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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. Measures specific gravity
second pressure drop
hurdle technologies
hydrometer
Latent heat of fusion
2. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
mixers for high viscosity liquids
water activity
Problems with dry cleaning methods
3. Force between the layers in the fluid
hydrocooling
kneading
panning
shear stress
4. Track what goes into a system- account for everything that comes out minus what stays in the system
hydrocooling
mass balance
ductile foods
shear stress
5. Under motion pushing
egg - vinegar - oil
shear
impact
rollers
6. Energy from liquid to gas and vice versa
bulk density
latent heat of vaporization
kneading
high viscosity liquids
7. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
kneading
forced- air cooling
Specific gravity
latent heat of vaporization
8. Deformation or stretch- change in length divided by the original length
strain
emulsifying/homogenizing
latent heat of vaporization
Mixers for Low-or Medium Viscosity Liquids
9. Specific gravity used as an indirect meaure of the
emulsifying/homogenizing
shear- thinning fluids
over-run
sugar content
10. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
latent heat of vaporization
emulsifying/homogenizing
Pin and disc mill
11. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
Miscibility
grading
rotational
12. Requires size reduction of dispersed particles by the application of intense shearing forces
shear stress
panning
Electrostatic separators
homogenization
13. Pressure- pushing but not dynamically loaded
shear rate
shear
compressive force
reynolds number
14. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
attrition mills
Mixers for Low-or Medium Viscosity Liquids
latent heat
15. Helps prevent blinding
colloids
Electrostatic separators
vibrating
roller
16. 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.
cutting- miller- pulper
turbulent
vacuum cooling
roblems with wet cleaning
17. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
shear
rotational
water activity
mixers for high viscosity liquids
18. Each thing we do to prevent degradation is one hurdle- name an example- packaging
newtonian fluid
Specific heat
vacuum cooling
hurdle technologies
19. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
Specific heat
colloids
wet cleaning equipment
mixers for high viscosity liquids
20. 4 types of hydrocoolers
batch - convayer - immersion - truck
latent heat of vaporization
roller
egg - vinegar - oil
21. Linear relationship between sheer rate and sheer stress
baffle and angle
shear
newtonian fluid
peeling
22. Force per unit area
shear
stress
Air classifiers (AKA aspiration cleaners
oil/vinegar
23. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
Problems with dry cleaning methods
wet cleaning equipment
relative density
attrition mills
24. Involves tumbling in a drum with a silicon carbide or carborundum surface
shear rate
colloids
screens
abrasion peeling
25. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
latent heat of vaporization
wet cleaning equipment
baffle and angle
egg - vinegar - oil
26. Amount of energy it takes to change the temperature
latent heat
size reduction ratio
hammer mill
Specific heat
27. Dividing based on several characteristics capable of automatically
vacuum cooling
colloids
grading
impact
28. = (vol of foam - vol liquid)/vol liquid) x 100
rotational
over-run
First stage to create small particle size- second to disperse clumping
pulping
29. 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
forming
second pressure drop
shear - impact - compression
hurdle technologies
30. Rotating vessel slowly deposits material on top
Pin and disc mill
crumbly
panning
abrasion peeling
31. A friable food is
forming
Miscibility
goal of mixing
crumbly
32. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
peeling
mixers for dry powder or particulate solids
second pressure drop
reynolds number
33. Ratios above 100:1
First stage to create small particle size- second to disperse clumping
grading
fine grine
reynolds number
34. Used to be was dividing things on one characteristic
sorting
laminar
Magnetic separators and metal detection
goal of mixing
35. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
heat
mixers for dry powder or particulate solids
sugar content
rotational
36. Swirls in the flow
water activity
Mixers for Low-or Medium Viscosity Liquids
second pressure drop
turbulent
37. Emulsifier in mayo
Mixers for Low-or Medium Viscosity Liquids
Electrostatic separators
egg yolk
sugar content
38. Distance between rollers
nip
batch - convayer - immersion - truck
high viscosity liquids
rollers
39. Efficient (minimize losses) - Low Cost - No product degradation
pulping
shear
peeling
mixers for dry powder or particulate solids
40. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
disc mill
ductile foods
difference between rolls and biscuits
41. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
shear stress
Miscibility
stress
42. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
egg yolk
Air classifiers (AKA aspiration cleaners
hurdle technologies
vibrating
43. Size reduction equipment in order of decreasing size
hurdle technologies
grading
goal of mixing
cutting- miller- pulper
44. 3 things used for size reduction
kneading
rotational
egg - vinegar - oil
shear - impact - compression
45. What can be done to minimize the rotational component in liquid mixing?
vibrating
over-run
baffle and angle
pulping
46. Available moisture (relative vapor pressure)
water activity
latent heat
peeling
emulsifying/homogenizing
47. Ingredients in mayo
egg - vinegar - oil
homogenization
goal of mixing
hammer mill
48. Creates the smallest particle size
pulping
non- newtonian fluids
abrasion peeling
kneading
49. A fluid suspension of a colloidal solid in a liquid
egg - vinegar - oil
vacuum cooling
sol
pulping
50. Used to chop meat and harder fruits and veggies into pulp
Specific heat
sugar content
bowl chopper
vibrating