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






2. Paddle - Multiple Impeller - Turbine - Propeller






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






4. Flour milled using this






5. Ability to deform permanently without breaking






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






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






8. Most energy used for size reduction goes to






9. 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.






10. Used to be was dividing things on one characteristic






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






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






13. 3 things used for size reduction






14. Separate products by size






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






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






17. Under motion pushing






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






19. Ratio below 8:1






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






21. Creates the smallest particle size






22. Amount of energy it takes to change the temperature






23. Available moisture (relative vapor pressure)






24. The ability to form a homogenous mixture






25. Dividing based on several characteristics capable of automatically






26. Rotating vessel slowly deposits material on top






27. Ingredients in mayo






28. 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






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






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






31. Linear relationship between sheer rate and sheer stress






32. 4 types of hydrocoolers






33. Swirls in the flow






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






35. Emulsifier in mayo






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






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






38. Mass






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






40. Pseudoplastic






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






42. 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.






43. Specific gravity used as an indirect meaure of the






44. Size reduction equipment in order of decreasing size






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






46. 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






47. Measures specific gravity






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






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






50. Force per unit area