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Test your basic knowledge |
Food Processing
Start Test
Study First
Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Pin and disc mill
Comminution
hurdle technologies
mixers for high viscosity liquids
2. Most energy used for size reduction goes to
oil/vinegar
goal of mixing
heat
nip
3. Amount of energy from solid to liquid and vice versa
panning
Air classifiers (AKA aspiration cleaners
peeling
Latent heat of fusion
4. The ability to form a homogenous mixture
longitudinal - radial - rotational
Miscibility
hydrometer
Pin and disc mill
5. 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
stress
turbulent
water activity
hydrocooling
6. 3 components of mixing liquids
shear rate
longitudinal - radial - rotational
disc mill
emulsifying/homogenizing
7. Used to be was dividing things on one characteristic
sorting
mixers for high viscosity liquids
impact
roblems with wet cleaning
8. Separate products by size
Problems with dry cleaning methods
goal of mixing
homogenization
screens
9. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
impact
abrasion peeling
relative density
high viscosity liquids
10. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
nip
kneading
reynolds number
11. Ratios above 100:1
Specific gravity
bowl chopper
fine grine
difference between rolls and biscuits
12. Rotating vessel slowly deposits material on top
stress
sorting
panning
egg yolk
13. Swirls in the flow
non- newtonian fluids
turbulent
egg yolk
homogenization
14. Deformation or stretch- change in length divided by the original length
disc mill
shear rate
compressive force
strain
15. Velocity gradient that is formed- relative rate between the layers
newtonian fluid
forming
vibrating
shear rate
16. The amount of energy it takes to change the state
stress
latent heat
shear- thinning fluids
First stage to create small particle size- second to disperse clumping
17. A fluid suspension of a colloidal solid in a liquid
nip
sol
high viscosity liquids
attrition mills
18. Measures specific gravity
goal of mixing
oil/vinegar
hydrometer
size reduction ratio
19. Pseudoplastic
shear- thinning fluids
reynolds number
shear
rollers
20. Flour milled using this
Specific heat
hydrocooling
egg yolk
roller
21. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
grading
high viscosity liquids
caustic peeler
size reduction ratio
22. Force between the layers in the fluid
shear rate
heat
shear stress
Air classifiers (AKA aspiration cleaners
23. Creates the smallest particle size
emulsifying/homogenizing
nip
hammer mill
pulping
24. Placed at goods intake - Before and after a unit operation - At the end of a line
cutting- miller- pulper
grading
Magnetic separators and metal detection
wet cleaning equipment
25. 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
Pin and disc mill
forming
course grind
wet cleaning equipment
26. Helps prevent blinding
vibrating
Pin and disc mill
shear
Mixers for Low-or Medium Viscosity Liquids
27. 4 types of hydrocoolers
ductile foods
batch - convayer - immersion - truck
Problems with dry cleaning methods
peeling
28. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
disc mill
second pressure drop
vibrating
Pin and disc mill
29. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
sugar content
crumbly
ductile foods
30. The breakdown of solid material through the application of mechanical forces- size reduction
size reduction ratio
Comminution
Pin and disc mill
strain
31. Paddle - Multiple Impeller - Turbine - Propeller
oil/vinegar
Mixers for Low-or Medium Viscosity Liquids
shear - impact - compression
compressive force
32. 3 things used for size reduction
shear - impact - compression
goal of mixing
over-run
ductile foods
33. To achieve a uniform distribution of the components of flow
Magnetic separators and metal detection
goal of mixing
rotational
mixers for dry powder or particulate solids
34. Mass
screens
nip
hammer mill
bulk density
35. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
baffle and angle
size reduction ratio
emulsifying/homogenizing
heat
36. Emulsifier in mayo
goal of mixing
Mixers for Low-or Medium Viscosity Liquids
egg yolk
panning
37. Mixing component that is undesired
rotational
cutting- miller- pulper
sorting
heat
38. 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
hammer mill
screens
caustic peeler
Pin and disc mill
39. Ratio below 8:1
Miscibility
course grind
vibrating
sugar content
40. Ability to deform permanently without breaking
shear - impact - compression
ductility
impact
vibrating
41. Used to chop meat and harder fruits and veggies into pulp
shear - impact - compression
attrition mills
bowl chopper
First stage to create small particle size- second to disperse clumping
42. Specific gravity used as an indirect meaure of the
latent heat of vaporization
non- newtonian fluids
hurdle technologies
sugar content
43. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
shear
Magnetic separators and metal detection
second pressure drop
turbulent
44. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
water activity
ductility
forced- air cooling
mixers for dry powder or particulate solids
45. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
Air classifiers (AKA aspiration cleaners
colloids
hydrocooling
ductile foods
46. A friable food is
Pin and disc mill
crumbly
bulk density
kneading
47. Available moisture (relative vapor pressure)
egg yolk
ductile foods
water activity
grading
48. Why do we use two pressure drops? EXAM QUESTION
stress
First stage to create small particle size- second to disperse clumping
fine grine
shear - impact - compression
49. 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
attrition mills
Magnetic separators and metal detection
difference between rolls and biscuits
reynolds number
50. 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.
strain
stress
panning
caustic peeler
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