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Food Processing
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Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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
caustic peeler
Mixers for Low-or Medium Viscosity Liquids
Electrostatic separators
shear rate
2. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
roblems with wet cleaning
colloids
grading
3. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
emulsifying/homogenizing
caustic peeler
forming
wet cleaning equipment
4. Ingredients in mayo
sorting
reynolds number
egg - vinegar - oil
laminar
5. Helps prevent blinding
newtonian fluid
vibrating
forced- air cooling
over-run
6. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
baffle and angle
sol
screens
second pressure drop
7. 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.
second pressure drop
caustic peeler
laminar
sol
8. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
latent heat of vaporization
mixers for high viscosity liquids
high viscosity liquids
wet cleaning equipment
9. Rotating vessel slowly deposits material on top
Latent heat of fusion
panning
sorting
second pressure drop
10. Mixing component that is undesired
Electrostatic separators
rotational
strain
hydrocooling
11. Used to be was dividing things on one characteristic
sorting
shear- thinning fluids
Latent heat of fusion
water activity
12. Dispersed phase in mayo
attrition mills
shear - impact - compression
oil/vinegar
egg - vinegar - oil
13. A friable food is
over-run
First stage to create small particle size- second to disperse clumping
baffle and angle
crumbly
14. Why do we use two pressure drops? EXAM QUESTION
disc mill
ductility
high viscosity liquids
First stage to create small particle size- second to disperse clumping
15. Force that causes it to have friction with itself
goal of mixing
size reduction ratio
abrasion peeling
shear
16. Specific gravity used as an indirect meaure of the
sugar content
sol
hammer mill
egg yolk
17. Amount of energy from solid to liquid and vice versa
mixers for high viscosity liquids
Air classifiers (AKA aspiration cleaners
sugar content
Latent heat of fusion
18. Energy from liquid to gas and vice versa
latent heat of vaporization
shear- thinning fluids
pulping
Air classifiers (AKA aspiration cleaners
19. = mass of liquid
second pressure drop
Specific gravity
course grind
abrasion peeling
20. Mass
impact
bulk density
laminar
hydrocooling
21. Force between the layers in the fluid
colloids
Specific gravity
shear stress
hydrometer
22. Ability to deform permanently without breaking
sol
ductility
goal of mixing
caustic peeler
23. Used to chop meat and harder fruits and veggies into pulp
attrition mills
bulk density
bowl chopper
panning
24. The amount of energy it takes to change the state
grading
turbulent
Comminution
latent heat
25. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
impact
egg - vinegar - oil
vibrating
26. Each thing we do to prevent degradation is one hurdle- name an example- packaging
size reduction ratio
shear
mixers for high viscosity liquids
hurdle technologies
27. Available moisture (relative vapor pressure)
vacuum cooling
screens
water activity
colloids
28. Pressure- pushing but not dynamically loaded
oil/vinegar
course grind
compressive force
shear stress
29. Requires size reduction of dispersed particles by the application of intense shearing forces
difference between rolls and biscuits
homogenization
egg yolk
sugar content
30. Measures specific gravity
sorting
hydrometer
colloids
strain
31. 3 components of mixing liquids
baffle and angle
longitudinal - radial - rotational
sugar content
wet cleaning equipment
32. Used to mill wheat- cereals and flours
non- newtonian fluids
high viscosity liquids
bulk density
rollers
33. Concentrated fruit juices - liquid chocolate - and corn flour suspension
cutting- miller- pulper
crumbly
Electrostatic separators
non- newtonian fluids
34. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
colloids
fine grine
forced- air cooling
heat
35. = initial avg particle size/final avg particle size
water activity
caustic peeler
bowl chopper
size reduction ratio
36. 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.
size reduction ratio
latent heat of vaporization
hurdle technologies
vacuum cooling
37. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
shear
mixers for dry powder or particulate solids
egg yolk
compressive force
38. Force per unit area
stress
vibrating
laminar
sorting
39. Linear
laminar
mixers for high viscosity liquids
colloids
attrition mills
40. Size reduction equipment in order of decreasing size
Problems with dry cleaning methods
high viscosity liquids
second pressure drop
cutting- miller- pulper
41. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
cutting- miller- pulper
shear
second pressure drop
42. Flour milled using this
roller
disc mill
kneading
reynolds number
43. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
course grind
sol
Pin and disc mill
shear- thinning fluids
44. Deformation or stretch- change in length divided by the original length
cutting- miller- pulper
Latent heat of fusion
strain
peeling
45. Efficient (minimize losses) - Low Cost - No product degradation
peeling
strain
shear
vacuum cooling
46. Velocity gradient that is formed- relative rate between the layers
Mixers for Low-or Medium Viscosity Liquids
water activity
hurdle technologies
shear rate
47. Limited number of applications where contaminants have a different surface charge from the raw material
latent heat
Electrostatic separators
emulsifying/homogenizing
screens
48. Involves tumbling in a drum with a silicon carbide or carborundum surface
grading
water activity
abrasion peeling
Miscibility
49. Separate products by size
hammer mill
screens
Specific gravity
shear- thinning fluids
50. Linear relationship between sheer rate and sheer stress
strain
newtonian fluid
attrition mills
Miscibility
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