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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. Involves tumbling in a drum with a silicon carbide or carborundum surface
caustic peeler
abrasion peeling
oil/vinegar
latent heat of vaporization
2. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
latent heat of vaporization
peeling
Magnetic separators and metal detection
3. Emulsifier in mayo
Problems with dry cleaning methods
egg yolk
colloids
roller
4. Pressure- pushing but not dynamically loaded
hurdle technologies
forced- air cooling
compressive force
Air classifiers (AKA aspiration cleaners
5. Most energy used for size reduction goes to
heat
grading
mixers for dry powder or particulate solids
Pin and disc mill
6. Measures specific gravity
Problems with dry cleaning methods
hydrometer
First stage to create small particle size- second to disperse clumping
Latent heat of fusion
7. Gum- fruit by the foot
goal of mixing
ductile foods
rotational
roblems with wet cleaning
8. 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
high viscosity liquids
Electrostatic separators
difference between rolls and biscuits
mass balance
9. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
heat
roller
vibrating
Problems with dry cleaning methods
10. Dispersed phase in mayo
goal of mixing
disc mill
second pressure drop
oil/vinegar
11. Dividing based on several characteristics capable of automatically
grading
sol
Miscibility
compressive force
12. Available moisture (relative vapor pressure)
water activity
longitudinal - radial - rotational
Magnetic separators and metal detection
hammer mill
13. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
rotational
second pressure drop
reynolds number
14. Requires size reduction of dispersed particles by the application of intense shearing forces
forming
homogenization
egg yolk
Air classifiers (AKA aspiration cleaners
15. 3 components of mixing liquids
vacuum cooling
Air classifiers (AKA aspiration cleaners
longitudinal - radial - rotational
sol
16. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
mass balance
grading
shear rate
forced- air cooling
17. = mass of liquid
sugar content
Specific gravity
forced- air cooling
Magnetic separators and metal detection
18. Ingredients in mayo
nip
egg - vinegar - oil
pulping
kneading
19. Used to be was dividing things on one characteristic
Mixers for Low-or Medium Viscosity Liquids
high viscosity liquids
sorting
nip
20. 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
course grind
disc mill
vibrating
cutting- miller- pulper
21. Amount of energy from solid to liquid and vice versa
Specific heat
cutting- miller- pulper
reynolds number
Latent heat of fusion
22. A fluid suspension of a colloidal solid in a liquid
hydrocooling
compressive force
sol
fine grine
23. Force per unit area
mass balance
shear - impact - compression
stress
sorting
24. Force between the layers in the fluid
sorting
forced- air cooling
shear stress
Comminution
25. Helps prevent blinding
kneading
vibrating
sorting
emulsifying/homogenizing
26. Mass
forming
emulsifying/homogenizing
bulk density
forced- air cooling
27. Ratios above 100:1
fine grine
roller
relative density
hurdle technologies
28. Linear relationship between sheer rate and sheer stress
cutting- miller- pulper
newtonian fluid
vacuum cooling
First stage to create small particle size- second to disperse clumping
29. 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
panning
hydrocooling
latent heat
roller
30. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
latent heat
hydrometer
shear
wet cleaning equipment
31. Under motion pushing
nip
impact
ductile foods
batch - convayer - immersion - truck
32. Concentrated fruit juices - liquid chocolate - and corn flour suspension
hydrometer
crumbly
non- newtonian fluids
newtonian fluid
33. 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
sorting
relative density
Electrostatic separators
34. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
baffle and angle
shear rate
emulsifying/homogenizing
size reduction ratio
35. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
rotational
egg yolk
forming
36. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
nip
bulk density
mixers for high viscosity liquids
First stage to create small particle size- second to disperse clumping
37. The ability to form a homogenous mixture
second pressure drop
Miscibility
abrasion peeling
over-run
38. Each thing we do to prevent degradation is one hurdle- name an example- packaging
abrasion peeling
First stage to create small particle size- second to disperse clumping
hurdle technologies
sol
39. Flour milled using this
shear stress
mixers for dry powder or particulate solids
compressive force
roller
40. Used to mill wheat- cereals and flours
rollers
latent heat
Air classifiers (AKA aspiration cleaners
high viscosity liquids
41. Mixing component that is undesired
rotational
Problems with dry cleaning methods
wet cleaning equipment
roller
42. Creates the smallest particle size
pulping
roller
Miscibility
heat
43. Velocity gradient that is formed- relative rate between the layers
mass balance
kneading
shear rate
size reduction ratio
44. 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
bowl chopper
vacuum cooling
roller
45. The amount of energy it takes to change the state
size reduction ratio
egg yolk
latent heat
rollers
46. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
high viscosity liquids
Pin and disc mill
hammer mill
relative density
47. Swirls in the flow
turbulent
Pin and disc mill
vibrating
latent heat
48. 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
reynolds number
hammer mill
nip
Problems with dry cleaning methods
49. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
roblems with wet cleaning
second pressure drop
non- newtonian fluids
pulping
50. Efficient mixing is achieved by creating and recombining fresh surfaces
newtonian fluid
kneading
homogenization
latent heat of vaporization