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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. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
baffle and angle
roblems with wet cleaning
Electrostatic separators
shear stress
2. Ratios above 100:1
latent heat of vaporization
water activity
fine grine
course grind
3. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
disc mill
attrition mills
high viscosity liquids
newtonian fluid
4. Linear
Mixers for Low-or Medium Viscosity Liquids
shear - impact - compression
sugar content
laminar
5. 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
First stage to create small particle size- second to disperse clumping
hydrometer
hammer mill
turbulent
6. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
kneading
high viscosity liquids
mixers for dry powder or particulate solids
water activity
7. Dispersed phase in mayo
Specific heat
shear rate
fine grine
oil/vinegar
8. Flour milled using this
baffle and angle
roller
relative density
heat
9. Measures specific gravity
hydrometer
baffle and angle
batch - convayer - immersion - truck
vacuum cooling
10. Swirls in the flow
peeling
oil/vinegar
disc mill
turbulent
11. Linear relationship between sheer rate and sheer stress
goal of mixing
newtonian fluid
disc mill
forced- air cooling
12. Deformation or stretch- change in length divided by the original length
batch - convayer - immersion - truck
compressive force
strain
Comminution
13. 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
water activity
Problems with dry cleaning methods
reynolds number
14. Used to chop meat and harder fruits and veggies into pulp
First stage to create small particle size- second to disperse clumping
wet cleaning equipment
bowl chopper
forming
15. Force per unit area
rollers
stress
mixers for dry powder or particulate solids
reynolds number
16. Limited number of applications where contaminants have a different surface charge from the raw material
Magnetic separators and metal detection
Electrostatic separators
vacuum cooling
mass balance
17. 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.
laminar
shear rate
size reduction ratio
vacuum cooling
18. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
egg - vinegar - oil
shear
Electrostatic separators
19. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Problems with dry cleaning methods
reynolds number
ductile foods
shear- thinning fluids
20. Placed at goods intake - Before and after a unit operation - At the end of a line
ductility
compressive force
latent heat
Magnetic separators and metal detection
21. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
shear- thinning fluids
caustic peeler
newtonian fluid
22. Ratio below 8:1
course grind
over-run
egg - vinegar - oil
rotational
23. Ability to deform permanently without breaking
oil/vinegar
ductility
mixers for high viscosity liquids
batch - convayer - immersion - truck
24. = mass of liquid
rollers
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
Specific gravity
25. Separate products by size
rollers
screens
hydrometer
hurdle technologies
26. Mixing component that is undesired
Problems with dry cleaning methods
reynolds number
egg - vinegar - oil
rotational
27. Amount of energy it takes to change the temperature
heat
Specific heat
Miscibility
baffle and angle
28. 4 types of hydrocoolers
compressive force
heat
batch - convayer - immersion - truck
grading
29. Force between the layers in the fluid
sol
forming
forced- air cooling
shear stress
30. Rotating vessel slowly deposits material on top
Mixers for Low-or Medium Viscosity Liquids
panning
Magnetic separators and metal detection
sol
31. Velocity gradient that is formed- relative rate between the layers
shear rate
fine grine
pulping
rotational
32. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Specific gravity
water activity
attrition mills
Air classifiers (AKA aspiration cleaners
33. Requires size reduction of dispersed particles by the application of intense shearing forces
ductility
high viscosity liquids
homogenization
oil/vinegar
34. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
Magnetic separators and metal detection
baffle and angle
shear rate
emulsifying/homogenizing
35. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
First stage to create small particle size- second to disperse clumping
mixers for high viscosity liquids
turbulent
36. Energy from liquid to gas and vice versa
Pin and disc mill
latent heat of vaporization
wet cleaning equipment
Magnetic separators and metal detection
37. 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.
kneading
caustic peeler
sol
over-run
38. Distance between rollers
sol
wet cleaning equipment
hydrometer
nip
39. Dividing based on several characteristics capable of automatically
hammer mill
grading
Latent heat of fusion
pulping
40. Ingredients in mayo
egg - vinegar - oil
oil/vinegar
grading
bowl chopper
41. Mass
wet cleaning equipment
second pressure drop
goal of mixing
bulk density
42. Used to be was dividing things on one characteristic
hydrometer
bowl chopper
sorting
laminar
43. Why do we use two pressure drops? EXAM QUESTION
impact
batch - convayer - immersion - truck
water activity
First stage to create small particle size- second to disperse clumping
44. Used to mill wheat- cereals and flours
Magnetic separators and metal detection
shear
caustic peeler
rollers
45. = (vol of foam - vol liquid)/vol liquid) x 100
crumbly
over-run
latent heat
oil/vinegar
46. Creates lots of heat - main force are shear action
hurdle technologies
fine grine
attrition mills
sol
47. Creates the smallest particle size
pulping
turbulent
sol
reynolds number
48. The breakdown of solid material through the application of mechanical forces- size reduction
peeling
size reduction ratio
Comminution
reynolds number
49. The ability to form a homogenous mixture
Miscibility
heat
over-run
hurdle technologies
50. = initial avg particle size/final avg particle size
size reduction ratio
pulping
grading
Mixers for Low-or Medium Viscosity Liquids