Self Test

1)      …………………………………….. is defined as degree of excellence.

2)      ………………………………………. is the composite of characteristics that have significance and make for acceptability .

3)      The food quality factors which can be detectable by our senses are categorized into three;………………………………………………………. ,……………………………………………………………… , ……………………………………..

4)      A   ………………………………………………………………… is essential. This program begin with;

* consumer specifications and market demand

* what level of quality is demanded and can be produced for the price the consumer can afford to pay

* what legal requirements must be met

5)      A quality system is useless without an understanding of…………………………………………….. A ………………….. understanding of the policity is not enough, the policity should be in ………………, …………..  by company officials..

6)      A checklist for ………………………………………………………………. must be considered a flexible guide, because most development projects have special requirements and will not fix a rigorous mold. To avoid the possibility of overlooking important requirements, such a list should be rewieved at the start of any new development Project.

7)      …………………………………………………….. protects the company in the event of patent or copyright for the scientists accurately prepared records provide a route map for others to follow and often suggest other developments for the products, processing or packaging to be explored at a later time.

8)      Only ……………………………………….. and (not more than sufficient) raw material must be accepted to the plant. It is costly to produce …………………………………………from detective raw material

9)      Therefore, much efforts must be made with the …………………………………… in producing & delivering defect-free field crops. By working with………………………., a manufacturer can often reduce the quality costs of both parties.

10)  Damage from imporer handling & shipping includes; …………………………………………………………….., ……………………………………………………………………., ……………………………………………………………….

11)  Abnormal high temperature storage of canned goods may result in ……………………………………………………………………………………

12)  ……………………….., …………………………….., …………………………… and ………………………….. are important parameter for quality personnel.

13)  Quality may be a single entity only in the ming of a costumer. It consumer can only evaluate the food through this senses. However there are some other attributes, he cannot evaluate with this senses. They are called …………………………………… and …………………………………

14)  Quantitative Attributes are ………………………………………………………….……………………………., …………………………………………………………………………., …………………………………………………………………………

15)  ………………………………; Affect only the processor. It affects the consumer only in that he may obtain the same product of the same quality at a lower price.

16)  ………………………………………………. are important from standard point of health, and consumer cannot evaluate. Consumer has to know if that food is saf efor him or not. It may be toxic. Also he has to nutritive value of the food. (Added vitamins, added minerals, coloring agent, added flavoring agent)

17)  ………………………….. is an appearance property which resulted from transmitted & reflected light.

18)  The human eye can detect up to ………………………………………… different colors.

19)  Human eye has two types of sensitive cells in retina

*……………………………; sensitive to darkness & lightness

*…………………………..; sensitive to color

20)  There are three sets of ………………… within the retina sensitive to ……….., ……………, ………… separately.

21)  Color of the food can be observed differently from place to place depending the availability of light. Therefore, ……………………………………………….. of food items has occasionally gives error.

22)  Three standards illuminants:

a.      Illuminant A: ……………………………………………….. (2854 K)

b.      Illuminant B: ……………………………………………….. (5000 K)

c.       Illuminant C: ……………………………………………… (6800 K)

23)  The light may be……………………………….., ………………………………., ………………………………., or ………………………….. by an illuminated object

 

24)  If all light is reflected; object appears ………………………. If some light is absorbed; ………………. If all light is absorbed; …………………

25)  Light reflected from a colored object can be divided into three components; ……………., ……………………., ……………………………

26)  ……………………..: Describes the relation between reflected and absorbed light regardless of the wavelength ; lightness or darkness of color.

27)  ……………………..: Refers to the predominant wavelength which determines whether color is red, green or yellow.

28)  ………………………: Describes the amount of reflection of a light at a given wavelength λ ; intensity of color.

29)  Darkening of dried tomato reflect too high moisture level due to ……………………………………..

30)  The bleaching of dried tomato powder or storage can be indicative of …………………………………….. in the package.

31)  ………………………………. is a characteristic of light that is measurable in terms of the spectrum from ………………………… to ………………………. nm that is visible to human eye.

32)  Color of the objects can be defined by measuring the amount of …………………………………… from the surface of the object.

33)  The light is sent to the sample and light reflected activates …………………………………………….. which transform radient energy (light) to electrical energy expressed as millivolt.

