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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. 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






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






3. Ratio below 8:1






4. 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






5. 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.






6. Energy from liquid to gas and vice versa






7. Pseudoplastic






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. Flour milled using this






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






11. Dividing based on several characteristics capable of automatically






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






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






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






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






16. Swirls in the flow






17. Emulsifier in mayo






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






19. Force that causes it to have friction with itself






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






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






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






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






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






25. = mass of liquid






26. Separate products by size






27. Linear






28. Pressure- pushing but not dynamically loaded






29. Creates the smallest particle size






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






31. 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.






32. 4 types of hydrocoolers






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






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






35. Size reduction equipment in order of decreasing size






36. Paddle - Multiple Impeller - Turbine - Propeller






37. Force between the layers in the fluid






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






39. Under motion pushing






40. Ability to deform permanently without breaking






41. Amount of energy it takes to change the temperature






42. Gum- fruit by the foot






43. Ingredients in mayo






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






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






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






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






48. 3 components of mixing liquids






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






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