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. Pseudoplastic






2. Ratios above 100:1






3. Linear






4. Dispersed phase in mayo






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






6. Paddle - Multiple Impeller - Turbine - Propeller






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






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






9. 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.






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






11. 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






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






13. Amount of energy it takes to change the temperature






14. 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






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






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






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






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






19. Measures specific gravity






20. 3 components of mixing liquids






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






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






23. Rotating vessel slowly deposits material on top






24. Swirls in the flow






25. 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






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






27. 3 things used for size reduction






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






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






30. Specific gravity used as an indirect meaure of the






31. Ingredients in mayo






32. Used to be was dividing things on one characteristic






33. A friable food is






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






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






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






37. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference






38. Dividing based on several characteristics capable of automatically






39. Mass






40. Available moisture (relative vapor pressure)






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






42. Energy from liquid to gas and vice versa






43. Most energy used for size reduction goes to






44. The ability to form a homogenous mixture






45. = mass of liquid






46. Size reduction equipment in order of decreasing size






47. Under motion pushing






48. Emulsifier in mayo






49. 4 types of hydrocoolers






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