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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. 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
emulsifying/homogenizing
kneading
rotational
2. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
mixers for high viscosity liquids
disc mill
Pin and disc mill
size reduction ratio
3. The amount of energy it takes to change the state
bowl chopper
latent heat
shear stress
egg yolk
4. Creates the smallest particle size
fine grine
Electrostatic separators
pulping
panning
5. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
latent heat of vaporization
reynolds number
shear stress
vacuum cooling
6. 3 components of mixing liquids
wet cleaning equipment
nip
abrasion peeling
longitudinal - radial - rotational
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.
forming
latent heat of vaporization
hurdle technologies
caustic peeler
8. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
attrition mills
hydrometer
wet cleaning equipment
Problems with dry cleaning methods
9. Dividing based on several characteristics capable of automatically
grading
impact
forming
baffle and angle
10. Force between the layers in the fluid
forming
shear stress
homogenization
size reduction ratio
11. Amount of energy from solid to liquid and vice versa
Specific heat
Latent heat of fusion
caustic peeler
wet cleaning equipment
12. Efficient mixing is achieved by creating and recombining fresh surfaces
egg yolk
emulsifying/homogenizing
Problems with dry cleaning methods
kneading
13. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
vibrating
Pin and disc mill
nip
14. = (vol of foam - vol liquid)/vol liquid) x 100
abrasion peeling
laminar
over-run
First stage to create small particle size- second to disperse clumping
15. Rotating vessel slowly deposits material on top
forming
panning
shear - impact - compression
crumbly
16. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
Magnetic separators and metal detection
grading
shear stress
17. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
water activity
emulsifying/homogenizing
ductility
Air classifiers (AKA aspiration cleaners
18. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
shear - impact - compression
longitudinal - radial - rotational
mixers for high viscosity liquids
19. Pressure- pushing but not dynamically loaded
colloids
compressive force
shear rate
shear - impact - compression
20. Dispersed phase in mayo
wet cleaning equipment
oil/vinegar
attrition mills
water activity
21. 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
course grind
Magnetic separators and metal detection
difference between rolls and biscuits
shear stress
22. Creates lots of heat - main force are shear action
Problems with dry cleaning methods
mixers for dry powder or particulate solids
attrition mills
shear stress
23. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
kneading
Pin and disc mill
peeling
24. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Specific gravity
latent heat of vaporization
second pressure drop
vacuum cooling
25. 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
course grind
hammer mill
mixers for high viscosity liquids
bowl chopper
26. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
screens
mass balance
latent heat
27. Available moisture (relative vapor pressure)
Latent heat of fusion
sorting
Pin and disc mill
water activity
28. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
First stage to create small particle size- second to disperse clumping
relative density
non- newtonian fluids
Problems with dry cleaning methods
29. What can be done to minimize the rotational component in liquid mixing?
mixers for high viscosity liquids
Miscibility
Latent heat of fusion
baffle and angle
30. A friable food is
abrasion peeling
crumbly
shear
non- newtonian fluids
31. 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
hydrocooling
goal of mixing
grading
high viscosity liquids
32. Measures specific gravity
shear- thinning fluids
sol
hydrometer
nip
33. Separate products by size
vacuum cooling
screens
wet cleaning equipment
peeling
34. = mass of liquid
Specific gravity
Electrostatic separators
Latent heat of fusion
heat
35. Flour milled using this
Miscibility
roller
Latent heat of fusion
shear - impact - compression
36. Size reduction equipment in order of decreasing size
nip
high viscosity liquids
Magnetic separators and metal detection
cutting- miller- pulper
37. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
cutting- miller- pulper
newtonian fluid
roblems with wet cleaning
heat
38. A fluid suspension of a colloidal solid in a liquid
ductile foods
hydrometer
Magnetic separators and metal detection
sol
39. Velocity gradient that is formed- relative rate between the layers
attrition mills
newtonian fluid
roblems with wet cleaning
shear rate
40. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
difference between rolls and biscuits
turbulent
newtonian fluid
41. Ingredients in mayo
shear- thinning fluids
egg - vinegar - oil
size reduction ratio
newtonian fluid
42. Used to mill wheat- cereals and flours
attrition mills
Pin and disc mill
size reduction ratio
rollers
43. Emulsifier in mayo
cutting- miller- pulper
egg yolk
colloids
emulsifying/homogenizing
44. Track what goes into a system- account for everything that comes out minus what stays in the system
impact
mass balance
vibrating
grading
45. Linear
laminar
peeling
shear rate
newtonian fluid
46. Mixing component that is undesired
rotational
grading
non- newtonian fluids
forced- air cooling
47. Helps prevent blinding
shear rate
shear
vibrating
Miscibility
48. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
vacuum cooling
forced- air cooling
reynolds number
heat
49. Energy from liquid to gas and vice versa
latent heat of vaporization
vibrating
newtonian fluid
cutting- miller- pulper
50. 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.
ductility
vacuum cooling
reynolds number
water activity