SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. = initial avg particle size/final avg particle size
compressive force
Mixers for Low-or Medium Viscosity Liquids
size reduction ratio
hammer mill
2. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
Air classifiers (AKA aspiration cleaners
egg - vinegar - oil
relative density
strain
3. Available moisture (relative vapor pressure)
water activity
panning
second pressure drop
mixers for dry powder or particulate solids
4. Deformation or stretch- change in length divided by the original length
rotational
over-run
strain
vacuum cooling
5. Gum- fruit by the foot
nip
latent heat of vaporization
newtonian fluid
ductile foods
6. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mass balance
mixers for dry powder or particulate solids
heat
reynolds number
7. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
peeling
hammer mill
rotational
8. Ratios above 100:1
bowl chopper
hurdle technologies
over-run
fine grine
9. Mass
compressive force
over-run
bulk density
peeling
10. The breakdown of solid material through the application of mechanical forces- size reduction
panning
shear rate
Comminution
roblems with wet cleaning
11. 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
hammer mill
disc mill
compressive force
vibrating
12. 4 types of hydrocoolers
second pressure drop
shear - impact - compression
First stage to create small particle size- second to disperse clumping
batch - convayer - immersion - truck
13. Limited number of applications where contaminants have a different surface charge from the raw material
forming
Electrostatic separators
rotational
impact
14. Pseudoplastic
shear stress
shear
shear- thinning fluids
Mixers for Low-or Medium Viscosity Liquids
15. Used to chop meat and harder fruits and veggies into pulp
Miscibility
bowl chopper
shear rate
Air classifiers (AKA aspiration cleaners
16. Rotating vessel slowly deposits material on top
hammer mill
turbulent
Specific heat
panning
17. 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.
goal of mixing
egg yolk
caustic peeler
shear stress
18. 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
course grind
hydrocooling
bowl chopper
hammer mill
19. Concentrated fruit juices - liquid chocolate - and corn flour suspension
crumbly
shear stress
sorting
non- newtonian fluids
20. Flour milled using this
heat
reynolds number
roller
emulsifying/homogenizing
21. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
sol
egg yolk
mixers for high viscosity liquids
strain
22. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
longitudinal - radial - rotational
rollers
relative density
second pressure drop
23. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
emulsifying/homogenizing
stress
vibrating
24. 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
cutting- miller- pulper
hammer mill
compressive force
ductile foods
25. The ability to form a homogenous mixture
baffle and angle
Miscibility
impact
ductility
26. Mixing component that is undesired
shear
Magnetic separators and metal detection
colloids
rotational
27. Amount of energy from solid to liquid and vice versa
shear- thinning fluids
Specific gravity
latent heat of vaporization
Latent heat of fusion
28. 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
newtonian fluid
difference between rolls and biscuits
forming
roller
29. To achieve a uniform distribution of the components of flow
hammer mill
size reduction ratio
ductile foods
goal of mixing
30. Helps prevent blinding
panning
vibrating
sugar content
ductile foods
31. Ratio below 8:1
high viscosity liquids
course grind
Latent heat of fusion
over-run
32. Force that causes it to have friction with itself
grading
shear
mixers for high viscosity liquids
fine grine
33. What can be done to minimize the rotational component in liquid mixing?
batch - convayer - immersion - truck
baffle and angle
ductility
grading
34. = (vol of foam - vol liquid)/vol liquid) x 100
pulping
over-run
turbulent
colloids
35. Track what goes into a system- account for everything that comes out minus what stays in the system
vibrating
mass balance
homogenization
forming
36. The amount of energy it takes to change the state
laminar
course grind
hammer mill
latent heat
37. Linear
panning
laminar
nip
Specific heat
38. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
wet cleaning equipment
difference between rolls and biscuits
high viscosity liquids
course grind
39. 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
crumbly
impact
40. 3 components of mixing liquids
goal of mixing
colloids
nip
longitudinal - radial - rotational
41. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
caustic peeler
water activity
difference between rolls and biscuits
42. = mass of liquid
Specific gravity
newtonian fluid
oil/vinegar
difference between rolls and biscuits
43. 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
ductility
strain
reynolds number
difference between rolls and biscuits
44. Energy from liquid to gas and vice versa
pulping
latent heat of vaporization
turbulent
wet cleaning equipment
45. Why do we use two pressure drops? EXAM QUESTION
batch - convayer - immersion - truck
high viscosity liquids
shear rate
First stage to create small particle size- second to disperse clumping
46. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
ductile foods
peeling
ductility
47. A fluid suspension of a colloidal solid in a liquid
sol
goal of mixing
egg - vinegar - oil
vibrating
48. Distance between rollers
size reduction ratio
fine grine
panning
nip
49. A friable food is
crumbly
ductility
shear
emulsifying/homogenizing
50. Creates lots of heat - main force are shear action
latent heat of vaporization
Air classifiers (AKA aspiration cleaners
attrition mills
longitudinal - radial - rotational