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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. Force that causes it to have friction with itself
shear
attrition mills
high viscosity liquids
oil/vinegar
2. Efficient mixing is achieved by creating and recombining fresh surfaces
Magnetic separators and metal detection
bowl chopper
kneading
Pin and disc mill
3. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
shear
Latent heat of fusion
relative density
4. Mixing component that is undesired
laminar
vibrating
hurdle technologies
rotational
5. Creates lots of heat - main force are shear action
Comminution
relative density
First stage to create small particle size- second to disperse clumping
attrition mills
6. Specific gravity used as an indirect meaure of the
sugar content
fine grine
Mixers for Low-or Medium Viscosity Liquids
colloids
7. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
panning
bowl chopper
ductility
8. Energy from liquid to gas and vice versa
Problems with dry cleaning methods
Mixers for Low-or Medium Viscosity Liquids
fine grine
latent heat of vaporization
9. Creates the smallest particle size
attrition mills
pulping
sorting
roblems with wet cleaning
10. Ratio below 8:1
hydrocooling
First stage to create small particle size- second to disperse clumping
course grind
cutting- miller- pulper
11. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
compressive force
reynolds number
Problems with dry cleaning methods
over-run
12. 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
hurdle technologies
batch - convayer - immersion - truck
cutting- miller- pulper
disc mill
13. Distance between rollers
egg yolk
latent heat of vaporization
nip
difference between rolls and biscuits
14. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
emulsifying/homogenizing
laminar
high viscosity liquids
reynolds number
15. Involves tumbling in a drum with a silicon carbide or carborundum surface
shear - impact - compression
roller
abrasion peeling
second pressure drop
16. 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
rollers
abrasion peeling
hydrocooling
rotational
17. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
hydrometer
course grind
Mixers for Low-or Medium Viscosity Liquids
18. Helps prevent blinding
vibrating
difference between rolls and biscuits
abrasion peeling
compressive force
19. Deformation or stretch- change in length divided by the original length
laminar
strain
latent heat
roller
20. Limited number of applications where contaminants have a different surface charge from the raw material
non- newtonian fluids
Electrostatic separators
water activity
bowl chopper
21. Size reduction equipment in order of decreasing size
latent heat
cutting- miller- pulper
rollers
hammer mill
22. Force per unit area
longitudinal - radial - rotational
stress
mixers for dry powder or particulate solids
screens
23. Amount of energy from solid to liquid and vice versa
attrition mills
shear stress
Latent heat of fusion
course grind
24. Available moisture (relative vapor pressure)
shear rate
disc mill
water activity
sol
25. Linear
laminar
ductile foods
shear stress
size reduction ratio
26. Ingredients in mayo
Specific heat
compressive force
difference between rolls and biscuits
egg - vinegar - oil
27. Linear relationship between sheer rate and sheer stress
wet cleaning equipment
mass balance
newtonian fluid
screens
28. 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
second pressure drop
roblems with wet cleaning
difference between rolls and biscuits
peeling
29. Under motion pushing
sorting
impact
baffle and angle
cutting- miller- pulper
30. = mass of liquid
shear
Specific gravity
fine grine
oil/vinegar
31. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
mixers for dry powder or particulate solids
wet cleaning equipment
reynolds number
First stage to create small particle size- second to disperse clumping
32. Used to be was dividing things on one characteristic
sorting
heat
second pressure drop
size reduction ratio
33. Dividing based on several characteristics capable of automatically
Electrostatic separators
forced- air cooling
grading
Specific gravity
34. Most energy used for size reduction goes to
shear- thinning fluids
forming
relative density
heat
35. 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.
ductile foods
hammer mill
caustic peeler
hurdle technologies
36. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
non- newtonian fluids
Problems with dry cleaning methods
second pressure drop
Pin and disc mill
37. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
roblems with wet cleaning
bulk density
colloids
hurdle technologies
38. Velocity gradient that is formed- relative rate between the layers
shear rate
attrition mills
second pressure drop
fine grine
39. = initial avg particle size/final avg particle size
course grind
size reduction ratio
hammer mill
sol
40. Ability to deform permanently without breaking
emulsifying/homogenizing
ductility
ductile foods
non- newtonian fluids
41. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
hammer mill
caustic peeler
roblems with wet cleaning
Pin and disc mill
42. Used to mill wheat- cereals and flours
egg yolk
rollers
roblems with wet cleaning
peeling
43. Ratios above 100:1
fine grine
relative density
hurdle technologies
forming
44. The ability to form a homogenous mixture
Miscibility
attrition mills
shear stress
cutting- miller- pulper
45. Amount of energy it takes to change the temperature
goal of mixing
homogenization
Specific heat
hurdle technologies
46. Emulsifier in mayo
egg yolk
nip
shear - impact - compression
latent heat of vaporization
47. Pseudoplastic
Pin and disc mill
shear- thinning fluids
cutting- miller- pulper
heat
48. 3 things used for size reduction
mixers for dry powder or particulate solids
shear - impact - compression
compressive force
Specific gravity
49. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
Magnetic separators and metal detection
shear - impact - compression
sugar content
50. 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.
heat
shear stress
vacuum cooling
panning