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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. Paddle - Multiple Impeller - Turbine - Propeller






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






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






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






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






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






7. Force per unit area






8. Energy from liquid to gas and vice versa






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






10. 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.






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






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






13. Size reduction equipment in order of decreasing size






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






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






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






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






18. Helps prevent blinding






19. Gum- fruit by the foot






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






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






22. Ratio below 8:1






23. 3 components of mixing liquids






24. Force between the layers in the fluid






25. Separate products by size






26. Used to be was dividing things on one characteristic






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






28. 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






29. Linear relationship between sheer rate and sheer stress






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






31. Specific gravity used as an indirect meaure of the






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






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






34. Creates the smallest particle size






35. 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






36. Ability to deform permanently without breaking






37. Under motion pushing






38. Force that causes it to have friction with itself






39. Measures specific gravity






40. Rotating vessel slowly deposits material on top






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






42. 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






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






44. The ability to form a homogenous mixture






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






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






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






48. Mixing component that is undesired






49. Pseudoplastic






50. Available moisture (relative vapor pressure)