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. Measures specific gravity






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






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






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






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






6. Force that causes it to have friction with itself






7. 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.






8. Dividing based on several characteristics capable of automatically






9. Helps prevent blinding






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






11. Force per unit area






12. Force between the layers in the fluid






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






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






15. Ratio below 8:1






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






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






18. Most energy used for size reduction goes to






19. Gum- fruit by the foot






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






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






22. 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






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






24. Size reduction equipment in order of decreasing size






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






26. Creates the smallest particle size






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






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






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






30. Ratios above 100:1






31. 3 things used for size reduction






32. Under motion pushing






33. The ability to form a homogenous mixture






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






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






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






37. 3 components of mixing liquids






38. 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






39. Pressure- pushing but not dynamically loaded






40. Dispersed phase in mayo






41. Specific gravity used as an indirect meaure of the






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






44. Amount of energy it takes to change the temperature






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






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






47. Linear relationship between sheer rate and sheer stress






48. = mass of liquid






49. Ingredients in mayo






50. Swirls in the flow