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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. Force that causes it to have friction with itself
shear
Air classifiers (AKA aspiration cleaners
Mixers for Low-or Medium Viscosity Liquids
vibrating
2. Swirls in the flow
Miscibility
hydrometer
newtonian fluid
turbulent
3. Pseudoplastic
shear rate
high viscosity liquids
heat
shear- thinning fluids
4. 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
cutting- miller- pulper
shear
latent heat
5. = initial avg particle size/final avg particle size
Problems with dry cleaning methods
shear stress
size reduction ratio
course grind
6. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
fine grine
bulk density
Specific heat
7. Force between the layers in the fluid
shear stress
newtonian fluid
turbulent
goal of mixing
8. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
oil/vinegar
bowl chopper
mass balance
9. 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
shear- thinning fluids
hurdle technologies
hydrocooling
Specific gravity
10. Used to be was dividing things on one characteristic
shear stress
colloids
Magnetic separators and metal detection
sorting
11. Ratio below 8:1
panning
bulk density
course grind
ductile foods
12. Under motion pushing
bowl chopper
relative density
impact
First stage to create small particle size- second to disperse clumping
13. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
over-run
Specific heat
Pin and disc mill
disc mill
14. Deformation or stretch- change in length divided by the original length
ductile foods
longitudinal - radial - rotational
strain
emulsifying/homogenizing
15. Track what goes into a system- account for everything that comes out minus what stays in the system
difference between rolls and biscuits
heat
bulk density
mass balance
16. The amount of energy it takes to change the state
mixers for high viscosity liquids
Specific gravity
latent heat
shear- thinning fluids
17. A fluid suspension of a colloidal solid in a liquid
Comminution
sol
non- newtonian fluids
newtonian fluid
18. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
over-run
forming
emulsifying/homogenizing
hurdle technologies
19. 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.
hydrometer
vacuum cooling
laminar
latent heat of vaporization
20. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
Pin and disc mill
mixers for dry powder or particulate solids
size reduction ratio
21. 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
over-run
non- newtonian fluids
shear - impact - compression
disc mill
22. Why do we use two pressure drops? EXAM QUESTION
Problems with dry cleaning methods
newtonian fluid
hammer mill
First stage to create small particle size- second to disperse clumping
23. Amount of energy from solid to liquid and vice versa
kneading
Latent heat of fusion
rollers
crumbly
24. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
size reduction ratio
rotational
mass balance
forced- air cooling
25. Linear relationship between sheer rate and sheer stress
forming
newtonian fluid
emulsifying/homogenizing
bowl chopper
26. To achieve a uniform distribution of the components of flow
difference between rolls and biscuits
hammer mill
goal of mixing
hydrocooling
27. Efficient (minimize losses) - Low Cost - No product degradation
abrasion peeling
peeling
Comminution
hydrocooling
28. Placed at goods intake - Before and after a unit operation - At the end of a line
crumbly
forming
Magnetic separators and metal detection
over-run
29. Measures specific gravity
size reduction ratio
shear stress
hydrometer
sugar content
30. 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.
pulping
fine grine
caustic peeler
bowl chopper
31. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
screens
egg - vinegar - oil
Latent heat of fusion
second pressure drop
32. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
mass balance
Magnetic separators and metal detection
longitudinal - radial - rotational
Air classifiers (AKA aspiration cleaners
33. Mass
mixers for dry powder or particulate solids
sugar content
bulk density
size reduction ratio
34. The ability to form a homogenous mixture
Miscibility
reynolds number
impact
kneading
35. Velocity gradient that is formed- relative rate between the layers
shear rate
turbulent
latent heat
cutting- miller- pulper
36. Distance between rollers
hammer mill
nip
attrition mills
high viscosity liquids
37. A friable food is
Miscibility
colloids
crumbly
Specific heat
38. Ratios above 100:1
abrasion peeling
forming
fine grine
Miscibility
39. Dispersed phase in mayo
Air classifiers (AKA aspiration cleaners
strain
oil/vinegar
fine grine
40. Separate products by size
vibrating
screens
mass balance
cutting- miller- pulper
41. Available moisture (relative vapor pressure)
shear rate
sorting
crumbly
water activity
42. Creates the smallest particle size
newtonian fluid
Latent heat of fusion
abrasion peeling
pulping
43. = (vol of foam - vol liquid)/vol liquid) x 100
stress
over-run
longitudinal - radial - rotational
shear
44. Linear
laminar
shear stress
pulping
stress
45. Limited number of applications where contaminants have a different surface charge from the raw material
laminar
relative density
longitudinal - radial - rotational
Electrostatic separators
46. Ingredients in mayo
vibrating
sugar content
egg - vinegar - oil
Specific heat
47. Dividing based on several characteristics capable of automatically
impact
attrition mills
grading
colloids
48. 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
longitudinal - radial - rotational
bulk density
hydrocooling
hammer mill
49. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
abrasion peeling
ductile foods
baffle and angle
50. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
sorting
compressive force
reynolds number
screens