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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. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
grading
nip
non- newtonian fluids
2. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
hammer mill
hydrometer
newtonian fluid
colloids
3. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
newtonian fluid
batch - convayer - immersion - truck
latent heat
mixers for high viscosity liquids
4. = (vol of foam - vol liquid)/vol liquid) x 100
laminar
over-run
rollers
impact
5. Size reduction equipment in order of decreasing size
mixers for high viscosity liquids
cutting- miller- pulper
baffle and angle
shear rate
6. 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
hammer mill
size reduction ratio
Problems with dry cleaning methods
disc mill
7. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
wet cleaning equipment
Mixers for Low-or Medium Viscosity Liquids
Electrostatic separators
8. Involves tumbling in a drum with a silicon carbide or carborundum surface
second pressure drop
emulsifying/homogenizing
hydrometer
abrasion peeling
9. Gum- fruit by the foot
difference between rolls and biscuits
ductile foods
shear
crumbly
10. Most energy used for size reduction goes to
compressive force
high viscosity liquids
heat
crumbly
11. Helps prevent blinding
vacuum cooling
vibrating
bulk density
forming
12. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
rotational
vibrating
forced- air cooling
fine grine
13. Paddle - Multiple Impeller - Turbine - Propeller
bulk density
Mixers for Low-or Medium Viscosity Liquids
compressive force
size reduction ratio
14. Flour milled using this
roller
over-run
abrasion peeling
kneading
15. Force that causes it to have friction with itself
shear
ductility
homogenization
newtonian fluid
16. 4 types of hydrocoolers
stress
sugar content
mixers for high viscosity liquids
batch - convayer - immersion - truck
17. The amount of energy it takes to change the state
latent heat
strain
rotational
laminar
18. Creates the smallest particle size
shear- thinning fluids
hydrocooling
nip
pulping
19. Efficient (minimize losses) - Low Cost - No product degradation
Magnetic separators and metal detection
Specific gravity
emulsifying/homogenizing
peeling
20. Linear
shear rate
laminar
Specific gravity
peeling
21. Distance between rollers
sugar content
ductile foods
nip
goal of mixing
22. 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.
sol
vacuum cooling
non- newtonian fluids
wet cleaning equipment
23. Amount of energy it takes to change the temperature
roblems with wet cleaning
hammer mill
Specific heat
vibrating
24. Efficient mixing is achieved by creating and recombining fresh surfaces
forming
kneading
Mixers for Low-or Medium Viscosity Liquids
stress
25. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
rollers
latent heat
Specific gravity
roblems with wet cleaning
26. Energy from liquid to gas and vice versa
wet cleaning equipment
vibrating
latent heat of vaporization
crumbly
27. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
bowl chopper
heat
newtonian fluid
28. To achieve a uniform distribution of the components of flow
sol
goal of mixing
hydrocooling
Air classifiers (AKA aspiration cleaners
29. Each thing we do to prevent degradation is one hurdle- name an example- packaging
screens
cutting- miller- pulper
hurdle technologies
roblems with wet cleaning
30. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
Mixers for Low-or Medium Viscosity Liquids
stress
roblems with wet cleaning
31. The breakdown of solid material through the application of mechanical forces- size reduction
baffle and angle
size reduction ratio
attrition mills
Comminution
32. Pseudoplastic
compressive force
shear - impact - compression
shear- thinning fluids
course grind
33. 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
difference between rolls and biscuits
emulsifying/homogenizing
sorting
ductile foods
34. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Air classifiers (AKA aspiration cleaners
second pressure drop
batch - convayer - immersion - truck
strain
35. 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
egg - vinegar - oil
bowl chopper
colloids
forming
36. Specific gravity used as an indirect meaure of the
sugar content
First stage to create small particle size- second to disperse clumping
hydrocooling
Magnetic separators and metal detection
37. Available moisture (relative vapor pressure)
wet cleaning equipment
turbulent
bulk density
water activity
38. Ratios above 100:1
egg - vinegar - oil
fine grine
vibrating
homogenization
39. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
cutting- miller- pulper
Pin and disc mill
forced- air cooling
turbulent
40. Mass
bulk density
strain
over-run
rotational
41. = mass of liquid
egg - vinegar - oil
Specific gravity
forming
screens
42. Limited number of applications where contaminants have a different surface charge from the raw material
panning
sugar content
Electrostatic separators
over-run
43. Ratio below 8:1
shear- thinning fluids
rotational
course grind
Mixers for Low-or Medium Viscosity Liquids
44. = initial avg particle size/final avg particle size
shear rate
size reduction ratio
pulping
shear
45. Separate products by size
compressive force
screens
shear- thinning fluids
longitudinal - radial - rotational
46. Used to chop meat and harder fruits and veggies into pulp
latent heat
bowl chopper
bulk density
forming
47. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
caustic peeler
rollers
cutting- miller- pulper
48. Ability to deform permanently without breaking
mass balance
roblems with wet cleaning
ductility
course grind
49. Pressure- pushing but not dynamically loaded
turbulent
hydrocooling
compressive force
ductility
50. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
colloids
goal of mixing
reynolds number
bowl chopper