components of mixing liquids






8. Used to be was dividing things on one characteristic






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






10. 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






11. Linear relationship between sheer rate and sheer stress






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






13. Separate products by size






14. Mass






15. Mixing component that is undesired






16. 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






17. Used to mill wheat- cereals and flours






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






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






20. = mass of liquid






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






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






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






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






25. Pseudoplastic






26. 3 things used for size reduction






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






28. Gum- fruit by the foot






29. 4 types of hydrocoolers






30. Ingredients in mayo






31. Force per unit area






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






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






34. 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






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






36. Helps prevent blinding






37. Energy from liquid to gas and vice versa






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






39. Pressure- pushing but not dynamically loaded






40. Size reduction equipment in order of decreasing size






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






42. Force that causes it to have friction with itself






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






44. Most energy used for size reduction goes to






45. A friable food is






46. Ratios above 100:1






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






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






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






50. Measures specific gravity







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