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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. 3 things used for size reduction
batch - convayer - immersion - truck
hammer mill
shear - impact - compression
forced- air cooling
2. Force per unit area
wet cleaning equipment
mass balance
water activity
stress
3. Mixing component that is undesired
sugar content
rotational
panning
oil/vinegar
4. Force that causes it to have friction with itself
disc mill
sol
shear
crumbly
5. Force between the layers in the fluid
shear- thinning fluids
abrasion peeling
caustic peeler
shear stress
6. Requires size reduction of dispersed particles by the application of intense shearing forces
colloids
impact
egg - vinegar - oil
homogenization
7. Swirls in the flow
forming
shear - impact - compression
turbulent
disc mill
8. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
wet cleaning equipment
caustic peeler
First stage to create small particle size- second to disperse clumping
9. Pressure- pushing but not dynamically loaded
longitudinal - radial - rotational
sol
rotational
compressive force
10. 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
hydrocooling
oil/vinegar
emulsifying/homogenizing
laminar
11. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
fine grine
Air classifiers (AKA aspiration cleaners
emulsifying/homogenizing
12. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
baffle and angle
bowl chopper
hydrometer
13. = mass of liquid
attrition mills
egg yolk
Problems with dry cleaning methods
Specific gravity
14. Linear relationship between sheer rate and sheer stress
vacuum cooling
newtonian fluid
strain
colloids
15. Emulsifier in mayo
egg yolk
screens
second pressure drop
course grind
16. Paddle - Multiple Impeller - Turbine - Propeller
latent heat
Mixers for Low-or Medium Viscosity Liquids
egg yolk
over-run
17. Ratio below 8:1
course grind
roller
Magnetic separators and metal detection
hydrometer
18. 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
Specific heat
screens
vacuum cooling
hammer mill
19. Amount of energy it takes to change the temperature
Specific heat
fine grine
course grind
heat
20. Ability to deform permanently without breaking
egg - vinegar - oil
grading
homogenization
ductility
21. A fluid suspension of a colloidal solid in a liquid
Miscibility
forming
sol
relative density
22. Dispersed phase in mayo
oil/vinegar
disc mill
peeling
ductile foods
23. Rotating vessel slowly deposits material on top
rollers
difference between rolls and biscuits
panning
oil/vinegar
24. Under motion pushing
laminar
impact
peeling
pulping
25. Deformation or stretch- change in length divided by the original length
over-run
bulk density
mixers for high viscosity liquids
strain
26. The amount of energy it takes to change the state
hydrometer
Electrostatic separators
second pressure drop
latent heat
27. Distance between rollers
high viscosity liquids
crumbly
nip
First stage to create small particle size- second to disperse clumping
28. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
vacuum cooling
longitudinal - radial - rotational
non- newtonian fluids
29. A friable food is
colloids
crumbly
ductile foods
sugar content
30. 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.
sugar content
forced- air cooling
homogenization
vacuum cooling
31. Gum- fruit by the foot
Problems with dry cleaning methods
Mixers for Low-or Medium Viscosity Liquids
ductile foods
Specific gravity
32. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
relative density
First stage to create small particle size- second to disperse clumping
Pin and disc mill
heat
33. Concentrated fruit juices - liquid chocolate - and corn flour suspension
size reduction ratio
non- newtonian fluids
roller
nip
34. 4 types of hydrocoolers
roller
caustic peeler
batch - convayer - immersion - truck
mixers for high viscosity liquids
35. Pseudoplastic
newtonian fluid
difference between rolls and biscuits
shear- thinning fluids
colloids
36. What can be done to minimize the rotational component in liquid mixing?
sorting
hydrometer
baffle and angle
Pin and disc mill
37. Used to be was dividing things on one characteristic
relative density
sorting
panning
nip
38. 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.
colloids
caustic peeler
shear - impact - compression
attrition mills
39. Mass
relative density
colloids
over-run
bulk density
40. 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
forced- air cooling
forming
mixers for dry powder or particulate solids
cutting- miller- pulper
41. Efficient (minimize losses) - Low Cost - No product degradation
peeling
mixers for high viscosity liquids
size reduction ratio
batch - convayer - immersion - truck
42. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Latent heat of fusion
roblems with wet cleaning
Electrostatic separators
disc mill
43. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
hydrometer
roblems with wet cleaning
shear stress
second pressure drop
44. Creates the smallest particle size
pulping
shear stress
difference between rolls and biscuits
hurdle technologies
45. The breakdown of solid material through the application of mechanical forces- size reduction
hydrocooling
Comminution
panning
Problems with dry cleaning methods
46. Separate products by size
roller
laminar
screens
course grind
47. Dividing based on several characteristics capable of automatically
egg - vinegar - oil
stress
grading
longitudinal - radial - rotational
48. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
disc mill
homogenization
forced- air cooling
stress
49. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
non- newtonian fluids
sol
turbulent
high viscosity liquids
50. The ability to form a homogenous mixture
disc mill
Miscibility
egg - vinegar - oil
newtonian fluid