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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. Most energy used for size reduction goes to
Magnetic separators and metal detection
Air classifiers (AKA aspiration cleaners
Comminution
heat
2. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
sugar content
pulping
goal of mixing
second pressure drop
3. Specific gravity used as an indirect meaure of the
egg yolk
sugar content
Comminution
ductility
4. 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
ductile foods
baffle and angle
shear rate
difference between rolls and biscuits
5. Size reduction equipment in order of decreasing size
cutting- miller- pulper
disc mill
First stage to create small particle size- second to disperse clumping
oil/vinegar
6. Paddle - Multiple Impeller - Turbine - Propeller
Air classifiers (AKA aspiration cleaners
nip
Mixers for Low-or Medium Viscosity Liquids
sorting
7. Separate products by size
screens
Specific gravity
peeling
hurdle technologies
8. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
second pressure drop
Miscibility
Magnetic separators and metal detection
emulsifying/homogenizing
9. Pressure- pushing but not dynamically loaded
compressive force
over-run
shear- thinning fluids
caustic peeler
10. Each thing we do to prevent degradation is one hurdle- name an example- packaging
disc mill
sugar content
hurdle technologies
forming
11. Creates lots of heat - main force are shear action
forming
shear - impact - compression
cutting- miller- pulper
attrition mills
12. Under motion pushing
impact
Specific heat
mixers for high viscosity liquids
water activity
13. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
high viscosity liquids
non- newtonian fluids
Problems with dry cleaning methods
14. Distance between rollers
water activity
nip
mass balance
Specific heat
15. Efficient mixing is achieved by creating and recombining fresh surfaces
pulping
kneading
roller
water activity
16. Force between the layers in the fluid
batch - convayer - immersion - truck
Specific gravity
bulk density
shear stress
17. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
bowl chopper
size reduction ratio
shear- thinning fluids
18. 4 types of hydrocoolers
shear stress
wet cleaning equipment
goal of mixing
batch - convayer - immersion - truck
19. Force per unit area
grading
attrition mills
kneading
stress
20. Linear relationship between sheer rate and sheer stress
Latent heat of fusion
attrition mills
newtonian fluid
ductility
21. A fluid suspension of a colloidal solid in a liquid
newtonian fluid
batch - convayer - immersion - truck
sol
mixers for high viscosity liquids
22. Swirls in the flow
bulk density
laminar
panning
turbulent
23. 3 components of mixing liquids
Magnetic separators and metal detection
longitudinal - radial - rotational
batch - convayer - immersion - truck
oil/vinegar
24. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
panning
mixers for dry powder or particulate solids
course grind
reynolds number
25. The ability to form a homogenous mixture
roblems with wet cleaning
shear
Miscibility
compressive force
26. Velocity gradient that is formed- relative rate between the layers
grading
shear rate
vibrating
shear
27. The breakdown of solid material through the application of mechanical forces- size reduction
First stage to create small particle size- second to disperse clumping
grading
abrasion peeling
Comminution
28. Placed at goods intake - Before and after a unit operation - At the end of a line
disc mill
Magnetic separators and metal detection
compressive force
second pressure drop
29. Ingredients in mayo
Problems with dry cleaning methods
roller
hydrometer
egg - vinegar - oil
30. Flour milled using this
roblems with wet cleaning
egg - vinegar - oil
roller
oil/vinegar
31. Rotating vessel slowly deposits material on top
Comminution
bulk density
panning
mixers for dry powder or particulate solids
32. Amount of energy it takes to change the temperature
nip
Specific heat
baffle and angle
hurdle technologies
33. What can be done to minimize the rotational component in liquid mixing?
attrition mills
baffle and angle
size reduction ratio
compressive force
34. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
abrasion peeling
panning
water activity
35. Helps prevent blinding
colloids
vibrating
oil/vinegar
mixers for dry powder or particulate solids
36. 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.
cutting- miller- pulper
impact
non- newtonian fluids
vacuum cooling
37. Amount of energy from solid to liquid and vice versa
turbulent
Latent heat of fusion
Magnetic separators and metal detection
Problems with dry cleaning methods
38. A friable food is
crumbly
Problems with dry cleaning methods
panning
sugar content
39. Dividing based on several characteristics capable of automatically
vacuum cooling
batch - convayer - immersion - truck
grading
nip
40. Energy from liquid to gas and vice versa
latent heat of vaporization
sorting
caustic peeler
cutting- miller- pulper
41. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
latent heat
high viscosity liquids
difference between rolls and biscuits
relative density
42. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
hydrometer
Mixers for Low-or Medium Viscosity Liquids
turbulent
43. Ability to deform permanently without breaking
ductility
panning
mixers for high viscosity liquids
kneading
44. Measures specific gravity
wet cleaning equipment
nip
hydrometer
homogenization
45. Mass
strain
bulk density
hurdle technologies
forced- air cooling
46. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
reynolds number
Air classifiers (AKA aspiration cleaners
screens
abrasion peeling
47. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
egg - vinegar - oil
fine grine
Specific gravity
48. Ratios above 100:1
fine grine
turbulent
Air classifiers (AKA aspiration cleaners
screens
49. Force that causes it to have friction with itself
second pressure drop
egg - vinegar - oil
turbulent
shear
50. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
latent heat
rotational
wet cleaning equipment