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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. Paddle - Multiple Impeller - Turbine - Propeller
wet cleaning equipment
Mixers for Low-or Medium Viscosity Liquids
rotational
shear stress
2. The breakdown of solid material through the application of mechanical forces- size reduction
forced- air cooling
bulk density
Comminution
non- newtonian fluids
3. Dividing based on several characteristics capable of automatically
course grind
grading
Problems with dry cleaning methods
relative density
4. Ability to deform permanently without breaking
reynolds number
shear stress
stress
ductility
5. = mass of liquid
shear - impact - compression
reynolds number
Specific gravity
forming
6. Used to mill wheat- cereals and flours
sugar content
latent heat of vaporization
vibrating
rollers
7. Most energy used for size reduction goes to
heat
homogenization
Specific gravity
laminar
8. Mixing component that is undesired
panning
sugar content
rotational
batch - convayer - immersion - truck
9. 4 types of hydrocoolers
batch - convayer - immersion - truck
hurdle technologies
impact
Miscibility
10. Requires size reduction of dispersed particles by the application of intense shearing forces
size reduction ratio
Latent heat of fusion
cutting- miller- pulper
homogenization
11. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
peeling
reynolds number
difference between rolls and biscuits
forming
12. Linear
batch - convayer - immersion - truck
laminar
attrition mills
screens
13. Placed at goods intake - Before and after a unit operation - At the end of a line
Problems with dry cleaning methods
Magnetic separators and metal detection
bowl chopper
cutting- miller- pulper
14. Force that causes it to have friction with itself
shear
caustic peeler
mixers for high viscosity liquids
water activity
15. Linear relationship between sheer rate and sheer stress
attrition mills
newtonian fluid
colloids
grading
16. 3 things used for size reduction
shear - impact - compression
reynolds number
latent heat of vaporization
sugar content
17. = initial avg particle size/final avg particle size
batch - convayer - immersion - truck
longitudinal - radial - rotational
size reduction ratio
vacuum cooling
18. Emulsifier in mayo
egg yolk
hydrocooling
over-run
Pin and disc mill
19. Creates lots of heat - main force are shear action
attrition mills
shear stress
latent heat of vaporization
Comminution
20. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Problems with dry cleaning methods
shear- thinning fluids
mixers for high viscosity liquids
nip
21. Under motion pushing
impact
Pin and disc mill
shear- thinning fluids
sol
22. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
rotational
Latent heat of fusion
size reduction ratio
23. Flour milled using this
hammer mill
longitudinal - radial - rotational
roller
Latent heat of fusion
24. Swirls in the flow
Comminution
homogenization
turbulent
shear - impact - compression
25. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
pulping
grading
mixers for dry powder or particulate solids
abrasion peeling
26. The amount of energy it takes to change the state
shear
strain
latent heat
Pin and disc mill
27. Helps prevent blinding
baffle and angle
vibrating
Electrostatic separators
compressive force
28. Amount of energy it takes to change the temperature
First stage to create small particle size- second to disperse clumping
over-run
bulk density
Specific heat
29. 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.
Air classifiers (AKA aspiration cleaners
sugar content
mixers for dry powder or particulate solids
vacuum cooling
30. To achieve a uniform distribution of the components of flow
kneading
shear- thinning fluids
goal of mixing
hurdle technologies
31. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
rollers
roblems with wet cleaning
high viscosity liquids
over-run
32. Efficient (minimize losses) - Low Cost - No product degradation
colloids
peeling
impact
reynolds number
33. 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
disc mill
peeling
sorting
hammer mill
34. Size reduction equipment in order of decreasing size
mixers for high viscosity liquids
hurdle technologies
Specific heat
cutting- miller- pulper
35. Track what goes into a system- account for everything that comes out minus what stays in the system
crumbly
water activity
Pin and disc mill
mass balance
36. Force per unit area
shear
disc mill
stress
mixers for high viscosity liquids
37. 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.
wet cleaning equipment
forming
nip
caustic peeler
38. Mass
reynolds number
bulk density
Miscibility
vacuum cooling
39. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
kneading
reynolds number
relative density
wet cleaning equipment
40. Deformation or stretch- change in length divided by the original length
Problems with dry cleaning methods
attrition mills
egg - vinegar - oil
strain
41. Force between the layers in the fluid
shear stress
high viscosity liquids
second pressure drop
Problems with dry cleaning methods
42. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
latent heat of vaporization
caustic peeler
roblems with wet cleaning
43. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
roller
roblems with wet cleaning
wet cleaning equipment
rollers
44. Specific gravity used as an indirect meaure of the
sugar content
wet cleaning equipment
egg yolk
laminar
45. Separate products by size
kneading
fine grine
turbulent
screens
46. Pseudoplastic
Problems with dry cleaning methods
egg - vinegar - oil
shear- thinning fluids
rotational
47. Amount of energy from solid to liquid and vice versa
Air classifiers (AKA aspiration cleaners
mixers for dry powder or particulate solids
Latent heat of fusion
cutting- miller- pulper
48. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
vacuum cooling
size reduction ratio
heat
49. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
roller
compressive force
grading
50. Rotating vessel slowly deposits material on top
relative density
fine grine
Specific gravity
panning