SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Size reduction equipment in order of decreasing size
cutting- miller- pulper
Specific heat
shear - impact - compression
Magnetic separators and metal detection
2. 4 types of hydrocoolers
vacuum cooling
high viscosity liquids
batch - convayer - immersion - truck
ductility
3. Rotating vessel slowly deposits material on top
panning
Comminution
relative density
stress
4. Separate products by size
roblems with wet cleaning
Magnetic separators and metal detection
screens
batch - convayer - immersion - truck
5. Ability to deform permanently without breaking
ductility
ductile foods
longitudinal - radial - rotational
sugar content
6. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
fine grine
Comminution
grading
relative density
7. To achieve a uniform distribution of the components of flow
longitudinal - radial - rotational
Electrostatic separators
hydrometer
goal of mixing
8. Most energy used for size reduction goes to
forming
abrasion peeling
heat
bulk density
9. 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
reynolds number
ductile foods
batch - convayer - immersion - truck
hammer mill
10. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
stress
latent heat
water activity
11. 3 things used for size reduction
shear - impact - compression
forming
ductility
size reduction ratio
12. Used to be was dividing things on one characteristic
sorting
size reduction ratio
reynolds number
difference between rolls and biscuits
13. Amount of energy from solid to liquid and vice versa
crumbly
Miscibility
Latent heat of fusion
pulping
14. Ratios above 100:1
strain
fine grine
Comminution
relative density
15. Efficient mixing is achieved by creating and recombining fresh surfaces
homogenization
kneading
course grind
screens
16. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
non- newtonian fluids
nip
over-run
17. Ratio below 8:1
course grind
water activity
sol
ductile foods
18. The amount of energy it takes to change the state
forming
impact
latent heat
sugar content
19. Force per unit area
stress
shear stress
compressive force
egg yolk
20. 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
shear rate
Miscibility
disc mill
sorting
21. Energy from liquid to gas and vice versa
latent heat of vaporization
mixers for dry powder or particulate solids
sugar content
hurdle technologies
22. Each thing we do to prevent degradation is one hurdle- name an example- packaging
batch - convayer - immersion - truck
egg - vinegar - oil
hammer mill
hurdle technologies
23. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
size reduction ratio
goal of mixing
forming
24. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
strain
newtonian fluid
over-run
emulsifying/homogenizing
25. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Pin and disc mill
mixers for high viscosity liquids
First stage to create small particle size- second to disperse clumping
batch - convayer - immersion - truck
26. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
screens
reynolds number
wet cleaning equipment
hydrocooling
27. Emulsifier in mayo
disc mill
baffle and angle
difference between rolls and biscuits
egg yolk
28. Amount of energy it takes to change the temperature
shear
egg yolk
Specific heat
rollers
29. 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
hydrometer
newtonian fluid
panning
30. 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
difference between rolls and biscuits
hurdle technologies
peeling
latent heat
31. Flour milled using this
roller
impact
turbulent
ductile foods
32. Gum- fruit by the foot
Problems with dry cleaning methods
batch - convayer - immersion - truck
Latent heat of fusion
ductile foods
33. The ability to form a homogenous mixture
shear rate
mass balance
colloids
Miscibility
34. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
abrasion peeling
oil/vinegar
bulk density
35. Ingredients in mayo
egg - vinegar - oil
grading
sugar content
Electrostatic separators
36. Available moisture (relative vapor pressure)
panning
grading
water activity
over-run
37. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
forming
latent heat
shear- thinning fluids
colloids
38. Dispersed phase in mayo
screens
laminar
oil/vinegar
shear - impact - compression
39. Involves tumbling in a drum with a silicon carbide or carborundum surface
cutting- miller- pulper
Latent heat of fusion
compressive force
abrasion peeling
40. Distance between rollers
second pressure drop
batch - convayer - immersion - truck
high viscosity liquids
nip
41. 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
abrasion peeling
forming
hammer mill
size reduction ratio
42. Force between the layers in the fluid
turbulent
shear stress
Air classifiers (AKA aspiration cleaners
nip
43. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
baffle and angle
Problems with dry cleaning methods
hurdle technologies
crumbly
44. Creates the smallest particle size
stress
Miscibility
pulping
sorting
45. Used to mill wheat- cereals and flours
rollers
size reduction ratio
non- newtonian fluids
sol
46. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
course grind
fine grine
second pressure drop
reynolds number
47. 3 components of mixing liquids
panning
longitudinal - radial - rotational
newtonian fluid
shear - impact - compression
48. Pseudoplastic
second pressure drop
longitudinal - radial - rotational
kneading
shear- thinning fluids
49. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
over-run
mixers for high viscosity liquids
Specific heat
50. Paddle - Multiple Impeller - Turbine - Propeller
hydrocooling
difference between rolls and biscuits
sol
Mixers for Low-or Medium Viscosity Liquids