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Food Processing
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Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. Ratios above 100:1
fine grine
Specific heat
hammer mill
Air classifiers (AKA aspiration cleaners
2. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
crumbly
Comminution
relative density
Problems with dry cleaning methods
3. Force per unit area
stress
size reduction ratio
panning
First stage to create small particle size- second to disperse clumping
4. Ability to deform permanently without breaking
Magnetic separators and metal detection
ductility
latent heat
size reduction ratio
5. 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
vibrating
First stage to create small particle size- second to disperse clumping
fine grine
6. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
pulping
mixers for high viscosity liquids
emulsifying/homogenizing
colloids
7. A fluid suspension of a colloidal solid in a liquid
vibrating
forming
sol
First stage to create small particle size- second to disperse clumping
8. Available moisture (relative vapor pressure)
Air classifiers (AKA aspiration cleaners
water activity
disc mill
caustic peeler
9. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
attrition mills
bulk density
non- newtonian fluids
high viscosity liquids
10. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
attrition mills
Specific gravity
homogenization
11. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
shear- thinning fluids
cutting- miller- pulper
bulk density
12. Linear relationship between sheer rate and sheer stress
newtonian fluid
bulk density
strain
turbulent
13. Each thing we do to prevent degradation is one hurdle- name an example- packaging
egg yolk
mixers for high viscosity liquids
Latent heat of fusion
hurdle technologies
14. Mass
roller
bulk density
strain
bowl chopper
15. Requires size reduction of dispersed particles by the application of intense shearing forces
Air classifiers (AKA aspiration cleaners
Latent heat of fusion
abrasion peeling
homogenization
16. Used to be was dividing things on one characteristic
goal of mixing
ductility
sorting
hurdle technologies
17. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
homogenization
Specific heat
over-run
18. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
rollers
goal of mixing
egg - vinegar - oil
19. Amount of energy it takes to change the temperature
abrasion peeling
Specific heat
mixers for high viscosity liquids
grading
20. 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.
vacuum cooling
roller
egg - vinegar - oil
mixers for dry powder or particulate solids
21. Swirls in the flow
grading
size reduction ratio
emulsifying/homogenizing
turbulent
22. Mixing component that is undesired
sugar content
second pressure drop
rotational
egg yolk
23. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
heat
kneading
hydrocooling
emulsifying/homogenizing
24. Helps prevent blinding
over-run
egg yolk
vibrating
forming
25. To achieve a uniform distribution of the components of flow
goal of mixing
grading
latent heat
Mixers for Low-or Medium Viscosity Liquids
26. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
baffle and angle
Problems with dry cleaning methods
rollers
27. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
newtonian fluid
fine grine
Problems with dry cleaning methods
kneading
28. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
water activity
mixers for dry powder or particulate solids
longitudinal - radial - rotational
impact
29. Gum- fruit by the foot
latent heat
Miscibility
ductile foods
high viscosity liquids
30. Ratio below 8:1
shear
rotational
course grind
water activity
31. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
Pin and disc mill
forced- air cooling
goal of mixing
32. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
goal of mixing
roblems with wet cleaning
stress
latent heat
33. Used to mill wheat- cereals and flours
shear stress
rollers
Problems with dry cleaning methods
course grind
34. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
panning
Pin and disc mill
shear- thinning fluids
nip
35. Why do we use two pressure drops? EXAM QUESTION
caustic peeler
Electrostatic separators
First stage to create small particle size- second to disperse clumping
longitudinal - radial - rotational
36. Pressure- pushing but not dynamically loaded
shear stress
compressive force
forming
shear - impact - compression
37. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
caustic peeler
rotational
course grind
38. Energy from liquid to gas and vice versa
hurdle technologies
latent heat of vaporization
sorting
course grind
39. Rotating vessel slowly deposits material on top
hydrometer
Latent heat of fusion
hurdle technologies
panning
40. 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
goal of mixing
attrition mills
Problems with dry cleaning methods
41. Force between the layers in the fluid
latent heat of vaporization
shear - impact - compression
Air classifiers (AKA aspiration cleaners
shear stress
42. Most energy used for size reduction goes to
reynolds number
bulk density
Specific gravity
heat
43. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
wet cleaning equipment
non- newtonian fluids
shear- thinning fluids
44. Measures specific gravity
egg yolk
Pin and disc mill
pulping
hydrometer
45. 3 components of mixing liquids
mixers for high viscosity liquids
hydrometer
hammer mill
longitudinal - radial - rotational
46. A friable food is
fine grine
second pressure drop
reynolds number
crumbly
47. 3 things used for size reduction
high viscosity liquids
size reduction ratio
shear - impact - compression
shear- thinning fluids
48. Used to chop meat and harder fruits and veggies into pulp
difference between rolls and biscuits
size reduction ratio
bowl chopper
relative density
49. = initial avg particle size/final avg particle size
bulk density
reynolds number
size reduction ratio
sugar content
50. Flour milled using this
stress
peeling
forced- air cooling
roller
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