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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. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
oil/vinegar
laminar
homogenization
colloids
2. The amount of energy it takes to change the state
Mixers for Low-or Medium Viscosity Liquids
Air classifiers (AKA aspiration cleaners
egg - vinegar - oil
latent heat
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.
hydrocooling
mass balance
vacuum cooling
homogenization
4. Swirls in the flow
laminar
turbulent
relative density
shear- thinning fluids
5. Linear relationship between sheer rate and sheer stress
impact
homogenization
newtonian fluid
vacuum cooling
6. Mixing component that is undesired
rotational
roller
reynolds number
emulsifying/homogenizing
7. Mass
Comminution
bulk density
reynolds number
Mixers for Low-or Medium Viscosity Liquids
8. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
forced- air cooling
First stage to create small particle size- second to disperse clumping
ductility
9. Each thing we do to prevent degradation is one hurdle- name an example- packaging
reynolds number
disc mill
hurdle technologies
fine grine
10. Pressure- pushing but not dynamically loaded
shear- thinning fluids
grading
compressive force
panning
11. Size reduction equipment in order of decreasing size
bulk density
batch - convayer - immersion - truck
cutting- miller- pulper
Specific gravity
12. The ability to form a homogenous mixture
roller
sorting
Miscibility
disc mill
13. Track what goes into a system- account for everything that comes out minus what stays in the system
impact
mixers for dry powder or particulate solids
Specific gravity
mass balance
14. = mass of liquid
Specific gravity
difference between rolls and biscuits
mixers for high viscosity liquids
latent heat of vaporization
15. Creates the smallest particle size
rotational
pulping
mixers for high viscosity liquids
longitudinal - radial - rotational
16. What can be done to minimize the rotational component in liquid mixing?
cutting- miller- pulper
relative density
baffle and angle
abrasion peeling
17. Emulsifier in mayo
egg yolk
latent heat
peeling
stress
18. Linear
laminar
attrition mills
latent heat
latent heat of vaporization
19. Velocity gradient that is formed- relative rate between the layers
shear rate
wet cleaning equipment
caustic peeler
baffle and angle
20. Force between the layers in the fluid
shear
shear stress
disc mill
Mixers for Low-or Medium Viscosity Liquids
21. Gum- fruit by the foot
non- newtonian fluids
First stage to create small particle size- second to disperse clumping
bowl chopper
ductile foods
22. Dividing based on several characteristics capable of automatically
disc mill
grading
goal of mixing
compressive force
23. Limited number of applications where contaminants have a different surface charge from the raw material
shear stress
Electrostatic separators
hydrocooling
compressive force
24. Pseudoplastic
peeling
shear- thinning fluids
Electrostatic separators
kneading
25. Why do we use two pressure drops? EXAM QUESTION
shear stress
First stage to create small particle size- second to disperse clumping
colloids
laminar
26. A fluid suspension of a colloidal solid in a liquid
wet cleaning equipment
oil/vinegar
Specific gravity
sol
27. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
cutting- miller- pulper
Pin and disc mill
Problems with dry cleaning methods
mixers for high viscosity liquids
28. Energy from liquid to gas and vice versa
abrasion peeling
Comminution
reynolds number
latent heat of vaporization
29. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
colloids
shear stress
vibrating
30. = initial avg particle size/final avg particle size
latent heat
size reduction ratio
egg - vinegar - oil
peeling
31. Used to mill wheat- cereals and flours
Latent heat of fusion
compressive force
shear stress
rollers
32. 3 components of mixing liquids
longitudinal - radial - rotational
shear - impact - compression
Magnetic separators and metal detection
mass balance
33. Rotating vessel slowly deposits material on top
Latent heat of fusion
panning
forced- air cooling
hydrometer
34. Specific gravity used as an indirect meaure of the
ductility
roller
impact
sugar content
35. Under motion pushing
forming
impact
ductile foods
relative density
36. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
batch - convayer - immersion - truck
heat
panning
Problems with dry cleaning methods
37. 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
crumbly
Electrostatic separators
batch - convayer - immersion - truck
38. 3 things used for size reduction
ductile foods
shear stress
shear - impact - compression
wet cleaning equipment
39. Force per unit area
fine grine
stress
size reduction ratio
impact
40. Measures specific gravity
hydrometer
longitudinal - radial - rotational
bowl chopper
emulsifying/homogenizing
41. Most energy used for size reduction goes to
Miscibility
ductile foods
Specific gravity
heat
42. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
crumbly
sol
panning
43. Used to be was dividing things on one characteristic
colloids
panning
sol
sorting
44. Ratios above 100:1
Problems with dry cleaning methods
fine grine
forming
peeling
45. 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
hammer mill
homogenization
roller
bowl chopper
46. Helps prevent blinding
baffle and angle
vibrating
Latent heat of fusion
attrition mills
47. Concentrated fruit juices - liquid chocolate - and corn flour suspension
grading
non- newtonian fluids
batch - convayer - immersion - truck
heat
48. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
vacuum cooling
latent heat of vaporization
cutting- miller- pulper
49. Ability to deform permanently without breaking
fine grine
hurdle technologies
ductile foods
ductility
50. Deformation or stretch- change in length divided by the original length
strain
non- newtonian fluids
goal of mixing
course grind