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






2. The ability to form a homogenous mixture






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






4. Used to be was dividing things on one characteristic






5. Dispersed phase in mayo






6. 4 types of hydrocoolers






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






8. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce






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






10. Paddle - Multiple Impeller - Turbine - Propeller






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






12. Pseudoplastic






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






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






15. = mass of liquid






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






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






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






19. Linear relationship between sheer rate and sheer stress






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






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






22. Emulsifier in mayo






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






24. Ingredients in mayo






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






26. 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






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






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






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






30. 3 things used for size reduction






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






32. 3 components of mixing liquids






33. Measures specific gravity






34. Gum- fruit by the foot






35. 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.






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






37. Dividing based on several characteristics capable of automatically






38. Rotating vessel slowly deposits material on top






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






40. Amount of energy it takes to change the temperature






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






42. 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.






43. Distance between rollers






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






45. Energy from liquid to gas and vice versa






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






47. Force between the layers in the fluid






48. Ratio below 8:1






49. Available moisture (relative vapor pressure)






50. Ability to deform permanently without breaking