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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. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
relative density
second pressure drop
Pin and disc mill
forming
2. Measures specific gravity
hydrometer
sorting
mixers for high viscosity liquids
second pressure drop
3. The breakdown of solid material through the application of mechanical forces- size reduction
peeling
Comminution
sol
roller
4. Distance between rollers
fine grine
oil/vinegar
Air classifiers (AKA aspiration cleaners
nip
5. Under motion pushing
Problems with dry cleaning methods
second pressure drop
peeling
impact
6. 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
hurdle technologies
forming
shear
egg yolk
7. Each thing we do to prevent degradation is one hurdle- name an example- packaging
rotational
hurdle technologies
egg yolk
First stage to create small particle size- second to disperse clumping
8. Gum- fruit by the foot
ductile foods
colloids
roblems with wet cleaning
vibrating
9. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
abrasion peeling
wet cleaning equipment
relative density
10. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
reynolds number
high viscosity liquids
oil/vinegar
11. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
relative density
screens
latent heat of vaporization
12. Used to mill wheat- cereals and flours
rollers
longitudinal - radial - rotational
batch - convayer - immersion - truck
emulsifying/homogenizing
13. Helps prevent blinding
egg yolk
peeling
vibrating
impact
14. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
non- newtonian fluids
fine grine
hurdle technologies
15. Specific gravity used as an indirect meaure of the
sugar content
impact
forced- air cooling
forming
16. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
difference between rolls and biscuits
bulk density
ductile foods
17. Creates the smallest particle size
impact
pulping
hammer mill
Pin and disc mill
18. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
wet cleaning equipment
egg yolk
rollers
19. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Pin and disc mill
reynolds number
mixers for dry powder or particulate solids
laminar
20. Ability to deform permanently without breaking
sorting
ductility
size reduction ratio
grading
21. Separate products by size
egg yolk
sugar content
screens
newtonian fluid
22. Linear relationship between sheer rate and sheer stress
mass balance
newtonian fluid
Specific gravity
Magnetic separators and metal detection
23. 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
First stage to create small particle size- second to disperse clumping
emulsifying/homogenizing
newtonian fluid
24. 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
mass balance
homogenization
disc mill
stress
25. Available moisture (relative vapor pressure)
abrasion peeling
attrition mills
wet cleaning equipment
water activity
26. Concentrated fruit juices - liquid chocolate - and corn flour suspension
colloids
water activity
mixers for dry powder or particulate solids
non- newtonian fluids
27. Mass
compressive force
Miscibility
bulk density
mass balance
28. Used to be was dividing things on one characteristic
shear- thinning fluids
Latent heat of fusion
sorting
Specific heat
29. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
newtonian fluid
First stage to create small particle size- second to disperse clumping
Miscibility
30. Dividing based on several characteristics capable of automatically
grading
difference between rolls and biscuits
homogenization
fine grine
31. Most energy used for size reduction goes to
oil/vinegar
Mixers for Low-or Medium Viscosity Liquids
high viscosity liquids
heat
32. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
high viscosity liquids
mixers for dry powder or particulate solids
impact
kneading
33. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
hydrometer
colloids
high viscosity liquids
compressive force
34. Dispersed phase in mayo
sol
oil/vinegar
mass balance
Magnetic separators and metal detection
35. The ability to form a homogenous mixture
Miscibility
course grind
Air classifiers (AKA aspiration cleaners
abrasion peeling
36. Limited number of applications where contaminants have a different surface charge from the raw material
Air classifiers (AKA aspiration cleaners
fine grine
Electrostatic separators
egg - vinegar - oil
37. Amount of energy from solid to liquid and vice versa
course grind
Latent heat of fusion
reynolds number
attrition mills
38. Velocity gradient that is formed- relative rate between the layers
kneading
bowl chopper
strain
shear rate
39. To achieve a uniform distribution of the components of flow
vacuum cooling
goal of mixing
newtonian fluid
Specific heat
40. Deformation or stretch- change in length divided by the original length
mass balance
strain
Air classifiers (AKA aspiration cleaners
hydrometer
41. Swirls in the flow
non- newtonian fluids
turbulent
water activity
nip
42. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
bowl chopper
shear
roller
43. What can be done to minimize the rotational component in liquid mixing?
forming
shear rate
baffle and angle
compressive force
44. Energy from liquid to gas and vice versa
ductility
ductile foods
latent heat of vaporization
vibrating
45. Pseudoplastic
hammer mill
size reduction ratio
shear- thinning fluids
strain
46. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
peeling
relative density
mixers for high viscosity liquids
Magnetic separators and metal detection
47. Force that causes it to have friction with itself
egg yolk
rollers
shear
reynolds number
48. Linear
Specific gravity
goal of mixing
laminar
impact
49. Pressure- pushing but not dynamically loaded
compressive force
difference between rolls and biscuits
relative density
Miscibility
50. 3 things used for size reduction
mixers for dry powder or particulate solids
shear - impact - compression
nip
hurdle technologies