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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 mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
over-run
newtonian fluid
abrasion peeling
high viscosity liquids
2. Ratios above 100:1
sugar content
grading
latent heat of vaporization
fine grine
3. 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
vacuum cooling
egg - vinegar - oil
ductile foods
4. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
shear
Air classifiers (AKA aspiration cleaners
Problems with dry cleaning methods
mixers for dry powder or particulate solids
5. Creates the smallest particle size
pulping
homogenization
shear stress
course grind
6. Pseudoplastic
Miscibility
peeling
shear- thinning fluids
shear stress
7. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
sol
relative density
Pin and disc mill
second pressure drop
8. 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
Pin and disc mill
heat
ductile foods
9. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
stress
forming
grading
10. Involves tumbling in a drum with a silicon carbide or carborundum surface
strain
wet cleaning equipment
crumbly
abrasion peeling
11. 4 types of hydrocoolers
sorting
batch - convayer - immersion - truck
roblems with wet cleaning
non- newtonian fluids
12. Most energy used for size reduction goes to
heat
Latent heat of fusion
fine grine
kneading
13. Efficient (minimize losses) - Low Cost - No product degradation
peeling
goal of mixing
homogenization
Electrostatic separators
14. Used to chop meat and harder fruits and veggies into pulp
sol
bowl chopper
fine grine
forming
15. Rotating vessel slowly deposits material on top
bulk density
turbulent
panning
Electrostatic separators
16. Placed at goods intake - Before and after a unit operation - At the end of a line
sol
Magnetic separators and metal detection
shear rate
homogenization
17. Pressure- pushing but not dynamically loaded
ductile foods
longitudinal - radial - rotational
compressive force
bulk density
18. Available moisture (relative vapor pressure)
stress
rotational
latent heat
water activity
19. Energy from liquid to gas and vice versa
latent heat of vaporization
second pressure drop
oil/vinegar
colloids
20. 3 things used for size reduction
attrition mills
turbulent
laminar
shear - impact - compression
21. To achieve a uniform distribution of the components of flow
peeling
turbulent
goal of mixing
disc mill
22. Helps prevent blinding
vibrating
latent heat of vaporization
turbulent
oil/vinegar
23. Why do we use two pressure drops? EXAM QUESTION
forced- air cooling
turbulent
First stage to create small particle size- second to disperse clumping
shear stress
24. Mixing component that is undesired
sol
attrition mills
roblems with wet cleaning
rotational
25. Velocity gradient that is formed- relative rate between the layers
reynolds number
shear rate
egg yolk
hurdle technologies
26. The amount of energy it takes to change the state
batch - convayer - immersion - truck
latent heat
shear - impact - compression
heat
27. Force per unit area
homogenization
stress
forming
forced- air cooling
28. 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
screens
second pressure drop
grading
29. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
turbulent
hammer mill
high viscosity liquids
roblems with wet cleaning
30. Used to be was dividing things on one characteristic
Latent heat of fusion
Mixers for Low-or Medium Viscosity Liquids
over-run
sorting
31. Amount of energy it takes to change the temperature
emulsifying/homogenizing
hydrocooling
Specific heat
hurdle technologies
32. Linear relationship between sheer rate and sheer stress
newtonian fluid
Magnetic separators and metal detection
emulsifying/homogenizing
batch - convayer - immersion - truck
33. A fluid suspension of a colloidal solid in a liquid
nip
newtonian fluid
Miscibility
sol
34. The breakdown of solid material through the application of mechanical forces- size reduction
Specific gravity
vacuum cooling
egg - vinegar - oil
Comminution
35. Separate products by size
Miscibility
Problems with dry cleaning methods
screens
forced- air cooling
36. Dispersed phase in mayo
sugar content
oil/vinegar
course grind
longitudinal - radial - rotational
37. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
stress
oil/vinegar
mixers for high viscosity liquids
colloids
38. Amount of energy from solid to liquid and vice versa
longitudinal - radial - rotational
peeling
Latent heat of fusion
Miscibility
39. 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
sorting
strain
hammer mill
course grind
40. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
cutting- miller- pulper
Miscibility
screens
41. 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
latent heat
disc mill
sugar content
egg yolk
42. 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
Magnetic separators and metal detection
latent heat of vaporization
laminar
43. Ingredients in mayo
hurdle technologies
bulk density
vibrating
egg - vinegar - oil
44. Force between the layers in the fluid
turbulent
course grind
abrasion peeling
shear stress
45. = initial avg particle size/final avg particle size
bowl chopper
roller
vibrating
size reduction ratio
46. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
shear - impact - compression
stress
wet cleaning equipment
Air classifiers (AKA aspiration cleaners
47. What can be done to minimize the rotational component in liquid mixing?
shear - impact - compression
rotational
course grind
baffle and angle
48. = (vol of foam - vol liquid)/vol liquid) x 100
rollers
peeling
strain
over-run
49. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
Magnetic separators and metal detection
Specific heat
screens
50. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
sugar content
emulsifying/homogenizing
hurdle technologies
caustic peeler