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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
disc mill
Mixers for Low-or Medium Viscosity Liquids
shear rate
grading
2. Most energy used for size reduction goes to
abrasion peeling
shear- thinning fluids
heat
size reduction ratio
3. Dividing based on several characteristics capable of automatically
grading
roller
difference between rolls and biscuits
shear- thinning fluids
4. Dispersed phase in mayo
over-run
Mixers for Low-or Medium Viscosity Liquids
oil/vinegar
sugar content
5. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
Latent heat of fusion
ductile foods
difference between rolls and biscuits
mixers for dry powder or particulate solids
6. Efficient (minimize losses) - Low Cost - No product degradation
Specific gravity
nip
peeling
size reduction ratio
7. A fluid suspension of a colloidal solid in a liquid
rotational
vacuum cooling
sol
Specific gravity
8. Distance between rollers
Mixers for Low-or Medium Viscosity Liquids
nip
sol
course grind
9. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
wet cleaning equipment
non- newtonian fluids
rollers
10. Pressure- pushing but not dynamically loaded
Problems with dry cleaning methods
water activity
longitudinal - radial - rotational
compressive force
11. The amount of energy it takes to change the state
peeling
latent heat
bulk density
heat
12. Specific gravity used as an indirect meaure of the
ductile foods
emulsifying/homogenizing
Miscibility
sugar content
13. 4 types of hydrocoolers
newtonian fluid
vibrating
hydrometer
batch - convayer - immersion - truck
14. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
crumbly
hydrometer
cutting- miller- pulper
15. Force that causes it to have friction with itself
shear
Magnetic separators and metal detection
hurdle technologies
fine grine
16. Involves tumbling in a drum with a silicon carbide or carborundum surface
vacuum cooling
hammer mill
abrasion peeling
second pressure drop
17. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
mass balance
roller
latent heat
emulsifying/homogenizing
18. Ratio below 8:1
bulk density
Latent heat of fusion
pulping
course grind
19. Swirls in the flow
Miscibility
turbulent
Comminution
homogenization
20. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
Problems with dry cleaning methods
shear
difference between rolls and biscuits
colloids
21. What can be done to minimize the rotational component in liquid mixing?
goal of mixing
non- newtonian fluids
baffle and angle
rotational
22. 3 components of mixing liquids
First stage to create small particle size- second to disperse clumping
kneading
Latent heat of fusion
longitudinal - radial - rotational
23. Why do we use two pressure drops? EXAM QUESTION
egg yolk
Electrostatic separators
roblems with wet cleaning
First stage to create small particle size- second to disperse clumping
24. Velocity gradient that is formed- relative rate between the layers
batch - convayer - immersion - truck
shear rate
kneading
sugar content
25. Rotating vessel slowly deposits material on top
shear rate
reynolds number
forced- air cooling
panning
26. Under motion pushing
size reduction ratio
impact
Air classifiers (AKA aspiration cleaners
mass balance
27. A friable food is
sol
crumbly
Mixers for Low-or Medium Viscosity Liquids
Pin and disc mill
28. 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
hammer mill
First stage to create small particle size- second to disperse clumping
forming
Latent heat of fusion
29. Gum- fruit by the foot
bulk density
Problems with dry cleaning methods
latent heat
ductile foods
30. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
course grind
heat
Pin and disc mill
hydrocooling
31. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
panning
compressive force
cutting- miller- pulper
high viscosity liquids
32. Creates the smallest particle size
kneading
pulping
difference between rolls and biscuits
relative density
33. Measures specific gravity
hydrometer
impact
shear
goal of mixing
34. Force per unit area
stress
Latent heat of fusion
rollers
abrasion peeling
35. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
compressive force
turbulent
Latent heat of fusion
36. Pseudoplastic
kneading
crumbly
longitudinal - radial - rotational
shear- thinning fluids
37. Concentrated fruit juices - liquid chocolate - and corn flour suspension
size reduction ratio
water activity
caustic peeler
non- newtonian fluids
38. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
vacuum cooling
pulping
reynolds number
roller
39. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
over-run
ductility
wet cleaning equipment
high viscosity liquids
40. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
heat
Air classifiers (AKA aspiration cleaners
Miscibility
egg yolk
41. = mass of liquid
Specific gravity
latent heat
hammer mill
Pin and disc mill
42. Amount of energy it takes to change the temperature
forming
bulk density
Specific heat
Air classifiers (AKA aspiration cleaners
43. Separate products by size
roller
longitudinal - radial - rotational
sorting
screens
44. To achieve a uniform distribution of the components of flow
shear
forced- air cooling
goal of mixing
fine grine
45. Size reduction equipment in order of decreasing size
Pin and disc mill
bowl chopper
sol
cutting- miller- pulper
46. 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
egg yolk
disc mill
difference between rolls and biscuits
batch - convayer - immersion - truck
47. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
caustic peeler
forced- air cooling
roller
vibrating
48. = (vol of foam - vol liquid)/vol liquid) x 100
stress
sorting
mass balance
over-run
49. Creates lots of heat - main force are shear action
Latent heat of fusion
attrition mills
screens
panning
50. Ability to deform permanently without breaking
crumbly
Specific heat
Problems with dry cleaning methods
ductility