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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
size reduction ratio
Mixers for Low-or Medium Viscosity Liquids
Specific gravity
nip
2. 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
cutting- miller- pulper
shear rate
difference between rolls and biscuits
roblems with wet cleaning
3. Ratios above 100:1
Latent heat of fusion
baffle and angle
fine grine
second pressure drop
4. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
stress
relative density
latent heat of vaporization
5. Efficient (minimize losses) - Low Cost - No product degradation
cutting- miller- pulper
Mixers for Low-or Medium Viscosity Liquids
peeling
oil/vinegar
6. Flour milled using this
roller
shear stress
shear- thinning fluids
peeling
7. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
hydrometer
second pressure drop
attrition mills
grading
8. Velocity gradient that is formed- relative rate between the layers
hydrometer
bowl chopper
shear rate
disc mill
9. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
forming
Problems with dry cleaning methods
caustic peeler
10. Ratio below 8:1
cutting- miller- pulper
grading
course grind
egg - vinegar - oil
11. The ability to form a homogenous mixture
roller
Miscibility
egg yolk
latent heat
12. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
ductility
over-run
goal of mixing
emulsifying/homogenizing
13. Swirls in the flow
turbulent
laminar
mixers for dry powder or particulate solids
First stage to create small particle size- second to disperse clumping
14. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
abrasion peeling
crumbly
roblems with wet cleaning
Specific heat
15. Linear relationship between sheer rate and sheer stress
bowl chopper
newtonian fluid
forming
wet cleaning equipment
16. Pressure- pushing but not dynamically loaded
First stage to create small particle size- second to disperse clumping
Miscibility
compressive force
water activity
17. 3 components of mixing liquids
water activity
abrasion peeling
longitudinal - radial - rotational
bulk density
18. Dividing based on several characteristics capable of automatically
colloids
grading
Specific heat
attrition mills
19. Dispersed phase in mayo
bowl chopper
heat
oil/vinegar
hydrocooling
20. Limited number of applications where contaminants have a different surface charge from the raw material
Specific heat
heat
mixers for dry powder or particulate solids
Electrostatic separators
21. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
grading
Comminution
forming
Pin and disc mill
22. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
peeling
over-run
Electrostatic separators
23. Deformation or stretch- change in length divided by the original length
forming
strain
grading
impact
24. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
stress
abrasion peeling
shear - impact - compression
25. Energy from liquid to gas and vice versa
colloids
shear- thinning fluids
shear rate
latent heat of vaporization
26. = initial avg particle size/final avg particle size
wet cleaning equipment
nip
course grind
size reduction ratio
27. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
hammer mill
relative density
high viscosity liquids
sugar content
28. The amount of energy it takes to change the state
latent heat
crumbly
longitudinal - radial - rotational
panning
29. = mass of liquid
Air classifiers (AKA aspiration cleaners
ductility
Specific gravity
Comminution
30. Ingredients in mayo
crumbly
egg - vinegar - oil
egg yolk
latent heat of vaporization
31. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
bowl chopper
shear rate
longitudinal - radial - rotational
32. Creates the smallest particle size
pulping
forced- air cooling
latent heat of vaporization
wet cleaning equipment
33. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
bulk density
peeling
wet cleaning equipment
water activity
34. 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.
roblems with wet cleaning
second pressure drop
Miscibility
caustic peeler
35. 4 types of hydrocoolers
non- newtonian fluids
batch - convayer - immersion - truck
wet cleaning equipment
hydrocooling
36. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
cutting- miller- pulper
mixers for high viscosity liquids
nip
bulk density
37. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
Comminution
ductility
shear - impact - compression
relative density
38. Emulsifier in mayo
nip
forming
baffle and angle
egg yolk
39. Mass
forced- air cooling
bulk density
size reduction ratio
stress
40. Amount of energy it takes to change the temperature
sorting
panning
shear stress
Specific heat
41. Amount of energy from solid to liquid and vice versa
Air classifiers (AKA aspiration cleaners
Comminution
Mixers for Low-or Medium Viscosity Liquids
Latent heat of fusion
42. Separate products by size
shear - impact - compression
disc mill
reynolds number
screens
43. Involves tumbling in a drum with a silicon carbide or carborundum surface
rollers
abrasion peeling
homogenization
cutting- miller- pulper
44. A fluid suspension of a colloidal solid in a liquid
sol
roblems with wet cleaning
Miscibility
goal of mixing
45. Under motion pushing
impact
egg yolk
shear- thinning fluids
nip
46. 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
First stage to create small particle size- second to disperse clumping
turbulent
shear - impact - compression
hammer mill
47. Measures specific gravity
vacuum cooling
Specific gravity
hydrometer
batch - convayer - immersion - truck
48. Track what goes into a system- account for everything that comes out minus what stays in the system
Miscibility
mass balance
vacuum cooling
pulping
49. Pseudoplastic
disc mill
roller
shear- thinning fluids
newtonian fluid
50. Specific gravity used as an indirect meaure of the
Specific heat
laminar
sugar content
wet cleaning equipment
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