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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. Flour milled using this
over-run
roller
reynolds number
difference between rolls and biscuits
2. Involves tumbling in a drum with a silicon carbide or carborundum surface
Air classifiers (AKA aspiration cleaners
Miscibility
abrasion peeling
goal of mixing
3. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
hammer mill
bulk density
course grind
4. 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.
forced- air cooling
stress
vacuum cooling
hammer mill
5. A fluid suspension of a colloidal solid in a liquid
mixers for dry powder or particulate solids
vacuum cooling
nip
sol
6. Linear relationship between sheer rate and sheer stress
forced- air cooling
newtonian fluid
baffle and angle
kneading
7. Velocity gradient that is formed- relative rate between the layers
First stage to create small particle size- second to disperse clumping
screens
ductility
shear rate
8. Amount of energy from solid to liquid and vice versa
over-run
hurdle technologies
Latent heat of fusion
grading
9. 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
goal of mixing
Pin and disc mill
forming
sorting
10. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
kneading
relative density
rotational
forming
11. Amount of energy it takes to change the temperature
bulk density
latent heat of vaporization
shear stress
Specific heat
12. Available moisture (relative vapor pressure)
colloids
Specific heat
caustic peeler
water activity
13. 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
compressive force
difference between rolls and biscuits
pulping
mass balance
14. Swirls in the flow
turbulent
homogenization
Problems with dry cleaning methods
compressive force
15. Concentrated fruit juices - liquid chocolate - and corn flour suspension
shear stress
non- newtonian fluids
caustic peeler
water activity
16. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
turbulent
fine grine
mixers for dry powder or particulate solids
hydrometer
17. Force between the layers in the fluid
relative density
fine grine
shear stress
second pressure drop
18. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
forced- air cooling
latent heat
rotational
19. Ability to deform permanently without breaking
ductility
longitudinal - radial - rotational
shear stress
vibrating
20. Why do we use two pressure drops? EXAM QUESTION
mixers for high viscosity liquids
rotational
heat
First stage to create small particle size- second to disperse clumping
21. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
pulping
mixers for high viscosity liquids
hammer mill
size reduction ratio
22. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
Magnetic separators and metal detection
homogenization
caustic peeler
23. 3 things used for size reduction
mixers for high viscosity liquids
Pin and disc mill
shear - impact - compression
screens
24. Ingredients in mayo
vacuum cooling
egg - vinegar - oil
colloids
rollers
25. 4 types of hydrocoolers
colloids
batch - convayer - immersion - truck
hammer mill
shear
26. The amount of energy it takes to change the state
Mixers for Low-or Medium Viscosity Liquids
latent heat of vaporization
turbulent
latent heat
27. Ratios above 100:1
fine grine
colloids
peeling
cutting- miller- pulper
28. Efficient mixing is achieved by creating and recombining fresh surfaces
egg - vinegar - oil
egg yolk
kneading
stress
29. Force per unit area
turbulent
difference between rolls and biscuits
egg - vinegar - oil
stress
30. Creates lots of heat - main force are shear action
shear - impact - compression
cutting- miller- pulper
attrition mills
turbulent
31. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
rollers
homogenization
First stage to create small particle size- second to disperse clumping
32. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
shear stress
second pressure drop
panning
Specific gravity
33. Used to be was dividing things on one characteristic
sorting
peeling
Comminution
attrition mills
34. Dividing based on several characteristics capable of automatically
roller
ductile foods
grading
shear rate
35. Distance between rollers
forced- air cooling
nip
Miscibility
strain
36. 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
strain
hydrocooling
hammer mill
ductility
37. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
cutting- miller- pulper
Pin and disc mill
newtonian fluid
38. What can be done to minimize the rotational component in liquid mixing?
compressive force
baffle and angle
egg - vinegar - oil
cutting- miller- pulper
39. To achieve a uniform distribution of the components of flow
panning
compressive force
Pin and disc mill
goal of mixing
40. Ratio below 8:1
rollers
colloids
bulk density
course grind
41. Energy from liquid to gas and vice versa
latent heat of vaporization
roller
latent heat
mass balance
42. Each thing we do to prevent degradation is one hurdle- name an example- packaging
shear - impact - compression
hurdle technologies
newtonian fluid
grading
43. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
strain
kneading
roblems with wet cleaning
water activity
44. Force that causes it to have friction with itself
disc mill
shear
roller
reynolds number
45. Linear
non- newtonian fluids
laminar
caustic peeler
Specific gravity
46. 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.
hydrocooling
grading
shear
caustic peeler
47. Requires size reduction of dispersed particles by the application of intense shearing forces
stress
homogenization
batch - convayer - immersion - truck
reynolds number
48. Gum- fruit by the foot
panning
screens
difference between rolls and biscuits
ductile foods
49. Mixing component that is undesired
Air classifiers (AKA aspiration cleaners
Mixers for Low-or Medium Viscosity Liquids
rotational
hydrocooling
50. 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
fine grine
latent heat
disc mill
size reduction ratio