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Test your basic knowledge |
Food Processing
Start Test
Study First
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. What can be done to minimize the rotational component in liquid mixing?
shear - impact - compression
baffle and angle
non- newtonian fluids
hydrometer
2. Swirls in the flow
laminar
emulsifying/homogenizing
shear rate
turbulent
3. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for dry powder or particulate solids
Latent heat of fusion
mixers for high viscosity liquids
shear - impact - compression
4. 3 things used for size reduction
Pin and disc mill
shear- thinning fluids
shear - impact - compression
First stage to create small particle size- second to disperse clumping
5. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
roblems with wet cleaning
heat
wet cleaning equipment
high viscosity liquids
6. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
Electrostatic separators
difference between rolls and biscuits
Specific gravity
7. Energy from liquid to gas and vice versa
latent heat of vaporization
mass balance
mixers for high viscosity liquids
latent heat
8. Emulsifier in mayo
mixers for high viscosity liquids
egg yolk
Miscibility
pulping
9. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
rollers
abrasion peeling
hammer mill
second pressure drop
10. A friable food is
crumbly
abrasion peeling
roblems with wet cleaning
newtonian fluid
11. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
laminar
cutting- miller- pulper
Mixers for Low-or Medium Viscosity Liquids
Air classifiers (AKA aspiration cleaners
12. = initial avg particle size/final avg particle size
size reduction ratio
kneading
attrition mills
turbulent
13. Velocity gradient that is formed- relative rate between the layers
bowl chopper
batch - convayer - immersion - truck
shear rate
attrition mills
14. Amount of energy from solid to liquid and vice versa
shear stress
Latent heat of fusion
vacuum cooling
oil/vinegar
15. Measures specific gravity
hydrometer
Pin and disc mill
baffle and angle
egg yolk
16. Ratio below 8:1
course grind
screens
Mixers for Low-or Medium Viscosity Liquids
roblems with wet cleaning
17. Force between the layers in the fluid
shear rate
egg - vinegar - oil
shear stress
roller
18. Distance between rollers
newtonian fluid
mass balance
hydrocooling
nip
19. Gum- fruit by the foot
strain
ductile foods
size reduction ratio
turbulent
20. The breakdown of solid material through the application of mechanical forces- size reduction
disc mill
latent heat
Comminution
hydrocooling
21. Ingredients in mayo
latent heat of vaporization
second pressure drop
egg - vinegar - oil
hydrocooling
22. Force that causes it to have friction with itself
shear
longitudinal - radial - rotational
bowl chopper
shear stress
23. Creates lots of heat - main force are shear action
abrasion peeling
shear
attrition mills
compressive force
24. 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.
sugar content
caustic peeler
reynolds number
water activity
25. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
rollers
roblems with wet cleaning
crumbly
mixers for dry powder or particulate solids
26. 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.
vibrating
impact
vacuum cooling
longitudinal - radial - rotational
27. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
homogenization
rotational
sol
colloids
28. Linear relationship between sheer rate and sheer stress
vibrating
newtonian fluid
second pressure drop
mass balance
29. Efficient mixing is achieved by creating and recombining fresh surfaces
forming
kneading
shear rate
over-run
30. Mass
ductility
Electrostatic separators
high viscosity liquids
bulk density
31. Specific gravity used as an indirect meaure of the
abrasion peeling
Problems with dry cleaning methods
sugar content
colloids
32. Paddle - Multiple Impeller - Turbine - Propeller
Specific heat
longitudinal - radial - rotational
Mixers for Low-or Medium Viscosity Liquids
size reduction ratio
33. Why do we use two pressure drops? EXAM QUESTION
over-run
First stage to create small particle size- second to disperse clumping
attrition mills
Latent heat of fusion
34. Amount of energy it takes to change the temperature
high viscosity liquids
grading
Specific heat
fine grine
35. Helps prevent blinding
emulsifying/homogenizing
vibrating
laminar
stress
36. 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
fine grine
Magnetic separators and metal detection
hydrocooling
shear rate
37. Dividing based on several characteristics capable of automatically
Comminution
grading
rollers
emulsifying/homogenizing
38. Requires size reduction of dispersed particles by the application of intense shearing forces
latent heat of vaporization
size reduction ratio
homogenization
caustic peeler
39. Ability to deform permanently without breaking
hammer mill
stress
oil/vinegar
ductility
40. = mass of liquid
Specific heat
size reduction ratio
Specific gravity
stress
41. Most energy used for size reduction goes to
heat
non- newtonian fluids
shear stress
hammer mill
42. Pressure- pushing but not dynamically loaded
bowl chopper
difference between rolls and biscuits
kneading
compressive force
43. Under motion pushing
shear - impact - compression
mass balance
impact
egg yolk
44. Separate products by size
Comminution
screens
colloids
shear rate
45. Used to be was dividing things on one characteristic
rotational
screens
egg yolk
sorting
46. Hammers hit food but force it up to the top chamber - impact to the top of the machine- can change the screen size- can't leave impact zone until it is small enough to go through the screen
Miscibility
Magnetic separators and metal detection
kneading
hammer mill
47. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
ductility
Problems with dry cleaning methods
mass balance
48. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
strain
pulping
water activity
forced- air cooling
49. 4 types of hydrocoolers
batch - convayer - immersion - truck
shear- thinning fluids
mass balance
vibrating
50. Mixing component that is undesired
emulsifying/homogenizing
ductile foods
over-run
rotational