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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. Force that causes it to have friction with itself
shear
ductility
Air classifiers (AKA aspiration cleaners
egg yolk
2. Pseudoplastic
attrition mills
compressive force
sol
shear- thinning fluids
3. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
ductile foods
shear rate
caustic peeler
4. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
hydrocooling
second pressure drop
forced- air cooling
relative density
5. Used to mill wheat- cereals and flours
relative density
goal of mixing
rollers
strain
6. 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
over-run
forming
Magnetic separators and metal detection
longitudinal - radial - rotational
7. 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
kneading
mixers for dry powder or particulate solids
hydrocooling
shear - impact - compression
8. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forming
Air classifiers (AKA aspiration cleaners
Electrostatic separators
forced- air cooling
9. Most energy used for size reduction goes to
heat
ductility
roller
relative density
10. Helps prevent blinding
vibrating
disc mill
forced- air cooling
shear - impact - compression
11. Energy from liquid to gas and vice versa
ductile foods
Air classifiers (AKA aspiration cleaners
sugar content
latent heat of vaporization
12. 3 things used for size reduction
rollers
hurdle technologies
shear - impact - compression
batch - convayer - immersion - truck
13. Linear relationship between sheer rate and sheer stress
Air classifiers (AKA aspiration cleaners
newtonian fluid
difference between rolls and biscuits
ductility
14. 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.
second pressure drop
roller
vacuum cooling
caustic peeler
15. = mass of liquid
ductile foods
batch - convayer - immersion - truck
Specific gravity
relative density
16. 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
kneading
rotational
hydrocooling
hammer mill
17. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
water activity
mixers for high viscosity liquids
difference between rolls and biscuits
newtonian fluid
18. Force per unit area
Electrostatic separators
Pin and disc mill
peeling
stress
19. Requires size reduction of dispersed particles by the application of intense shearing forces
latent heat
Mixers for Low-or Medium Viscosity Liquids
compressive force
homogenization
20. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
goal of mixing
oil/vinegar
ductility
21. 3 components of mixing liquids
rollers
shear - impact - compression
mixers for dry powder or particulate solids
longitudinal - radial - rotational
22. Rotating vessel slowly deposits material on top
panning
wet cleaning equipment
high viscosity liquids
egg yolk
23. Concentrated fruit juices - liquid chocolate - and corn flour suspension
forming
rollers
non- newtonian fluids
attrition mills
24. The amount of energy it takes to change the state
fine grine
ductility
latent heat
attrition mills
25. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
hydrometer
egg yolk
heat
26. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
heat
vacuum cooling
shear - impact - compression
27. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Air classifiers (AKA aspiration cleaners
course grind
high viscosity liquids
non- newtonian fluids
28. Pressure- pushing but not dynamically loaded
nip
stress
hammer mill
compressive force
29. Placed at goods intake - Before and after a unit operation - At the end of a line
stress
Mixers for Low-or Medium Viscosity Liquids
Magnetic separators and metal detection
newtonian fluid
30. Separate products by size
Problems with dry cleaning methods
screens
First stage to create small particle size- second to disperse clumping
egg yolk
31. Mass
ductility
crumbly
disc mill
bulk density
32. = initial avg particle size/final avg particle size
size reduction ratio
rollers
non- newtonian fluids
homogenization
33. Flour milled using this
latent heat
Air classifiers (AKA aspiration cleaners
vibrating
roller
34. Distance between rollers
shear rate
ductility
mass balance
nip
35. The ability to form a homogenous mixture
Miscibility
Problems with dry cleaning methods
Electrostatic separators
heat
36. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
ductile foods
mixers for dry powder or particulate solids
stress
rotational
37. Ratios above 100:1
Specific gravity
fine grine
forming
screens
38. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
caustic peeler
kneading
wet cleaning equipment
roblems with wet cleaning
39. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
bulk density
wet cleaning equipment
baffle and angle
sol
40. 4 types of hydrocoolers
hurdle technologies
batch - convayer - immersion - truck
Comminution
roller
41. Creates lots of heat - main force are shear action
sugar content
roblems with wet cleaning
attrition mills
baffle and angle
42. Size reduction equipment in order of decreasing size
mixers for high viscosity liquids
egg - vinegar - oil
newtonian fluid
cutting- miller- pulper
43. To achieve a uniform distribution of the components of flow
goal of mixing
nip
baffle and angle
bowl chopper
44. Leavening agent- breads have the yeast with CO2 giving us the lift in the bread- want this to take place before the breaking - Biscuit- leavening agent - chemical reaction- lots take place during baking process
difference between rolls and biscuits
sugar content
rotational
screens
45. Mixing component that is undesired
screens
Magnetic separators and metal detection
rotational
shear - impact - compression
46. Efficient (minimize losses) - Low Cost - No product degradation
hydrometer
longitudinal - radial - rotational
peeling
sol
47. Gum- fruit by the foot
ductile foods
water activity
Latent heat of fusion
goal of mixing
48. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
turbulent
caustic peeler
forced- air cooling
relative density
49. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Mixers for Low-or Medium Viscosity Liquids
relative density
Problems with dry cleaning methods
caustic peeler
50. 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.
emulsifying/homogenizing
caustic peeler
Specific gravity
panning