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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. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
screens
hydrometer
goal of mixing
2. Size reduction equipment in order of decreasing size
relative density
rollers
cutting- miller- pulper
strain
3. The amount of energy it takes to change the state
latent heat
hurdle technologies
high viscosity liquids
Specific heat
4. Requires size reduction of dispersed particles by the application of intense shearing forces
mixers for high viscosity liquids
homogenization
Specific gravity
grading
5. Force that causes it to have friction with itself
shear
non- newtonian fluids
reynolds number
Latent heat of fusion
6. Specific gravity used as an indirect meaure of the
Air classifiers (AKA aspiration cleaners
sugar content
Electrostatic separators
egg - vinegar - oil
7. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
kneading
difference between rolls and biscuits
Pin and disc mill
rollers
8. The ability to form a homogenous mixture
Miscibility
caustic peeler
high viscosity liquids
Specific gravity
9. Efficient (minimize losses) - Low Cost - No product degradation
high viscosity liquids
peeling
egg yolk
strain
10. Helps prevent blinding
size reduction ratio
First stage to create small particle size- second to disperse clumping
vibrating
attrition mills
11. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
hammer mill
panning
Comminution
12. 3 things used for size reduction
shear - impact - compression
nip
relative density
shear
13. Creates the smallest particle size
compressive force
bulk density
pulping
latent heat of vaporization
14. Emulsifier in mayo
high viscosity liquids
colloids
egg yolk
ductile foods
15. 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
bowl chopper
forming
Pin and disc mill
difference between rolls and biscuits
16. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
roblems with wet cleaning
Electrostatic separators
Magnetic separators and metal detection
mixers for dry powder or particulate solids
17. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
attrition mills
Specific heat
compressive force
mixers for high viscosity liquids
18. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
vibrating
mixers for dry powder or particulate solids
wet cleaning equipment
19. Distance between rollers
relative density
shear stress
nip
homogenization
20. 4 types of hydrocoolers
non- newtonian fluids
rollers
batch - convayer - immersion - truck
roblems with wet cleaning
21. = mass of liquid
sugar content
shear rate
Specific gravity
latent heat of vaporization
22. Mass
bulk density
relative density
colloids
crumbly
23. Force between the layers in the fluid
latent heat
crumbly
rotational
shear stress
24. Linear relationship between sheer rate and sheer stress
non- newtonian fluids
newtonian fluid
size reduction ratio
peeling
25. What can be done to minimize the rotational component in liquid mixing?
reynolds number
sugar content
water activity
baffle and angle
26. 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 fusion
sugar content
water activity
27. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
roller
Problems with dry cleaning methods
cutting- miller- pulper
turbulent
28. Pressure- pushing but not dynamically loaded
latent heat
compressive force
shear- thinning fluids
pulping
29. Deformation or stretch- change in length divided by the original length
strain
panning
wet cleaning equipment
attrition mills
30. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
ductile foods
hydrometer
latent heat of vaporization
31. Flour milled using this
Pin and disc mill
fine grine
latent heat of vaporization
roller
32. Force per unit area
reynolds number
sugar content
forced- air cooling
stress
33. = (vol of foam - vol liquid)/vol liquid) x 100
egg - vinegar - oil
size reduction ratio
stress
over-run
34. Dividing based on several characteristics capable of automatically
attrition mills
roblems with wet cleaning
non- newtonian fluids
grading
35. Ratio below 8:1
Problems with dry cleaning methods
panning
peeling
course grind
36. 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.
Pin and disc mill
caustic peeler
ductility
pulping
37. Velocity gradient that is formed- relative rate between the layers
forming
shear rate
pulping
heat
38. Used to chop meat and harder fruits and veggies into pulp
cutting- miller- pulper
shear rate
Comminution
bowl chopper
39. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
forming
peeling
Specific gravity
40. 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
caustic peeler
ductility
Air classifiers (AKA aspiration cleaners
disc mill
41. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
hammer mill
vacuum cooling
impact
42. Measures specific gravity
kneading
homogenization
forced- air cooling
hydrometer
43. Amount of energy from solid to liquid and vice versa
hydrocooling
Latent heat of fusion
stress
roblems with wet cleaning
44. Ingredients in mayo
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
disc mill
Specific gravity
45. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
difference between rolls and biscuits
goal of mixing
hydrocooling
46. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
laminar
forming
Magnetic separators and metal detection
high viscosity liquids
47. Pseudoplastic
emulsifying/homogenizing
bulk density
hydrometer
shear- thinning fluids
48. Linear
laminar
screens
egg yolk
pulping
49. 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
oil/vinegar
shear stress
hammer mill
First stage to create small particle size- second to disperse clumping
50. A friable food is
egg yolk
disc mill
peeling
crumbly