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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. Flour milled using this






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






3. Dividing based on several characteristics capable of automatically






4. Force that causes it to have friction with itself






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






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






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






8. Force per unit area






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






10. A friable food is






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






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






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






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






15. Creates the smallest particle size






16. Dispersed phase in mayo






17. Swirls in the flow






18. 3 components of mixing liquids






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






20. 3 things used for size reduction






21. Measures specific gravity






22. Ingredients in mayo






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






24. Ability to deform permanently without breaking






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






26. Used to be was dividing things on one characteristic






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






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






29. Rotating vessel slowly deposits material on top






30. Helps prevent blinding






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






32. Mass






33. Energy from liquid to gas and vice versa






34. Amount of energy it takes to change the temperature






35. Available moisture (relative vapor pressure)






36. 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.






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






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






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






40. 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






41. Specific gravity used as an indirect meaure of the






42. Most energy used for size reduction goes to






43. 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.






44. The ability to form a homogenous mixture






45. 4 types of hydrocoolers






46. Mixing component that is undesired






47. Under motion pushing






48. Distance between rollers






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






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