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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. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
impact
forced- air cooling
disc mill
heat
2. 3 components of mixing liquids
ductile foods
emulsifying/homogenizing
hydrocooling
longitudinal - radial - rotational
3. Force that causes it to have friction with itself
bowl chopper
heat
shear- thinning fluids
shear
4. Track what goes into a system- account for everything that comes out minus what stays in the system
Latent heat of fusion
bowl chopper
mass balance
bulk density
5. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
shear stress
reynolds number
egg yolk
over-run
6. Distance between rollers
forming
grading
relative density
nip
7. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
reynolds number
Specific gravity
relative density
ductile foods
8. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
hydrocooling
sorting
heat
9. Under motion pushing
Mixers for Low-or Medium Viscosity Liquids
shear stress
impact
newtonian fluid
10. Amount of energy from solid to liquid and vice versa
wet cleaning equipment
Latent heat of fusion
rotational
nip
11. Rotating vessel slowly deposits material on top
caustic peeler
panning
Magnetic separators and metal detection
laminar
12. = (vol of foam - vol liquid)/vol liquid) x 100
cutting- miller- pulper
over-run
mixers for high viscosity liquids
vibrating
13. Swirls in the flow
Comminution
goal of mixing
mass balance
turbulent
14. Velocity gradient that is formed- relative rate between the layers
non- newtonian fluids
shear rate
mass balance
Comminution
15. Concentrated fruit juices - liquid chocolate - and corn flour suspension
heat
homogenization
non- newtonian fluids
hurdle technologies
16. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
screens
sorting
vibrating
high viscosity liquids
17. Available moisture (relative vapor pressure)
size reduction ratio
Miscibility
goal of mixing
water activity
18. Ability to deform permanently without breaking
ductility
attrition mills
shear stress
mixers for dry powder or particulate solids
19. = initial avg particle size/final avg particle size
First stage to create small particle size- second to disperse clumping
mixers for high viscosity liquids
size reduction ratio
bowl chopper
20. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
vacuum cooling
roblems with wet cleaning
emulsifying/homogenizing
Latent heat of fusion
21. = mass of liquid
relative density
Specific gravity
wet cleaning equipment
hammer mill
22. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
Mixers for Low-or Medium Viscosity Liquids
hydrocooling
panning
23. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
second pressure drop
Problems with dry cleaning methods
disc mill
24. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
grading
wet cleaning equipment
Magnetic separators and metal detection
25. Helps prevent blinding
mixers for high viscosity liquids
screens
vibrating
strain
26. The ability to form a homogenous mixture
shear
mixers for high viscosity liquids
Miscibility
crumbly
27. Force between the layers in the fluid
shear stress
high viscosity liquids
hydrocooling
roblems with wet cleaning
28. Involves tumbling in a drum with a silicon carbide or carborundum surface
difference between rolls and biscuits
oil/vinegar
ductile foods
abrasion peeling
29. Specific gravity used as an indirect meaure of the
sugar content
homogenization
baffle and angle
rollers
30. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
sugar content
fine grine
Pin and disc mill
Latent heat of fusion
31. The breakdown of solid material through the application of mechanical forces- size reduction
colloids
laminar
reynolds number
Comminution
32. Amount of energy it takes to change the temperature
Pin and disc mill
sorting
Specific heat
ductile foods
33. 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
Comminution
disc mill
roblems with wet cleaning
nip
34. Mixing component that is undesired
rotational
turbulent
batch - convayer - immersion - truck
latent heat
35. Ingredients in mayo
shear stress
sorting
reynolds number
egg - vinegar - oil
36. 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
goal of mixing
forming
bulk density
shear- thinning fluids
37. Pressure- pushing but not dynamically loaded
mixers for dry powder or particulate solids
batch - convayer - immersion - truck
bowl chopper
compressive force
38. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
shear rate
roblems with wet cleaning
nip
39. 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
course grind
high viscosity liquids
laminar
40. Force per unit area
disc mill
peeling
stress
longitudinal - radial - rotational
41. Used to mill wheat- cereals and flours
Comminution
stress
Mixers for Low-or Medium Viscosity Liquids
rollers
42. Gum- fruit by the foot
Miscibility
ductile foods
strain
forced- air cooling
43. Efficient mixing is achieved by creating and recombining fresh surfaces
shear- thinning fluids
heat
kneading
non- newtonian fluids
44. 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
roblems with wet cleaning
water activity
difference between rolls and biscuits
hammer mill
45. 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.
ductility
wet cleaning equipment
caustic peeler
forced- air cooling
46. Limited number of applications where contaminants have a different surface charge from the raw material
non- newtonian fluids
disc mill
difference between rolls and biscuits
Electrostatic separators
47. Deformation or stretch- change in length divided by the original length
attrition mills
high viscosity liquids
newtonian fluid
strain
48. Energy from liquid to gas and vice versa
Specific heat
latent heat of vaporization
First stage to create small particle size- second to disperse clumping
colloids
49. Used to be was dividing things on one characteristic
sorting
hydrocooling
compressive force
caustic peeler
50. Linear
ductility
peeling
second pressure drop
laminar