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Food Processing
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Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. = (vol of foam - vol liquid)/vol liquid) x 100
nip
sol
Problems with dry cleaning methods
over-run
2. Specific gravity used as an indirect meaure of the
caustic peeler
sugar content
abrasion peeling
ductile foods
3. = initial avg particle size/final avg particle size
mass balance
size reduction ratio
hydrometer
batch - convayer - immersion - truck
4. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Specific heat
compressive force
hurdle technologies
mixers for high viscosity liquids
5. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
longitudinal - radial - rotational
size reduction ratio
shear rate
6. Used to be was dividing things on one characteristic
sorting
Miscibility
Mixers for Low-or Medium Viscosity Liquids
rollers
7. The ability to form a homogenous mixture
oil/vinegar
hydrometer
Miscibility
forced- air cooling
8. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
shear stress
hydrometer
compressive force
9. Ratio below 8:1
Comminution
oil/vinegar
course grind
mixers for dry powder or particulate solids
10. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
sugar content
Air classifiers (AKA aspiration cleaners
vibrating
goal of mixing
11. Force per unit area
colloids
forming
stress
wet cleaning equipment
12. Dividing based on several characteristics capable of automatically
forming
grading
abrasion peeling
shear - impact - compression
13. Efficient mixing is achieved by creating and recombining fresh surfaces
shear - impact - compression
kneading
egg yolk
shear rate
14. Paddle - Multiple Impeller - Turbine - Propeller
strain
Magnetic separators and metal detection
Mixers for Low-or Medium Viscosity Liquids
hydrocooling
15. Used to mill wheat- cereals and flours
rollers
First stage to create small particle size- second to disperse clumping
water activity
grading
16. Creates the smallest particle size
Magnetic separators and metal detection
kneading
peeling
pulping
17. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
hydrometer
shear- thinning fluids
heat
high viscosity liquids
18. Track what goes into a system- account for everything that comes out minus what stays in the system
relative density
non- newtonian fluids
mass balance
caustic peeler
19. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
pulping
ductile foods
crumbly
20. Creates lots of heat - main force are shear action
attrition mills
stress
mixers for dry powder or particulate solids
peeling
21. Most energy used for size reduction goes to
cutting- miller- pulper
heat
rotational
Electrostatic separators
22. 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.
Comminution
forming
caustic peeler
Problems with dry cleaning methods
23. What can be done to minimize the rotational component in liquid mixing?
homogenization
baffle and angle
oil/vinegar
goal of mixing
24. A friable food is
crumbly
vacuum cooling
grading
latent heat
25. Mass
oil/vinegar
shear stress
Mixers for Low-or Medium Viscosity Liquids
bulk density
26. 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
shear- thinning fluids
disc mill
longitudinal - radial - rotational
heat
27. Placed at goods intake - Before and after a unit operation - At the end of a line
difference between rolls and biscuits
Magnetic separators and metal detection
Problems with dry cleaning methods
kneading
28. Emulsifier in mayo
crumbly
peeling
egg yolk
Specific gravity
29. Under motion pushing
hydrometer
difference between rolls and biscuits
impact
shear- thinning fluids
30. Flour milled using this
shear
latent heat
roller
hydrocooling
31. 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
Latent heat of fusion
hurdle technologies
egg - vinegar - oil
hammer mill
32. The amount of energy it takes to change the state
shear
latent heat
longitudinal - radial - rotational
compressive force
33. The breakdown of solid material through the application of mechanical forces- size reduction
Magnetic separators and metal detection
non- newtonian fluids
bulk density
Comminution
34. 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
shear- thinning fluids
forming
shear
kneading
35. Linear
laminar
Electrostatic separators
screens
size reduction ratio
36. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
kneading
shear rate
fine grine
37. 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.
roblems with wet cleaning
stress
vacuum cooling
shear- thinning fluids
38. 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
grading
difference between rolls and biscuits
kneading
longitudinal - radial - rotational
39. Available moisture (relative vapor pressure)
stress
impact
rotational
water activity
40. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
mass balance
hydrocooling
disc mill
41. Efficient (minimize losses) - Low Cost - No product degradation
newtonian fluid
grading
rollers
peeling
42. Ingredients in mayo
compressive force
egg - vinegar - oil
panning
roblems with wet cleaning
43. Distance between rollers
panning
kneading
shear stress
nip
44. = mass of liquid
Latent heat of fusion
shear rate
Miscibility
Specific gravity
45. Each thing we do to prevent degradation is one hurdle- name an example- packaging
course grind
hurdle technologies
turbulent
newtonian fluid
46. Pressure- pushing but not dynamically loaded
grading
compressive force
latent heat
Comminution
47. Size reduction equipment in order of decreasing size
mixers for high viscosity liquids
peeling
cutting- miller- pulper
mixers for dry powder or particulate solids
48. Velocity gradient that is formed- relative rate between the layers
shear rate
shear- thinning fluids
cutting- miller- pulper
vacuum cooling
49. Swirls in the flow
Magnetic separators and metal detection
water activity
emulsifying/homogenizing
turbulent
50. Dispersed phase in mayo
oil/vinegar
Problems with dry cleaning methods
emulsifying/homogenizing
second pressure drop
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