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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. Used to chop meat and harder fruits and veggies into pulp
Problems with dry cleaning methods
size reduction ratio
Electrostatic separators
bowl chopper
2. Measures specific gravity
hydrometer
vibrating
Miscibility
heat
3. Used to be was dividing things on one characteristic
turbulent
longitudinal - radial - rotational
sorting
disc mill
4. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
wet cleaning equipment
shear - impact - compression
latent heat of vaporization
forced- air cooling
5. Ratios above 100:1
fine grine
crumbly
reynolds number
shear rate
6. 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
forming
over-run
caustic peeler
emulsifying/homogenizing
7. Paddle - Multiple Impeller - Turbine - Propeller
Latent heat of fusion
Mixers for Low-or Medium Viscosity Liquids
oil/vinegar
rollers
8. Used to mill wheat- cereals and flours
Miscibility
attrition mills
rollers
shear stress
9. Each thing we do to prevent degradation is one hurdle- name an example- packaging
heat
sol
emulsifying/homogenizing
hurdle technologies
10. = (vol of foam - vol liquid)/vol liquid) x 100
grading
over-run
impact
homogenization
11. 3 components of mixing liquids
Miscibility
second pressure drop
longitudinal - radial - rotational
impact
12. Size reduction equipment in order of decreasing size
disc mill
cutting- miller- pulper
attrition mills
kneading
13. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
wet cleaning equipment
mixers for high viscosity liquids
non- newtonian fluids
14. Deformation or stretch- change in length divided by the original length
strain
latent heat of vaporization
roblems with wet cleaning
relative density
15. The ability to form a homogenous mixture
Comminution
Electrostatic separators
Miscibility
mixers for dry powder or particulate solids
16. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
latent heat of vaporization
water activity
grading
17. Creates the smallest particle size
Comminution
pulping
hydrometer
strain
18. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
disc mill
screens
sorting
19. Helps prevent blinding
high viscosity liquids
vibrating
roblems with wet cleaning
forming
20. Specific gravity used as an indirect meaure of the
stress
sugar content
difference between rolls and biscuits
kneading
21. Mixing component that is undesired
non- newtonian fluids
roller
rotational
hurdle technologies
22. Distance between rollers
peeling
Comminution
nip
difference between rolls and biscuits
23. Force between the layers in the fluid
shear stress
Miscibility
shear rate
baffle and angle
24. Concentrated fruit juices - liquid chocolate - and corn flour suspension
abrasion peeling
turbulent
size reduction ratio
non- newtonian fluids
25. Force that causes it to have friction with itself
shear
screens
mixers for high viscosity liquids
Problems with dry cleaning methods
26. Ingredients in mayo
colloids
vibrating
heat
egg - vinegar - oil
27. 3 things used for size reduction
shear - impact - compression
bowl chopper
shear- thinning fluids
forming
28. A friable food is
crumbly
hurdle technologies
Miscibility
size reduction ratio
29. Emulsifier in mayo
difference between rolls and biscuits
goal of mixing
egg yolk
roblems with wet cleaning
30. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
strain
turbulent
mixers for dry powder or particulate solids
cutting- miller- pulper
31. Amount of energy it takes to change the temperature
screens
cutting- miller- pulper
Specific heat
shear stress
32. Gum- fruit by the foot
ductile foods
rollers
bulk density
Problems with dry cleaning methods
33. Rotating vessel slowly deposits material on top
non- newtonian fluids
over-run
emulsifying/homogenizing
panning
34. 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.
mixers for high viscosity liquids
latent heat of vaporization
vibrating
caustic peeler
35. Force per unit area
stress
batch - convayer - immersion - truck
latent heat of vaporization
strain
36. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
shear rate
Problems with dry cleaning methods
shear stress
pulping
37. Energy from liquid to gas and vice versa
latent heat of vaporization
baffle and angle
Magnetic separators and metal detection
hydrometer
38. Involves tumbling in a drum with a silicon carbide or carborundum surface
over-run
bowl chopper
roblems with wet cleaning
abrasion peeling
39. A fluid suspension of a colloidal solid in a liquid
egg yolk
rotational
second pressure drop
sol
40. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
hydrocooling
pulping
emulsifying/homogenizing
turbulent
41. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
longitudinal - radial - rotational
kneading
reynolds number
42. Requires size reduction of dispersed particles by the application of intense shearing forces
shear
hurdle technologies
bowl chopper
homogenization
43. 4 types of hydrocoolers
difference between rolls and biscuits
shear rate
Specific gravity
batch - convayer - immersion - truck
44. Pseudoplastic
rollers
mixers for high viscosity liquids
shear- thinning fluids
reynolds number
45. 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
roller
longitudinal - radial - rotational
attrition mills
hydrocooling
46. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
abrasion peeling
high viscosity liquids
forming
hurdle technologies
47. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
goal of mixing
rollers
colloids
screens
48. Dividing based on several characteristics capable of automatically
laminar
Electrostatic separators
hurdle technologies
grading
49. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
attrition mills
roblems with wet cleaning
vibrating
mixers for high viscosity liquids
50. Separate products by size
sugar content
screens
hammer mill
Latent heat of fusion