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






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






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






4. Specific gravity used as an indirect meaure of the






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






6. Paddle - Multiple Impeller - Turbine - Propeller






7. Energy from liquid to gas and vice versa






8. 3 components of mixing liquids






9. 3 things used for size reduction






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






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






12. Mass






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






14. Force between the layers in the fluid






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






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






17. Ability to deform permanently without breaking






18. The ability to form a homogenous mixture






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






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






21. Under motion pushing






22. Flour milled using this






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






24. Used to be was dividing things on one characteristic






25. 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






26. Mixing component that is undesired






27. Dispersed phase in mayo






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






29. Force that causes it to have friction with itself






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






31. Pseudoplastic






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






33. Linear






34. Size reduction equipment in order of decreasing size






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






36. 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






37. = mass of liquid






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






39. A friable food is






40. Pressure- pushing but not dynamically loaded






41. Ratio below 8:1






42. Distance between rollers






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






44. Force per unit area






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






46. Ingredients in mayo






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






48. 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






49. Creates the smallest particle size






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