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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. Distance between rollers
shear- thinning fluids
colloids
screens
nip
2. Measures specific gravity
homogenization
laminar
hydrocooling
hydrometer
3. 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
shear
rollers
Latent heat of fusion
4. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
sorting
kneading
ductile foods
5. Placed at goods intake - Before and after a unit operation - At the end of a line
fine grine
Magnetic separators and metal detection
screens
panning
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
course grind
forming
homogenization
disc mill
7. Linear relationship between sheer rate and sheer stress
newtonian fluid
mass balance
peeling
Electrostatic separators
8. Used to chop meat and harder fruits and veggies into pulp
grading
Electrostatic separators
kneading
bowl chopper
9. Energy from liquid to gas and vice versa
hammer mill
shear rate
grading
latent heat of vaporization
10. The amount of energy it takes to change the state
fine grine
cutting- miller- pulper
latent heat
rotational
11. 4 types of hydrocoolers
homogenization
forced- air cooling
screens
batch - convayer - immersion - truck
12. Deformation or stretch- change in length divided by the original length
cutting- miller- pulper
strain
hurdle technologies
colloids
13. Force between the layers in the fluid
impact
shear stress
sol
nip
14. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
batch - convayer - immersion - truck
attrition mills
Pin and disc mill
Air classifiers (AKA aspiration cleaners
15. To achieve a uniform distribution of the components of flow
attrition mills
relative density
goal of mixing
second pressure drop
16. Limited number of applications where contaminants have a different surface charge from the raw material
attrition mills
rotational
Electrostatic separators
oil/vinegar
17. Available moisture (relative vapor pressure)
forming
grading
water activity
latent heat
18. 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
reynolds number
Specific heat
hammer mill
over-run
19. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
latent heat
mixers for dry powder or particulate solids
strain
screens
20. Gum- fruit by the foot
ductile foods
shear rate
baffle and angle
nip
21. Pseudoplastic
shear- thinning fluids
hydrometer
high viscosity liquids
abrasion peeling
22. Rotating vessel slowly deposits material on top
Latent heat of fusion
panning
Mixers for Low-or Medium Viscosity Liquids
forced- air cooling
23. = mass of liquid
turbulent
Specific gravity
Comminution
mass balance
24. Creates the smallest particle size
pulping
sol
crumbly
ductility
25. Specific gravity used as an indirect meaure of the
sugar content
mixers for dry powder or particulate solids
shear- thinning fluids
laminar
26. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
pulping
bowl chopper
shear rate
Problems with dry cleaning methods
27. 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.
colloids
Magnetic separators and metal detection
caustic peeler
vibrating
28. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
pulping
goal of mixing
relative density
vacuum cooling
29. The breakdown of solid material through the application of mechanical forces- size reduction
baffle and angle
latent heat of vaporization
Comminution
size reduction ratio
30. Swirls in the flow
latent heat of vaporization
crumbly
Mixers for Low-or Medium Viscosity Liquids
turbulent
31. What can be done to minimize the rotational component in liquid mixing?
grading
size reduction ratio
emulsifying/homogenizing
baffle and angle
32. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
caustic peeler
Specific heat
second pressure drop
33. Why do we use two pressure drops? EXAM QUESTION
crumbly
relative density
First stage to create small particle size- second to disperse clumping
hammer mill
34. Mass
shear- thinning fluids
bulk density
crumbly
nip
35. 3 components of mixing liquids
rollers
hydrometer
reynolds number
longitudinal - radial - rotational
36. Linear
Pin and disc mill
over-run
size reduction ratio
laminar
37. 3 things used for size reduction
shear - impact - compression
abrasion peeling
mass balance
caustic peeler
38. A fluid suspension of a colloidal solid in a liquid
panning
Magnetic separators and metal detection
sol
abrasion peeling
39. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
compressive force
shear
kneading
40. = initial avg particle size/final avg particle size
size reduction ratio
mixers for dry powder or particulate solids
hydrometer
emulsifying/homogenizing
41. Emulsifier in mayo
egg yolk
pulping
mixers for high viscosity liquids
Specific heat
42. The ability to form a homogenous mixture
impact
sol
egg yolk
Miscibility
43. Amount of energy it takes to change the temperature
First stage to create small particle size- second to disperse clumping
nip
Specific heat
Problems with dry cleaning methods
44. Track what goes into a system- account for everything that comes out minus what stays in the system
hydrocooling
panning
mass balance
nip
45. Pressure- pushing but not dynamically loaded
compressive force
Mixers for Low-or Medium Viscosity Liquids
Specific heat
rollers
46. Velocity gradient that is formed- relative rate between the layers
nip
shear rate
reynolds number
peeling
47. 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
reynolds number
Mixers for Low-or Medium Viscosity Liquids
First stage to create small particle size- second to disperse clumping
48. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
Latent heat of fusion
latent heat of vaporization
water activity
49. Ingredients in mayo
mass balance
egg - vinegar - oil
hydrocooling
grading
50. Size reduction equipment in order of decreasing size
shear
mixers for dry powder or particulate solids
batch - convayer - immersion - truck
cutting- miller- pulper