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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. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
over-run
relative density
reynolds number
hurdle technologies
2. Most energy used for size reduction goes to
cutting- miller- pulper
turbulent
heat
relative density
3. Force between the layers in the fluid
sugar content
shear stress
impact
shear - impact - compression
4. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
reynolds number
forced- air cooling
shear stress
Latent heat of fusion
5. Mixing component that is undesired
Pin and disc mill
rotational
emulsifying/homogenizing
goal of mixing
6. Used to chop meat and harder fruits and veggies into pulp
cutting- miller- pulper
colloids
bowl chopper
hydrocooling
7. Deformation or stretch- change in length divided by the original length
shear rate
newtonian fluid
strain
abrasion peeling
8. Under motion pushing
shear - impact - compression
egg yolk
wet cleaning equipment
impact
9. Efficient mixing is achieved by creating and recombining fresh surfaces
bulk density
roblems with wet cleaning
course grind
kneading
10. = initial avg particle size/final avg particle size
emulsifying/homogenizing
second pressure drop
laminar
size reduction ratio
11. 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.
non- newtonian fluids
vacuum cooling
roblems with wet cleaning
Air classifiers (AKA aspiration cleaners
12. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
ductile foods
sorting
size reduction ratio
wet cleaning equipment
13. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
abrasion peeling
latent heat
screens
14. Velocity gradient that is formed- relative rate between the layers
Miscibility
Specific gravity
shear rate
stress
15. Placed at goods intake - Before and after a unit operation - At the end of a line
oil/vinegar
hydrometer
Magnetic separators and metal detection
reynolds number
16. Linear
caustic peeler
strain
hydrometer
laminar
17. 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
bowl chopper
shear stress
disc mill
forming
18. Available moisture (relative vapor pressure)
difference between rolls and biscuits
kneading
goal of mixing
water activity
19. Limited number of applications where contaminants have a different surface charge from the raw material
hydrometer
size reduction ratio
Electrostatic separators
kneading
20. What can be done to minimize the rotational component in liquid mixing?
newtonian fluid
baffle and angle
difference between rolls and biscuits
rollers
21. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
non- newtonian fluids
crumbly
First stage to create small particle size- second to disperse clumping
22. Swirls in the flow
shear
sol
turbulent
Miscibility
23. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Pin and disc mill
heat
Miscibility
Problems with dry cleaning methods
24. Creates lots of heat - main force are shear action
impact
shear- thinning fluids
attrition mills
goal of mixing
25. = (vol of foam - vol liquid)/vol liquid) x 100
attrition mills
emulsifying/homogenizing
over-run
First stage to create small particle size- second to disperse clumping
26. Flour milled using this
mass balance
roblems with wet cleaning
relative density
roller
27. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
baffle and angle
pulping
kneading
28. 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.
disc mill
goal of mixing
caustic peeler
shear- thinning fluids
29. Efficient (minimize losses) - Low Cost - No product degradation
Mixers for Low-or Medium Viscosity Liquids
peeling
shear- thinning fluids
Latent heat of fusion
30. = mass of liquid
baffle and angle
hurdle technologies
vacuum cooling
Specific gravity
31. Force per unit area
mass balance
stress
vibrating
Miscibility
32. Energy from liquid to gas and vice versa
latent heat of vaporization
Problems with dry cleaning methods
mixers for high viscosity liquids
newtonian fluid
33. Ability to deform permanently without breaking
size reduction ratio
mixers for high viscosity liquids
ductility
vacuum cooling
34. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
rollers
Pin and disc mill
over-run
emulsifying/homogenizing
35. Amount of energy from solid to liquid and vice versa
hurdle technologies
roblems with wet cleaning
fine grine
Latent heat of fusion
36. Helps prevent blinding
egg yolk
forced- air cooling
vibrating
water activity
37. Amount of energy it takes to change the temperature
strain
ductility
Specific heat
difference between rolls and biscuits
38. Used to be was dividing things on one characteristic
Magnetic separators and metal detection
forming
pulping
sorting
39. 4 types of hydrocoolers
Magnetic separators and metal detection
course grind
bowl chopper
batch - convayer - immersion - truck
40. Ratios above 100:1
fine grine
turbulent
sorting
egg yolk
41. Why do we use two pressure drops? EXAM QUESTION
compressive force
second pressure drop
Miscibility
First stage to create small particle size- second to disperse clumping
42. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
shear- thinning fluids
latent heat
Air classifiers (AKA aspiration cleaners
abrasion peeling
43. Force that causes it to have friction with itself
kneading
hydrometer
shear
relative density
44. The amount of energy it takes to change the state
over-run
latent heat
Air classifiers (AKA aspiration cleaners
water activity
45. A friable food is
crumbly
baffle and angle
difference between rolls and biscuits
sugar content
46. Distance between rollers
newtonian fluid
size reduction ratio
shear stress
nip
47. Paddle - Multiple Impeller - Turbine - Propeller
oil/vinegar
sol
Mixers for Low-or Medium Viscosity Liquids
size reduction ratio
48. Gum- fruit by the foot
Air classifiers (AKA aspiration cleaners
emulsifying/homogenizing
kneading
ductile foods
49. Concentrated fruit juices - liquid chocolate - and corn flour suspension
difference between rolls and biscuits
rollers
non- newtonian fluids
egg yolk
50. Separate products by size
impact
oil/vinegar
First stage to create small particle size- second to disperse clumping
screens