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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. Flour milled using this
roller
cutting- miller- pulper
Air classifiers (AKA aspiration cleaners
heat
2. Pressure- pushing but not dynamically loaded
compressive force
relative density
latent heat of vaporization
water activity
3. Swirls in the flow
Magnetic separators and metal detection
high viscosity liquids
turbulent
hydrometer
4. Dividing based on several characteristics capable of automatically
grading
forming
attrition mills
vibrating
5. Force per unit area
non- newtonian fluids
cutting- miller- pulper
stress
impact
6. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
egg yolk
Air classifiers (AKA aspiration cleaners
panning
7. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
peeling
emulsifying/homogenizing
compressive force
8. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
batch - convayer - immersion - truck
hurdle technologies
baffle and angle
relative density
9. Mixing component that is undesired
rotational
Problems with dry cleaning methods
turbulent
difference between rolls and biscuits
10. To achieve a uniform distribution of the components of flow
Magnetic separators and metal detection
heat
goal of mixing
impact
11. The ability to form a homogenous mixture
Latent heat of fusion
hammer mill
Miscibility
ductility
12. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
emulsifying/homogenizing
bulk density
impact
high viscosity liquids
13. A fluid suspension of a colloidal solid in a liquid
bulk density
latent heat of vaporization
shear
sol
14. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
sorting
shear rate
hydrocooling
mixers for dry powder or particulate solids
15. Gum- fruit by the foot
mixers for dry powder or particulate solids
Electrostatic separators
second pressure drop
ductile foods
16. Most energy used for size reduction goes to
peeling
roller
vacuum cooling
heat
17. 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
cutting- miller- pulper
forming
sorting
Mixers for Low-or Medium Viscosity Liquids
18. Amount of energy from solid to liquid and vice versa
size reduction ratio
nip
newtonian fluid
Latent heat of fusion
19. = initial avg particle size/final avg particle size
impact
caustic peeler
stress
size reduction ratio
20. 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
hydrocooling
relative density
pulping
attrition mills
21. Ratios above 100:1
hydrocooling
egg - vinegar - oil
fine grine
abrasion peeling
22. Linear relationship between sheer rate and sheer stress
over-run
newtonian fluid
Miscibility
shear stress
23. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
panning
egg yolk
mixers for dry powder or particulate solids
colloids
24. Deformation or stretch- change in length divided by the original length
abrasion peeling
strain
goal of mixing
baffle and angle
25. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
vibrating
hammer mill
nip
26. = mass of liquid
disc mill
rollers
Specific gravity
mass balance
27. = (vol of foam - vol liquid)/vol liquid) x 100
shear - impact - compression
over-run
rotational
peeling
28. 3 components of mixing liquids
Mixers for Low-or Medium Viscosity Liquids
longitudinal - radial - rotational
ductility
First stage to create small particle size- second to disperse clumping
29. Size reduction equipment in order of decreasing size
hydrometer
sorting
cutting- miller- pulper
emulsifying/homogenizing
30. Involves tumbling in a drum with a silicon carbide or carborundum surface
latent heat
shear
Mixers for Low-or Medium Viscosity Liquids
abrasion peeling
31. Linear
vacuum cooling
fine grine
laminar
forming
32. A friable food is
Magnetic separators and metal detection
turbulent
shear - impact - compression
crumbly
33. 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
non- newtonian fluids
shear stress
screens
hammer mill
34. Creates the smallest particle size
impact
nip
pulping
Pin and disc mill
35. Helps prevent blinding
screens
Pin and disc mill
vibrating
Mixers for Low-or Medium Viscosity Liquids
36. Velocity gradient that is formed- relative rate between the layers
disc mill
kneading
longitudinal - radial - rotational
shear rate
37. 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
Magnetic separators and metal detection
kneading
disc mill
baffle and angle
38. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
vibrating
roblems with wet cleaning
forming
hydrometer
39. 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.
shear
over-run
caustic peeler
Specific gravity
40. Force between the layers in the fluid
shear stress
latent heat of vaporization
egg yolk
impact
41. Amount of energy it takes to change the temperature
sol
non- newtonian fluids
Specific heat
Electrostatic separators
42. Paddle - Multiple Impeller - Turbine - Propeller
attrition mills
Mixers for Low-or Medium Viscosity Liquids
bulk density
size reduction ratio
43. 4 types of hydrocoolers
mixers for dry powder or particulate solids
forming
batch - convayer - immersion - truck
sugar content
44. Available moisture (relative vapor pressure)
water activity
laminar
latent heat of vaporization
longitudinal - radial - rotational
45. Efficient mixing is achieved by creating and recombining fresh surfaces
Pin and disc mill
kneading
stress
sorting
46. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
ductility
second pressure drop
egg - vinegar - oil
sol
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
kneading
over-run
difference between rolls and biscuits
shear rate
48. Ratio below 8:1
mass balance
Specific heat
course grind
Problems with dry cleaning methods
49. Why do we use two pressure drops? EXAM QUESTION
course grind
egg yolk
newtonian fluid
First stage to create small particle size- second to disperse clumping
50. Requires size reduction of dispersed particles by the application of intense shearing forces
crumbly
strain
difference between rolls and biscuits
homogenization