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Food Processing
Start Test
Study First
Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
shear- thinning fluids
wet cleaning equipment
mixers for dry powder or particulate solids
2. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
compressive force
shear stress
second pressure drop
impact
3. 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
hammer mill
Latent heat of fusion
egg yolk
4. Amount of energy from solid to liquid and vice versa
First stage to create small particle size- second to disperse clumping
Latent heat of fusion
stress
hurdle technologies
5. Pseudoplastic
compressive force
shear- thinning fluids
goal of mixing
egg - vinegar - oil
6. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
goal of mixing
Pin and disc mill
peeling
Magnetic separators and metal detection
7. Distance between rollers
sorting
nip
hammer mill
reynolds number
8. 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
second pressure drop
hurdle technologies
latent heat of vaporization
9. Pressure- pushing but not dynamically loaded
sugar content
compressive force
mass balance
rollers
10. Force that causes it to have friction with itself
colloids
pulping
shear
hydrocooling
11. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
longitudinal - radial - rotational
emulsifying/homogenizing
compressive force
Latent heat of fusion
12. 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
mixers for high viscosity liquids
stress
mixers for dry powder or particulate solids
hydrocooling
13. 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
fine grine
disc mill
Comminution
forced- air cooling
14. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
mixers for dry powder or particulate solids
hammer mill
wet cleaning equipment
hurdle technologies
15. The ability to form a homogenous mixture
Comminution
Specific heat
Miscibility
baffle and angle
16. Gum- fruit by the foot
homogenization
longitudinal - radial - rotational
ductile foods
newtonian fluid
17. Ability to deform permanently without breaking
Miscibility
ductility
sugar content
grading
18. A friable food is
shear- thinning fluids
crumbly
Mixers for Low-or Medium Viscosity Liquids
homogenization
19. Velocity gradient that is formed- relative rate between the layers
caustic peeler
shear rate
difference between rolls and biscuits
ductile foods
20. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
wet cleaning equipment
sol
hydrocooling
21. Concentrated fruit juices - liquid chocolate - and corn flour suspension
mass balance
compressive force
stress
non- newtonian fluids
22. Used to chop meat and harder fruits and veggies into pulp
longitudinal - radial - rotational
vibrating
bowl chopper
sugar content
23. Track what goes into a system- account for everything that comes out minus what stays in the system
Mixers for Low-or Medium Viscosity Liquids
turbulent
sugar content
mass balance
24. Energy from liquid to gas and vice versa
forming
shear
sol
latent heat of vaporization
25. 3 components of mixing liquids
compressive force
longitudinal - radial - rotational
vacuum cooling
Magnetic separators and metal detection
26. Deformation or stretch- change in length divided by the original length
strain
rollers
reynolds number
latent heat
27. 3 things used for size reduction
size reduction ratio
shear - impact - compression
crumbly
hurdle technologies
28. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Comminution
Problems with dry cleaning methods
wet cleaning equipment
Pin and disc mill
29. = mass of liquid
second pressure drop
roller
hydrometer
Specific gravity
30. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
hammer mill
high viscosity liquids
longitudinal - radial - rotational
egg yolk
31. Dividing based on several characteristics capable of automatically
shear stress
mixers for dry powder or particulate solids
batch - convayer - immersion - truck
grading
32. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
over-run
First stage to create small particle size- second to disperse clumping
Air classifiers (AKA aspiration cleaners
peeling
33. Linear relationship between sheer rate and sheer stress
laminar
newtonian fluid
bowl chopper
latent heat
34. Available moisture (relative vapor pressure)
water activity
stress
disc mill
goal of mixing
35. What can be done to minimize the rotational component in liquid mixing?
sorting
mixers for high viscosity liquids
shear
baffle and angle
36. Limited number of applications where contaminants have a different surface charge from the raw material
shear - impact - compression
homogenization
Electrostatic separators
colloids
37. Mixing component that is undesired
Comminution
rotational
latent heat of vaporization
latent heat
38. To achieve a uniform distribution of the components of flow
Air classifiers (AKA aspiration cleaners
goal of mixing
sorting
egg yolk
39. Creates lots of heat - main force are shear action
Specific heat
Comminution
attrition mills
peeling
40. = initial avg particle size/final avg particle size
size reduction ratio
Electrostatic separators
laminar
forced- air cooling
41. A fluid suspension of a colloidal solid in a liquid
roblems with wet cleaning
sol
non- newtonian fluids
heat
42. 4 types of hydrocoolers
reynolds number
batch - convayer - immersion - truck
mixers for high viscosity liquids
heat
43. Placed at goods intake - Before and after a unit operation - At the end of a line
Comminution
Magnetic separators and metal detection
pulping
rotational
44. Helps prevent blinding
ductility
course grind
vibrating
non- newtonian fluids
45. Each thing we do to prevent degradation is one hurdle- name an example- packaging
grading
hurdle technologies
shear - impact - compression
heat
46. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
pulping
shear- thinning fluids
reynolds number
Magnetic separators and metal detection
47. Efficient (minimize losses) - Low Cost - No product degradation
emulsifying/homogenizing
size reduction ratio
peeling
Specific gravity
48. Rotating vessel slowly deposits material on top
over-run
crumbly
homogenization
panning
49. Size reduction equipment in order of decreasing size
roblems with wet cleaning
cutting- miller- pulper
shear- thinning fluids
screens
50. Most energy used for size reduction goes to
fine grine
heat
difference between rolls and biscuits
hammer mill
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