SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Track what goes into a system- account for everything that comes out minus what stays in the system
second pressure drop
abrasion peeling
mass balance
hydrometer
2. 4 types of hydrocoolers
shear- thinning fluids
hurdle technologies
screens
batch - convayer - immersion - truck
3. A fluid suspension of a colloidal solid in a liquid
mass balance
Pin and disc mill
baffle and angle
sol
4. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
hydrometer
disc mill
baffle and angle
5. Velocity gradient that is formed- relative rate between the layers
attrition mills
difference between rolls and biscuits
shear rate
panning
6. Helps prevent blinding
shear stress
roller
vibrating
peeling
7. Dispersed phase in mayo
oil/vinegar
laminar
panning
Electrostatic separators
8. Used to chop meat and harder fruits and veggies into pulp
laminar
roller
bowl chopper
second pressure drop
9. Energy from liquid to gas and vice versa
reynolds number
sol
latent heat of vaporization
bulk density
10. Ratios above 100:1
hammer mill
egg - vinegar - oil
caustic peeler
fine grine
11. Under motion pushing
over-run
impact
heat
Specific gravity
12. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
hydrocooling
shear
relative density
laminar
13. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
non- newtonian fluids
homogenization
course grind
mixers for high viscosity liquids
14. Amount of energy from solid to liquid and vice versa
roblems with wet cleaning
Electrostatic separators
Latent heat of fusion
roller
15. 3 things used for size reduction
over-run
crumbly
shear - impact - compression
impact
16. Dividing based on several characteristics capable of automatically
fine grine
grading
Pin and disc mill
strain
17. Specific gravity used as an indirect meaure of the
ductility
latent heat of vaporization
sugar content
Electrostatic separators
18. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
forming
crumbly
hurdle technologies
Pin and disc mill
19. Ratio below 8:1
course grind
cutting- miller- pulper
relative density
vacuum cooling
20. The amount of energy it takes to change the state
latent heat
Electrostatic separators
second pressure drop
grading
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
fine grine
Magnetic separators and metal detection
sorting
difference between rolls and biscuits
22. To achieve a uniform distribution of the components of flow
disc mill
goal of mixing
Problems with dry cleaning methods
Magnetic separators and metal detection
23. Ingredients in mayo
egg - vinegar - oil
compressive force
longitudinal - radial - rotational
rotational
24. Flour milled using this
roller
compressive force
shear rate
water activity
25. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
shear rate
roblems with wet cleaning
second pressure drop
reynolds number
26. Most energy used for size reduction goes to
bowl chopper
grading
water activity
heat
27. Swirls in the flow
latent heat
sugar content
turbulent
hurdle technologies
28. Limited number of applications where contaminants have a different surface charge from the raw material
nip
Mixers for Low-or Medium Viscosity Liquids
Electrostatic separators
forced- air cooling
29. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
pulping
vibrating
peeling
30. Force per unit area
screens
abrasion peeling
newtonian fluid
stress
31. Deformation or stretch- change in length divided by the original length
over-run
vacuum cooling
strain
non- newtonian fluids
32. Pressure- pushing but not dynamically loaded
mass balance
compressive force
crumbly
oil/vinegar
33. Mixing component that is undesired
Electrostatic separators
rotational
vacuum cooling
forced- air cooling
34. 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
rollers
hammer mill
sorting
forming
35. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
hurdle technologies
difference between rolls and biscuits
Problems with dry cleaning methods
36. Emulsifier in mayo
panning
sol
egg yolk
peeling
37. Efficient (minimize losses) - Low Cost - No product degradation
peeling
Pin and disc mill
egg yolk
First stage to create small particle size- second to disperse clumping
38. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
pulping
colloids
shear- thinning fluids
shear stress
39. The breakdown of solid material through the application of mechanical forces- size reduction
Mixers for Low-or Medium Viscosity Liquids
rotational
water activity
Comminution
40. Creates lots of heat - main force are shear action
attrition mills
stress
oil/vinegar
high viscosity liquids
41. Used to mill wheat- cereals and flours
strain
shear - impact - compression
Mixers for Low-or Medium Viscosity Liquids
rollers
42. Linear relationship between sheer rate and sheer stress
newtonian fluid
longitudinal - radial - rotational
bowl chopper
vibrating
43. Size reduction equipment in order of decreasing size
over-run
Specific gravity
cutting- miller- pulper
size reduction ratio
44. Each thing we do to prevent degradation is one hurdle- name an example- packaging
oil/vinegar
sugar content
mixers for dry powder or particulate solids
hurdle technologies
45. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
heat
wet cleaning equipment
Problems with dry cleaning methods
Specific heat
46. Why do we use two pressure drops? EXAM QUESTION
fine grine
newtonian fluid
strain
First stage to create small particle size- second to disperse clumping
47. 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.
bowl chopper
Problems with dry cleaning methods
ductile foods
vacuum cooling
48. Separate products by size
water activity
screens
hydrometer
ductility
49. Distance between rollers
shear rate
nip
Pin and disc mill
Magnetic separators and metal detection
50. Gum- fruit by the foot
mass balance
ductile foods
size reduction ratio
oil/vinegar