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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. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
bulk density
fine grine
roblems with wet cleaning
egg - vinegar - oil
2. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Miscibility
cutting- miller- pulper
course grind
Problems with dry cleaning methods
3. Measures specific gravity
over-run
high viscosity liquids
latent heat
hydrometer
4. Limited number of applications where contaminants have a different surface charge from the raw material
Specific gravity
Electrostatic separators
bowl chopper
shear stress
5. Flour milled using this
second pressure drop
roller
strain
fine grine
6. Specific gravity used as an indirect meaure of the
compressive force
Comminution
rotational
sugar content
7. 4 types of hydrocoolers
peeling
compressive force
batch - convayer - immersion - truck
nip
8. Size reduction equipment in order of decreasing size
kneading
turbulent
oil/vinegar
cutting- miller- pulper
9. = (vol of foam - vol liquid)/vol liquid) x 100
Specific heat
over-run
impact
nip
10. 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
homogenization
forming
mass balance
egg - vinegar - oil
11. Ratio below 8:1
course grind
caustic peeler
size reduction ratio
kneading
12. Available moisture (relative vapor pressure)
peeling
ductility
Mixers for Low-or Medium Viscosity Liquids
water activity
13. Amount of energy it takes to change the temperature
disc mill
forced- air cooling
size reduction ratio
Specific heat
14. Pseudoplastic
homogenization
egg yolk
shear- thinning fluids
size reduction ratio
15. Dividing based on several characteristics capable of automatically
caustic peeler
water activity
grading
fine grine
16. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
mixers for dry powder or particulate solids
fine grine
ductile foods
17. Force between the layers in the fluid
shear stress
rotational
Latent heat of fusion
impact
18. Gum- fruit by the foot
size reduction ratio
Latent heat of fusion
rotational
ductile foods
19. Used to mill wheat- cereals and flours
impact
rollers
latent heat of vaporization
water activity
20. = initial avg particle size/final avg particle size
panning
stress
size reduction ratio
reynolds number
21. The amount of energy it takes to change the state
shear- thinning fluids
Latent heat of fusion
latent heat
Mixers for Low-or Medium Viscosity Liquids
22. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
crumbly
relative density
difference between rolls and biscuits
23. Mixing component that is undesired
mass balance
latent heat
newtonian fluid
rotational
24. Linear relationship between sheer rate and sheer stress
newtonian fluid
Specific gravity
longitudinal - radial - rotational
crumbly
25. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
second pressure drop
kneading
Latent heat of fusion
mixers for dry powder or particulate solids
26. 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
attrition mills
second pressure drop
disc mill
vacuum cooling
27. Distance between rollers
sorting
nip
panning
reynolds number
28. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
homogenization
reynolds number
peeling
Air classifiers (AKA aspiration cleaners
29. Involves tumbling in a drum with a silicon carbide or carborundum surface
Pin and disc mill
impact
ductile foods
abrasion peeling
30. 3 components of mixing liquids
longitudinal - radial - rotational
Problems with dry cleaning methods
laminar
Electrostatic separators
31. Deformation or stretch- change in length divided by the original length
strain
attrition mills
Mixers for Low-or Medium Viscosity Liquids
egg yolk
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.
caustic peeler
peeling
panning
water activity
33. 3 things used for size reduction
First stage to create small particle size- second to disperse clumping
Magnetic separators and metal detection
shear stress
shear - impact - compression
34. A fluid suspension of a colloidal solid in a liquid
laminar
mixers for high viscosity liquids
caustic peeler
sol
35. Helps prevent blinding
strain
vibrating
First stage to create small particle size- second to disperse clumping
difference between rolls and biscuits
36. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
shear- thinning fluids
roblems with wet cleaning
mixers for high viscosity liquids
37. Under motion pushing
impact
nip
screens
egg yolk
38. Ability to deform permanently without breaking
ductility
shear - impact - compression
longitudinal - radial - rotational
second pressure drop
39. Requires size reduction of dispersed particles by the application of intense shearing forces
mixers for dry powder or particulate solids
crumbly
roblems with wet cleaning
homogenization
40. To achieve a uniform distribution of the components of flow
sugar content
caustic peeler
goal of mixing
abrasion peeling
41. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
egg yolk
hydrometer
Specific gravity
high viscosity liquids
42. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
disc mill
bowl chopper
Air classifiers (AKA aspiration cleaners
43. Creates lots of heat - main force are shear action
cutting- miller- pulper
stress
Miscibility
attrition mills
44. 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.
ductile foods
homogenization
vacuum cooling
egg - vinegar - oil
45. Force that causes it to have friction with itself
shear
attrition mills
rotational
rollers
46. The breakdown of solid material through the application of mechanical forces- size reduction
relative density
Pin and disc mill
Comminution
caustic peeler
47. 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
bulk density
cutting- miller- pulper
hydrocooling
Electrostatic separators
48. Rotating vessel slowly deposits material on top
hydrocooling
panning
size reduction ratio
baffle and angle
49. Energy from liquid to gas and vice versa
size reduction ratio
attrition mills
ductile foods
latent heat of vaporization
50. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
bowl chopper
shear - impact - compression
forced- air cooling
Specific heat