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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. Energy from liquid to gas and vice versa
reynolds number
screens
latent heat of vaporization
ductility
2. 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.
difference between rolls and biscuits
caustic peeler
crumbly
vacuum cooling
3. 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
grading
Magnetic separators and metal detection
hammer mill
homogenization
4. Amount of energy it takes to change the temperature
Pin and disc mill
Specific heat
forming
roblems with wet cleaning
5. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
wet cleaning equipment
shear
shear rate
6. Creates the smallest particle size
vibrating
pulping
second pressure drop
kneading
7. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
reynolds number
Mixers for Low-or Medium Viscosity Liquids
Air classifiers (AKA aspiration cleaners
turbulent
8. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
Comminution
Specific gravity
rollers
wet cleaning equipment
9. Ability to deform permanently without breaking
longitudinal - radial - rotational
Latent heat of fusion
Specific heat
ductility
10. 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
laminar
sorting
sugar content
hydrocooling
11. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
non- newtonian fluids
egg yolk
screens
roblems with wet cleaning
12. Mixing component that is undesired
Magnetic separators and metal detection
reynolds number
wet cleaning equipment
rotational
13. Pseudoplastic
shear- thinning fluids
bowl chopper
sugar content
vacuum cooling
14. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
homogenization
turbulent
Problems with dry cleaning methods
Specific heat
15. 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
strain
sorting
egg yolk
difference between rolls and biscuits
16. Rotating vessel slowly deposits material on top
batch - convayer - immersion - truck
emulsifying/homogenizing
peeling
panning
17. Most energy used for size reduction goes to
abrasion peeling
heat
size reduction ratio
impact
18. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
latent heat of vaporization
cutting- miller- pulper
peeling
19. Velocity gradient that is formed- relative rate between the layers
Specific heat
shear rate
homogenization
screens
20. 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
Electrostatic separators
forming
water activity
bowl chopper
21. 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.
turbulent
abrasion peeling
vacuum cooling
impact
22. Used to be was dividing things on one characteristic
course grind
sorting
sol
Problems with dry cleaning methods
23. The amount of energy it takes to change the state
latent heat
sorting
ductility
longitudinal - radial - rotational
24. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
peeling
high viscosity liquids
sorting
wet cleaning equipment
25. 3 things used for size reduction
shear - impact - compression
disc mill
egg - vinegar - oil
Comminution
26. Size reduction equipment in order of decreasing size
First stage to create small particle size- second to disperse clumping
cutting- miller- pulper
shear- thinning fluids
egg yolk
27. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
bowl chopper
nip
disc mill
forced- air cooling
28. Available moisture (relative vapor pressure)
second pressure drop
forming
water activity
Miscibility
29. 3 components of mixing liquids
size reduction ratio
turbulent
goal of mixing
longitudinal - radial - rotational
30. Ingredients in mayo
egg - vinegar - oil
mass balance
newtonian fluid
bowl chopper
31. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
abrasion peeling
Magnetic separators and metal detection
turbulent
32. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
Specific gravity
stress
fine grine
33. Efficient mixing is achieved by creating and recombining fresh surfaces
Miscibility
kneading
water activity
second pressure drop
34. 4 types of hydrocoolers
batch - convayer - immersion - truck
rotational
wet cleaning equipment
oil/vinegar
35. Used to mill wheat- cereals and flours
screens
caustic peeler
mixers for high viscosity liquids
rollers
36. Swirls in the flow
ductile foods
over-run
turbulent
shear rate
37. Requires size reduction of dispersed particles by the application of intense shearing forces
hydrometer
homogenization
crumbly
attrition mills
38. Efficient (minimize losses) - Low Cost - No product degradation
Air classifiers (AKA aspiration cleaners
caustic peeler
Mixers for Low-or Medium Viscosity Liquids
peeling
39. Mass
bulk density
Electrostatic separators
size reduction ratio
Specific gravity
40. To achieve a uniform distribution of the components of flow
homogenization
abrasion peeling
goal of mixing
baffle and angle
41. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
turbulent
mixers for high viscosity liquids
hurdle technologies
Miscibility
42. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
panning
shear stress
compressive force
43. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
high viscosity liquids
homogenization
non- newtonian fluids
44. Linear
ductile foods
bulk density
egg - vinegar - oil
laminar
45. Gum- fruit by the foot
crumbly
Comminution
emulsifying/homogenizing
ductile foods
46. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
goal of mixing
emulsifying/homogenizing
Pin and disc mill
wet cleaning equipment
47. = initial avg particle size/final avg particle size
reynolds number
sol
egg yolk
size reduction ratio
48. Flour milled using this
roller
mixers for dry powder or particulate solids
relative density
kneading
49. Under motion pushing
attrition mills
difference between rolls and biscuits
impact
homogenization
50. What can be done to minimize the rotational component in liquid mixing?
roblems with wet cleaning
baffle and angle
rotational
cutting- miller- pulper