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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. To achieve a uniform distribution of the components of flow
difference between rolls and biscuits
goal of mixing
colloids
sugar content
2. Velocity gradient that is formed- relative rate between the layers
forced- air cooling
shear rate
rollers
latent heat
3. Swirls in the flow
homogenization
turbulent
Problems with dry cleaning methods
grading
4. A friable food is
disc mill
non- newtonian fluids
crumbly
mass balance
5. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
relative density
ductility
mass balance
6. Emulsifier in mayo
Problems with dry cleaning methods
heat
egg yolk
hydrometer
7. Under motion pushing
emulsifying/homogenizing
rotational
impact
shear
8. Involves tumbling in a drum with a silicon carbide or carborundum surface
panning
shear - impact - compression
hydrometer
abrasion peeling
9. 4 types of hydrocoolers
batch - convayer - immersion - truck
size reduction ratio
grading
water activity
10. Placed at goods intake - Before and after a unit operation - At the end of a line
latent heat of vaporization
emulsifying/homogenizing
Magnetic separators and metal detection
heat
11. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
sorting
water activity
Pin and disc mill
second pressure drop
12. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
bulk density
sorting
over-run
13. The ability to form a homogenous mixture
reynolds number
Miscibility
egg yolk
vacuum cooling
14. Size reduction equipment in order of decreasing size
fine grine
cutting- miller- pulper
relative density
mass balance
15. Efficient (minimize losses) - Low Cost - No product degradation
over-run
shear rate
peeling
heat
16. Creates the smallest particle size
water activity
homogenization
goal of mixing
pulping
17. 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
panning
disc mill
sorting
shear rate
18. 3 components of mixing liquids
reynolds number
longitudinal - radial - rotational
Latent heat of fusion
high viscosity liquids
19. 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
latent heat of vaporization
hydrocooling
colloids
sol
20. Separate products by size
second pressure drop
Air classifiers (AKA aspiration cleaners
vibrating
screens
21. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
batch - convayer - immersion - truck
difference between rolls and biscuits
First stage to create small particle size- second to disperse clumping
22. = (vol of foam - vol liquid)/vol liquid) x 100
stress
Miscibility
Mixers for Low-or Medium Viscosity Liquids
over-run
23. Ratios above 100:1
oil/vinegar
turbulent
Air classifiers (AKA aspiration cleaners
fine grine
24. Creates lots of heat - main force are shear action
screens
attrition mills
hammer mill
size reduction ratio
25. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
First stage to create small particle size- second to disperse clumping
sugar content
hurdle technologies
26. Specific gravity used as an indirect meaure of the
sugar content
kneading
ductility
Comminution
27. Each thing we do to prevent degradation is one hurdle- name an example- packaging
panning
Specific gravity
water activity
hurdle technologies
28. Force per unit area
non- newtonian fluids
stress
abrasion peeling
First stage to create small particle size- second to disperse clumping
29. Used to chop meat and harder fruits and veggies into pulp
crumbly
sorting
bowl chopper
ductile foods
30. Ratio below 8:1
course grind
Specific heat
First stage to create small particle size- second to disperse clumping
compressive force
31. 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
batch - convayer - immersion - truck
hydrocooling
goal of mixing
forming
32. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
reynolds number
bulk density
mixers for dry powder or particulate solids
wet cleaning equipment
33. Dispersed phase in mayo
First stage to create small particle size- second to disperse clumping
fine grine
oil/vinegar
ductile foods
34. Requires size reduction of dispersed particles by the application of intense shearing forces
vacuum cooling
grading
homogenization
ductility
35. Flour milled using this
roller
forming
hammer mill
heat
36. Helps prevent blinding
pulping
vibrating
latent heat of vaporization
disc mill
37. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Mixers for Low-or Medium Viscosity Liquids
non- newtonian fluids
colloids
Air classifiers (AKA aspiration cleaners
38. Linear relationship between sheer rate and sheer stress
rotational
newtonian fluid
shear
Miscibility
39. Why do we use two pressure drops? EXAM QUESTION
goal of mixing
First stage to create small particle size- second to disperse clumping
Problems with dry cleaning methods
turbulent
40. Linear
second pressure drop
rollers
vacuum cooling
laminar
41. Most energy used for size reduction goes to
Miscibility
grading
heat
rollers
42. What can be done to minimize the rotational component in liquid mixing?
reynolds number
Specific heat
crumbly
baffle and angle
43. Used to be was dividing things on one characteristic
sorting
shear
oil/vinegar
mixers for high viscosity liquids
44. Dividing based on several characteristics capable of automatically
abrasion peeling
grading
second pressure drop
impact
45. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
Pin and disc mill
kneading
Specific heat
colloids
46. Force that causes it to have friction with itself
shear
batch - convayer - immersion - truck
bowl chopper
sugar content
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
course grind
difference between rolls and biscuits
Pin and disc mill
second pressure drop
48. 3 things used for size reduction
pulping
shear - impact - compression
nip
fine grine
49. Mass
batch - convayer - immersion - truck
roblems with wet cleaning
colloids
bulk density
50. Mixing component that is undesired
peeling
egg - vinegar - oil
non- newtonian fluids
rotational