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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. Helps prevent blinding
egg - vinegar - oil
colloids
vibrating
over-run
2. 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
hydrometer
difference between rolls and biscuits
sol
fine grine
3. Ratios above 100:1
peeling
egg yolk
fine grine
Specific gravity
4. To achieve a uniform distribution of the components of flow
nip
hammer mill
goal of mixing
non- newtonian fluids
5. Each thing we do to prevent degradation is one hurdle- name an example- packaging
Electrostatic separators
hydrometer
hurdle technologies
egg - vinegar - oil
6. Requires size reduction of dispersed particles by the application of intense shearing forces
size reduction ratio
homogenization
second pressure drop
strain
7. The amount of energy it takes to change the state
turbulent
latent heat
Latent heat of fusion
hydrometer
8. Rotating vessel slowly deposits material on top
sol
panning
attrition mills
sorting
9. Placed at goods intake - Before and after a unit operation - At the end of a line
Problems with dry cleaning methods
shear rate
sugar content
Magnetic separators and metal detection
10. Creates the smallest particle size
high viscosity liquids
Specific gravity
impact
pulping
11. 4 types of hydrocoolers
abrasion peeling
batch - convayer - immersion - truck
roller
rollers
12. = initial avg particle size/final avg particle size
Miscibility
compressive force
size reduction ratio
high viscosity liquids
13. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
mixers for dry powder or particulate solids
screens
egg yolk
Problems with dry cleaning methods
14. Specific gravity used as an indirect meaure of the
sugar content
homogenization
crumbly
emulsifying/homogenizing
15. Emulsifier in mayo
egg yolk
attrition mills
forming
panning
16. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
Miscibility
difference between rolls and biscuits
forming
17. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
mass balance
reynolds number
peeling
impact
18. 3 things used for size reduction
baffle and angle
egg yolk
shear - impact - compression
disc mill
19. Distance between rollers
shear stress
nip
forced- air cooling
wet cleaning equipment
20. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
course grind
Pin and disc mill
abrasion peeling
mixers for dry powder or particulate solids
21. 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
oil/vinegar
roller
wet cleaning equipment
hydrocooling
22. Concentrated fruit juices - liquid chocolate - and corn flour suspension
emulsifying/homogenizing
non- newtonian fluids
colloids
hydrocooling
23. 3 components of mixing liquids
abrasion peeling
Specific gravity
longitudinal - radial - rotational
mixers for dry powder or particulate solids
24. Ability to deform permanently without breaking
screens
mass balance
ductility
pulping
25. Paddle - Multiple Impeller - Turbine - Propeller
reynolds number
size reduction ratio
shear stress
Mixers for Low-or Medium Viscosity Liquids
26. Used to mill wheat- cereals and flours
rollers
high viscosity liquids
shear rate
shear
27. Under motion pushing
turbulent
Specific gravity
impact
second pressure drop
28. Track what goes into a system- account for everything that comes out minus what stays in the system
Pin and disc mill
mass balance
relative density
ductile foods
29. Creates lots of heat - main force are shear action
course grind
Comminution
attrition mills
strain
30. 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
roblems with wet cleaning
disc mill
compressive force
caustic peeler
31. 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
forming
difference between rolls and biscuits
Problems with dry cleaning methods
mass balance
32. = mass of liquid
Specific gravity
shear
attrition mills
rotational
33. Limited number of applications where contaminants have a different surface charge from the raw material
shear - impact - compression
Electrostatic separators
homogenization
Mixers for Low-or Medium Viscosity Liquids
34. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
course grind
hydrocooling
Mixers for Low-or Medium Viscosity Liquids
35. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
difference between rolls and biscuits
hurdle technologies
disc mill
emulsifying/homogenizing
36. Linear relationship between sheer rate and sheer stress
rollers
Specific gravity
crumbly
newtonian fluid
37. Ingredients in mayo
laminar
egg - vinegar - oil
goal of mixing
Electrostatic separators
38. A fluid suspension of a colloidal solid in a liquid
latent heat
egg yolk
sol
attrition mills
39. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
ductile foods
forced- air cooling
longitudinal - radial - rotational
difference between rolls and biscuits
40. Amount of energy it takes to change the temperature
bowl chopper
hammer mill
Specific heat
roller
41. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
size reduction ratio
forming
over-run
42. Efficient (minimize losses) - Low Cost - No product degradation
peeling
Magnetic separators and metal detection
emulsifying/homogenizing
forming
43. Force per unit area
stress
non- newtonian fluids
bulk density
difference between rolls and biscuits
44. Force that causes it to have friction with itself
compressive force
Magnetic separators and metal detection
forced- air cooling
shear
45. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
shear- thinning fluids
rollers
shear rate
46. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Mixers for Low-or Medium Viscosity Liquids
hydrocooling
high viscosity liquids
oil/vinegar
47. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
baffle and angle
Pin and disc mill
longitudinal - radial - rotational
egg - vinegar - oil
48. Used to be was dividing things on one characteristic
sorting
laminar
over-run
compressive force
49. Energy from liquid to gas and vice versa
latent heat of vaporization
Problems with dry cleaning methods
mass balance
stress
50. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
panning
high viscosity liquids
colloids
shear rate
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