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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. Ratio below 8:1






2. Creates the smallest particle size






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






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






5. 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.






6. Used to be was dividing things on one characteristic






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






8. Pressure- pushing but not dynamically loaded






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






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






11. Force per unit area






12. Mixing component that is undesired






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






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






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






16. Available moisture (relative vapor pressure)






17. A friable food is






18. 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






19. Most energy used for size reduction goes to






20. Specific gravity used as an indirect meaure of the






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






22. Dispersed phase in mayo






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






24. Gum- fruit by the foot






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






26. Dividing based on several characteristics capable of automatically






27. Swirls in the flow






28. Under motion pushing






29. Size reduction equipment in order of decreasing size






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






31. Separate products by size






32. Pseudoplastic






33. Mass






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






35. 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






36. Used to mill wheat- cereals and flours






37. The ability to form a homogenous mixture






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






39. Linear






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






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






42. Increases the variety and convenience of foods - Common for bakery goods and confectionery - Many products are formed by extrusion - but we will discuss that later






43. 4 types of hydrocoolers






44. 3 things used for size reduction






45. Flour milled using this






46. Distance between rollers






47. Ratios above 100:1






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






49. 3 components of mixing liquids






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







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