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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. Emulsifier in mayo
ductile foods
shear rate
shear - impact - compression
egg yolk
2. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
caustic peeler
forced- air cooling
bowl chopper
screens
3. Ratios above 100:1
fine grine
oil/vinegar
compressive force
reynolds number
4. Placed at goods intake - Before and after a unit operation - At the end of a line
Specific heat
non- newtonian fluids
size reduction ratio
Magnetic separators and metal detection
5. Under motion pushing
bulk density
Air classifiers (AKA aspiration cleaners
impact
grading
6. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
First stage to create small particle size- second to disperse clumping
stress
egg - vinegar - oil
7. A friable food is
crumbly
Electrostatic separators
panning
relative density
8. Amount of energy it takes to change the temperature
Specific heat
longitudinal - radial - rotational
Electrostatic separators
grading
9. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
egg yolk
high viscosity liquids
laminar
colloids
10. Size reduction equipment in order of decreasing size
ductile foods
cutting- miller- pulper
shear
grading
11. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
grading
mixers for dry powder or particulate solids
mass balance
Latent heat of fusion
12. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
shear- thinning fluids
Problems with dry cleaning methods
ductility
Mixers for Low-or Medium Viscosity Liquids
13. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
newtonian fluid
sugar content
attrition mills
14. Specific gravity used as an indirect meaure of the
sugar content
screens
over-run
panning
15. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
ductility
caustic peeler
heat
Pin and disc mill
16. Gum- fruit by the foot
ductile foods
newtonian fluid
course grind
Magnetic separators and metal detection
17. Creates lots of heat - main force are shear action
ductile foods
Electrostatic separators
attrition mills
roller
18. 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
turbulent
disc mill
hammer mill
shear stress
19. 3 components of mixing liquids
panning
screens
sorting
longitudinal - radial - rotational
20. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
mass balance
hydrocooling
Specific gravity
21. Force that causes it to have friction with itself
heat
shear
kneading
Air classifiers (AKA aspiration cleaners
22. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
Magnetic separators and metal detection
emulsifying/homogenizing
Pin and disc mill
panning
23. = initial avg particle size/final avg particle size
size reduction ratio
sol
high viscosity liquids
batch - convayer - immersion - truck
24. Swirls in the flow
peeling
vibrating
turbulent
egg - vinegar - oil
25. Energy from liquid to gas and vice versa
cutting- miller- pulper
turbulent
shear - impact - compression
latent heat of vaporization
26. Force between the layers in the fluid
wet cleaning equipment
batch - convayer - immersion - truck
impact
shear stress
27. Creates the smallest particle size
relative density
Magnetic separators and metal detection
forming
pulping
28. Requires size reduction of dispersed particles by the application of intense shearing forces
vibrating
homogenization
relative density
colloids
29. Force per unit area
shear
second pressure drop
vibrating
stress
30. Dispersed phase in mayo
course grind
vacuum cooling
roller
oil/vinegar
31. Efficient (minimize losses) - Low Cost - No product degradation
Comminution
rotational
peeling
forced- air cooling
32. Track what goes into a system- account for everything that comes out minus what stays in the system
screens
mixers for high viscosity liquids
mass balance
strain
33. Why do we use two pressure drops? EXAM QUESTION
size reduction ratio
Latent heat of fusion
newtonian fluid
First stage to create small particle size- second to disperse clumping
34. Flour milled using this
water activity
shear rate
reynolds number
roller
35. Rotating vessel slowly deposits material on top
strain
homogenization
grading
panning
36. Used to mill wheat- cereals and flours
fine grine
rollers
grading
abrasion peeling
37. Ratio below 8:1
course grind
latent heat of vaporization
Pin and disc mill
goal of mixing
38. The ability to form a homogenous mixture
forming
vacuum cooling
latent heat of vaporization
Miscibility
39. 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
compressive force
water activity
forming
bowl chopper
40. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
emulsifying/homogenizing
crumbly
batch - convayer - immersion - truck
41. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
crumbly
turbulent
goal of mixing
mixers for high viscosity liquids
42. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
rotational
second pressure drop
Latent heat of fusion
emulsifying/homogenizing
43. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
mass balance
rollers
ductile foods
44. Pressure- pushing but not dynamically loaded
egg yolk
homogenization
Magnetic separators and metal detection
compressive force
45. 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.
vacuum cooling
rotational
Problems with dry cleaning methods
roller
46. Ingredients in mayo
bowl chopper
Miscibility
sugar content
egg - vinegar - oil
47. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
impact
vacuum cooling
course grind
Air classifiers (AKA aspiration cleaners
48. 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
abrasion peeling
non- newtonian fluids
crumbly
hydrocooling
49. A fluid suspension of a colloidal solid in a liquid
sol
latent heat of vaporization
vibrating
Pin and disc mill
50. Separate products by size
size reduction ratio
shear - impact - compression
forced- air cooling
screens