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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. Under motion pushing






2. Ratios above 100:1






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






4. The ability to form a homogenous mixture






5. Pressure- pushing but not dynamically loaded






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






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






8. Paddle - Multiple Impeller - Turbine - Propeller






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






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






11. 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.






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






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






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






15. Track what goes into a system- account for everything that comes out minus what stays in the system






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






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






18. Separate products by size






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






20. Mixing component that is undesired






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






22. 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






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






24. Size reduction equipment in order of decreasing size






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






26. = mass of liquid






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






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






29. Ingredients in mayo






30. Swirls in the flow






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






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






33. 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






34. Energy from liquid to gas and vice versa






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






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






37. Ratio below 8:1






38. Mass






39. Pseudoplastic






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






41. Linear relationship between sheer rate and sheer stress






42. Flour milled using this






43. Used to be was dividing things on one characteristic






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






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






46. 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






47. Force between the layers in the fluid






48. Used to mill wheat- cereals and flours






49. 3 things used for size reduction






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







Sorry!:) No result found.

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