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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. Ability to deform permanently without breaking
First stage to create small particle size- second to disperse clumping
ductility
sugar content
colloids
2. 4 types of hydrocoolers
batch - convayer - immersion - truck
disc mill
Specific heat
wet cleaning equipment
3. Used to be was dividing things on one characteristic
Air classifiers (AKA aspiration cleaners
newtonian fluid
sorting
sugar content
4. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Mixers for Low-or Medium Viscosity Liquids
size reduction ratio
Problems with dry cleaning methods
cutting- miller- pulper
5. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
mixers for high viscosity liquids
panning
sugar content
6. The ability to form a homogenous mixture
difference between rolls and biscuits
screens
pulping
Miscibility
7. Efficient mixing is achieved by creating and recombining fresh surfaces
Electrostatic separators
relative density
kneading
stress
8. 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
hurdle technologies
turbulent
latent heat of vaporization
9. Specific gravity used as an indirect meaure of the
sugar content
hydrocooling
forming
Comminution
10. Under motion pushing
impact
longitudinal - radial - rotational
wet cleaning equipment
rollers
11. = mass of liquid
latent heat
Specific gravity
Specific heat
Latent heat of fusion
12. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
laminar
crumbly
wet cleaning equipment
rollers
13. Involves tumbling in a drum with a silicon carbide or carborundum surface
size reduction ratio
abrasion peeling
sugar content
mixers for dry powder or particulate solids
14. Each thing we do to prevent degradation is one hurdle- name an example- packaging
cutting- miller- pulper
vacuum cooling
hurdle technologies
bowl chopper
15. 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
forming
heat
strain
attrition mills
16. 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 heat
nip
bowl chopper
17. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
bulk density
grading
mixers for high viscosity liquids
18. The amount of energy it takes to change the state
latent heat
roblems with wet cleaning
egg yolk
mixers for dry powder or particulate solids
19. A friable food is
sol
crumbly
turbulent
Electrostatic separators
20. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
bulk density
cutting- miller- pulper
reynolds number
longitudinal - radial - rotational
21. Force per unit area
stress
roblems with wet cleaning
Pin and disc mill
Latent heat of fusion
22. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
peeling
impact
high viscosity liquids
mixers for high viscosity liquids
23. Mass
baffle and angle
bulk density
wet cleaning equipment
shear
24. Amount of energy it takes to change the temperature
disc mill
heat
caustic peeler
Specific heat
25. = initial avg particle size/final avg particle size
size reduction ratio
abrasion peeling
disc mill
course grind
26. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
newtonian fluid
stress
forced- air cooling
disc mill
27. Distance between rollers
abrasion peeling
First stage to create small particle size- second to disperse clumping
mass balance
nip
28. Gum- fruit by the foot
hydrometer
ductile foods
ductility
compressive force
29. Amount of energy from solid to liquid and vice versa
impact
Comminution
Latent heat of fusion
Mixers for Low-or Medium Viscosity Liquids
30. 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.
mass balance
sol
vacuum cooling
stress
31. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
disc mill
Specific gravity
shear- thinning fluids
32. 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.
egg yolk
strain
egg - vinegar - oil
caustic peeler
33. Available moisture (relative vapor pressure)
emulsifying/homogenizing
kneading
water activity
sorting
34. = (vol of foam - vol liquid)/vol liquid) x 100
rollers
over-run
high viscosity liquids
bulk density
35. A fluid suspension of a colloidal solid in a liquid
reynolds number
forced- air cooling
rollers
sol
36. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
latent heat of vaporization
homogenization
colloids
Electrostatic separators
37. Dispersed phase in mayo
shear- thinning fluids
wet cleaning equipment
impact
oil/vinegar
38. 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
latent heat
vibrating
compressive force
hammer mill
39. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
forming
mixers for dry powder or particulate solids
bowl chopper
mass balance
40. Efficient (minimize losses) - Low Cost - No product degradation
peeling
abrasion peeling
hydrocooling
bulk density
41. Swirls in the flow
turbulent
vacuum cooling
bulk density
shear stress
42. Used to mill wheat- cereals and flours
latent heat of vaporization
shear- thinning fluids
vibrating
rollers
43. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
crumbly
Specific heat
Electrostatic separators
44. Why do we use two pressure drops? EXAM QUESTION
hurdle technologies
First stage to create small particle size- second to disperse clumping
abrasion peeling
Specific heat
45. Most energy used for size reduction goes to
heat
shear stress
Latent heat of fusion
Specific heat
46. Rotating vessel slowly deposits material on top
forced- air cooling
crumbly
goal of mixing
panning
47. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
roller
over-run
longitudinal - radial - rotational
48. Linear
laminar
Specific gravity
forced- air cooling
stress
49. Deformation or stretch- change in length divided by the original length
strain
fine grine
crumbly
vibrating
50. Creates lots of heat - main force are shear action
attrition mills
cutting- miller- pulper
Comminution
newtonian fluid