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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. Specific gravity used as an indirect meaure of the
hydrometer
heat
sugar content
ductility
2. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
bowl chopper
mixers for dry powder or particulate solids
mixers for high viscosity liquids
3. Placed at goods intake - Before and after a unit operation - At the end of a line
high viscosity liquids
Magnetic separators and metal detection
panning
colloids
4. Each thing we do to prevent degradation is one hurdle- name an example- packaging
ductility
hurdle technologies
Specific gravity
emulsifying/homogenizing
5. The ability to form a homogenous mixture
compressive force
caustic peeler
Miscibility
Air classifiers (AKA aspiration cleaners
6. Pressure- pushing but not dynamically loaded
compressive force
bulk density
oil/vinegar
kneading
7. 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
sol
oil/vinegar
sorting
8. Creates the smallest particle size
difference between rolls and biscuits
newtonian fluid
turbulent
pulping
9. 3 things used for size reduction
panning
wet cleaning equipment
shear - impact - compression
pulping
10. Energy from liquid to gas and vice versa
roblems with wet cleaning
shear rate
latent heat of vaporization
grading
11. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
emulsifying/homogenizing
second pressure drop
screens
12. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
grading
goal of mixing
shear - impact - compression
13. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
compressive force
shear rate
latent heat
14. 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
screens
shear stress
disc mill
15. 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
attrition mills
forming
homogenization
ductility
16. Pseudoplastic
Magnetic separators and metal detection
newtonian fluid
shear rate
shear- thinning fluids
17. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
oil/vinegar
wet cleaning equipment
crumbly
18. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
Specific gravity
sugar content
crumbly
19. = initial avg particle size/final avg particle size
oil/vinegar
mixers for high viscosity liquids
size reduction ratio
forced- air cooling
20. 4 types of hydrocoolers
batch - convayer - immersion - truck
wet cleaning equipment
screens
colloids
21. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
Air classifiers (AKA aspiration cleaners
latent heat
mixers for dry powder or particulate solids
batch - convayer - immersion - truck
22. Size reduction equipment in order of decreasing size
caustic peeler
cutting- miller- pulper
oil/vinegar
impact
23. Used to mill wheat- cereals and flours
attrition mills
colloids
rollers
cutting- miller- pulper
24. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
sol
turbulent
difference between rolls and biscuits
25. Available moisture (relative vapor pressure)
heat
shear stress
latent heat of vaporization
water activity
26. Advantages: Suitable for leafy vegetables; does NOT require spraying - or immersion with water - hence won't spread disease. High energy efficiency - Disadvantages: Some product shrinkage due to water loss.
vacuum cooling
goal of mixing
Specific heat
cutting- miller- pulper
27. Gum- fruit by the foot
roller
heat
Problems with dry cleaning methods
ductile foods
28. Used to be was dividing things on one characteristic
water activity
impact
sorting
forming
29. Creates lots of heat - main force are shear action
attrition mills
egg - vinegar - oil
non- newtonian fluids
sorting
30. Force that causes it to have friction with itself
size reduction ratio
baffle and angle
laminar
shear
31. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
kneading
sol
water activity
reynolds number
32. Flour milled using this
fine grine
latent heat of vaporization
difference between rolls and biscuits
roller
33. Requires size reduction of dispersed particles by the application of intense shearing forces
vacuum cooling
latent heat of vaporization
homogenization
Pin and disc mill
34. = mass of liquid
screens
Specific gravity
shear- thinning fluids
hydrometer
35. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
wet cleaning equipment
relative density
attrition mills
longitudinal - radial - rotational
36. Velocity gradient that is formed- relative rate between the layers
high viscosity liquids
hydrocooling
latent heat of vaporization
shear rate
37. Measures specific gravity
hydrometer
colloids
egg yolk
Problems with dry cleaning methods
38. Ratios above 100:1
over-run
fine grine
size reduction ratio
rollers
39. Ability to deform permanently without breaking
stress
ductility
batch - convayer - immersion - truck
grading
40. A fluid suspension of a colloidal solid in a liquid
roblems with wet cleaning
sol
longitudinal - radial - rotational
grading
41. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Latent heat of fusion
crumbly
cutting- miller- pulper
Problems with dry cleaning methods
42. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
Specific heat
latent heat of vaporization
roblems with wet cleaning
43. Dispersed phase in mayo
shear stress
longitudinal - radial - rotational
rotational
oil/vinegar
44. Amount of energy it takes to change the temperature
nip
shear
Specific heat
screens
45. Linear relationship between sheer rate and sheer stress
impact
longitudinal - radial - rotational
newtonian fluid
batch - convayer - immersion - truck
46. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
hydrometer
second pressure drop
goal of mixing
47. Emulsifier in mayo
egg yolk
oil/vinegar
mass balance
Mixers for Low-or Medium Viscosity Liquids
48. Dividing based on several characteristics capable of automatically
grading
Problems with dry cleaning methods
sugar content
caustic peeler
49. To achieve a uniform distribution of the components of flow
goal of mixing
course grind
non- newtonian fluids
Magnetic separators and metal detection
50. A friable food is
high viscosity liquids
water activity
Specific gravity
crumbly