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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 per unit area
mixers for dry powder or particulate solids
bowl chopper
stress
shear
2. Available moisture (relative vapor pressure)
water activity
rotational
heat
longitudinal - radial - rotational
3. 3 components of mixing liquids
ductile foods
non- newtonian fluids
roblems with wet cleaning
longitudinal - radial - rotational
4. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
oil/vinegar
compressive force
second pressure drop
5. Energy from liquid to gas and vice versa
mixers for dry powder or particulate solids
latent heat of vaporization
over-run
First stage to create small particle size- second to disperse clumping
6. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
shear rate
sugar content
stress
mixers for high viscosity liquids
7. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
rotational
difference between rolls and biscuits
Specific gravity
Air classifiers (AKA aspiration cleaners
8. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
shear
roblems with wet cleaning
mixers for high viscosity liquids
9. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
batch - convayer - immersion - truck
First stage to create small particle size- second to disperse clumping
mixers for high viscosity liquids
10. Rotating vessel slowly deposits material on top
panning
turbulent
emulsifying/homogenizing
impact
11. 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.
rotational
First stage to create small particle size- second to disperse clumping
caustic peeler
goal of mixing
12. The amount of energy it takes to change the state
Specific heat
hurdle technologies
latent heat
heat
13. = initial avg particle size/final avg particle size
wet cleaning equipment
hammer mill
size reduction ratio
forming
14. Limited number of applications where contaminants have a different surface charge from the raw material
second pressure drop
Electrostatic separators
stress
sol
15. Ratio below 8:1
course grind
Problems with dry cleaning methods
Comminution
sugar content
16. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
hydrometer
strain
second pressure drop
shear
17. Used to mill wheat- cereals and flours
batch - convayer - immersion - truck
rollers
wet cleaning equipment
Magnetic separators and metal detection
18. Amount of energy it takes to change the temperature
mixers for high viscosity liquids
Specific heat
grading
egg - vinegar - oil
19. Deformation or stretch- change in length divided by the original length
mass balance
vibrating
strain
bulk density
20. Pressure- pushing but not dynamically loaded
compressive force
relative density
forced- air cooling
latent heat
21. Ingredients in mayo
newtonian fluid
size reduction ratio
egg - vinegar - oil
oil/vinegar
22. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
stress
Specific heat
Pin and disc mill
batch - convayer - immersion - truck
23. Linear
screens
newtonian fluid
impact
laminar
24. Under motion pushing
forced- air cooling
abrasion peeling
impact
hammer mill
25. Ability to deform permanently without breaking
latent heat
emulsifying/homogenizing
ductility
non- newtonian fluids
26. Used to be was dividing things on one characteristic
sorting
wet cleaning equipment
latent heat of vaporization
reynolds number
27. 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
nip
ductility
cutting- miller- pulper
28. Requires size reduction of dispersed particles by the application of intense shearing forces
abrasion peeling
homogenization
forming
emulsifying/homogenizing
29. Size reduction equipment in order of decreasing size
cutting- miller- pulper
bulk density
egg - vinegar - oil
Specific heat
30. Force that causes it to have friction with itself
shear
Magnetic separators and metal detection
egg yolk
disc mill
31. = mass of liquid
bowl chopper
forming
caustic peeler
Specific gravity
32. Most energy used for size reduction goes to
disc mill
heat
cutting- miller- pulper
fine grine
33. Paddle - Multiple Impeller - Turbine - Propeller
mixers for dry powder or particulate solids
Comminution
panning
Mixers for Low-or Medium Viscosity Liquids
34. 4 types of hydrocoolers
Magnetic separators and metal detection
vibrating
grading
batch - convayer - immersion - truck
35. Swirls in the flow
sorting
rollers
turbulent
baffle and angle
36. Flour milled using this
strain
pulping
roller
kneading
37. Linear relationship between sheer rate and sheer stress
shear rate
longitudinal - radial - rotational
newtonian fluid
Magnetic separators and metal detection
38. Why do we use two pressure drops? EXAM QUESTION
sugar content
First stage to create small particle size- second to disperse clumping
colloids
Specific gravity
39. Dispersed phase in mayo
bowl chopper
oil/vinegar
second pressure drop
hurdle technologies
40. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
hydrometer
forced- air cooling
water activity
First stage to create small particle size- second to disperse clumping
41. Efficient (minimize losses) - Low Cost - No product degradation
size reduction ratio
hammer mill
peeling
latent heat of vaporization
42. 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
hurdle technologies
hydrocooling
emulsifying/homogenizing
screens
43. Emulsifier in mayo
colloids
baffle and angle
vacuum cooling
egg yolk
44. Creates the smallest particle size
hammer mill
vacuum cooling
fine grine
pulping
45. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
turbulent
mixers for high viscosity liquids
roblems with wet cleaning
laminar
46. Used to chop meat and harder fruits and veggies into pulp
colloids
vibrating
bowl chopper
attrition mills
47. Creates lots of heat - main force are shear action
baffle and angle
over-run
attrition mills
homogenization
48. 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
disc mill
impact
crumbly
high viscosity liquids
49. Specific gravity used as an indirect meaure of the
wet cleaning equipment
screens
egg yolk
sugar content
50. Velocity gradient that is formed- relative rate between the layers
Specific heat
shear rate
Problems with dry cleaning methods
Magnetic separators and metal detection