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Food Processing
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Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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
newtonian fluid
rollers
hurdle technologies
Magnetic separators and metal detection
2. Track what goes into a system- account for everything that comes out minus what stays in the system
shear- thinning fluids
stress
mass balance
peeling
3. Gum- fruit by the foot
ductile foods
crumbly
over-run
ductility
4. Ratio below 8:1
course grind
panning
ductility
baffle and angle
5. Distance between rollers
disc mill
nip
impact
size reduction ratio
6. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
caustic peeler
colloids
oil/vinegar
relative density
7. Efficient (minimize losses) - Low Cost - No product degradation
shear- thinning fluids
homogenization
peeling
shear
8. The breakdown of solid material through the application of mechanical forces- size reduction
wet cleaning equipment
Comminution
non- newtonian fluids
hammer mill
9. Ingredients in mayo
egg - vinegar - oil
pulping
colloids
bowl chopper
10. Used to mill wheat- cereals and flours
shear stress
wet cleaning equipment
rollers
ductility
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.
caustic peeler
relative density
forming
Latent heat of fusion
12. Used to chop meat and harder fruits and veggies into pulp
grading
bowl chopper
wet cleaning equipment
nip
13. Specific gravity used as an indirect meaure of the
shear - impact - compression
shear
stress
sugar content
14. 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
kneading
forming
pulping
Specific gravity
15. Why do we use two pressure drops? EXAM QUESTION
sol
relative density
First stage to create small particle size- second to disperse clumping
goal of mixing
16. Available moisture (relative vapor pressure)
second pressure drop
bowl chopper
water activity
Air classifiers (AKA aspiration cleaners
17. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
Pin and disc mill
caustic peeler
fine grine
18. Requires size reduction of dispersed particles by the application of intense shearing forces
reynolds number
sugar content
homogenization
Electrostatic separators
19. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
panning
homogenization
mixers for high viscosity liquids
cutting- miller- pulper
20. Pressure- pushing but not dynamically loaded
shear
compressive force
difference between rolls and biscuits
vacuum cooling
21. Swirls in the flow
turbulent
sol
shear
Problems with dry cleaning methods
22. Size reduction equipment in order of decreasing size
non- newtonian fluids
cutting- miller- pulper
second pressure drop
hammer mill
23. Concentrated fruit juices - liquid chocolate - and corn flour suspension
vibrating
mixers for high viscosity liquids
non- newtonian fluids
crumbly
24. 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
water activity
rollers
Comminution
25. Mass
difference between rolls and biscuits
bulk density
abrasion peeling
over-run
26. Separate products by size
screens
Mixers for Low-or Medium Viscosity Liquids
caustic peeler
Latent heat of fusion
27. Velocity gradient that is formed- relative rate between the layers
hydrometer
egg - vinegar - oil
roblems with wet cleaning
shear rate
28. 3 things used for size reduction
cutting- miller- pulper
wet cleaning equipment
shear - impact - compression
water activity
29. Ability to deform permanently without breaking
caustic peeler
emulsifying/homogenizing
ductility
stress
30. Emulsifier in mayo
hammer mill
egg yolk
shear
laminar
31. 3 components of mixing liquids
Electrostatic separators
longitudinal - radial - rotational
size reduction ratio
screens
32. Creates lots of heat - main force are shear action
attrition mills
ductility
peeling
goal of mixing
33. Force that causes it to have friction with itself
egg yolk
laminar
shear
mixers for dry powder or particulate solids
34. Dispersed phase in mayo
size reduction ratio
peeling
oil/vinegar
bowl chopper
35. 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
newtonian fluid
hammer mill
grading
heat
36. Force per unit area
wet cleaning equipment
ductile foods
stress
roblems with wet cleaning
37. Used to be was dividing things on one characteristic
sorting
Miscibility
hydrometer
Pin and disc mill
38. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
impact
forced- air cooling
Problems with dry cleaning methods
crumbly
39. The amount of energy it takes to change the state
vacuum cooling
second pressure drop
latent heat
over-run
40. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
ductile foods
attrition mills
hydrocooling
41. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
sol
forced- air cooling
laminar
42. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
batch - convayer - immersion - truck
mixers for dry powder or particulate solids
longitudinal - radial - rotational
panning
43. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
nip
Electrostatic separators
forming
44. 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
Pin and disc mill
high viscosity liquids
difference between rolls and biscuits
First stage to create small particle size- second to disperse clumping
45. Deformation or stretch- change in length divided by the original length
newtonian fluid
strain
vacuum cooling
hammer mill
46. Force between the layers in the fluid
attrition mills
shear - impact - compression
shear stress
hydrometer
47. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
crumbly
attrition mills
emulsifying/homogenizing
egg yolk
48. 4 types of hydrocoolers
Comminution
sol
mass balance
batch - convayer - immersion - truck
49. = initial avg particle size/final avg particle size
size reduction ratio
forming
mixers for high viscosity liquids
Air classifiers (AKA aspiration cleaners
50. Measures specific gravity
hydrometer
water activity
Pin and disc mill
newtonian fluid
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