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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. A friable food is
crumbly
cutting- miller- pulper
kneading
sugar content
2. 3 components of mixing liquids
vibrating
Mixers for Low-or Medium Viscosity Liquids
longitudinal - radial - rotational
forced- air cooling
3. Creates the smallest particle size
bowl chopper
pulping
reynolds number
crumbly
4. = mass of liquid
cutting- miller- pulper
Specific gravity
abrasion peeling
second pressure drop
5. = initial avg particle size/final avg particle size
size reduction ratio
Air classifiers (AKA aspiration cleaners
oil/vinegar
over-run
6. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
mixers for high viscosity liquids
forced- air cooling
colloids
nip
7. Available moisture (relative vapor pressure)
water activity
screens
bowl chopper
Mixers for Low-or Medium Viscosity Liquids
8. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
First stage to create small particle size- second to disperse clumping
reynolds number
oil/vinegar
roller
9. Used to be was dividing things on one characteristic
sorting
sol
pulping
relative density
10. Linear
Mixers for Low-or Medium Viscosity Liquids
impact
laminar
roller
11. Emulsifier in mayo
mixers for dry powder or particulate solids
strain
egg yolk
forced- air cooling
12. A fluid suspension of a colloidal solid in a liquid
sol
batch - convayer - immersion - truck
hydrometer
screens
13. What can be done to minimize the rotational component in liquid mixing?
forming
First stage to create small particle size- second to disperse clumping
baffle and angle
pulping
14. To achieve a uniform distribution of the components of flow
shear rate
fine grine
hammer mill
goal of mixing
15. Ingredients in mayo
egg - vinegar - oil
water activity
hammer mill
compressive force
16. Each thing we do to prevent degradation is one hurdle- name an example- packaging
peeling
forced- air cooling
hurdle technologies
newtonian fluid
17. Creates lots of heat - main force are shear action
shear- thinning fluids
sorting
attrition mills
crumbly
18. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
vibrating
batch - convayer - immersion - truck
abrasion peeling
19. Mixing component that is undesired
grading
rotational
Mixers for Low-or Medium Viscosity Liquids
shear- thinning fluids
20. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
vibrating
latent heat of vaporization
ductile foods
21. Ratios above 100:1
course grind
longitudinal - radial - rotational
fine grine
Pin and disc mill
22. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
second pressure drop
Pin and disc mill
kneading
size reduction ratio
23. 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
hurdle technologies
laminar
disc mill
panning
24. Force per unit area
stress
homogenization
shear stress
Specific heat
25. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
crumbly
Problems with dry cleaning methods
fine grine
mixers for dry powder or particulate solids
26. Ratio below 8:1
forming
abrasion peeling
rotational
course grind
27. Dispersed phase in mayo
oil/vinegar
stress
screens
second pressure drop
28. Mass
second pressure drop
Air classifiers (AKA aspiration cleaners
bulk density
forced- air cooling
29. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
attrition mills
non- newtonian fluids
First stage to create small particle size- second to disperse clumping
second pressure drop
30. Force between the layers in the fluid
disc mill
forced- air cooling
ductility
shear stress
31. Used to mill wheat- cereals and flours
rollers
egg yolk
impact
roller
32. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
abrasion peeling
batch - convayer - immersion - truck
relative density
shear
33. The amount of energy it takes to change the state
Mixers for Low-or Medium Viscosity Liquids
vibrating
latent heat
longitudinal - radial - rotational
34. 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
sol
Air classifiers (AKA aspiration cleaners
difference between rolls and biscuits
mixers for dry powder or particulate solids
35. Specific gravity used as an indirect meaure of the
sugar content
shear rate
Problems with dry cleaning methods
forming
36. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
peeling
egg - vinegar - oil
goal of mixing
Air classifiers (AKA aspiration cleaners
37. Track what goes into a system- account for everything that comes out minus what stays in the system
attrition mills
shear - impact - compression
impact
mass balance
38. Under motion pushing
stress
longitudinal - radial - rotational
ductile foods
impact
39. Deformation or stretch- change in length divided by the original length
strain
roblems with wet cleaning
reynolds number
abrasion peeling
40. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
colloids
over-run
wet cleaning equipment
shear stress
41. Concentrated fruit juices - liquid chocolate - and corn flour suspension
Miscibility
non- newtonian fluids
screens
course grind
42. Dividing based on several characteristics capable of automatically
high viscosity liquids
grading
egg - vinegar - oil
course grind
43. Force that causes it to have friction with itself
sorting
impact
shear
hydrocooling
44. 4 types of hydrocoolers
shear rate
turbulent
batch - convayer - immersion - truck
egg yolk
45. Limited number of applications where contaminants have a different surface charge from the raw material
kneading
Problems with dry cleaning methods
Electrostatic separators
ductile foods
46. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
latent heat of vaporization
compressive force
colloids
oil/vinegar
47. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
heat
course grind
ductility
48. Rotating vessel slowly deposits material on top
over-run
Problems with dry cleaning methods
ductile foods
panning
49. Helps prevent blinding
kneading
hurdle technologies
baffle and angle
vibrating
50. Efficient (minimize losses) - Low Cost - No product degradation
Problems with dry cleaning methods
stress
peeling
water activity