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






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






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






4. Ingredients in mayo






5. Ability to deform permanently without breaking






6. Linear relationship between sheer rate and sheer stress






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






8. Helps prevent blinding






9. Flour milled using this






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






11. = mass of liquid






12. 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






13. 4 types of hydrocoolers






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






15. Separate products by size






16. Mixing component that is undesired






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






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






19. Gum- fruit by the foot






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






21. Used to be was dividing things on one characteristic






22. Swirls in the flow






23. 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.






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






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






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






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






28. Paddle - Multiple Impeller - Turbine - Propeller






29. Specific gravity used as an indirect meaure of the






30. Measures specific gravity






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






32. Amount of energy it takes to change the temperature






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






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






35. Mass






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






37. Linear






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






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






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






41. Force between the layers in the fluid






42. Emulsifier in mayo






43. Ratio below 8:1






44. Available moisture (relative vapor pressure)






45. 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.






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






47. Under motion pushing






48. Rotating vessel slowly deposits material on top






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






50. Ratios above 100:1







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Can you answer 50 questions in 15 minutes?


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