SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Most energy used for size reduction goes to
panning
Air classifiers (AKA aspiration cleaners
vibrating
heat
2. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
strain
Problems with dry cleaning methods
nip
emulsifying/homogenizing
3. Linear
difference between rolls and biscuits
roblems with wet cleaning
laminar
vibrating
4. Efficient (minimize losses) - Low Cost - No product degradation
forming
laminar
peeling
mass balance
5. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Specific gravity
reynolds number
high viscosity liquids
cutting- miller- pulper
6. Pseudoplastic
colloids
screens
non- newtonian fluids
shear- thinning fluids
7. Helps prevent blinding
vibrating
roller
stress
heat
8. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
high viscosity liquids
reynolds number
peeling
9. Why do we use two pressure drops? EXAM QUESTION
size reduction ratio
First stage to create small particle size- second to disperse clumping
sorting
Air classifiers (AKA aspiration cleaners
10. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
homogenization
peeling
roblems with wet cleaning
water activity
11. Rotating vessel slowly deposits material on top
newtonian fluid
panning
baffle and angle
hydrocooling
12. What can be done to minimize the rotational component in liquid mixing?
heat
batch - convayer - immersion - truck
turbulent
baffle and angle
13. The breakdown of solid material through the application of mechanical forces- size reduction
screens
Comminution
colloids
nip
14. Efficient mixing is achieved by creating and recombining fresh surfaces
caustic peeler
mixers for dry powder or particulate solids
kneading
Mixers for Low-or Medium Viscosity Liquids
15. Distance between rollers
nip
turbulent
longitudinal - radial - rotational
heat
16. Involves tumbling in a drum with a silicon carbide or carborundum surface
wet cleaning equipment
size reduction ratio
abrasion peeling
forming
17. = (vol of foam - vol liquid)/vol liquid) x 100
course grind
Problems with dry cleaning methods
longitudinal - radial - rotational
over-run
18. Creates the smallest particle size
mixers for high viscosity liquids
pulping
rollers
ductile foods
19. 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
Problems with dry cleaning methods
stress
impact
20. Ability to deform permanently without breaking
egg - vinegar - oil
ductility
homogenization
Comminution
21. Amount of energy from solid to liquid and vice versa
impact
Latent heat of fusion
difference between rolls and biscuits
compressive force
22. 4 types of hydrocoolers
grading
pulping
batch - convayer - immersion - truck
Pin and disc mill
23. Placed at goods intake - Before and after a unit operation - At the end of a line
Pin and disc mill
Magnetic separators and metal detection
screens
hydrocooling
24. Velocity gradient that is formed- relative rate between the layers
newtonian fluid
forming
shear rate
reynolds number
25. Each thing we do to prevent degradation is one hurdle- name an example- packaging
sorting
hurdle technologies
shear stress
strain
26. Force per unit area
relative density
heat
stress
screens
27. Emulsifier in mayo
laminar
shear- thinning fluids
egg yolk
vibrating
28. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
hammer mill
roller
mixers for high viscosity liquids
Pin and disc mill
29. = initial avg particle size/final avg particle size
size reduction ratio
high viscosity liquids
forced- air cooling
compressive force
30. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
fine grine
water activity
peeling
31. Ratios above 100:1
abrasion peeling
fine grine
mixers for high viscosity liquids
high viscosity liquids
32. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
goal of mixing
roblems with wet cleaning
Mixers for Low-or Medium Viscosity Liquids
33. A fluid suspension of a colloidal solid in a liquid
compressive force
Comminution
kneading
sol
34. Dividing based on several characteristics capable of automatically
Magnetic separators and metal detection
grading
impact
goal of mixing
35. Size reduction equipment in order of decreasing size
cutting- miller- pulper
strain
Miscibility
over-run
36. Dispersed phase in mayo
screens
oil/vinegar
homogenization
shear rate
37. 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
vacuum cooling
nip
ductility
38. 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.
shear stress
colloids
high viscosity liquids
vacuum cooling
39. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Miscibility
mixers for high viscosity liquids
laminar
second pressure drop
40. Amount of energy it takes to change the temperature
bowl chopper
Specific heat
ductile foods
forced- air cooling
41. Swirls in the flow
turbulent
Mixers for Low-or Medium Viscosity Liquids
bulk density
panning
42. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
newtonian fluid
hammer mill
relative density
high viscosity liquids
43. Used to mill wheat- cereals and flours
Specific gravity
hurdle technologies
rollers
homogenization
44. 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
grading
Specific gravity
hydrocooling
shear - impact - compression
45. Gum- fruit by the foot
Mixers for Low-or Medium Viscosity Liquids
ductile foods
bulk density
abrasion peeling
46. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
mass balance
emulsifying/homogenizing
Air classifiers (AKA aspiration cleaners
pulping
47. The amount of energy it takes to change the state
latent heat
mixers for dry powder or particulate solids
shear- thinning fluids
panning
48. Separate products by size
screens
over-run
rollers
shear stress
49. Paddle - Multiple Impeller - Turbine - Propeller
Latent heat of fusion
Mixers for Low-or Medium Viscosity Liquids
impact
disc mill
50. To achieve a uniform distribution of the components of flow
goal of mixing
hammer mill
shear rate
over-run