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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. Ratio below 8:1
hammer mill
oil/vinegar
course grind
batch - convayer - immersion - truck
2. Efficient mixing is achieved by creating and recombining fresh surfaces
hydrometer
attrition mills
strain
kneading
3. Limited number of applications where contaminants have a different surface charge from the raw material
pulping
Electrostatic separators
shear - impact - compression
cutting- miller- pulper
4. Helps prevent blinding
vibrating
longitudinal - radial - rotational
ductility
ductile foods
5. Linear
laminar
newtonian fluid
shear stress
hammer mill
6. Creates lots of heat - main force are shear action
abrasion peeling
Air classifiers (AKA aspiration cleaners
attrition mills
latent heat
7. Pressure- pushing but not dynamically loaded
shear
Problems with dry cleaning methods
compressive force
hydrometer
8. Specific gravity used as an indirect meaure of the
sugar content
Specific heat
nip
hydrometer
9. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
First stage to create small particle size- second to disperse clumping
ductility
forced- air cooling
non- newtonian fluids
10. Linear relationship between sheer rate and sheer stress
hydrocooling
newtonian fluid
vacuum cooling
shear rate
11. 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.
non- newtonian fluids
newtonian fluid
caustic peeler
mass balance
12. Rotating vessel slowly deposits material on top
Pin and disc mill
laminar
panning
turbulent
13. Ability to deform permanently without breaking
ductility
batch - convayer - immersion - truck
fine grine
Comminution
14. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
impact
nip
oil/vinegar
reynolds number
15. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
shear
vacuum cooling
hurdle technologies
16. 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
heat
forming
sol
course grind
17. Dispersed phase in mayo
attrition mills
oil/vinegar
over-run
emulsifying/homogenizing
18. Used to be was dividing things on one characteristic
sorting
fine grine
sol
Air classifiers (AKA aspiration cleaners
19. Measures specific gravity
hurdle technologies
over-run
Latent heat of fusion
hydrometer
20. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
hydrometer
Problems with dry cleaning methods
water activity
Pin and disc mill
21. Swirls in the flow
size reduction ratio
mixers for dry powder or particulate solids
turbulent
latent heat
22. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
First stage to create small particle size- second to disperse clumping
pulping
peeling
23. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
shear rate
Mixers for Low-or Medium Viscosity Liquids
goal of mixing
24. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
second pressure drop
mixers for dry powder or particulate solids
strain
vibrating
25. Available moisture (relative vapor pressure)
forming
laminar
water activity
goal of mixing
26. Flour milled using this
sugar content
Specific gravity
roller
grading
27. Concentrated fruit juices - liquid chocolate - and corn flour suspension
sol
high viscosity liquids
Pin and disc mill
non- newtonian fluids
28. Deformation or stretch- change in length divided by the original length
strain
course grind
egg yolk
longitudinal - radial - rotational
29. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
crumbly
roller
Air classifiers (AKA aspiration cleaners
hammer mill
30. To achieve a uniform distribution of the components of flow
shear
cutting- miller- pulper
forced- air cooling
goal of mixing
31. Used to mill wheat- cereals and flours
shear rate
rollers
shear- thinning fluids
egg - vinegar - oil
32. Used to chop meat and harder fruits and veggies into pulp
vibrating
bowl chopper
second pressure drop
cutting- miller- pulper
33. Each thing we do to prevent degradation is one hurdle- name an example- packaging
water activity
hurdle technologies
longitudinal - radial - rotational
First stage to create small particle size- second to disperse clumping
34. Distance between rollers
roblems with wet cleaning
sorting
newtonian fluid
nip
35. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
ductile foods
oil/vinegar
caustic peeler
36. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
shear- thinning fluids
hammer mill
batch - convayer - immersion - truck
second pressure drop
37. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
mixers for high viscosity liquids
shear - impact - compression
hydrocooling
38. Ratios above 100:1
shear stress
difference between rolls and biscuits
shear - impact - compression
fine grine
39. Mass
rollers
newtonian fluid
bulk density
shear
40. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Mixers for Low-or Medium Viscosity Liquids
roblems with wet cleaning
panning
Magnetic separators and metal detection
41. 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
vacuum cooling
difference between rolls and biscuits
non- newtonian fluids
crumbly
42. Paddle - Multiple Impeller - Turbine - Propeller
relative density
Mixers for Low-or Medium Viscosity Liquids
latent heat
forced- air cooling
43. Amount of energy it takes to change the temperature
Specific heat
grading
Comminution
strain
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
hydrocooling
shear stress
second pressure drop
hammer mill
45. Involves tumbling in a drum with a silicon carbide or carborundum surface
high viscosity liquids
shear- thinning fluids
sol
abrasion peeling
46. Ingredients in mayo
ductile foods
kneading
oil/vinegar
egg - vinegar - oil
47. Separate products by size
Magnetic separators and metal detection
Comminution
batch - convayer - immersion - truck
screens
48. The ability to form a homogenous mixture
colloids
fine grine
oil/vinegar
Miscibility
49. Under motion pushing
impact
crumbly
forced- air cooling
Electrostatic separators
50. Size reduction equipment in order of decreasing size
ductility
cutting- miller- pulper
abrasion peeling
colloids