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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. Emulsifier in mayo
Problems with dry cleaning methods
mixers for high viscosity liquids
stress
egg yolk
2. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
hydrocooling
reynolds number
disc mill
bulk density
3. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
sorting
hammer mill
emulsifying/homogenizing
ductility
4. Amount of energy from solid to liquid and vice versa
turbulent
Latent heat of fusion
disc mill
egg yolk
5. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
First stage to create small particle size- second to disperse clumping
wet cleaning equipment
screens
6. Limited number of applications where contaminants have a different surface charge from the raw material
ductile foods
Electrostatic separators
hammer mill
rollers
7. To achieve a uniform distribution of the components of flow
goal of mixing
egg yolk
laminar
longitudinal - radial - rotational
8. Ratio below 8:1
kneading
hydrocooling
course grind
rotational
9. Placed at goods intake - Before and after a unit operation - At the end of a line
impact
Magnetic separators and metal detection
nip
vibrating
10. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
hurdle technologies
colloids
Mixers for Low-or Medium Viscosity Liquids
wet cleaning equipment
11. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
crumbly
hammer mill
colloids
reynolds number
12. Linear
laminar
goal of mixing
sugar content
Magnetic separators and metal detection
13. Creates the smallest particle size
rollers
pulping
relative density
mixers for high viscosity liquids
14. Under motion pushing
roller
impact
vibrating
hydrocooling
15. Pseudoplastic
longitudinal - radial - rotational
stress
shear- thinning fluids
abrasion peeling
16. Used to chop meat and harder fruits and veggies into pulp
forming
bowl chopper
colloids
Air classifiers (AKA aspiration cleaners
17. = (vol of foam - vol liquid)/vol liquid) x 100
water activity
over-run
baffle and angle
egg yolk
18. The ability to form a homogenous mixture
hydrocooling
Miscibility
laminar
rotational
19. Ability to deform permanently without breaking
high viscosity liquids
ductility
latent heat of vaporization
heat
20. Deformation or stretch- change in length divided by the original length
ductile foods
strain
sol
stress
21. Velocity gradient that is formed- relative rate between the layers
Pin and disc mill
turbulent
shear rate
rotational
22. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
newtonian fluid
peeling
mixers for high viscosity liquids
reynolds number
23. Ratios above 100:1
fine grine
shear rate
wet cleaning equipment
shear
24. 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
mixers for dry powder or particulate solids
forming
Pin and disc mill
baffle and angle
25. Mixing component that is undesired
Latent heat of fusion
rollers
turbulent
rotational
26. What can be done to minimize the rotational component in liquid mixing?
relative density
crumbly
caustic peeler
baffle and angle
27. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
course grind
bowl chopper
roller
mixers for dry powder or particulate solids
28. Force that causes it to have friction with itself
sorting
goal of mixing
shear
forming
29. Available moisture (relative vapor pressure)
Specific heat
hurdle technologies
water activity
heat
30. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
laminar
Pin and disc mill
hydrometer
Problems with dry cleaning methods
31. A friable food is
caustic peeler
crumbly
hurdle technologies
abrasion peeling
32. 3 components of mixing liquids
longitudinal - radial - rotational
ductile foods
relative density
kneading
33. 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
peeling
rollers
size reduction ratio
disc mill
34. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
shear- thinning fluids
crumbly
difference between rolls and biscuits
35. Gum- fruit by the foot
latent heat of vaporization
non- newtonian fluids
ductile foods
roller
36. Linear relationship between sheer rate and sheer stress
bowl chopper
goal of mixing
newtonian fluid
Specific heat
37. Rotating vessel slowly deposits material on top
panning
Comminution
course grind
bulk density
38. Mass
panning
Electrostatic separators
bulk density
longitudinal - radial - rotational
39. Why do we use two pressure drops? EXAM QUESTION
goal of mixing
baffle and angle
forced- air cooling
First stage to create small particle size- second to disperse clumping
40. 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
Air classifiers (AKA aspiration cleaners
difference between rolls and biscuits
stress
kneading
41. Measures specific gravity
Comminution
hydrometer
impact
relative density
42. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
roller
nip
second pressure drop
sugar content
43. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
hydrocooling
Air classifiers (AKA aspiration cleaners
peeling
hammer mill
44. 4 types of hydrocoolers
fine grine
shear
First stage to create small particle size- second to disperse clumping
batch - convayer - immersion - truck
45. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
second pressure drop
mass balance
wet cleaning equipment
forced- air cooling
46. Requires size reduction of dispersed particles by the application of intense shearing forces
hammer mill
newtonian fluid
colloids
homogenization
47. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
nip
water activity
sol
48. Specific gravity used as an indirect meaure of the
heat
mixers for dry powder or particulate solids
sorting
sugar content
49. The amount of energy it takes to change the state
latent heat
high viscosity liquids
kneading
reynolds number
50. 3 things used for size reduction
shear - impact - compression
Air classifiers (AKA aspiration cleaners
laminar
shear rate