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. Linear relationship between sheer rate and sheer stress
compressive force
vibrating
newtonian fluid
roblems with wet cleaning
2. Ability to deform permanently without breaking
rotational
rollers
high viscosity liquids
ductility
3. Used to mill wheat- cereals and flours
difference between rolls and biscuits
sol
rollers
shear- thinning fluids
4. Pressure- pushing but not dynamically loaded
longitudinal - radial - rotational
compressive force
difference between rolls and biscuits
Comminution
5. 3 things used for size reduction
high viscosity liquids
oil/vinegar
shear - impact - compression
relative density
6. Involves tumbling in a drum with a silicon carbide or carborundum surface
forming
roblems with wet cleaning
abrasion peeling
strain
7. = mass of liquid
Specific gravity
emulsifying/homogenizing
laminar
hydrometer
8. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
Pin and disc mill
colloids
hurdle technologies
9. Force between the layers in the fluid
forming
shear stress
Electrostatic separators
wet cleaning equipment
10. Linear
roblems with wet cleaning
egg yolk
sol
laminar
11. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
sugar content
Magnetic separators and metal detection
vibrating
emulsifying/homogenizing
12. Available moisture (relative vapor pressure)
shear - impact - compression
fine grine
Comminution
water activity
13. Size reduction equipment in order of decreasing size
size reduction ratio
laminar
sugar content
cutting- miller- pulper
14. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
Pin and disc mill
forming
over-run
15. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
second pressure drop
fine grine
First stage to create small particle size- second to disperse clumping
roblems with wet cleaning
16. 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.
egg - vinegar - oil
roller
cutting- miller- pulper
vacuum cooling
17. Mass
bulk density
batch - convayer - immersion - truck
Air classifiers (AKA aspiration cleaners
longitudinal - radial - rotational
18. Concentrated fruit juices - liquid chocolate - and corn flour suspension
shear rate
batch - convayer - immersion - truck
non- newtonian fluids
emulsifying/homogenizing
19. A friable food is
crumbly
shear- thinning fluids
compressive force
high viscosity liquids
20. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
forming
peeling
Comminution
21. 4 types of hydrocoolers
batch - convayer - immersion - truck
heat
shear stress
pulping
22. Dispersed phase in mayo
over-run
oil/vinegar
sol
kneading
23. = (vol of foam - vol liquid)/vol liquid) x 100
Air classifiers (AKA aspiration cleaners
sorting
Magnetic separators and metal detection
over-run
24. Ingredients in mayo
egg - vinegar - oil
roblems with wet cleaning
shear rate
longitudinal - radial - rotational
25. 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
non- newtonian fluids
bulk density
Miscibility
difference between rolls and biscuits
26. 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
disc mill
rotational
ductile foods
mass balance
27. Rotating vessel slowly deposits material on top
panning
baffle and angle
laminar
abrasion peeling
28. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
Mixers for Low-or Medium Viscosity Liquids
Specific gravity
baffle and angle
29. Amount of energy from solid to liquid and vice versa
sol
size reduction ratio
Air classifiers (AKA aspiration cleaners
Latent heat of fusion
30. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
sorting
strain
First stage to create small particle size- second to disperse clumping
31. 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
strain
shear rate
mixers for dry powder or particulate solids
forming
32. The ability to form a homogenous mixture
Mixers for Low-or Medium Viscosity Liquids
Latent heat of fusion
homogenization
Miscibility
33. Ratio below 8:1
kneading
course grind
disc mill
crumbly
34. Amount of energy it takes to change the temperature
abrasion peeling
Electrostatic separators
colloids
Specific heat
35. Dividing based on several characteristics capable of automatically
high viscosity liquids
attrition mills
grading
compressive force
36. Distance between rollers
colloids
nip
high viscosity liquids
forced- air cooling
37. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
disc mill
vacuum cooling
ductility
38. Mixing component that is undesired
rotational
screens
impact
over-run
39. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
attrition mills
course grind
turbulent
40. Swirls in the flow
water activity
turbulent
high viscosity liquids
caustic peeler
41. To achieve a uniform distribution of the components of flow
sugar content
turbulent
goal of mixing
sol
42. 3 components of mixing liquids
shear stress
panning
batch - convayer - immersion - truck
longitudinal - radial - rotational
43. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
screens
non- newtonian fluids
mixers for dry powder or particulate solids
rotational
44. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Air classifiers (AKA aspiration cleaners
latent heat of vaporization
high viscosity liquids
grading
45. Ratios above 100:1
batch - convayer - immersion - truck
high viscosity liquids
grading
fine grine
46. Helps prevent blinding
forming
vibrating
compressive force
newtonian fluid
47. Creates the smallest particle size
shear rate
sorting
pulping
Specific heat
48. Measures specific gravity
impact
mixers for dry powder or particulate solids
hydrometer
bulk density
49. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
non- newtonian fluids
relative density
colloids
shear
50. 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 - impact - compression
caustic peeler
batch - convayer - immersion - truck
shear stress