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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. Energy from liquid to gas and vice versa
disc mill
nip
latent heat of vaporization
Air classifiers (AKA aspiration cleaners
2. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
Problems with dry cleaning methods
Pin and disc mill
batch - convayer - immersion - truck
3. Dispersed phase in mayo
Pin and disc mill
longitudinal - radial - rotational
oil/vinegar
non- newtonian fluids
4. Size reduction equipment in order of decreasing size
second pressure drop
cutting- miller- pulper
non- newtonian fluids
panning
5. Dividing based on several characteristics capable of automatically
mixers for dry powder or particulate solids
egg - vinegar - oil
grading
Specific heat
6. Mixing component that is undesired
shear- thinning fluids
newtonian fluid
rotational
vibrating
7. Force that causes it to have friction with itself
turbulent
Magnetic separators and metal detection
shear
sol
8. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
forced- air cooling
Problems with dry cleaning methods
roblems with wet cleaning
disc mill
9. Measures specific gravity
oil/vinegar
hydrometer
shear
Problems with dry cleaning methods
10. Swirls in the flow
Electrostatic separators
Magnetic separators and metal detection
non- newtonian fluids
turbulent
11. Amount of energy from solid to liquid and vice versa
mass balance
Latent heat of fusion
latent heat of vaporization
strain
12. Most energy used for size reduction goes to
heat
reynolds number
baffle and angle
mixers for dry powder or particulate solids
13. 3 things used for size reduction
Mixers for Low-or Medium Viscosity Liquids
disc mill
mixers for dry powder or particulate solids
shear - impact - compression
14. Linear
attrition mills
size reduction ratio
impact
laminar
15. Requires size reduction of dispersed particles by the application of intense shearing forces
grading
roblems with wet cleaning
homogenization
Magnetic separators and metal detection
16. 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
longitudinal - radial - rotational
Mixers for Low-or Medium Viscosity Liquids
Comminution
17. Deformation or stretch- change in length divided by the original length
sorting
strain
kneading
attrition mills
18. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
fine grine
First stage to create small particle size- second to disperse clumping
stress
mixers for dry powder or particulate solids
19. Separate products by size
over-run
Electrostatic separators
homogenization
screens
20. Gum- fruit by the foot
shear- thinning fluids
shear stress
ductile foods
sorting
21. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
mixers for dry powder or particulate solids
abrasion peeling
high viscosity liquids
Problems with dry cleaning methods
22. Involves tumbling in a drum with a silicon carbide or carborundum surface
sol
abrasion peeling
mixers for high viscosity liquids
water activity
23. Ingredients in mayo
relative density
shear stress
grading
egg - vinegar - oil
24. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
goal of mixing
over-run
forced- air cooling
shear- thinning fluids
25. Placed at goods intake - Before and after a unit operation - At the end of a line
heat
Magnetic separators and metal detection
latent heat of vaporization
screens
26. Mass
Mixers for Low-or Medium Viscosity Liquids
sugar content
egg yolk
bulk density
27. 3 components of mixing liquids
shear - impact - compression
rotational
longitudinal - radial - rotational
non- newtonian fluids
28. 4 types of hydrocoolers
batch - convayer - immersion - truck
shear - impact - compression
peeling
Specific heat
29. 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
difference between rolls and biscuits
Specific gravity
wet cleaning equipment
over-run
30. Emulsifier in mayo
Electrostatic separators
emulsifying/homogenizing
egg yolk
First stage to create small particle size- second to disperse clumping
31. Paddle - Multiple Impeller - Turbine - Propeller
course grind
Mixers for Low-or Medium Viscosity Liquids
second pressure drop
Specific gravity
32. Used to chop meat and harder fruits and veggies into pulp
wet cleaning equipment
crumbly
bowl chopper
kneading
33. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
sorting
course grind
second pressure drop
hydrometer
34. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
Specific heat
shear- thinning fluids
wet cleaning equipment
bowl chopper
35. 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.
caustic peeler
newtonian fluid
batch - convayer - immersion - truck
shear- thinning fluids
36. Linear relationship between sheer rate and sheer stress
roller
newtonian fluid
kneading
grading
37. Available moisture (relative vapor pressure)
water activity
Comminution
peeling
cutting- miller- pulper
38. Flour milled using this
roller
homogenization
hammer mill
vibrating
39. Why do we use two pressure drops? EXAM QUESTION
vibrating
First stage to create small particle size- second to disperse clumping
laminar
Comminution
40. Amount of energy it takes to change the temperature
Specific heat
difference between rolls and biscuits
Pin and disc mill
sol
41. Used to mill wheat- cereals and flours
rollers
pulping
grading
sol
42. 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
Miscibility
heat
Pin and disc mill
hydrocooling
43. Ratios above 100:1
fine grine
hammer mill
pulping
compressive force
44. Track what goes into a system- account for everything that comes out minus what stays in the system
impact
mass balance
sol
Magnetic separators and metal detection
45. Ratio below 8:1
caustic peeler
course grind
sugar content
ductile foods
46. To achieve a uniform distribution of the components of flow
goal of mixing
screens
Electrostatic separators
strain
47. Used to be was dividing things on one characteristic
sorting
cutting- miller- pulper
ductile foods
kneading
48. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
difference between rolls and biscuits
newtonian fluid
shear - impact - compression
reynolds number
49. Velocity gradient that is formed- relative rate between the layers
grading
shear rate
ductility
goal of mixing
50. Creates the smallest particle size
roblems with wet cleaning
turbulent
rollers
pulping