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






2. Measures specific gravity






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






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






5. Linear






6. Ratio below 8:1






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






8. 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






9. Gum- fruit by the foot






10. Mass






11. Ability to deform permanently without breaking






12. Under motion pushing






13. Creates the smallest particle size






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






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






16. Helps prevent blinding






17. Rotating vessel slowly deposits material on top






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






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






20. 3 things used for size reduction






21. Linear relationship between sheer rate and sheer stress






22. Pseudoplastic






23. Swirls in the flow






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






25. Size reduction equipment in order of decreasing size






26. The ability to form a homogenous mixture






27. Used to be was dividing things on one characteristic






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






29. Paddle - Multiple Impeller - Turbine - Propeller






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






31. A friable food is






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






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






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






35. Ingredients in mayo






36. Dispersed phase in mayo






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






38. Separate products by size






39. 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






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






41. 4 types of hydrocoolers






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






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






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






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






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






47. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them






48. Force per unit area






49. Used to mill wheat- cereals and flours






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







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Can you answer 50 questions in 15 minutes?


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