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






2. The ability to form a homogenous mixture






3. Linear relationship between sheer rate and sheer stress






4. 3 things used for size reduction






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






6. Separate products by size






7. 3 components of mixing liquids






8. Efficient (minimize losses) - Low Cost - No product degradation






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






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






11. Dispersed phase in mayo






12. Dividing based on several characteristics capable of automatically






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






14. Available moisture (relative vapor pressure)






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






16. Used to be was dividing things on one characteristic






17. Specific gravity used as an indirect meaure of the






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






19. Ratios above 100:1






20. Rotating vessel slowly deposits material on top






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






22. Amount of energy it takes to change the temperature






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






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






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






26. Measures specific gravity






27. Ability to deform permanently without breaking






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






29. Energy from liquid to gas and vice versa






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






31. Force per unit area






32. Mixing component that is undesired






33. = mass of liquid






34. Size reduction equipment in order of decreasing size






35. A friable food is






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






37. Leavening agent- breads have the yeast with CO2 giving us the lift in the bread- want this to take place before the breaking - Biscuit- leavening agent - chemical reaction- lots take place during baking process






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






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






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






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






42. Flour milled using this






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






44. Linear






45. Ratio below 8:1






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






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






48. Creates the smallest particle size






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






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