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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. Amount of energy it takes to change the temperature
water activity
fine grine
nip
Specific heat
2. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
Specific gravity
size reduction ratio
heat
3. The amount of energy it takes to change the state
latent heat
impact
mixers for high viscosity liquids
panning
4. Ratio below 8:1
course grind
caustic peeler
nip
batch - convayer - immersion - truck
5. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
strain
mixers for dry powder or particulate solids
Air classifiers (AKA aspiration cleaners
latent heat of vaporization
6. Ingredients in mayo
egg - vinegar - oil
Mixers for Low-or Medium Viscosity Liquids
crumbly
ductility
7. Involves tumbling in a drum with a silicon carbide or carborundum surface
baffle and angle
sugar content
colloids
abrasion peeling
8. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
forming
hurdle technologies
Pin and disc mill
cutting- miller- pulper
9. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
caustic peeler
mixers for high viscosity liquids
shear - impact - compression
size reduction ratio
10. Ability to deform permanently without breaking
peeling
reynolds number
ductility
hammer mill
11. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
water activity
panning
egg yolk
12. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
abrasion peeling
shear
bulk density
13. Emulsifier in mayo
egg yolk
reynolds number
laminar
vibrating
14. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
vacuum cooling
hydrometer
attrition mills
15. The breakdown of solid material through the application of mechanical forces- size reduction
kneading
Comminution
Magnetic separators and metal detection
Problems with dry cleaning methods
16. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
abrasion peeling
Magnetic separators and metal detection
stress
17. Mass
bulk density
impact
hurdle technologies
grading
18. Requires size reduction of dispersed particles by the application of intense shearing forces
Miscibility
homogenization
caustic peeler
hydrometer
19. Separate products by size
screens
sugar content
egg yolk
bulk density
20. A friable food is
crumbly
oil/vinegar
Specific heat
emulsifying/homogenizing
21. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
vacuum cooling
stress
vibrating
22. = mass of liquid
Magnetic separators and metal detection
Specific gravity
vacuum cooling
mixers for dry powder or particulate solids
23. 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
homogenization
ductile foods
compressive force
forming
24. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
colloids
goal of mixing
forced- air cooling
oil/vinegar
25. Efficient (minimize losses) - Low Cost - No product degradation
peeling
shear rate
bowl chopper
newtonian fluid
26. Efficient mixing is achieved by creating and recombining fresh surfaces
sugar content
emulsifying/homogenizing
kneading
Air classifiers (AKA aspiration cleaners
27. Specific gravity used as an indirect meaure of the
sugar content
shear stress
impact
rollers
28. Under motion pushing
non- newtonian fluids
strain
attrition mills
impact
29. Distance between rollers
Miscibility
nip
egg yolk
abrasion peeling
30. Force that causes it to have friction with itself
shear
egg yolk
hurdle technologies
oil/vinegar
31. Available moisture (relative vapor pressure)
difference between rolls and biscuits
water activity
hydrocooling
hydrometer
32. Linear relationship between sheer rate and sheer stress
shear - impact - compression
heat
Specific gravity
newtonian fluid
33. Why do we use two pressure drops? EXAM QUESTION
mixers for dry powder or particulate solids
laminar
First stage to create small particle size- second to disperse clumping
Specific gravity
34. Dispersed phase in mayo
oil/vinegar
disc mill
over-run
Specific gravity
35. Used to mill wheat- cereals and flours
over-run
second pressure drop
rotational
rollers
36. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Problems with dry cleaning methods
high viscosity liquids
second pressure drop
non- newtonian fluids
37. = initial avg particle size/final avg particle size
impact
roblems with wet cleaning
caustic peeler
size reduction ratio
38. What can be done to minimize the rotational component in liquid mixing?
Mixers for Low-or Medium Viscosity Liquids
baffle and angle
disc mill
water activity
39. Pressure- pushing but not dynamically loaded
Miscibility
emulsifying/homogenizing
compressive force
high viscosity liquids
40. 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
shear
panning
hydrocooling
oil/vinegar
41. Linear
latent heat
sol
laminar
roblems with wet cleaning
42. Rotating vessel slowly deposits material on top
panning
bulk density
Electrostatic separators
fine grine
43. 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.
caustic peeler
colloids
water activity
sol
44. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
fine grine
screens
vacuum cooling
relative density
45. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
longitudinal - radial - rotational
sugar content
disc mill
46. Most energy used for size reduction goes to
ductile foods
Pin and disc mill
course grind
heat
47. The ability to form a homogenous mixture
over-run
Miscibility
newtonian fluid
sugar content
48. A fluid suspension of a colloidal solid in a liquid
roller
grading
hammer mill
sol
49. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
ductile foods
heat
strain
colloids
50. Measures specific gravity
peeling
vacuum cooling
hydrometer
laminar