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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. 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
fine grine
ductility
mass balance
hammer mill
2. Separate products by size
oil/vinegar
sorting
mixers for dry powder or particulate solids
screens
3. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
shear
over-run
egg - vinegar - oil
Problems with dry cleaning methods
4. Rotating vessel slowly deposits material on top
panning
oil/vinegar
size reduction ratio
turbulent
5. What can be done to minimize the rotational component in liquid mixing?
peeling
cutting- miller- pulper
baffle and angle
compressive force
6. = mass of liquid
crumbly
ductile foods
Specific gravity
kneading
7. Pseudoplastic
roller
strain
shear- thinning fluids
Magnetic separators and metal detection
8. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
abrasion peeling
Magnetic separators and metal detection
second pressure drop
mixers for dry powder or particulate solids
9. Under motion pushing
mass balance
ductility
latent heat
impact
10. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
sol
forming
laminar
colloids
11. Mixing component that is undesired
vibrating
rotational
pulping
newtonian fluid
12. Paddle - Multiple Impeller - Turbine - Propeller
latent heat of vaporization
shear
Mixers for Low-or Medium Viscosity Liquids
over-run
13. 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
hydrometer
baffle and angle
forming
mixers for high viscosity liquids
14. Creates lots of heat - main force are shear action
homogenization
shear- thinning fluids
attrition mills
non- newtonian fluids
15. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
crumbly
caustic peeler
disc mill
reynolds number
16. Mass
bulk density
egg yolk
stress
size reduction ratio
17. Requires size reduction of dispersed particles by the application of intense shearing forces
sorting
longitudinal - radial - rotational
cutting- miller- pulper
homogenization
18. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Air classifiers (AKA aspiration cleaners
difference between rolls and biscuits
high viscosity liquids
course grind
19. = initial avg particle size/final avg particle size
Comminution
Mixers for Low-or Medium Viscosity Liquids
mass balance
size reduction ratio
20. Involves tumbling in a drum with a silicon carbide or carborundum surface
ductility
caustic peeler
latent heat
abrasion peeling
21. Efficient (minimize losses) - Low Cost - No product degradation
shear- thinning fluids
panning
strain
peeling
22. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
second pressure drop
mixers for dry powder or particulate solids
Electrostatic separators
23. Concentrated fruit juices - liquid chocolate - and corn flour suspension
newtonian fluid
non- newtonian fluids
homogenization
forming
24. 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
Mixers for Low-or Medium Viscosity Liquids
hydrometer
grading
25. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Magnetic separators and metal detection
colloids
attrition mills
roblems with wet cleaning
26. Ability to deform permanently without breaking
colloids
baffle and angle
ductility
Problems with dry cleaning methods
27. Amount of energy it takes to change the temperature
peeling
compressive force
homogenization
Specific heat
28. The ability to form a homogenous mixture
Mixers for Low-or Medium Viscosity Liquids
Miscibility
abrasion peeling
mixers for high viscosity liquids
29. Available moisture (relative vapor pressure)
mixers for high viscosity liquids
homogenization
second pressure drop
water activity
30. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
stress
water activity
mixers for dry powder or particulate solids
non- newtonian fluids
31. 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
bulk density
disc mill
baffle and angle
batch - convayer - immersion - truck
32. Swirls in the flow
turbulent
oil/vinegar
heat
water activity
33. Flour milled using this
roller
shear stress
rollers
hurdle technologies
34. Force per unit area
stress
Specific heat
Mixers for Low-or Medium Viscosity Liquids
compressive force
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.
non- newtonian fluids
panning
stress
caustic peeler
36. Linear relationship between sheer rate and sheer stress
grading
newtonian fluid
batch - convayer - immersion - truck
hydrometer
37. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
shear rate
bulk density
Miscibility
38. Used to mill wheat- cereals and flours
forming
cutting- miller- pulper
rollers
hydrometer
39. Size reduction equipment in order of decreasing size
cutting- miller- pulper
Pin and disc mill
kneading
high viscosity liquids
40. Distance between rollers
hydrocooling
non- newtonian fluids
nip
roller
41. Linear
Latent heat of fusion
latent heat
egg yolk
laminar
42. Ingredients in mayo
ductility
roller
egg - vinegar - oil
wet cleaning equipment
43. Track what goes into a system- account for everything that comes out minus what stays in the system
impact
mass balance
newtonian fluid
longitudinal - radial - rotational
44. Measures specific gravity
difference between rolls and biscuits
ductility
hydrometer
nip
45. Most energy used for size reduction goes to
Electrostatic separators
shear- thinning fluids
hurdle technologies
heat
46. 3 components of mixing liquids
longitudinal - radial - rotational
caustic peeler
egg - vinegar - oil
cutting- miller- pulper
47. Amount of energy from solid to liquid and vice versa
relative density
heat
Latent heat of fusion
high viscosity liquids
48. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Specific heat
heat
mixers for high viscosity liquids
second pressure drop
49. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
vacuum cooling
strain
relative density
ductility
50. Force that causes it to have friction with itself
vacuum cooling
shear
wet cleaning equipment
stress