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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. Separate products by size
screens
oil/vinegar
laminar
ductility
2. 3 components of mixing liquids
bowl chopper
shear rate
longitudinal - radial - rotational
non- newtonian fluids
3. 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
bulk density
forming
newtonian fluid
over-run
4. Specific gravity used as an indirect meaure of the
Electrostatic separators
non- newtonian fluids
Mixers for Low-or Medium Viscosity Liquids
sugar content
5. Efficient mixing is achieved by creating and recombining fresh surfaces
egg - vinegar - oil
wet cleaning equipment
mixers for high viscosity liquids
kneading
6. Most energy used for size reduction goes to
heat
course grind
disc mill
vibrating
7. 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.
Comminution
caustic peeler
longitudinal - radial - rotational
laminar
8. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
heat
peeling
Pin and disc mill
nip
9. Creates lots of heat - main force are shear action
attrition mills
hammer mill
rotational
roblems with wet cleaning
10. Mixing component that is undesired
water activity
bowl chopper
rotational
oil/vinegar
11. Velocity gradient that is formed- relative rate between the layers
Miscibility
hurdle technologies
panning
shear rate
12. Measures specific gravity
strain
hydrometer
hammer mill
mixers for dry powder or particulate solids
13. Mass
bulk density
Electrostatic separators
homogenization
oil/vinegar
14. Linear
latent heat of vaporization
laminar
Pin and disc mill
shear rate
15. 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
disc mill
shear
laminar
stress
16. Amount of energy it takes to change the temperature
Specific heat
Mixers for Low-or Medium Viscosity Liquids
heat
shear - impact - compression
17. Concentrated fruit juices - liquid chocolate - and corn flour suspension
newtonian fluid
forced- air cooling
baffle and angle
non- newtonian fluids
18. Each thing we do to prevent degradation is one hurdle- name an example- packaging
non- newtonian fluids
emulsifying/homogenizing
hurdle technologies
Magnetic separators and metal detection
19. The breakdown of solid material through the application of mechanical forces- size reduction
heat
oil/vinegar
Problems with dry cleaning methods
Comminution
20. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
second pressure drop
high viscosity liquids
roblems with wet cleaning
compressive force
21. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
ductility
over-run
baffle and angle
emulsifying/homogenizing
22. Flour milled using this
roller
caustic peeler
course grind
kneading
23. 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
kneading
mixers for high viscosity liquids
roblems with wet cleaning
24. Ability to deform permanently without breaking
caustic peeler
difference between rolls and biscuits
hurdle technologies
ductility
25. Placed at goods intake - Before and after a unit operation - At the end of a line
shear rate
Problems with dry cleaning methods
Magnetic separators and metal detection
cutting- miller- pulper
26. A fluid suspension of a colloidal solid in a liquid
sol
forced- air cooling
sugar content
caustic peeler
27. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
egg yolk
sugar content
fine grine
mixers for high viscosity liquids
28. Amount of energy from solid to liquid and vice versa
grading
Latent heat of fusion
sorting
course grind
29. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
ductile foods
Mixers for Low-or Medium Viscosity Liquids
mixers for dry powder or particulate solids
roller
30. Available moisture (relative vapor pressure)
peeling
egg yolk
water activity
Electrostatic separators
31. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
sorting
Latent heat of fusion
bowl chopper
32. Limited number of applications where contaminants have a different surface charge from the raw material
Miscibility
egg yolk
Electrostatic separators
nip
33. Force per unit area
egg - vinegar - oil
batch - convayer - immersion - truck
stress
Air classifiers (AKA aspiration cleaners
34. 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
pulping
heat
mixers for dry powder or particulate solids
difference between rolls and biscuits
35. Dividing based on several characteristics capable of automatically
reynolds number
grading
goal of mixing
bulk density
36. Dispersed phase in mayo
Mixers for Low-or Medium Viscosity Liquids
Comminution
latent heat
oil/vinegar
37. Size reduction equipment in order of decreasing size
emulsifying/homogenizing
peeling
cutting- miller- pulper
course grind
38. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
stress
shear rate
Miscibility
39. Deformation or stretch- change in length divided by the original length
egg - vinegar - oil
strain
heat
batch - convayer - immersion - truck
40. 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.
mixers for dry powder or particulate solids
ductility
vacuum cooling
strain
41. Pressure- pushing but not dynamically loaded
screens
compressive force
bowl chopper
vacuum cooling
42. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
shear
newtonian fluid
vacuum cooling
colloids
43. Track what goes into a system- account for everything that comes out minus what stays in the system
shear rate
disc mill
turbulent
mass balance
44. Swirls in the flow
turbulent
Miscibility
hydrometer
compressive force
45. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
sugar content
Magnetic separators and metal detection
turbulent
46. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
shear rate
wet cleaning equipment
egg - vinegar - oil
non- newtonian fluids
47. Pseudoplastic
over-run
shear- thinning fluids
high viscosity liquids
peeling
48. Ingredients in mayo
disc mill
egg - vinegar - oil
latent heat of vaporization
First stage to create small particle size- second to disperse clumping
49. Ratios above 100:1
fine grine
course grind
relative density
reynolds number
50. Energy from liquid to gas and vice versa
course grind
latent heat of vaporization
shear stress
Latent heat of fusion
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