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






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






3. Flour milled using this






4. Pressure- pushing but not dynamically loaded






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






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






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






8. Ratios above 100:1






9. Size reduction equipment in order of decreasing size






10. Force between the layers in the fluid






11. Swirls in the flow






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






13. Dispersed phase in mayo






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






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






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. 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






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






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






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






21. Used to mill wheat- cereals and flours






22. 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.






23. 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






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






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






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






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






28. Mass






29. Mixing component that is undesired






30. Separate products by size






31. Gum- fruit by the foot






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






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






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






35. Emulsifier in mayo






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






37. Linear relationship between sheer rate and sheer stress






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






39. Under motion pushing






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






41. 3 components of mixing liquids






42. Helps prevent blinding






43. Pseudoplastic






44. The ability to form a homogenous mixture






45. 4 types of hydrocoolers






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






47. 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.






48. Force per unit area






49. 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






50. Most energy used for size reduction goes to