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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. 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
Mixers for Low-or Medium Viscosity Liquids
difference between rolls and biscuits
longitudinal - radial - rotational
Electrostatic separators
2. Pseudoplastic
latent heat of vaporization
grading
ductility
shear- thinning fluids
3. Dividing based on several characteristics capable of automatically
mixers for high viscosity liquids
hurdle technologies
fine grine
grading
4. 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
disc mill
strain
hydrocooling
turbulent
5. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
laminar
caustic peeler
Air classifiers (AKA aspiration cleaners
second pressure drop
6. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
mixers for dry powder or particulate solids
Air classifiers (AKA aspiration cleaners
batch - convayer - immersion - truck
impact
7. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
relative density
baffle and angle
Latent heat of fusion
high viscosity liquids
8. Ratios above 100:1
Electrostatic separators
fine grine
homogenization
Latent heat of fusion
9. 3 things used for size reduction
longitudinal - radial - rotational
latent heat of vaporization
goal of mixing
shear - impact - compression
10. Amount of energy from solid to liquid and vice versa
nip
pulping
Specific heat
Latent heat of fusion
11. Under motion pushing
vibrating
impact
grading
newtonian fluid
12. Measures specific gravity
hydrometer
sugar content
vacuum cooling
Miscibility
13. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
course grind
Problems with dry cleaning methods
pulping
caustic peeler
14. Ingredients in mayo
difference between rolls and biscuits
second pressure drop
egg - vinegar - oil
rotational
15. What can be done to minimize the rotational component in liquid mixing?
heat
cutting- miller- pulper
crumbly
baffle and angle
16. The amount of energy it takes to change the state
size reduction ratio
latent heat
strain
shear stress
17. Gum- fruit by the foot
course grind
water activity
heat
ductile foods
18. Flour milled using this
batch - convayer - immersion - truck
cutting- miller- pulper
mass balance
roller
19. Size reduction equipment in order of decreasing size
sugar content
cutting- miller- pulper
non- newtonian fluids
oil/vinegar
20. Swirls in the flow
laminar
turbulent
egg yolk
vibrating
21. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
water activity
caustic peeler
mixers for high viscosity liquids
newtonian fluid
22. The breakdown of solid material through the application of mechanical forces- size reduction
shear - impact - compression
Comminution
turbulent
vibrating
23. = mass of liquid
Problems with dry cleaning methods
Specific gravity
caustic peeler
newtonian fluid
24. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
hydrometer
screens
relative density
25. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Air classifiers (AKA aspiration cleaners
emulsifying/homogenizing
roblems with wet cleaning
size reduction ratio
26. 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
emulsifying/homogenizing
caustic peeler
baffle and angle
hammer mill
27. 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
grading
rotational
ductile foods
disc mill
28. Deformation or stretch- change in length divided by the original length
impact
wet cleaning equipment
strain
panning
29. = initial avg particle size/final avg particle size
difference between rolls and biscuits
relative density
grading
size reduction ratio
30. Track what goes into a system- account for everything that comes out minus what stays in the system
egg - vinegar - oil
mass balance
latent heat
hurdle technologies
31. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
mixers for high viscosity liquids
bowl chopper
emulsifying/homogenizing
32. Used to be was dividing things on one characteristic
Comminution
cutting- miller- pulper
sorting
oil/vinegar
33. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
Electrostatic separators
relative density
difference between rolls and biscuits
sol
34. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
longitudinal - radial - rotational
mixers for dry powder or particulate solids
compressive force
shear stress
35. 3 components of mixing liquids
compressive force
turbulent
pulping
longitudinal - radial - rotational
36. Mass
grading
Specific heat
kneading
bulk density
37. Used to mill wheat- cereals and flours
difference between rolls and biscuits
mass balance
rollers
second pressure drop
38. The ability to form a homogenous mixture
Latent heat of fusion
shear stress
grading
Miscibility
39. 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
wet cleaning equipment
roblems with wet cleaning
impact
forming
40. Ratio below 8:1
egg yolk
forced- air cooling
shear
course grind
41. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
turbulent
batch - convayer - immersion - truck
Pin and disc mill
shear stress
42. A fluid suspension of a colloidal solid in a liquid
sol
hydrometer
roller
size reduction ratio
43. Linear relationship between sheer rate and sheer stress
kneading
newtonian fluid
shear
batch - convayer - immersion - truck
44. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
panning
laminar
roblems with wet cleaning
reynolds number
45. Mixing component that is undesired
Specific heat
rotational
emulsifying/homogenizing
course grind
46. Involves tumbling in a drum with a silicon carbide or carborundum surface
turbulent
abrasion peeling
stress
Latent heat of fusion
47. Most energy used for size reduction goes to
longitudinal - radial - rotational
forming
ductile foods
heat
48. To achieve a uniform distribution of the components of flow
egg yolk
turbulent
goal of mixing
shear stress
49. = (vol of foam - vol liquid)/vol liquid) x 100
emulsifying/homogenizing
colloids
sol
over-run
50. Concentrated fruit juices - liquid chocolate - and corn flour suspension
rollers
non- newtonian fluids
bulk density
reynolds number