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Test your basic knowledge |
Food Processing
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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. Force between the layers in the fluid
over-run
oil/vinegar
shear stress
second pressure drop
2. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
turbulent
pulping
relative density
Specific heat
3. Efficient (minimize losses) - Low Cost - No product degradation
screens
peeling
batch - convayer - immersion - truck
grading
4. Distance between rollers
nip
pulping
reynolds number
shear - impact - compression
5. 3 things used for size reduction
forced- air cooling
shear - impact - compression
impact
Electrostatic separators
6. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
bulk density
fine grine
Air classifiers (AKA aspiration cleaners
emulsifying/homogenizing
7. Mass
Electrostatic separators
bulk density
goal of mixing
Problems with dry cleaning methods
8. 3 components of mixing liquids
First stage to create small particle size- second to disperse clumping
longitudinal - radial - rotational
colloids
compressive force
9. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
colloids
mixers for high viscosity liquids
Pin and disc mill
nip
10. Ratios above 100:1
roller
relative density
nip
fine grine
11. The ability to form a homogenous mixture
shear - impact - compression
pulping
Miscibility
water activity
12. Mixing component that is undesired
oil/vinegar
screens
goal of mixing
rotational
13. A friable food is
crumbly
shear rate
compressive force
vacuum cooling
14. Velocity gradient that is formed- relative rate between the layers
shear
shear - impact - compression
shear rate
ductile foods
15. Paddle - Multiple Impeller - Turbine - Propeller
First stage to create small particle size- second to disperse clumping
Mixers for Low-or Medium Viscosity Liquids
roller
vacuum cooling
16. Ingredients in mayo
cutting- miller- pulper
hydrocooling
screens
egg - vinegar - oil
17. Used to mill wheat- cereals and flours
Miscibility
rotational
rollers
difference between rolls and biscuits
18. The breakdown of solid material through the application of mechanical forces- size reduction
hydrometer
Comminution
nip
emulsifying/homogenizing
19. Dispersed phase in mayo
screens
cutting- miller- pulper
oil/vinegar
shear- thinning fluids
20. Force per unit area
baffle and angle
oil/vinegar
stress
bowl chopper
21. 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
disc mill
ductile foods
Problems with dry cleaning methods
forced- air cooling
22. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
homogenization
roblems with wet cleaning
rotational
forced- air cooling
23. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
strain
emulsifying/homogenizing
compressive force
24. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
longitudinal - radial - rotational
impact
mixers for dry powder or particulate solids
attrition mills
25. Amount of energy it takes to change the temperature
Specific heat
Electrostatic separators
attrition mills
Problems with dry cleaning methods
26. To achieve a uniform distribution of the components of flow
goal of mixing
nip
high viscosity liquids
Air classifiers (AKA aspiration cleaners
27. Available moisture (relative vapor pressure)
water activity
baffle and angle
Problems with dry cleaning methods
caustic peeler
28. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
forced- air cooling
relative density
vibrating
29. Linear relationship between sheer rate and sheer stress
newtonian fluid
sugar content
First stage to create small particle size- second to disperse clumping
forming
30. Placed at goods intake - Before and after a unit operation - At the end of a line
Latent heat of fusion
shear rate
longitudinal - radial - rotational
Magnetic separators and metal detection
31. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Specific gravity
Problems with dry cleaning methods
egg - vinegar - oil
relative density
32. Pressure- pushing but not dynamically loaded
compressive force
First stage to create small particle size- second to disperse clumping
forming
reynolds number
33. Limited number of applications where contaminants have a different surface charge from the raw material
Air classifiers (AKA aspiration cleaners
Electrostatic separators
fine grine
impact
34. 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
non- newtonian fluids
abrasion peeling
rollers
35. 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
hurdle technologies
Electrostatic separators
latent heat of vaporization
36. Specific gravity used as an indirect meaure of the
First stage to create small particle size- second to disperse clumping
sugar content
pulping
peeling
37. Force that causes it to have friction with itself
longitudinal - radial - rotational
shear
homogenization
compressive force
38. Linear
forced- air cooling
non- newtonian fluids
nip
laminar
39. The amount of energy it takes to change the state
sugar content
Air classifiers (AKA aspiration cleaners
shear rate
latent heat
40. 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
water activity
bulk density
forming
First stage to create small particle size- second to disperse clumping
41. Each thing we do to prevent degradation is one hurdle- name an example- packaging
fine grine
hurdle technologies
abrasion peeling
non- newtonian fluids
42. Measures specific gravity
hydrometer
sorting
nip
wet cleaning equipment
43. What can be done to minimize the rotational component in liquid mixing?
Comminution
mixers for high viscosity liquids
baffle and angle
hammer mill
44. A fluid suspension of a colloidal solid in a liquid
hammer mill
Electrostatic separators
Problems with dry cleaning methods
sol
45. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
stress
difference between rolls and biscuits
egg yolk
46. = (vol of foam - vol liquid)/vol liquid) x 100
Specific gravity
over-run
colloids
attrition mills
47. 4 types of hydrocoolers
ductile foods
batch - convayer - immersion - truck
Miscibility
Specific gravity
48. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
rotational
egg yolk
ductile foods
49. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
shear rate
forced- air cooling
Magnetic separators and metal detection
second pressure drop
50. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
Mixers for Low-or Medium Viscosity Liquids
sol
vacuum cooling
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