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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. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
water activity
mixers for high viscosity liquids
homogenization
2. 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
grading
forming
wet cleaning equipment
bowl chopper
3. Measures specific gravity
latent heat of vaporization
shear - impact - compression
hydrometer
heat
4. 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
egg - vinegar - oil
latent heat of vaporization
hammer mill
hydrometer
5. Dividing based on several characteristics capable of automatically
disc mill
grading
wet cleaning equipment
egg yolk
6. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Miscibility
second pressure drop
sol
relative density
7. Rotating vessel slowly deposits material on top
shear stress
panning
egg - vinegar - oil
pulping
8. Placed at goods intake - Before and after a unit operation - At the end of a line
second pressure drop
size reduction ratio
hydrocooling
Magnetic separators and metal detection
9. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
shear - impact - compression
roblems with wet cleaning
cutting- miller- pulper
reynolds number
10. A friable food is
bowl chopper
wet cleaning equipment
strain
crumbly
11. Mass
Magnetic separators and metal detection
sugar content
bulk density
rotational
12. Pseudoplastic
shear- thinning fluids
caustic peeler
newtonian fluid
roller
13. The amount of energy it takes to change the state
mixers for high viscosity liquids
latent heat
ductile foods
Pin and disc mill
14. Creates the smallest particle size
pulping
forced- air cooling
disc mill
Mixers for Low-or Medium Viscosity Liquids
15. Force per unit area
mass balance
stress
egg yolk
hydrometer
16. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
fine grine
crumbly
compressive force
17. Amount of energy from solid to liquid and vice versa
relative density
Latent heat of fusion
high viscosity liquids
water activity
18. Creates lots of heat - main force are shear action
sugar content
rotational
panning
attrition mills
19. Most energy used for size reduction goes to
First stage to create small particle size- second to disperse clumping
fine grine
course grind
heat
20. A fluid suspension of a colloidal solid in a liquid
shear rate
newtonian fluid
compressive force
sol
21. 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
egg yolk
reynolds number
strain
22. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
Air classifiers (AKA aspiration cleaners
sol
kneading
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
over-run
forming
peeling
disc mill
24. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
homogenization
abrasion peeling
attrition mills
25. To achieve a uniform distribution of the components of flow
longitudinal - radial - rotational
First stage to create small particle size- second to disperse clumping
egg yolk
goal of mixing
26. Gum- fruit by the foot
Problems with dry cleaning methods
forming
ductile foods
Specific gravity
27. Each thing we do to prevent degradation is one hurdle- name an example- packaging
ductile foods
Magnetic separators and metal detection
shear - impact - compression
hurdle technologies
28. 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.
oil/vinegar
vacuum cooling
attrition mills
homogenization
29. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
fine grine
course grind
ductile foods
30. Mixing component that is undesired
Comminution
grading
baffle and angle
rotational
31. Flour milled using this
compressive force
roller
hurdle technologies
turbulent
32. Dispersed phase in mayo
mass balance
oil/vinegar
sol
forming
33. Size reduction equipment in order of decreasing size
cutting- miller- pulper
stress
crumbly
roblems with wet cleaning
34. Velocity gradient that is formed- relative rate between the layers
sorting
shear rate
forced- air cooling
rollers
35. Requires size reduction of dispersed particles by the application of intense shearing forces
second pressure drop
cutting- miller- pulper
bowl chopper
homogenization
36. Available moisture (relative vapor pressure)
hurdle technologies
Specific gravity
roller
water activity
37. Limited number of applications where contaminants have a different surface charge from the raw material
forced- air cooling
latent heat of vaporization
hydrometer
Electrostatic separators
38. 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.
relative density
caustic peeler
mixers for dry powder or particulate solids
Comminution
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
grading
pulping
difference between rolls and biscuits
40. Used to be was dividing things on one characteristic
sugar content
egg - vinegar - oil
sorting
fine grine
41. Specific gravity used as an indirect meaure of the
ductility
Electrostatic separators
high viscosity liquids
sugar content
42. Energy from liquid to gas and vice versa
latent heat of vaporization
mixers for high viscosity liquids
oil/vinegar
homogenization
43. Ingredients in mayo
egg - vinegar - oil
bulk density
water activity
hydrometer
44. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
caustic peeler
mixers for high viscosity liquids
impact
disc mill
45. 3 things used for size reduction
hydrocooling
batch - convayer - immersion - truck
emulsifying/homogenizing
shear - impact - compression
46. Helps prevent blinding
vibrating
abrasion peeling
attrition mills
bulk density
47. 3 components of mixing liquids
sol
hydrometer
longitudinal - radial - rotational
ductility
48. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
shear- thinning fluids
baffle and angle
hydrometer
Air classifiers (AKA aspiration cleaners
49. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
laminar
relative density
high viscosity liquids
reynolds number
50. Deformation or stretch- change in length divided by the original length
Problems with dry cleaning methods
pulping
strain
grading