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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
non- newtonian fluids
colloids
Mixers for Low-or Medium Viscosity Liquids
second pressure drop
2. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
sol
shear stress
Latent heat of fusion
second pressure drop
3. The breakdown of solid material through the application of mechanical forces- size reduction
forced- air cooling
mixers for high viscosity liquids
hurdle technologies
Comminution
4. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
baffle and angle
reynolds number
longitudinal - radial - rotational
5. = mass of liquid
panning
Specific gravity
Magnetic separators and metal detection
Comminution
6. Each thing we do to prevent degradation is one hurdle- name an example- packaging
screens
Latent heat of fusion
latent heat
hurdle technologies
7. A friable food is
kneading
fine grine
crumbly
sorting
8. = initial avg particle size/final avg particle size
fine grine
over-run
sol
size reduction ratio
9. Ability to deform permanently without breaking
ductility
hydrometer
egg yolk
grading
10. Dispersed phase in mayo
sorting
oil/vinegar
size reduction ratio
emulsifying/homogenizing
11. The amount of energy it takes to change the state
latent heat
shear- thinning fluids
hydrocooling
roller
12. The ability to form a homogenous mixture
Miscibility
second pressure drop
screens
size reduction ratio
13. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
fine grine
non- newtonian fluids
attrition mills
mixers for high viscosity liquids
14. 4 types of hydrocoolers
batch - convayer - immersion - truck
Magnetic separators and metal detection
latent heat
impact
15. Deformation or stretch- change in length divided by the original length
reynolds number
high viscosity liquids
strain
emulsifying/homogenizing
16. Dividing based on several characteristics capable of automatically
panning
grading
screens
mass balance
17. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
ductility
strain
sol
Pin and disc mill
18. 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.
hydrometer
vacuum cooling
rotational
non- newtonian fluids
19. Creates the smallest particle size
pulping
Mixers for Low-or Medium Viscosity Liquids
Miscibility
size reduction ratio
20. 3 things used for size reduction
shear - impact - compression
roblems with wet cleaning
over-run
relative density
21. Placed at goods intake - Before and after a unit operation - At the end of a line
Mixers for Low-or Medium Viscosity Liquids
oil/vinegar
Magnetic separators and metal detection
Specific heat
22. Why do we use two pressure drops? EXAM QUESTION
turbulent
Mixers for Low-or Medium Viscosity Liquids
First stage to create small particle size- second to disperse clumping
oil/vinegar
23. Force per unit area
rotational
stress
ductile foods
vibrating
24. 3 components of mixing liquids
compressive force
latent heat of vaporization
Magnetic separators and metal detection
longitudinal - radial - rotational
25. Emulsifier in mayo
Latent heat of fusion
egg yolk
Problems with dry cleaning methods
Magnetic separators and metal detection
26. Requires size reduction of dispersed particles by the application of intense shearing forces
wet cleaning equipment
colloids
homogenization
Magnetic separators and metal detection
27. Ratios above 100:1
shear - impact - compression
fine grine
Miscibility
Latent heat of fusion
28. A fluid suspension of a colloidal solid in a liquid
panning
longitudinal - radial - rotational
sol
sugar content
29. Flour milled using this
water activity
roller
compressive force
hydrometer
30. Amount of energy from solid to liquid and vice versa
caustic peeler
forming
Latent heat of fusion
laminar
31. Velocity gradient that is formed- relative rate between the layers
shear rate
attrition mills
bowl chopper
nip
32. Ratio below 8:1
course grind
mixers for dry powder or particulate solids
cutting- miller- pulper
Electrostatic separators
33. Amount of energy it takes to change the temperature
Latent heat of fusion
Specific heat
strain
over-run
34. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
crumbly
Magnetic separators and metal detection
Electrostatic separators
35. 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
wet cleaning equipment
Pin and disc mill
difference between rolls and biscuits
emulsifying/homogenizing
36. Force that causes it to have friction with itself
shear
batch - convayer - immersion - truck
roblems with wet cleaning
Miscibility
37. Swirls in the flow
turbulent
forced- air cooling
ductile foods
caustic peeler
38. Linear
goal of mixing
laminar
kneading
rotational
39. Efficient mixing is achieved by creating and recombining fresh surfaces
attrition mills
kneading
peeling
latent heat
40. Pressure- pushing but not dynamically loaded
compressive force
latent heat
impact
mixers for dry powder or particulate solids
41. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
caustic peeler
hammer mill
screens
42. 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.
shear rate
caustic peeler
mixers for high viscosity liquids
bowl chopper
43. Paddle - Multiple Impeller - Turbine - Propeller
homogenization
newtonian fluid
Problems with dry cleaning methods
Mixers for Low-or Medium Viscosity Liquids
44. Rotating vessel slowly deposits material on top
non- newtonian fluids
emulsifying/homogenizing
attrition mills
panning
45. Creates lots of heat - main force are shear action
First stage to create small particle size- second to disperse clumping
laminar
attrition mills
latent heat of vaporization
46. Under motion pushing
batch - convayer - immersion - truck
impact
strain
Mixers for Low-or Medium Viscosity Liquids
47. 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
bulk density
forming
turbulent
shear stress
48. Measures specific gravity
sugar content
hydrometer
relative density
bulk density
49. Energy from liquid to gas and vice versa
rollers
sol
rotational
latent heat of vaporization
50. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
kneading
homogenization
impact