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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. Track what goes into a system- account for everything that comes out minus what stays in the system
newtonian fluid
shear
mass balance
longitudinal - radial - rotational
2. Ability to deform permanently without breaking
emulsifying/homogenizing
ductility
vacuum cooling
heat
3. 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
hydrometer
Miscibility
hydrocooling
non- newtonian fluids
4. Each thing we do to prevent degradation is one hurdle- name an example- packaging
ductility
egg - vinegar - oil
hurdle technologies
relative density
5. Energy from liquid to gas and vice versa
First stage to create small particle size- second to disperse clumping
Air classifiers (AKA aspiration cleaners
latent heat of vaporization
bulk density
6. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
panning
relative density
sol
pulping
7. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
bulk density
goal of mixing
Pin and disc mill
forced- air cooling
8. Amount of energy it takes to change the temperature
over-run
shear - impact - compression
Specific heat
second pressure drop
9. To achieve a uniform distribution of the components of flow
forced- air cooling
reynolds number
goal of mixing
vacuum cooling
10. Rotating vessel slowly deposits material on top
Specific gravity
panning
Comminution
bulk density
11. Emulsifier in mayo
water activity
egg yolk
bowl chopper
second pressure drop
12. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
oil/vinegar
Problems with dry cleaning methods
Air classifiers (AKA aspiration cleaners
second pressure drop
13. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
shear- thinning fluids
mixers for high viscosity liquids
shear - impact - compression
14. Swirls in the flow
goal of mixing
reynolds number
shear- thinning fluids
turbulent
15. Available moisture (relative vapor pressure)
forming
rollers
Mixers for Low-or Medium Viscosity Liquids
water activity
16. Used to chop meat and harder fruits and veggies into pulp
egg - vinegar - oil
egg yolk
bowl chopper
hydrocooling
17. Size reduction equipment in order of decreasing size
abrasion peeling
cutting- miller- pulper
strain
nip
18. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Magnetic separators and metal detection
rollers
Pin and disc mill
grading
19. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
hurdle technologies
second pressure drop
20. 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
turbulent
egg - vinegar - oil
shear rate
hammer mill
21. 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
abrasion peeling
disc mill
bowl chopper
water activity
22. 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.
Miscibility
vacuum cooling
stress
relative density
23. Flour milled using this
attrition mills
pulping
Mixers for Low-or Medium Viscosity Liquids
roller
24. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
hurdle technologies
latent heat
high viscosity liquids
strain
25. Ratio below 8:1
crumbly
mixers for high viscosity liquids
course grind
rotational
26. Velocity gradient that is formed- relative rate between the layers
peeling
Magnetic separators and metal detection
roblems with wet cleaning
shear rate
27. Linear
kneading
laminar
relative density
shear rate
28. Used to be was dividing things on one characteristic
colloids
sorting
abrasion peeling
First stage to create small particle size- second to disperse clumping
29. Used to mill wheat- cereals and flours
nip
latent heat
rollers
course grind
30. Pseudoplastic
shear- thinning fluids
shear
wet cleaning equipment
oil/vinegar
31. Mass
mass balance
shear rate
bulk density
batch - convayer - immersion - truck
32. Ingredients in mayo
mass balance
First stage to create small particle size- second to disperse clumping
egg - vinegar - oil
roller
33. A friable food is
crumbly
hammer mill
impact
stress
34. = (vol of foam - vol liquid)/vol liquid) x 100
oil/vinegar
mass balance
shear- thinning fluids
over-run
35. Amount of energy from solid to liquid and vice versa
relative density
Latent heat of fusion
cutting- miller- pulper
mass balance
36. Deformation or stretch- change in length divided by the original length
attrition mills
emulsifying/homogenizing
turbulent
strain
37. Separate products by size
screens
turbulent
compressive force
vacuum cooling
38. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
disc mill
screens
crumbly
39. Placed at goods intake - Before and after a unit operation - At the end of a line
Miscibility
Magnetic separators and metal detection
fine grine
cutting- miller- pulper
40. A fluid suspension of a colloidal solid in a liquid
disc mill
latent heat
sol
cutting- miller- pulper
41. 3 components of mixing liquids
sol
course grind
wet cleaning equipment
longitudinal - radial - rotational
42. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Problems with dry cleaning methods
bulk density
mixers for high viscosity liquids
hydrocooling
43. Efficient (minimize losses) - Low Cost - No product degradation
water activity
sol
peeling
oil/vinegar
44. Most energy used for size reduction goes to
panning
Specific gravity
heat
Latent heat of fusion
45. Measures specific gravity
mass balance
reynolds number
grading
hydrometer
46. Under motion pushing
Problems with dry cleaning methods
impact
latent heat of vaporization
bulk density
47. 3 things used for size reduction
shear - impact - compression
rollers
mixers for dry powder or particulate solids
cutting- miller- pulper
48. Helps prevent blinding
Miscibility
vibrating
shear rate
Mixers for Low-or Medium Viscosity Liquids
49. Ratios above 100:1
course grind
mass balance
fine grine
shear rate
50. Limited number of applications where contaminants have a different surface charge from the raw material
baffle and angle
Electrostatic separators
difference between rolls and biscuits
Magnetic separators and metal detection