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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. 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.
roblems with wet cleaning
vacuum cooling
forced- air cooling
Air classifiers (AKA aspiration cleaners
2. The amount of energy it takes to change the state
Problems with dry cleaning methods
ductile foods
Latent heat of fusion
latent heat
3. A friable food is
shear rate
strain
roblems with wet cleaning
crumbly
4. Dispersed phase in mayo
Specific gravity
compressive force
longitudinal - radial - rotational
oil/vinegar
5. Force that causes it to have friction with itself
ductility
shear
Latent heat of fusion
forced- air cooling
6. Distance between rollers
Electrostatic separators
nip
reynolds number
longitudinal - radial - rotational
7. Gum- fruit by the foot
screens
shear - impact - compression
fine grine
ductile foods
8. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
rotational
mixers for high viscosity liquids
shear rate
9. Energy from liquid to gas and vice versa
second pressure drop
sorting
latent heat of vaporization
Air classifiers (AKA aspiration cleaners
10. 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
latent heat of vaporization
vibrating
First stage to create small particle size- second to disperse clumping
11. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
shear rate
ductile foods
baffle and angle
12. Pressure- pushing but not dynamically loaded
shear stress
reynolds number
compressive force
shear rate
13. Mixing component that is undesired
rotational
longitudinal - radial - rotational
disc mill
hurdle technologies
14. Swirls in the flow
Pin and disc mill
homogenization
stress
turbulent
15. Creates lots of heat - main force are shear action
attrition mills
shear
roller
strain
16. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
laminar
fine grine
emulsifying/homogenizing
17. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
mixers for high viscosity liquids
relative density
baffle and angle
second pressure drop
18. 3 things used for size reduction
shear - impact - compression
longitudinal - radial - rotational
rollers
newtonian fluid
19. 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
hydrocooling
egg - vinegar - oil
panning
20. Used to be was dividing things on one characteristic
baffle and angle
sorting
Specific gravity
hydrocooling
21. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
egg - vinegar - oil
hammer mill
mixers for dry powder or particulate solids
sorting
22. Separate products by size
pulping
Problems with dry cleaning methods
screens
longitudinal - radial - rotational
23. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
disc mill
rotational
Air classifiers (AKA aspiration cleaners
Miscibility
24. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
oil/vinegar
hydrocooling
hurdle technologies
roblems with wet cleaning
25. Placed at goods intake - Before and after a unit operation - At the end of a line
Comminution
Magnetic separators and metal detection
colloids
Pin and disc mill
26. Used to mill wheat- cereals and flours
rollers
shear rate
ductile foods
latent heat of vaporization
27. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
Pin and disc mill
colloids
hammer mill
heat
28. 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
rollers
shear- thinning fluids
latent heat of vaporization
hydrocooling
29. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
screens
colloids
ductility
30. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
pulping
high viscosity liquids
roblems with wet cleaning
peeling
31. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
bulk density
reynolds number
newtonian fluid
32. Hammers hit food but force it up to the top chamber - impact to the top of the machine- can change the screen size- can't leave impact zone until it is small enough to go through the screen
baffle and angle
hammer mill
over-run
grading
33. Flour milled using this
roller
oil/vinegar
hydrocooling
Air classifiers (AKA aspiration cleaners
34. Emulsifier in mayo
emulsifying/homogenizing
shear
bulk density
egg yolk
35. Available moisture (relative vapor pressure)
compressive force
water activity
batch - convayer - immersion - truck
Mixers for Low-or Medium Viscosity Liquids
36. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
stress
difference between rolls and biscuits
sol
37. The ability to form a homogenous mixture
impact
Miscibility
colloids
latent heat of vaporization
38. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
high viscosity liquids
Pin and disc mill
baffle and angle
egg yolk
39. Pseudoplastic
egg yolk
shear- thinning fluids
high viscosity liquids
Air classifiers (AKA aspiration cleaners
40. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
pulping
Problems with dry cleaning methods
Electrostatic separators
sol
41. Rotating vessel slowly deposits material on top
hydrometer
non- newtonian fluids
panning
Comminution
42. Amount of energy it takes to change the temperature
Specific heat
rotational
egg yolk
over-run
43. Helps prevent blinding
kneading
vibrating
roblems with wet cleaning
forming
44. Force between the layers in the fluid
cutting- miller- pulper
shear stress
crumbly
reynolds number
45. Under motion pushing
heat
impact
pulping
laminar
46. Dividing based on several characteristics capable of automatically
hydrocooling
egg yolk
hurdle technologies
grading
47. Size reduction equipment in order of decreasing size
cutting- miller- pulper
bowl chopper
shear stress
colloids
48. Efficient (minimize losses) - Low Cost - No product degradation
panning
peeling
crumbly
hydrometer
49. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
reynolds number
fine grine
batch - convayer - immersion - truck
50. Velocity gradient that is formed- relative rate between the layers
baffle and angle
course grind
high viscosity liquids
shear rate