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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. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
shear rate
colloids
sugar content
batch - convayer - immersion - truck
2. Measures specific gravity
cutting- miller- pulper
hydrometer
mass balance
abrasion peeling
3. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
second pressure drop
First stage to create small particle size- second to disperse clumping
crumbly
4. Distance between rollers
sugar content
non- newtonian fluids
Magnetic separators and metal detection
nip
5. Energy from liquid to gas and vice versa
grading
shear - impact - compression
vibrating
latent heat of vaporization
6. 4 types of hydrocoolers
baffle and angle
crumbly
batch - convayer - immersion - truck
latent heat of vaporization
7. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
disc mill
emulsifying/homogenizing
screens
Specific heat
8. What can be done to minimize the rotational component in liquid mixing?
screens
baffle and angle
abrasion peeling
kneading
9. Track what goes into a system- account for everything that comes out minus what stays in the system
shear rate
wet cleaning equipment
mass balance
fine grine
10. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
pulping
mass balance
Pin and disc mill
latent heat of vaporization
11. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
panning
Air classifiers (AKA aspiration cleaners
shear stress
relative density
12. 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
goal of mixing
difference between rolls and biscuits
second pressure drop
Magnetic separators and metal detection
13. Emulsifier in mayo
goal of mixing
egg yolk
crumbly
shear- thinning fluids
14. Helps prevent blinding
latent heat of vaporization
baffle and angle
vibrating
Magnetic separators and metal detection
15. Dividing based on several characteristics capable of automatically
Pin and disc mill
ductility
wet cleaning equipment
grading
16. Specific gravity used as an indirect meaure of the
sugar content
bowl chopper
bulk density
caustic peeler
17. Paddle - Multiple Impeller - Turbine - Propeller
newtonian fluid
compressive force
impact
Mixers for Low-or Medium Viscosity Liquids
18. Force that causes it to have friction with itself
batch - convayer - immersion - truck
bulk density
disc mill
shear
19. 3 things used for size reduction
forming
shear - impact - compression
latent heat of vaporization
wet cleaning equipment
20. Flour milled using this
hammer mill
bowl chopper
baffle and angle
roller
21. 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
impact
Problems with dry cleaning methods
forming
vibrating
22. Ingredients in mayo
bulk density
vibrating
egg - vinegar - oil
impact
23. Requires size reduction of dispersed particles by the application of intense shearing forces
strain
over-run
attrition mills
homogenization
24. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
course grind
sugar content
mass balance
mixers for high viscosity liquids
25. = mass of liquid
goal of mixing
difference between rolls and biscuits
Pin and disc mill
Specific gravity
26. Used to be was dividing things on one characteristic
hydrometer
sorting
nip
Specific heat
27. Gum- fruit by the foot
shear- thinning fluids
ductile foods
longitudinal - radial - rotational
forming
28. = initial avg particle size/final avg particle size
size reduction ratio
kneading
Specific heat
mixers for high viscosity liquids
29. 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
screens
heat
hammer mill
attrition mills
30. The amount of energy it takes to change the state
impact
mixers for dry powder or particulate solids
latent heat
Miscibility
31. Involves tumbling in a drum with a silicon carbide or carborundum surface
size reduction ratio
course grind
abrasion peeling
emulsifying/homogenizing
32. Size reduction equipment in order of decreasing size
Problems with dry cleaning methods
cutting- miller- pulper
pulping
ductility
33. Concentrated fruit juices - liquid chocolate - and corn flour suspension
sol
Problems with dry cleaning methods
hurdle technologies
non- newtonian fluids
34. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
course grind
sol
bulk density
35. Most energy used for size reduction goes to
ductile foods
heat
pulping
bulk density
36. Available moisture (relative vapor pressure)
mixers for dry powder or particulate solids
water activity
Specific heat
ductility
37. Why do we use two pressure drops? EXAM QUESTION
colloids
shear- thinning fluids
First stage to create small particle size- second to disperse clumping
hydrometer
38. Creates lots of heat - main force are shear action
bowl chopper
attrition mills
Electrostatic separators
hydrocooling
39. Under motion pushing
goal of mixing
pulping
homogenization
impact
40. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Air classifiers (AKA aspiration cleaners
stress
Specific heat
roblems with wet cleaning
41. 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.
Specific heat
vacuum cooling
Electrostatic separators
latent heat of vaporization
42. The ability to form a homogenous mixture
size reduction ratio
Miscibility
impact
shear- thinning fluids
43. Linear
roller
panning
laminar
attrition mills
44. Mass
turbulent
shear
bulk density
shear stress
45. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
sorting
ductility
forced- air cooling
46. Ratios above 100:1
forming
mixers for high viscosity liquids
mass balance
fine grine
47. Ratio below 8:1
sugar content
course grind
newtonian fluid
homogenization
48. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
disc mill
strain
batch - convayer - immersion - truck
49. Pressure- pushing but not dynamically loaded
nip
compressive force
course grind
rotational
50. Mixing component that is undesired
rollers
rotational
Pin and disc mill
shear - impact - compression