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Food Processing
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Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. Linear relationship between sheer rate and sheer stress
Pin and disc mill
wet cleaning equipment
newtonian fluid
screens
2. To achieve a uniform distribution of the components of flow
goal of mixing
size reduction ratio
wet cleaning equipment
newtonian fluid
3. Separate products by size
homogenization
screens
shear- thinning fluids
Specific gravity
4. Used to chop meat and harder fruits and veggies into pulp
cutting- miller- pulper
compressive force
bowl chopper
sorting
5. Mixing component that is undesired
rotational
difference between rolls and biscuits
mixers for dry powder or particulate solids
hydrometer
6. Size reduction equipment in order of decreasing size
kneading
cutting- miller- pulper
shear - impact - compression
nip
7. Under motion pushing
impact
batch - convayer - immersion - truck
shear stress
hammer mill
8. Paddle - Multiple Impeller - Turbine - Propeller
heat
Pin and disc mill
shear- thinning fluids
Mixers for Low-or Medium Viscosity Liquids
9. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
latent heat of vaporization
Pin and disc mill
attrition mills
10. 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.
rollers
baffle and angle
vacuum cooling
heat
11. The breakdown of solid material through the application of mechanical forces- size reduction
caustic peeler
hammer mill
Comminution
water activity
12. 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
reynolds number
sol
disc mill
forming
13. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
latent heat of vaporization
newtonian fluid
mixers for dry powder or particulate solids
disc mill
14. Helps prevent blinding
fine grine
vacuum cooling
vibrating
shear
15. Involves tumbling in a drum with a silicon carbide or carborundum surface
latent heat
Electrostatic separators
abrasion peeling
shear rate
16. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
vibrating
sugar content
relative density
17. Swirls in the flow
panning
turbulent
high viscosity liquids
sugar content
18. Pseudoplastic
course grind
shear- thinning fluids
abrasion peeling
bulk density
19. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
kneading
roblems with wet cleaning
panning
hammer mill
20. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
roblems with wet cleaning
relative density
sol
reynolds number
21. 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.
caustic peeler
colloids
sugar content
wet cleaning equipment
22. 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
goal of mixing
mixers for high viscosity liquids
vacuum cooling
hydrocooling
23. Energy from liquid to gas and vice versa
latent heat
egg yolk
latent heat of vaporization
rotational
24. A fluid suspension of a colloidal solid in a liquid
abrasion peeling
heat
rollers
sol
25. 3 things used for size reduction
hurdle technologies
sol
shear - impact - compression
cutting- miller- pulper
26. 3 components of mixing liquids
longitudinal - radial - rotational
Latent heat of fusion
egg yolk
over-run
27. Used to be was dividing things on one characteristic
Magnetic separators and metal detection
kneading
sorting
Latent heat of fusion
28. The ability to form a homogenous mixture
hurdle technologies
Air classifiers (AKA aspiration cleaners
size reduction ratio
Miscibility
29. Ingredients in mayo
Pin and disc mill
shear rate
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
30. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
cutting- miller- pulper
wet cleaning equipment
roblems with wet cleaning
pulping
31. 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
forming
wet cleaning equipment
First stage to create small particle size- second to disperse clumping
32. Limited number of applications where contaminants have a different surface charge from the raw material
egg - vinegar - oil
forced- air cooling
Electrostatic separators
impact
33. Emulsifier in mayo
egg yolk
ductility
impact
Specific heat
34. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
disc mill
cutting- miller- pulper
shear stress
35. Flour milled using this
forming
roller
high viscosity liquids
sugar content
36. = mass of liquid
bulk density
crumbly
Specific gravity
laminar
37. Distance between rollers
sorting
shear- thinning fluids
nip
attrition mills
38. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
latent heat of vaporization
difference between rolls and biscuits
egg yolk
high viscosity liquids
39. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
difference between rolls and biscuits
sorting
Miscibility
40. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
Electrostatic separators
compressive force
colloids
strain
41. A friable food is
colloids
peeling
heat
crumbly
42. What can be done to minimize the rotational component in liquid mixing?
vibrating
oil/vinegar
colloids
baffle and angle
43. The amount of energy it takes to change the state
latent heat
Electrostatic separators
difference between rolls and biscuits
hydrocooling
44. 4 types of hydrocoolers
hydrocooling
batch - convayer - immersion - truck
heat
stress
45. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
shear - impact - compression
forming
Latent heat of fusion
46. Pressure- pushing but not dynamically loaded
compressive force
abrasion peeling
impact
latent heat of vaporization
47. Linear
shear- thinning fluids
mixers for dry powder or particulate solids
laminar
ductile foods
48. Gum- fruit by the foot
shear
over-run
egg yolk
ductile foods
49. Specific gravity used as an indirect meaure of the
sugar content
hammer mill
Mixers for Low-or Medium Viscosity Liquids
sol
50. Amount of energy from solid to liquid and vice versa
second pressure drop
baffle and angle
batch - convayer - immersion - truck
Latent heat of fusion
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