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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. Swirls in the flow
turbulent
roblems with wet cleaning
screens
relative density
2. Velocity gradient that is formed- relative rate between the layers
mixers for dry powder or particulate solids
kneading
shear rate
Latent heat of fusion
3. Emulsifier in mayo
size reduction ratio
peeling
kneading
egg yolk
4. Dispersed phase in mayo
egg yolk
oil/vinegar
mass balance
water activity
5. Each thing we do to prevent degradation is one hurdle- name an example- packaging
disc mill
hurdle technologies
forming
rotational
6. 4 types of hydrocoolers
batch - convayer - immersion - truck
laminar
attrition mills
course grind
7. Distance between rollers
abrasion peeling
nip
shear stress
Magnetic separators and metal detection
8. Used to be was dividing things on one characteristic
sorting
stress
rotational
panning
9. Measures specific gravity
panning
water activity
hydrometer
Electrostatic separators
10. Requires size reduction of dispersed particles by the application of intense shearing forces
disc mill
goal of mixing
ductile foods
homogenization
11. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
reynolds number
mass balance
colloids
sol
12. Force between the layers in the fluid
disc mill
ductility
Pin and disc mill
shear stress
13. 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
stress
shear
bulk density
14. Ratios above 100:1
course grind
sorting
Mixers for Low-or Medium Viscosity Liquids
fine grine
15. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
turbulent
screens
homogenization
mixers for high viscosity liquids
16. Ingredients in mayo
egg - vinegar - oil
compressive force
turbulent
homogenization
17. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
panning
wet cleaning equipment
impact
18. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
shear
longitudinal - radial - rotational
vibrating
19. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
shear
cutting- miller- pulper
bulk density
Problems with dry cleaning methods
20. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
sugar content
laminar
disc mill
21. Used to chop meat and harder fruits and veggies into pulp
Mixers for Low-or Medium Viscosity Liquids
mixers for dry powder or particulate solids
ductile foods
bowl chopper
22. Under motion pushing
attrition mills
shear stress
Latent heat of fusion
impact
23. = mass of liquid
batch - convayer - immersion - truck
hurdle technologies
Specific gravity
Problems with dry cleaning methods
24. 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.
vacuum cooling
fine grine
hydrometer
disc mill
25. 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.
forming
caustic peeler
nip
pulping
26. Efficient (minimize losses) - Low Cost - No product degradation
roblems with wet cleaning
relative density
goal of mixing
peeling
27. Flour milled using this
reynolds number
bowl chopper
roller
Latent heat of fusion
28. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
Latent heat of fusion
Electrostatic separators
non- newtonian fluids
29. Paddle - Multiple Impeller - Turbine - Propeller
kneading
oil/vinegar
shear rate
Mixers for Low-or Medium Viscosity Liquids
30. Pressure- pushing but not dynamically loaded
abrasion peeling
peeling
compressive force
course grind
31. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
hurdle technologies
over-run
reynolds number
32. 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
rotational
Mixers for Low-or Medium Viscosity Liquids
Specific heat
forming
33. Amount of energy it takes to change the temperature
nip
size reduction ratio
Specific heat
caustic peeler
34. Force per unit area
shear- thinning fluids
forming
stress
mixers for high viscosity liquids
35. Mass
screens
compressive force
colloids
bulk density
36. Concentrated fruit juices - liquid chocolate - and corn flour suspension
high viscosity liquids
Pin and disc mill
colloids
non- newtonian fluids
37. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
disc mill
reynolds number
Air classifiers (AKA aspiration cleaners
Latent heat of fusion
38. Separate products by size
second pressure drop
screens
kneading
peeling
39. Rotating vessel slowly deposits material on top
Magnetic separators and metal detection
fine grine
panning
longitudinal - radial - rotational
40. = (vol of foam - vol liquid)/vol liquid) x 100
goal of mixing
shear - impact - compression
attrition mills
over-run
41. A fluid suspension of a colloidal solid in a liquid
size reduction ratio
fine grine
sol
panning
42. Linear relationship between sheer rate and sheer stress
nip
grading
newtonian fluid
vacuum cooling
43. 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
caustic peeler
stress
pulping
44. Helps prevent blinding
mixers for dry powder or particulate solids
Miscibility
fine grine
vibrating
45. Dividing based on several characteristics capable of automatically
fine grine
grading
laminar
vibrating
46. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
course grind
latent heat of vaporization
colloids
47. 3 things used for size reduction
mass balance
heat
attrition mills
shear - impact - compression
48. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
size reduction ratio
high viscosity liquids
shear
wet cleaning equipment
49. Gum- fruit by the foot
ductile foods
reynolds number
Problems with dry cleaning methods
latent heat
50. Specific gravity used as an indirect meaure of the
difference between rolls and biscuits
sugar content
Mixers for Low-or Medium Viscosity Liquids
screens