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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. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
hydrometer
Air classifiers (AKA aspiration cleaners
hydrocooling
difference between rolls and biscuits
2. Used to mill wheat- cereals and flours
rollers
vacuum cooling
First stage to create small particle size- second to disperse clumping
Mixers for Low-or Medium Viscosity Liquids
3. Measures specific gravity
abrasion peeling
hydrometer
egg yolk
shear - impact - compression
4. The ability to form a homogenous mixture
baffle and angle
oil/vinegar
Miscibility
laminar
5. Ability to deform permanently without breaking
forced- air cooling
stress
abrasion peeling
ductility
6. Force per unit area
relative density
stress
Pin and disc mill
sorting
7. Creates the smallest particle size
non- newtonian fluids
pulping
sol
high viscosity liquids
8. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
rotational
screens
abrasion peeling
9. Distance between rollers
nip
Latent heat of fusion
bulk density
Comminution
10. 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
over-run
turbulent
colloids
11. = initial avg particle size/final avg particle size
shear - impact - compression
size reduction ratio
Specific gravity
grading
12. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
latent heat of vaporization
Specific gravity
hammer mill
13. To achieve a uniform distribution of the components of flow
goal of mixing
cutting- miller- pulper
disc mill
shear- thinning fluids
14. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
homogenization
Air classifiers (AKA aspiration cleaners
egg yolk
15. 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
water activity
disc mill
Latent heat of fusion
forced- air cooling
16. A friable food is
newtonian fluid
vibrating
reynolds number
crumbly
17. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
stress
colloids
sol
18. Mixing component that is undesired
turbulent
rotational
hydrocooling
Latent heat of fusion
19. Amount of energy it takes to change the temperature
Specific heat
turbulent
baffle and angle
peeling
20. Emulsifier in mayo
hurdle technologies
Problems with dry cleaning methods
egg yolk
colloids
21. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
non- newtonian fluids
shear
mixers for high viscosity liquids
rotational
22. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
forced- air cooling
hurdle technologies
oil/vinegar
23. Energy from liquid to gas and vice versa
impact
latent heat of vaporization
over-run
forced- air cooling
24. Linear relationship between sheer rate and sheer stress
Mixers for Low-or Medium Viscosity Liquids
newtonian fluid
grading
baffle and angle
25. 4 types of hydrocoolers
laminar
rollers
size reduction ratio
batch - convayer - immersion - truck
26. Creates lots of heat - main force are shear action
sugar content
shear rate
attrition mills
second pressure drop
27. Force between the layers in the fluid
roblems with wet cleaning
bulk density
forced- air cooling
shear stress
28. 3 components of mixing liquids
longitudinal - radial - rotational
difference between rolls and biscuits
shear- thinning fluids
bulk density
29. = (vol of foam - vol liquid)/vol liquid) x 100
longitudinal - radial - rotational
mixers for dry powder or particulate solids
over-run
rollers
30. Amount of energy from solid to liquid and vice versa
egg yolk
First stage to create small particle size- second to disperse clumping
Latent heat of fusion
hydrocooling
31. Pseudoplastic
rollers
shear- thinning fluids
pulping
fine grine
32. Separate products by size
panning
impact
high viscosity liquids
screens
33. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
hurdle technologies
cutting- miller- pulper
forced- air cooling
sugar content
34. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
oil/vinegar
vibrating
Problems with dry cleaning methods
35. Ratio below 8:1
course grind
longitudinal - radial - rotational
Magnetic separators and metal detection
mass balance
36. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
over-run
high viscosity liquids
ductility
shear
37. Dividing based on several characteristics capable of automatically
peeling
grading
baffle and angle
sugar content
38. Pressure- pushing but not dynamically loaded
shear - impact - compression
Pin and disc mill
compressive force
First stage to create small particle size- second to disperse clumping
39. Why do we use two pressure drops? EXAM QUESTION
crumbly
Air classifiers (AKA aspiration cleaners
pulping
First stage to create small particle size- second to disperse clumping
40. A fluid suspension of a colloidal solid in a liquid
egg yolk
sol
shear- thinning fluids
roller
41. The amount of energy it takes to change the state
Air classifiers (AKA aspiration cleaners
bulk density
latent heat
cutting- miller- pulper
42. Used to chop meat and harder fruits and veggies into pulp
latent heat
heat
stress
bowl chopper
43. Paddle - Multiple Impeller - Turbine - Propeller
Latent heat of fusion
goal of mixing
Mixers for Low-or Medium Viscosity Liquids
latent heat of vaporization
44. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
rollers
ductility
Problems with dry cleaning methods
wet cleaning equipment
45. 3 things used for size reduction
shear - impact - compression
goal of mixing
Pin and disc mill
egg yolk
46. Efficient (minimize losses) - Low Cost - No product degradation
over-run
peeling
disc mill
Mixers for Low-or Medium Viscosity Liquids
47. 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
fine grine
vacuum cooling
shear - impact - compression
48. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
size reduction ratio
shear
crumbly
emulsifying/homogenizing
49. Swirls in the flow
turbulent
goal of mixing
longitudinal - radial - rotational
rotational
50. Helps prevent blinding
water activity
stress
vibrating
shear