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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. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
batch - convayer - immersion - truck
screens
wet cleaning equipment
2. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
cutting- miller- pulper
emulsifying/homogenizing
Pin and disc mill
3. Flour milled using this
rotational
longitudinal - radial - rotational
ductile foods
roller
4. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
bowl chopper
Magnetic separators and metal detection
newtonian fluid
5. Used to chop meat and harder fruits and veggies into pulp
roller
newtonian fluid
bowl chopper
mass balance
6. Pressure- pushing but not dynamically loaded
strain
Mixers for Low-or Medium Viscosity Liquids
Comminution
compressive force
7. Ability to deform permanently without breaking
ductility
wet cleaning equipment
impact
hurdle technologies
8. Measures specific gravity
hydrometer
mixers for dry powder or particulate solids
disc mill
strain
9. Available moisture (relative vapor pressure)
water activity
mass balance
screens
batch - convayer - immersion - truck
10. Dispersed phase in mayo
fine grine
mixers for dry powder or particulate solids
oil/vinegar
roblems with wet cleaning
11. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
shear rate
mixers for high viscosity liquids
hydrometer
First stage to create small particle size- second to disperse clumping
12. Concentrated fruit juices - liquid chocolate - and corn flour suspension
hammer mill
non- newtonian fluids
nip
mixers for dry powder or particulate solids
13. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
mixers for high viscosity liquids
compressive force
disc mill
14. What can be done to minimize the rotational component in liquid mixing?
sol
baffle and angle
colloids
vibrating
15. Distance between rollers
nip
abrasion peeling
colloids
size reduction ratio
16. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
mass balance
shear
Specific heat
reynolds number
17. Velocity gradient that is formed- relative rate between the layers
vacuum cooling
water activity
shear rate
mass balance
18. Placed at goods intake - Before and after a unit operation - At the end of a line
bowl chopper
Magnetic separators and metal detection
high viscosity liquids
Specific gravity
19. Mixing component that is undesired
homogenization
vibrating
rotational
Miscibility
20. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
homogenization
relative density
heat
second pressure drop
21. Involves tumbling in a drum with a silicon carbide or carborundum surface
Electrostatic separators
abrasion peeling
mass balance
egg yolk
22. 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
Mixers for Low-or Medium Viscosity Liquids
latent heat of vaporization
high viscosity liquids
23. = (vol of foam - vol liquid)/vol liquid) x 100
Specific gravity
over-run
shear rate
bowl chopper
24. Helps prevent blinding
vibrating
Magnetic separators and metal detection
longitudinal - radial - rotational
Latent heat of fusion
25. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
pulping
egg - vinegar - oil
roller
Problems with dry cleaning methods
26. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Electrostatic separators
roblems with wet cleaning
rotational
grading
27. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
bulk density
Comminution
laminar
28. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
attrition mills
Specific heat
forced- air cooling
Electrostatic separators
29. 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
Pin and disc mill
egg yolk
Mixers for Low-or Medium Viscosity Liquids
30. Energy from liquid to gas and vice versa
impact
latent heat of vaporization
course grind
oil/vinegar
31. Requires size reduction of dispersed particles by the application of intense shearing forces
shear stress
homogenization
vacuum cooling
egg yolk
32. Dividing based on several characteristics capable of automatically
longitudinal - radial - rotational
kneading
compressive force
grading
33. 4 types of hydrocoolers
second pressure drop
over-run
batch - convayer - immersion - truck
turbulent
34. Amount of energy it takes to change the temperature
forced- air cooling
Specific heat
emulsifying/homogenizing
water activity
35. Most energy used for size reduction goes to
stress
heat
compressive force
Latent heat of fusion
36. Rotating vessel slowly deposits material on top
Miscibility
shear stress
kneading
panning
37. A friable food is
Problems with dry cleaning methods
batch - convayer - immersion - truck
crumbly
ductile foods
38. Used to mill wheat- cereals and flours
peeling
mixers for dry powder or particulate solids
rollers
cutting- miller- pulper
39. Mass
over-run
Pin and disc mill
bulk density
turbulent
40. 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
First stage to create small particle size- second to disperse clumping
forming
compressive force
Miscibility
41. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Latent heat of fusion
grading
high viscosity liquids
course grind
42. Under motion pushing
impact
homogenization
forced- air cooling
baffle and angle
43. Limited number of applications where contaminants have a different surface charge from the raw material
caustic peeler
attrition mills
mixers for dry powder or particulate solids
Electrostatic separators
44. Creates lots of heat - main force are shear action
attrition mills
vacuum cooling
colloids
forced- air cooling
45. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
abrasion peeling
pulping
homogenization
46. Pseudoplastic
roblems with wet cleaning
Magnetic separators and metal detection
shear- thinning fluids
impact
47. Amount of energy from solid to liquid and vice versa
water activity
roblems with wet cleaning
sol
Latent heat of fusion
48. Specific gravity used as an indirect meaure of the
sugar content
screens
First stage to create small particle size- second to disperse clumping
shear stress
49. To achieve a uniform distribution of the components of flow
goal of mixing
baffle and angle
sol
bowl chopper
50. The breakdown of solid material through the application of mechanical forces- size reduction
forming
oil/vinegar
Comminution
Miscibility