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. Helps prevent blinding






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






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






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






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






6. Under motion pushing






7. Emulsifier in mayo






8. 4 types of hydrocoolers






9. Dispersed phase in mayo






10. A friable food is






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






12. Measures specific gravity






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






14. Linear






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






16. 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






17. Rotating vessel slowly deposits material on top






18. 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






19. Most energy used for size reduction goes to






20. 3 things used for size reduction






21. Energy from liquid to gas and vice versa






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






23. Mass






24. Separate products by size






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






26. Swirls in the flow






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






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






29. Linear relationship between sheer rate and sheer stress






30. Force per unit area






31. = mass of liquid






32. The ability to form a homogenous mixture






33. Ability to deform permanently without breaking






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






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






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






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






38. Flour milled using this






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






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






41. Gum- fruit by the foot






42. Used to mill wheat- cereals and flours






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






44. 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.






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






46. Force that causes it to have friction with itself






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






48. Mixing component that is undesired






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






50. Pseudoplastic