34)  The visual perception of color can be described by three variables; ……….., …………., …………….

35)  International committe on illumination suggested a system based on ………………………………………………..

36)  A type of tristumulus photoelectric colorimeter developed by hunter (1962). It has advantages over spectrophotometric methods:……………………………………………………….., ………………………………………………., …………………………………………………………………………………………………………….

37)  In hunter color system, Instrument has ………………………….., …………………………. and …………………………………………………………….

38)  ……………………………………………… is Used in oil industry, Has red, blue, yellow filtert with numbers, Color of oils is measured with transmitted light

39)  In some cases, color can be determined satisfactory by ……………………………………………………… instead of determining three dimensions.

40)  On of the most important quality factors of fruits and vegetables is …………….. and …………….

41)  Weights can be recorded as ……………………, ………………………….., and  …………………………………..

42)  …………………………. is Space occupied by the object. Measurement are done with different ways.

43)  ……………………………………………: air spaces between the units, is not considered, is used commonly in terms of units per contain orange/box.

44)  …………………………………………….: measurement of the actual space occupied by the object => done in liquid medium immersing the solid medium.

45)  ………………………………………. : mass/volume

46)  …………………………………………: absolute density of the product/density of a Standard (water)

47)  …………………………………………: net wt of solid product/volume of container

48)  If there is a restriction about size of food It has to be given in ………………./……………….. or in ………………….

49)  Ratio of …………………….. to …………………. or ………………. to ………………………. may be used to characterize the shape of product.

50)  …………………………………. is defi,ned as the science of the determination and flow of matter.

51)  Rheology has three aspeects; ……………………………………., …………………………………….., ……………………………………..

52)  ……………………………………………………………… is depicted as a coiled spring attached to a fixed support

53)  …………………………………….. is pictured as a tube containing liquid inside, with fitting, a stopper and a plunger attached.

54)  ……………………………………….. behaves like a stationary object moves only after a certain minimum force is applied.

55)  The flow characteristics of food are usually quite complex. ………………………………………………………………. is reversible, …………………………………..plastic flow is not reversible

56)  Liquid flow as if they were composed of individual layers. When a shearing force applied to the top layer, the second layer shows a resistance to flow. This frictions is called ……………………………… or ………………………………………………………

57)  Some fluids are homogenous and pure, thay show a constant consistency value. For this kind of substances, the …………………………………….. is called viscosity or absolute viscosity

58)  If consistency is not changing with shearing rate, we call this fluid is …………………………………………. If consistency is changing with shear rate that is ……………………………………………

59)  Materials which are thinning due to increasing shear rates are called ……………………………….

60)  The viscosity  of……………………………………….. substances increases whenever shear rates increase.

61)  ………………………………………………………………… ;Using a cup viscometer the test fluid is poured into the cup with the bottom outlet hole blocked. The hole is then uncovered and a stop-watch started. The time for entrying the cup. (Non-ewtonian fluids are not suitable.

62)  ………………………………………………………………. is measured with dynamic instruments, either rotating (shearing or oscillating)

63)  …………………………………………………….., also called absolute viscosity, takes into account the effect of shear rate and time and is therefore the only type of viscosity that is relevant with non-newtonian rheology.

64)  ……………………………………………………. is Depends on the measurement of the time required for a weight ball through a tube containing the liquid.

65)  Rotation of Spindle or Cylinder in Test Material is Based on measurement of …………………………. to rotation of a spindle or cylinder in liquid.

66)  ………………………………………………………  measures consistency /viscosity by the time required for a definite number of revolutions of rotating cylinder under constant stres and T. Results can be reported as relative, apparate, absolute viscosity.

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  1. kaliteyle ilgili cıkmış sorular varmı elinizde ? rica etsem onuda yayınlarmısınız

    • Merhaba,

      Elimizdeki tüm dokümanlar zaten paylaşımda olanlardır. Yenileri, gıda mühendisi arkadaşlarımızdan bize iletildikçe paylaşılmaktadır. Hangi üniversite için aradığınızı belirtirseniz daha faydalı olur. Sizin elinizde olan sınavları foodelphi@yandex.com adresine mail atabilirsiniz.
      Saygılarımızla.

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