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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. Most energy used for size reduction goes to
heat
sol
Pin and disc mill
hydrometer
2. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
hydrometer
high viscosity liquids
forced- air cooling
emulsifying/homogenizing
3. Ingredients in mayo
peeling
rollers
egg - vinegar - oil
colloids
4. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
water activity
roblems with wet cleaning
screens
kneading
5. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
roller
egg yolk
second pressure drop
Air classifiers (AKA aspiration cleaners
6. Linear
newtonian fluid
laminar
Pin and disc mill
attrition mills
7. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
nip
Air classifiers (AKA aspiration cleaners
non- newtonian fluids
8. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mass balance
vacuum cooling
mixers for high viscosity liquids
Electrostatic separators
9. Deformation or stretch- change in length divided by the original length
high viscosity liquids
course grind
strain
ductile foods
10. Rotating vessel slowly deposits material on top
panning
latent heat of vaporization
grading
nip
11. = initial avg particle size/final avg particle size
hydrometer
nip
size reduction ratio
laminar
12. Available moisture (relative vapor pressure)
First stage to create small particle size- second to disperse clumping
water activity
Pin and disc mill
peeling
13. Creates the smallest particle size
pulping
mixers for dry powder or particulate solids
kneading
wet cleaning equipment
14. Helps prevent blinding
relative density
longitudinal - radial - rotational
abrasion peeling
vibrating
15. Mass
kneading
bulk density
Electrostatic separators
Specific gravity
16. 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.
second pressure drop
roblems with wet cleaning
baffle and angle
caustic peeler
17. What can be done to minimize the rotational component in liquid mixing?
disc mill
baffle and angle
nip
bowl chopper
18. Mixing component that is undesired
nip
rotational
egg - vinegar - oil
hydrometer
19. 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
Magnetic separators and metal detection
relative density
Electrostatic separators
hammer mill
20. Paddle - Multiple Impeller - Turbine - Propeller
Miscibility
Mixers for Low-or Medium Viscosity Liquids
kneading
laminar
21. 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
kneading
forming
course grind
sugar content
22. Linear relationship between sheer rate and sheer stress
fine grine
vibrating
newtonian fluid
forming
23. Gum- fruit by the foot
ductile foods
bowl chopper
homogenization
egg yolk
24. Separate products by size
rollers
screens
goal of mixing
forming
25. Velocity gradient that is formed- relative rate between the layers
course grind
vibrating
difference between rolls and biscuits
shear rate
26. 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
attrition mills
forced- air cooling
Latent heat of fusion
disc mill
27. Efficient mixing is achieved by creating and recombining fresh surfaces
kneading
second pressure drop
laminar
mass balance
28. 3 things used for size reduction
latent heat of vaporization
hammer mill
rotational
shear - impact - compression
29. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
compressive force
sugar content
hurdle technologies
relative density
30. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
mass balance
roblems with wet cleaning
stress
31. Pressure- pushing but not dynamically loaded
egg yolk
difference between rolls and biscuits
compressive force
longitudinal - radial - rotational
32. Ratio below 8:1
course grind
forced- air cooling
mixers for dry powder or particulate solids
sol
33. Ratios above 100:1
rotational
baffle and angle
mass balance
fine grine
34. Used to be was dividing things on one characteristic
homogenization
sorting
ductility
forming
35. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
emulsifying/homogenizing
Pin and disc mill
strain
Air classifiers (AKA aspiration cleaners
36. Each thing we do to prevent degradation is one hurdle- name an example- packaging
latent heat of vaporization
reynolds number
hurdle technologies
homogenization
37. Swirls in the flow
turbulent
roller
non- newtonian fluids
over-run
38. A friable food is
compressive force
impact
cutting- miller- pulper
crumbly
39. = (vol of foam - vol liquid)/vol liquid) x 100
nip
over-run
hydrocooling
oil/vinegar
40. Size reduction equipment in order of decreasing size
peeling
sugar content
latent heat
cutting- miller- pulper
41. Track what goes into a system- account for everything that comes out minus what stays in the system
impact
mass balance
colloids
longitudinal - radial - rotational
42. A fluid suspension of a colloidal solid in a liquid
longitudinal - radial - rotational
cutting- miller- pulper
sol
over-run
43. Amount of energy it takes to change the temperature
Mixers for Low-or Medium Viscosity Liquids
Specific heat
mixers for high viscosity liquids
longitudinal - radial - rotational
44. Distance between rollers
batch - convayer - immersion - truck
non- newtonian fluids
abrasion peeling
nip
45. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
impact
emulsifying/homogenizing
heat
difference between rolls and biscuits
46. Measures specific gravity
hydrometer
crumbly
sorting
mixers for high viscosity liquids
47. Used to mill wheat- cereals and flours
peeling
fine grine
high viscosity liquids
rollers
48. 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
Mixers for Low-or Medium Viscosity Liquids
difference between rolls and biscuits
oil/vinegar
latent heat of vaporization
49. Involves tumbling in a drum with a silicon carbide or carborundum surface
roller
turbulent
peeling
abrasion peeling
50. 4 types of hydrocoolers
batch - convayer - immersion - truck
ductility
mixers for dry powder or particulate solids
egg yolk