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






3. Force that causes it to have friction with itself






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






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






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






7. Pseudoplastic






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






10. What can be done to minimize the rotational component in liquid mixing?






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






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






13. 4 types of hydrocoolers






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






15. Force between the layers in the fluid






16. Dispersed phase in mayo






17. Ability to deform permanently without breaking






18. = mass of liquid






19. 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






20. Ratio below 8:1






21. Specific gravity used as an indirect meaure of the






22. Amount of energy it takes to change the temperature






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






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






25. Flour milled using this






26. Dividing based on several characteristics capable of automatically






27. Emulsifier in mayo






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






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






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






31. Gum- fruit by the foot






32. 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.






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






34. Mixing component that is undesired






35. 3 things used for size reduction






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






37. Available moisture (relative vapor pressure)






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






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






40. Creates the smallest particle size






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






42. The ability to form a homogenous mixture






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






44. Helps prevent blinding






45. Size reduction equipment in order of decreasing size






46. Linear relationship between sheer rate and sheer stress






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






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






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






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







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Can you answer 50 questions in 15 minutes?


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