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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. Amount of energy from solid to liquid and vice versa
size reduction ratio
Latent heat of fusion
sugar content
course grind
2. Velocity gradient that is formed- relative rate between the layers
shear rate
batch - convayer - immersion - truck
sol
panning
3. The ability to form a homogenous mixture
peeling
longitudinal - radial - rotational
Miscibility
egg yolk
4. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
grading
cutting- miller- pulper
roblems with wet cleaning
shear- thinning fluids
5. Pressure- pushing but not dynamically loaded
cutting- miller- pulper
compressive force
homogenization
Comminution
6. Used to mill wheat- cereals and flours
shear rate
rollers
peeling
kneading
7. Efficient (minimize losses) - Low Cost - No product degradation
peeling
pulping
bulk density
turbulent
8. Dispersed phase in mayo
forming
hydrometer
longitudinal - radial - rotational
oil/vinegar
9. Emulsifier in mayo
egg yolk
grading
shear- thinning fluids
course grind
10. Each thing we do to prevent degradation is one hurdle- name an example- packaging
nip
second pressure drop
hurdle technologies
hammer mill
11. = (vol of foam - vol liquid)/vol liquid) x 100
kneading
over-run
size reduction ratio
sugar content
12. Most energy used for size reduction goes to
colloids
heat
shear
cutting- miller- pulper
13. What can be done to minimize the rotational component in liquid mixing?
Specific heat
compressive force
strain
baffle and angle
14. Paddle - Multiple Impeller - Turbine - Propeller
shear rate
Mixers for Low-or Medium Viscosity Liquids
hammer mill
mixers for high viscosity liquids
15. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
mixers for high viscosity liquids
ductility
sugar content
16. May be single (one stationary casing and a frooved one that rotates) or double- where the two surfaces rotate in opposite directions - Dress of millstone will determine texture of the final product
latent heat of vaporization
hydrocooling
disc mill
Miscibility
17. Concentrated fruit juices - liquid chocolate - and corn flour suspension
size reduction ratio
latent heat of vaporization
impact
non- newtonian fluids
18. 4 types of hydrocoolers
emulsifying/homogenizing
batch - convayer - immersion - truck
Electrostatic separators
mixers for dry powder or particulate solids
19. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
strain
high viscosity liquids
fine grine
vibrating
20. 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
sorting
forming
batch - convayer - immersion - truck
difference between rolls and biscuits
21. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
colloids
bowl chopper
over-run
relative density
22. Why do we use two pressure drops? EXAM QUESTION
shear - impact - compression
First stage to create small particle size- second to disperse clumping
shear- thinning fluids
mixers for high viscosity liquids
23. Energy from liquid to gas and vice versa
Pin and disc mill
abrasion peeling
latent heat of vaporization
course grind
24. Mixing component that is undesired
rotational
compressive force
latent heat
newtonian fluid
25. Mass
size reduction ratio
rotational
bulk density
shear rate
26. Under motion pushing
impact
shear stress
difference between rolls and biscuits
course grind
27. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
non- newtonian fluids
Pin and disc mill
hydrometer
homogenization
28. Flour milled using this
hydrometer
Problems with dry cleaning methods
roller
reynolds number
29. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
colloids
Air classifiers (AKA aspiration cleaners
shear
hammer mill
30. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
mass balance
colloids
screens
sol
31. Ratios above 100:1
Specific heat
fine grine
attrition mills
egg yolk
32. Force per unit area
shear- thinning fluids
reynolds number
stress
Miscibility
33. Limited number of applications where contaminants have a different surface charge from the raw material
Specific gravity
Electrostatic separators
panning
Problems with dry cleaning methods
34. Ingredients in mayo
ductile foods
colloids
longitudinal - radial - rotational
egg - vinegar - oil
35. 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.
Mixers for Low-or Medium Viscosity Liquids
caustic peeler
Specific heat
laminar
36. Helps prevent blinding
vibrating
non- newtonian fluids
Specific gravity
peeling
37. Creates lots of heat - main force are shear action
Magnetic separators and metal detection
attrition mills
abrasion peeling
size reduction ratio
38. Used to be was dividing things on one characteristic
sorting
roblems with wet cleaning
oil/vinegar
impact
39. Specific gravity used as an indirect meaure of the
Air classifiers (AKA aspiration cleaners
kneading
shear- thinning fluids
sugar content
40. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Electrostatic separators
sol
high viscosity liquids
reynolds number
41. Force that causes it to have friction with itself
oil/vinegar
shear rate
Pin and disc mill
shear
42. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
second pressure drop
shear - impact - compression
Electrostatic separators
mixers for high viscosity liquids
43. Linear relationship between sheer rate and sheer stress
newtonian fluid
egg yolk
forced- air cooling
fine grine
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
newtonian fluid
ductility
homogenization
45. Pseudoplastic
bulk density
second pressure drop
shear- thinning fluids
forming
46. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
Comminution
wet cleaning equipment
Miscibility
47. 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
Magnetic separators and metal detection
hurdle technologies
hammer mill
screens
48. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
Mixers for Low-or Medium Viscosity Liquids
hurdle technologies
difference between rolls and biscuits
49. Creates the smallest particle size
course grind
rollers
strain
pulping
50. Size reduction equipment in order of decreasing size
heat
pulping
water activity
cutting- miller- pulper