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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. Distance between rollers
Latent heat of fusion
nip
ductility
strain
2. Flour milled using this
fine grine
disc mill
compressive force
roller
3. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
panning
high viscosity liquids
Pin and disc mill
4. Under motion pushing
relative density
homogenization
impact
Specific heat
5. 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
hammer mill
mixers for dry powder or particulate solids
Magnetic separators and metal detection
6. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
batch - convayer - immersion - truck
pulping
Electrostatic separators
Air classifiers (AKA aspiration cleaners
7. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
non- newtonian fluids
size reduction ratio
rollers
8. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
batch - convayer - immersion - truck
second pressure drop
mixers for high viscosity liquids
shear
9. Mixing component that is undesired
rotational
high viscosity liquids
vibrating
over-run
10. The breakdown of solid material through the application of mechanical forces- size reduction
newtonian fluid
grading
Comminution
latent heat of vaporization
11. A friable food is
Mixers for Low-or Medium Viscosity Liquids
Problems with dry cleaning methods
crumbly
strain
12. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
goal of mixing
rotational
kneading
13. Gum- fruit by the foot
caustic peeler
ductile foods
forced- air cooling
rotational
14. Rotating vessel slowly deposits material on top
panning
latent heat of vaporization
sol
mixers for high viscosity liquids
15. Velocity gradient that is formed- relative rate between the layers
Problems with dry cleaning methods
shear rate
screens
hammer mill
16. Ingredients in mayo
egg - vinegar - oil
hammer mill
stress
oil/vinegar
17. Size reduction equipment in order of decreasing size
cutting- miller- pulper
rotational
stress
hammer mill
18. Force per unit area
rotational
stress
nip
size reduction ratio
19. Why do we use two pressure drops? EXAM QUESTION
high viscosity liquids
First stage to create small particle size- second to disperse clumping
shear stress
water activity
20. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
newtonian fluid
disc mill
bulk density
21. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
stress
forced- air cooling
baffle and angle
grading
22. Pseudoplastic
shear- thinning fluids
Latent heat of fusion
forced- air cooling
pulping
23. Specific gravity used as an indirect meaure of the
sugar content
Magnetic separators and metal detection
hurdle technologies
bowl chopper
24. 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
hydrocooling
Problems with dry cleaning methods
Latent heat of fusion
Specific gravity
25. Placed at goods intake - Before and after a unit operation - At the end of a line
roller
Magnetic separators and metal detection
over-run
First stage to create small particle size- second to disperse clumping
26. Pressure- pushing but not dynamically loaded
ductile foods
Mixers for Low-or Medium Viscosity Liquids
compressive force
First stage to create small particle size- second to disperse clumping
27. Separate products by size
screens
attrition mills
cutting- miller- pulper
sorting
28. Helps prevent blinding
vibrating
attrition mills
rotational
colloids
29. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
high viscosity liquids
disc mill
newtonian fluid
30. To achieve a uniform distribution of the components of flow
roblems with wet cleaning
goal of mixing
over-run
difference between rolls and biscuits
31. 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
Magnetic separators and metal detection
disc mill
egg yolk
Miscibility
32. Swirls in the flow
panning
Magnetic separators and metal detection
turbulent
ductile foods
33. Dividing based on several characteristics capable of automatically
sol
Problems with dry cleaning methods
sorting
grading
34. Requires size reduction of dispersed particles by the application of intense shearing forces
oil/vinegar
homogenization
sol
colloids
35. 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.
water activity
ductile foods
vacuum cooling
roblems with wet cleaning
36. Linear
panning
laminar
mixers for dry powder or particulate solids
disc mill
37. Measures specific gravity
hydrometer
wet cleaning equipment
newtonian fluid
disc mill
38. Each thing we do to prevent degradation is one hurdle- name an example- packaging
roblems with wet cleaning
size reduction ratio
impact
hurdle technologies
39. 3 things used for size reduction
reynolds number
non- newtonian fluids
shear - impact - compression
Problems with dry cleaning methods
40. Amount of energy it takes to change the temperature
Specific heat
Pin and disc mill
hurdle technologies
sugar content
41. Creates lots of heat - main force are shear action
shear
rollers
Specific gravity
attrition mills
42. Deformation or stretch- change in length divided by the original length
kneading
grading
turbulent
strain
43. Most energy used for size reduction goes to
bulk density
egg - vinegar - oil
attrition mills
heat
44. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
screens
mixers for high viscosity liquids
mixers for dry powder or particulate solids
Comminution
45. 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
Specific gravity
forming
difference between rolls and biscuits
vibrating
46. Efficient mixing is achieved by creating and recombining fresh surfaces
non- newtonian fluids
wet cleaning equipment
screens
kneading
47. Paddle - Multiple Impeller - Turbine - Propeller
colloids
disc mill
baffle and angle
Mixers for Low-or Medium Viscosity Liquids
48. Ratio below 8:1
impact
water activity
Problems with dry cleaning methods
course grind
49. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Miscibility
emulsifying/homogenizing
water activity
Problems with dry cleaning methods
50. = mass of liquid
vibrating
shear- thinning fluids
screens
Specific gravity