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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. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
second pressure drop
shear stress
high viscosity liquids
2. Linear relationship between sheer rate and sheer stress
newtonian fluid
Latent heat of fusion
impact
batch - convayer - immersion - truck
3. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
second pressure drop
Pin and disc mill
water activity
Mixers for Low-or Medium Viscosity Liquids
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
peeling
difference between rolls and biscuits
ductile foods
Latent heat of fusion
5. Ingredients in mayo
difference between rolls and biscuits
egg - vinegar - oil
over-run
Latent heat of fusion
6. Distance between rollers
nip
First stage to create small particle size- second to disperse clumping
emulsifying/homogenizing
caustic peeler
7. = mass of liquid
shear- thinning fluids
egg yolk
emulsifying/homogenizing
Specific gravity
8. Size reduction equipment in order of decreasing size
egg - vinegar - oil
kneading
nip
cutting- miller- pulper
9. The ability to form a homogenous mixture
First stage to create small particle size- second to disperse clumping
Miscibility
pulping
course grind
10. Ratios above 100:1
size reduction ratio
fine grine
baffle and angle
hammer mill
11. 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
roblems with wet cleaning
attrition mills
Comminution
12. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
Latent heat of fusion
high viscosity liquids
grading
13. Flour milled using this
longitudinal - radial - rotational
compressive force
roller
reynolds number
14. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
disc mill
high viscosity liquids
oil/vinegar
compressive force
15. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Electrostatic separators
forced- air cooling
shear - impact - compression
Air classifiers (AKA aspiration cleaners
16. Most energy used for size reduction goes to
reynolds number
Specific heat
hydrometer
heat
17. Force between the layers in the fluid
shear stress
oil/vinegar
grading
abrasion peeling
18. Pseudoplastic
shear rate
heat
shear stress
shear- thinning fluids
19. Mixing component that is undesired
kneading
rotational
water activity
course grind
20. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
water activity
roblems with wet cleaning
Specific heat
shear rate
21. 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
impact
hammer mill
pulping
laminar
22. 3 components of mixing liquids
vibrating
rotational
ductile foods
longitudinal - radial - rotational
23. Linear
Pin and disc mill
peeling
egg - vinegar - oil
laminar
24. Requires size reduction of dispersed particles by the application of intense shearing forces
Air classifiers (AKA aspiration cleaners
rollers
homogenization
latent heat of vaporization
25. Dividing based on several characteristics capable of automatically
Problems with dry cleaning methods
homogenization
grading
mass balance
26. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
longitudinal - radial - rotational
heat
strain
27. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
fine grine
reynolds number
bowl chopper
28. Concentrated fruit juices - liquid chocolate - and corn flour suspension
roller
sugar content
non- newtonian fluids
grading
29. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
grading
emulsifying/homogenizing
Specific heat
latent heat of vaporization
30. Gum- fruit by the foot
ductile foods
mixers for dry powder or particulate solids
turbulent
course grind
31. Deformation or stretch- change in length divided by the original length
vacuum cooling
roller
strain
Miscibility
32. Amount of energy it takes to change the temperature
goal of mixing
vacuum cooling
Specific heat
pulping
33. A friable food is
emulsifying/homogenizing
Specific gravity
batch - convayer - immersion - truck
crumbly
34. What can be done to minimize the rotational component in liquid mixing?
roblems with wet cleaning
Problems with dry cleaning methods
baffle and angle
roller
35. 4 types of hydrocoolers
batch - convayer - immersion - truck
shear rate
egg - vinegar - oil
hammer mill
36. The amount of energy it takes to change the state
Latent heat of fusion
peeling
hydrometer
latent heat
37. The breakdown of solid material through the application of mechanical forces- size reduction
vacuum cooling
water activity
Comminution
rollers
38. Force that causes it to have friction with itself
peeling
water activity
second pressure drop
shear
39. A fluid suspension of a colloidal solid in a liquid
sol
Specific heat
baffle and angle
shear- thinning fluids
40. Swirls in the flow
rollers
turbulent
roblems with wet cleaning
heat
41. Mass
compressive force
roller
ductility
bulk density
42. Helps prevent blinding
vibrating
Problems with dry cleaning methods
reynolds number
compressive force
43. Ratio below 8:1
course grind
Miscibility
First stage to create small particle size- second to disperse clumping
sorting
44. 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
non- newtonian fluids
baffle and angle
Pin and disc mill
45. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
sol
mixers for dry powder or particulate solids
forming
forced- air cooling
46. Efficient (minimize losses) - Low Cost - No product degradation
peeling
Electrostatic separators
shear - impact - compression
vibrating
47. 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.
Mixers for Low-or Medium Viscosity Liquids
caustic peeler
roblems with wet cleaning
shear - impact - compression
48. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
size reduction ratio
roller
relative density
hammer mill
49. To achieve a uniform distribution of the components of flow
vacuum cooling
rollers
latent heat of vaporization
goal of mixing
50. Used to be was dividing things on one characteristic
Air classifiers (AKA aspiration cleaners
sorting
vacuum cooling
impact