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Food Processing

Subjects : industries, engineering
Instructions:
  • Answer 50 questions in 30 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. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?






2. Creates the smallest particle size






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






4. Pressure- pushing but not dynamically loaded






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






6. = mass of liquid






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






8. Ratio below 8:1






9. Pseudoplastic






10. Ingredients in mayo






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






12. Force between the layers in the fluid






13. 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






14. Separate products by size






15. 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






16. Dispersed phase in mayo






17. Most energy used for size reduction goes to






18. Used to mill wheat- cereals and flours






19. 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






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






21. Force that causes it to have friction with itself






22. 3 things used for size reduction






23. A friable food is






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






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






26. Force per unit area






27. Under motion pushing






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






29. 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.






30. Size reduction equipment in order of decreasing size






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






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






33. Flour milled using this






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






35. Measures specific gravity






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






37. 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.






38. Used to be was dividing things on one characteristic






39. Linear






40. 4 types of hydrocoolers






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






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






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






44. Ratios above 100:1






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






46. Energy from liquid to gas and vice versa






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






48. Gum- fruit by the foot






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






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






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