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. Flour milled using this






2. A friable food is






3. Mass






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






5. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation






6. 4 types of hydrocoolers






7. Gum- fruit by the foot






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






9. Amount of energy it takes to change the temperature






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






11. Specific gravity used as an indirect meaure of the






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






13. Available moisture (relative vapor pressure)






14. Ratio below 8:1






15. Linear relationship between sheer rate and sheer stress






16. Distance between rollers






17. Force between the layers in the fluid






18. Pseudoplastic






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






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






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






22. Pressure- pushing but not dynamically loaded






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






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






25. 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






26. Paddle - Multiple Impeller - Turbine - Propeller






27. Force that causes it to have friction with itself






28. Used to mill wheat- cereals and flours






29. 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.






30. Force per unit area






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






32. Ingredients in mayo






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






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






35. Used to be was dividing things on one characteristic






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






37. Energy from liquid to gas and vice versa






38. Under motion pushing






39. Measures specific gravity






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






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






42. Dividing based on several characteristics capable of automatically






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






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






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






46. Most energy used for size reduction goes to






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






48. Mixing component that is undesired






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






50. Linear