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Food Processing
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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. Pressure- pushing but not dynamically loaded
shear- thinning fluids
peeling
compressive force
screens
2. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
pulping
Pin and disc mill
newtonian fluid
hurdle technologies
3. = initial avg particle size/final avg particle size
Air classifiers (AKA aspiration cleaners
size reduction ratio
sol
hydrocooling
4. Distance between rollers
heat
nip
impact
hydrometer
5. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
hydrocooling
sol
compressive force
mixers for high viscosity liquids
6. Track what goes into a system- account for everything that comes out minus what stays in the system
shear rate
mass balance
vibrating
water activity
7. Mixing component that is undesired
emulsifying/homogenizing
Comminution
rotational
laminar
8. The amount of energy it takes to change the state
First stage to create small particle size- second to disperse clumping
latent heat
shear
bulk density
9. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
high viscosity liquids
egg yolk
Problems with dry cleaning methods
bulk density
10. Ability to deform permanently without breaking
panning
difference between rolls and biscuits
ductility
Mixers for Low-or Medium Viscosity Liquids
11. Efficient mixing is achieved by creating and recombining fresh surfaces
wet cleaning equipment
relative density
kneading
egg - vinegar - oil
12. To achieve a uniform distribution of the components of flow
stress
disc mill
goal of mixing
shear- thinning fluids
13. Requires size reduction of dispersed particles by the application of intense shearing forces
hydrometer
mixers for high viscosity liquids
homogenization
strain
14. A fluid suspension of a colloidal solid in a liquid
mass balance
sol
shear rate
grading
15. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
turbulent
Specific gravity
sol
reynolds number
16. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
stress
relative density
crumbly
Specific gravity
17. Amount of energy it takes to change the temperature
rotational
Specific heat
attrition mills
abrasion peeling
18. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
sorting
turbulent
colloids
impact
19. Size reduction equipment in order of decreasing size
heat
strain
cutting- miller- pulper
course grind
20. Force that causes it to have friction with itself
shear
bulk density
difference between rolls and biscuits
oil/vinegar
21. Linear
bowl chopper
laminar
relative density
longitudinal - radial - rotational
22. 3 components of mixing liquids
longitudinal - radial - rotational
Mixers for Low-or Medium Viscosity Liquids
forced- air cooling
stress
23. Ratio below 8:1
course grind
egg yolk
abrasion peeling
shear- thinning fluids
24. Used to mill wheat- cereals and flours
rollers
Comminution
screens
mixers for dry powder or particulate solids
25. 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
forming
pulping
rotational
bowl chopper
26. Specific gravity used as an indirect meaure of the
rollers
sugar content
vacuum cooling
Comminution
27. A friable food is
size reduction ratio
emulsifying/homogenizing
crumbly
longitudinal - radial - rotational
28. Flour milled using this
First stage to create small particle size- second to disperse clumping
difference between rolls and biscuits
roller
shear stress
29. Separate products by size
panning
latent heat
Magnetic separators and metal detection
screens
30. 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
colloids
mixers for high viscosity liquids
emulsifying/homogenizing
31. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
stress
over-run
laminar
emulsifying/homogenizing
32. Concentrated fruit juices - liquid chocolate - and corn flour suspension
Mixers for Low-or Medium Viscosity Liquids
second pressure drop
Comminution
non- newtonian fluids
33. Limited number of applications where contaminants have a different surface charge from the raw material
mixers for dry powder or particulate solids
Magnetic separators and metal detection
Electrostatic separators
rotational
34. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
newtonian fluid
second pressure drop
First stage to create small particle size- second to disperse clumping
mixers for high viscosity liquids
35. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
stress
roblems with wet cleaning
forced- air cooling
baffle and angle
36. Ingredients in mayo
egg - vinegar - oil
fine grine
roblems with wet cleaning
emulsifying/homogenizing
37. 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
First stage to create small particle size- second to disperse clumping
wet cleaning equipment
compressive force
38. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
emulsifying/homogenizing
latent heat of vaporization
hydrocooling
mixers for dry powder or particulate solids
39. Energy from liquid to gas and vice versa
latent heat of vaporization
bulk density
homogenization
screens
40. Used to chop meat and harder fruits and veggies into pulp
vibrating
bowl chopper
shear - impact - compression
laminar
41. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Problems with dry cleaning methods
roblems with wet cleaning
sol
vibrating
42. Dispersed phase in mayo
oil/vinegar
batch - convayer - immersion - truck
rotational
shear
43. Ratios above 100:1
fine grine
peeling
newtonian fluid
hurdle technologies
44. Efficient (minimize losses) - Low Cost - No product degradation
latent heat of vaporization
peeling
nip
colloids
45. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
rollers
disc mill
ductile foods
46. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
shear - impact - compression
hydrometer
kneading
high viscosity liquids
47. Swirls in the flow
non- newtonian fluids
size reduction ratio
Magnetic separators and metal detection
turbulent
48. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
vacuum cooling
roblems with wet cleaning
peeling
49. Creates lots of heat - main force are shear action
hydrocooling
disc mill
attrition mills
batch - convayer - immersion - truck
50. 4 types of hydrocoolers
vibrating
batch - convayer - immersion - truck
egg yolk
relative density
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