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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. 3 components of mixing liquids
non- newtonian fluids
longitudinal - radial - rotational
kneading
second pressure drop
2. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
high viscosity liquids
vibrating
Problems with dry cleaning methods
sol
3. Linear relationship between sheer rate and sheer stress
roblems with wet cleaning
wet cleaning equipment
newtonian fluid
hurdle technologies
4. Size reduction equipment in order of decreasing size
ductile foods
cutting- miller- pulper
laminar
shear rate
5. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
reynolds number
sol
mixers for high viscosity liquids
roblems with wet cleaning
6. Measures specific gravity
crumbly
Latent heat of fusion
second pressure drop
hydrometer
7. Specific gravity used as an indirect meaure of the
screens
high viscosity liquids
sugar content
crumbly
8. 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
hammer mill
Air classifiers (AKA aspiration cleaners
mixers for high viscosity liquids
Comminution
9. Amount of energy from solid to liquid and vice versa
Problems with dry cleaning methods
laminar
Latent heat of fusion
bulk density
10. = mass of liquid
bulk density
Specific gravity
Miscibility
roblems with wet cleaning
11. 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
wet cleaning equipment
disc mill
ductile foods
newtonian fluid
12. Deformation or stretch- change in length divided by the original length
non- newtonian fluids
rollers
colloids
strain
13. Emulsifier in mayo
Air classifiers (AKA aspiration cleaners
crumbly
egg yolk
latent heat of vaporization
14. Efficient mixing is achieved by creating and recombining fresh surfaces
hurdle technologies
oil/vinegar
kneading
relative density
15. Swirls in the flow
hydrometer
turbulent
Comminution
shear - impact - compression
16. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
nip
Air classifiers (AKA aspiration cleaners
compressive force
wet cleaning equipment
17. Under motion pushing
sol
homogenization
impact
shear - impact - compression
18. Creates the smallest particle size
second pressure drop
pulping
oil/vinegar
longitudinal - radial - rotational
19. = (vol of foam - vol liquid)/vol liquid) x 100
reynolds number
over-run
shear
newtonian fluid
20. Helps prevent blinding
heat
vibrating
newtonian fluid
fine grine
21. Track what goes into a system- account for everything that comes out minus what stays in the system
mixers for dry powder or particulate solids
ductility
Specific heat
mass balance
22. Force between the layers in the fluid
panning
shear stress
bulk density
impact
23. The amount of energy it takes to change the state
second pressure drop
latent heat
abrasion peeling
forming
24. Ingredients in mayo
impact
egg - vinegar - oil
mixers for high viscosity liquids
panning
25. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
Magnetic separators and metal detection
stress
grading
26. Available moisture (relative vapor pressure)
course grind
water activity
peeling
Comminution
27. To achieve a uniform distribution of the components of flow
screens
goal of mixing
hurdle technologies
ductility
28. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Miscibility
roller
hammer mill
reynolds number
29. Each thing we do to prevent degradation is one hurdle- name an example- packaging
mixers for high viscosity liquids
water activity
attrition mills
hurdle technologies
30. Placed at goods intake - Before and after a unit operation - At the end of a line
vacuum cooling
Latent heat of fusion
mixers for dry powder or particulate solids
Magnetic separators and metal detection
31. Flour milled using this
roller
laminar
Pin and disc mill
forced- air cooling
32. Ratio below 8:1
homogenization
wet cleaning equipment
pulping
course grind
33. Separate products by size
hydrometer
bulk density
shear stress
screens
34. The ability to form a homogenous mixture
Miscibility
hydrocooling
screens
heat
35. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
laminar
Pin and disc mill
cutting- miller- pulper
second pressure drop
36. 4 types of hydrocoolers
batch - convayer - immersion - truck
latent heat of vaporization
pulping
size reduction ratio
37. Amount of energy it takes to change the temperature
latent heat of vaporization
Specific heat
mixers for high viscosity liquids
vibrating
38. Used to mill wheat- cereals and flours
over-run
Miscibility
rollers
screens
39. Creates lots of heat - main force are shear action
Magnetic separators and metal detection
hammer mill
attrition mills
goal of mixing
40. Dispersed phase in mayo
strain
oil/vinegar
shear
roblems with wet cleaning
41. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
crumbly
size reduction ratio
strain
42. Velocity gradient that is formed- relative rate between the layers
grading
Problems with dry cleaning methods
impact
shear rate
43. Gum- fruit by the foot
latent heat
ductile foods
emulsifying/homogenizing
vacuum cooling
44. Force that causes it to have friction with itself
shear
shear stress
panning
mixers for dry powder or particulate solids
45. A friable food is
newtonian fluid
crumbly
reynolds number
turbulent
46. Pressure- pushing but not dynamically loaded
water activity
hydrometer
compressive force
Specific gravity
47. 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
mass balance
impact
difference between rolls and biscuits
latent heat of vaporization
48. Mixing component that is undesired
egg - vinegar - oil
turbulent
rotational
baffle and angle
49. Concentrated fruit juices - liquid chocolate - and corn flour suspension
vibrating
disc mill
non- newtonian fluids
goal of mixing
50. = initial avg particle size/final avg particle size
hurdle technologies
Miscibility
size reduction ratio
second pressure drop