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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. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
reynolds number
latent heat
size reduction ratio
2. Gum- fruit by the foot
shear rate
Pin and disc mill
ductile foods
sugar content
3. Mass
high viscosity liquids
non- newtonian fluids
wet cleaning equipment
bulk density
4. Emulsifier in mayo
egg yolk
strain
newtonian fluid
non- newtonian fluids
5. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Magnetic separators and metal detection
egg yolk
reynolds number
Electrostatic separators
6. Deformation or stretch- change in length divided by the original length
strain
First stage to create small particle size- second to disperse clumping
latent heat
shear- thinning fluids
7. Amount of energy from solid to liquid and vice versa
vibrating
Latent heat of fusion
shear- thinning fluids
water activity
8. Used to mill wheat- cereals and flours
shear - impact - compression
rollers
grading
ductile foods
9. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
water activity
laminar
wet cleaning equipment
crumbly
10. Dividing based on several characteristics capable of automatically
mixers for dry powder or particulate solids
bowl chopper
vibrating
grading
11. Force between the layers in the fluid
bowl chopper
shear stress
peeling
pulping
12. = initial avg particle size/final avg particle size
Mixers for Low-or Medium Viscosity Liquids
goal of mixing
roblems with wet cleaning
size reduction ratio
13. Efficient mixing is achieved by creating and recombining fresh surfaces
homogenization
kneading
latent heat
roblems with wet cleaning
14. Flour milled using this
roller
forced- air cooling
wet cleaning equipment
oil/vinegar
15. Linear relationship between sheer rate and sheer stress
newtonian fluid
Pin and disc mill
high viscosity liquids
impact
16. Dispersed phase in mayo
oil/vinegar
longitudinal - radial - rotational
reynolds number
forming
17. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
relative density
high viscosity liquids
pulping
18. A friable food is
crumbly
ductility
panning
disc mill
19. Specific gravity used as an indirect meaure of the
cutting- miller- pulper
Mixers for Low-or Medium Viscosity Liquids
ductility
sugar content
20. Velocity gradient that is formed- relative rate between the layers
vacuum cooling
shear rate
ductile foods
bowl chopper
21. To achieve a uniform distribution of the components of flow
Specific heat
crumbly
goal of mixing
baffle and angle
22. 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
attrition mills
peeling
23. Helps prevent blinding
vibrating
sorting
bulk density
relative density
24. 3 components of mixing liquids
longitudinal - radial - rotational
course grind
forming
reynolds number
25. 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
hydrometer
Miscibility
fine grine
disc mill
26. Creates the smallest particle size
Latent heat of fusion
peeling
pulping
course grind
27. Limited number of applications where contaminants have a different surface charge from the raw material
compressive force
emulsifying/homogenizing
mixers for high viscosity liquids
Electrostatic separators
28. Involves tumbling in a drum with a silicon carbide or carborundum surface
mass balance
First stage to create small particle size- second to disperse clumping
sol
abrasion peeling
29. Creates lots of heat - main force are shear action
Air classifiers (AKA aspiration cleaners
hydrometer
homogenization
attrition mills
30. Efficient (minimize losses) - Low Cost - No product degradation
peeling
strain
caustic peeler
forced- air cooling
31. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
goal of mixing
roblems with wet cleaning
turbulent
screens
32. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
abrasion peeling
forming
bowl chopper
33. Track what goes into a system- account for everything that comes out minus what stays in the system
hydrocooling
mass balance
panning
abrasion peeling
34. Ability to deform permanently without breaking
mixers for high viscosity liquids
relative density
ductility
Specific gravity
35. Used to be was dividing things on one characteristic
sugar content
hurdle technologies
sorting
peeling
36. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
non- newtonian fluids
vacuum cooling
sorting
mixers for dry powder or particulate solids
37. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
newtonian fluid
high viscosity liquids
Latent heat of fusion
38. Ratio below 8:1
latent heat of vaporization
hammer mill
ductility
course grind
39. Rotating vessel slowly deposits material on top
Latent heat of fusion
fine grine
turbulent
panning
40. Amount of energy it takes to change the temperature
homogenization
Specific heat
emulsifying/homogenizing
attrition mills
41. The ability to form a homogenous mixture
Problems with dry cleaning methods
Miscibility
high viscosity liquids
roblems with wet cleaning
42. Available moisture (relative vapor pressure)
shear rate
water activity
hurdle technologies
latent heat
43. 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.
wet cleaning equipment
forced- air cooling
vacuum cooling
second pressure drop
44. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
stress
hydrocooling
rollers
45. Mixing component that is undesired
bowl chopper
shear rate
rotational
size reduction ratio
46. Energy from liquid to gas and vice versa
impact
peeling
emulsifying/homogenizing
latent heat of vaporization
47. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Mixers for Low-or Medium Viscosity Liquids
kneading
peeling
high viscosity liquids
48. = (vol of foam - vol liquid)/vol liquid) x 100
forced- air cooling
grading
fine grine
over-run
49. 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.
impact
caustic peeler
egg yolk
sugar content
50. 4 types of hydrocoolers
batch - convayer - immersion - truck
bulk density
newtonian fluid
egg yolk