SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Placed at goods intake - Before and after a unit operation - At the end of a line
shear
Specific gravity
Magnetic separators and metal detection
impact
2. Each thing we do to prevent degradation is one hurdle- name an example- packaging
compressive force
hurdle technologies
Magnetic separators and metal detection
attrition mills
3. Under motion pushing
goal of mixing
crumbly
impact
hammer mill
4. Limited number of applications where contaminants have a different surface charge from the raw material
Pin and disc mill
abrasion peeling
bowl chopper
Electrostatic separators
5. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
peeling
Pin and disc mill
stress
hydrocooling
6. Efficient mixing is achieved by creating and recombining fresh surfaces
rollers
vacuum cooling
shear - impact - compression
kneading
7. 3 components of mixing liquids
longitudinal - radial - rotational
hammer mill
over-run
ductility
8. Emulsifier in mayo
compressive force
fine grine
rollers
egg yolk
9. Measures specific gravity
longitudinal - radial - rotational
non- newtonian fluids
hydrometer
Pin and disc mill
10. Specific gravity used as an indirect meaure of the
kneading
sugar content
caustic peeler
Pin and disc mill
11. Most energy used for size reduction goes to
rotational
heat
Problems with dry cleaning methods
shear- thinning fluids
12. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
ductility
Air classifiers (AKA aspiration cleaners
fine grine
second pressure drop
13. Why do we use two pressure drops? EXAM QUESTION
sugar content
Pin and disc mill
Latent heat of fusion
First stage to create small particle size- second to disperse clumping
14. Available moisture (relative vapor pressure)
size reduction ratio
water activity
Mixers for Low-or Medium Viscosity Liquids
peeling
15. Mixing component that is undesired
rotational
Miscibility
forming
vacuum cooling
16. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
ductility
forced- air cooling
latent heat of vaporization
roller
17. Force per unit area
Miscibility
newtonian fluid
stress
shear - impact - compression
18. Creates the smallest particle size
egg - vinegar - oil
batch - convayer - immersion - truck
nip
pulping
19. 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
size reduction ratio
forming
egg yolk
grading
20. Deformation or stretch- change in length divided by the original length
strain
hurdle technologies
ductile foods
mass balance
21. 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
turbulent
difference between rolls and biscuits
nip
stress
22. Linear relationship between sheer rate and sheer stress
Specific heat
compressive force
rotational
newtonian fluid
23. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
ductile foods
latent heat of vaporization
Problems with dry cleaning methods
24. Efficient (minimize losses) - Low Cost - No product degradation
hydrometer
roller
peeling
screens
25. Force that causes it to have friction with itself
grading
shear
caustic peeler
Air classifiers (AKA aspiration cleaners
26. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
cutting- miller- pulper
shear stress
mixers for dry powder or particulate solids
Latent heat of fusion
27. Creates lots of heat - main force are shear action
mixers for dry powder or particulate solids
nip
egg yolk
attrition mills
28. Gum- fruit by the foot
Problems with dry cleaning methods
ductile foods
roller
ductility
29. = (vol of foam - vol liquid)/vol liquid) x 100
attrition mills
shear
water activity
over-run
30. Separate products by size
size reduction ratio
screens
First stage to create small particle size- second to disperse clumping
peeling
31. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
relative density
Air classifiers (AKA aspiration cleaners
longitudinal - radial - rotational
Comminution
32. The ability to form a homogenous mixture
Mixers for Low-or Medium Viscosity Liquids
screens
Miscibility
forced- air cooling
33. Pressure- pushing but not dynamically loaded
reynolds number
shear stress
compressive force
ductile foods
34. A fluid suspension of a colloidal solid in a liquid
sol
attrition mills
stress
grading
35. To achieve a uniform distribution of the components of flow
compressive force
goal of mixing
Miscibility
emulsifying/homogenizing
36. Ratios above 100:1
Pin and disc mill
fine grine
Comminution
Specific gravity
37. Velocity gradient that is formed- relative rate between the layers
rotational
shear rate
rollers
emulsifying/homogenizing
38. Linear
laminar
roblems with wet cleaning
roller
newtonian fluid
39. Energy from liquid to gas and vice versa
hydrocooling
shear rate
size reduction ratio
latent heat of vaporization
40. Force between the layers in the fluid
crumbly
forming
shear stress
high viscosity liquids
41. Used to mill wheat- cereals and flours
roblems with wet cleaning
rollers
bowl chopper
sugar content
42. Used to be was dividing things on one characteristic
rollers
sorting
hydrocooling
ductile foods
43. Flour milled using this
roblems with wet cleaning
roller
heat
size reduction ratio
44. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
longitudinal - radial - rotational
roblems with wet cleaning
mixers for dry powder or particulate solids
heat
45. 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
shear
hurdle technologies
hydrocooling
vibrating
46. = initial avg particle size/final avg particle size
latent heat
peeling
size reduction ratio
water activity
47. The amount of energy it takes to change the state
impact
latent heat
reynolds number
shear stress
48. 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
water activity
Comminution
abrasion peeling
disc mill
49. Helps prevent blinding
nip
vibrating
disc mill
turbulent
50. Mass
size reduction ratio
cutting- miller- pulper
bulk density
shear rate