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. Dispersed phase in mayo






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






3. Rotating vessel slowly deposits material on top






4. Most energy used for size reduction goes to






5. Paddle - Multiple Impeller - Turbine - Propeller






6. Energy from liquid to gas and vice versa






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






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






9. Amount of energy it takes to change the temperature






10. Force per unit area






11. Dividing based on several characteristics capable of automatically






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






13. A friable food is






14. Gum- fruit by the foot






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






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






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






18. Distance between rollers






19. Ingredients in mayo






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






21. Ratios above 100:1






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






23. 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.






24. 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






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






26. Ability to deform permanently without breaking






27. 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






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






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






30. Used to mill wheat- cereals and flours






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






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






33. Under motion pushing






34. Size reduction equipment in order of decreasing size






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






36. The ability to form a homogenous mixture






37. 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.






38. 4 types of hydrocoolers






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






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






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






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






43. Force between the layers in the fluid






44. = mass of liquid






45. Helps prevent blinding






46. 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






47. Ratio below 8:1






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






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






50. Creates the smallest particle size