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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. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Latent heat of fusion
stress
bulk density
reynolds number
2. 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
impact
latent heat of vaporization
forming
disc mill
3. Size reduction equipment in order of decreasing size
cutting- miller- pulper
Magnetic separators and metal detection
non- newtonian fluids
Comminution
4. Separate products by size
compressive force
longitudinal - radial - rotational
goal of mixing
screens
5. Ability to deform permanently without breaking
shear
peeling
shear- thinning fluids
ductility
6. 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
water activity
shear- thinning fluids
nip
hydrocooling
7. Rotating vessel slowly deposits material on top
bulk density
Mixers for Low-or Medium Viscosity Liquids
rollers
panning
8. Gum- fruit by the foot
shear
ductile foods
bowl chopper
newtonian fluid
9. Efficient (minimize losses) - Low Cost - No product degradation
laminar
abrasion peeling
peeling
caustic peeler
10. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
bulk density
laminar
Electrostatic separators
Air classifiers (AKA aspiration cleaners
11. Linear relationship between sheer rate and sheer stress
Magnetic separators and metal detection
water activity
mass balance
newtonian fluid
12. Energy from liquid to gas and vice versa
mass balance
Comminution
latent heat of vaporization
cutting- miller- pulper
13. To achieve a uniform distribution of the components of flow
heat
wet cleaning equipment
disc mill
goal of mixing
14. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
non- newtonian fluids
over-run
shear - impact - compression
15. Linear
relative density
laminar
kneading
oil/vinegar
16. Measures specific gravity
roblems with wet cleaning
hydrometer
peeling
Latent heat of fusion
17. Available moisture (relative vapor pressure)
Electrostatic separators
ductility
water activity
roller
18. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
vacuum cooling
emulsifying/homogenizing
mixers for dry powder or particulate solids
19. Limited number of applications where contaminants have a different surface charge from the raw material
stress
hydrocooling
Pin and disc mill
Electrostatic separators
20. A friable food is
Problems with dry cleaning methods
roblems with wet cleaning
Specific gravity
crumbly
21. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
baffle and angle
egg yolk
crumbly
roblems with wet cleaning
22. Mixing component that is undesired
size reduction ratio
rotational
emulsifying/homogenizing
peeling
23. Mass
impact
bulk density
Air classifiers (AKA aspiration cleaners
Magnetic separators and metal detection
24. Swirls in the flow
compressive force
shear
Pin and disc mill
turbulent
25. 3 things used for size reduction
shear - impact - compression
hurdle technologies
heat
bowl chopper
26. Efficient mixing is achieved by creating and recombining fresh surfaces
screens
Magnetic separators and metal detection
ductile foods
kneading
27. Placed at goods intake - Before and after a unit operation - At the end of a line
shear - impact - compression
Magnetic separators and metal detection
bulk density
forming
28. 3 components of mixing liquids
size reduction ratio
longitudinal - radial - rotational
forming
oil/vinegar
29. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
longitudinal - radial - rotational
sol
pulping
30. 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.
baffle and angle
laminar
caustic peeler
bowl chopper
31. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
reynolds number
forced- air cooling
kneading
impact
32. Force between the layers in the fluid
Electrostatic separators
bulk density
shear stress
second pressure drop
33. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
sugar content
second pressure drop
fine grine
over-run
34. Pseudoplastic
shear- thinning fluids
sol
screens
rotational
35. Amount of energy it takes to change the temperature
First stage to create small particle size- second to disperse clumping
bowl chopper
Specific heat
baffle and angle
36. = (vol of foam - vol liquid)/vol liquid) x 100
mass balance
over-run
laminar
latent heat
37. Force per unit area
stress
newtonian fluid
sugar content
second pressure drop
38. 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.
baffle and angle
egg - vinegar - oil
vacuum cooling
rollers
39. Requires size reduction of dispersed particles by the application of intense shearing forces
egg - vinegar - oil
over-run
homogenization
panning
40. Deformation or stretch- change in length divided by the original length
batch - convayer - immersion - truck
panning
over-run
strain
41. Dispersed phase in mayo
egg yolk
oil/vinegar
hydrocooling
Comminution
42. The ability to form a homogenous mixture
oil/vinegar
vacuum cooling
Miscibility
water activity
43. Velocity gradient that is formed- relative rate between the layers
batch - convayer - immersion - truck
heat
shear rate
crumbly
44. Most energy used for size reduction goes to
Air classifiers (AKA aspiration cleaners
mass balance
heat
goal of mixing
45. The amount of energy it takes to change the state
latent heat
egg yolk
sorting
ductile foods
46. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
latent heat of vaporization
colloids
caustic peeler
screens
47. The breakdown of solid material through the application of mechanical forces- size reduction
bowl chopper
Comminution
Specific heat
crumbly
48. Paddle - Multiple Impeller - Turbine - Propeller
roller
Problems with dry cleaning methods
Mixers for Low-or Medium Viscosity Liquids
mixers for dry powder or particulate solids
49. Dividing based on several characteristics capable of automatically
grading
sol
oil/vinegar
egg - vinegar - oil
50. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
reynolds number
relative density
sugar content
shear rate