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Test your basic knowledge |
Food Processing
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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. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
disc mill
egg yolk
roblems with wet cleaning
Latent heat of fusion
2. = mass of liquid
rotational
shear rate
batch - convayer - immersion - truck
Specific gravity
3. 3 things used for size reduction
baffle and angle
high viscosity liquids
hammer mill
shear - impact - compression
4. Separate products by size
relative density
bowl chopper
screens
latent heat of vaporization
5. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
latent heat of vaporization
panning
oil/vinegar
6. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
screens
peeling
sorting
7. Why do we use two pressure drops? EXAM QUESTION
water activity
First stage to create small particle size- second to disperse clumping
bowl chopper
latent heat of vaporization
8. Creates the smallest particle size
Magnetic separators and metal detection
pulping
bulk density
hammer mill
9. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
size reduction ratio
Mixers for Low-or Medium Viscosity Liquids
emulsifying/homogenizing
colloids
10. Creates lots of heat - main force are shear action
roller
hydrometer
Miscibility
attrition mills
11. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
egg yolk
bulk density
mixers for high viscosity liquids
bowl chopper
12. 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.
vacuum cooling
ductile foods
egg yolk
sol
13. Mixing component that is undesired
kneading
emulsifying/homogenizing
rotational
second pressure drop
14. Rotating vessel slowly deposits material on top
Specific heat
roller
panning
latent heat
15. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
Pin and disc mill
abrasion peeling
colloids
16. Helps prevent blinding
turbulent
vibrating
Pin and disc mill
crumbly
17. Emulsifier in mayo
cutting- miller- pulper
size reduction ratio
egg yolk
difference between rolls and biscuits
18. Available moisture (relative vapor pressure)
egg - vinegar - oil
water activity
over-run
cutting- miller- pulper
19. Efficient mixing is achieved by creating and recombining fresh surfaces
strain
kneading
heat
baffle and angle
20. Most energy used for size reduction goes to
heat
oil/vinegar
grading
Magnetic separators and metal detection
21. 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
batch - convayer - immersion - truck
vacuum cooling
over-run
disc mill
22. The amount of energy it takes to change the state
Magnetic separators and metal detection
Miscibility
latent heat
sorting
23. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
mass balance
emulsifying/homogenizing
newtonian fluid
laminar
24. Ingredients in mayo
egg - vinegar - oil
size reduction ratio
stress
caustic peeler
25. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
Miscibility
hydrocooling
Specific heat
26. Amount of energy from solid to liquid and vice versa
stress
forming
Latent heat of fusion
course grind
27. Mass
egg yolk
hammer mill
Mixers for Low-or Medium Viscosity Liquids
bulk density
28. Ratios above 100:1
Specific gravity
Comminution
fine grine
Magnetic separators and metal detection
29. 3 components of mixing liquids
second pressure drop
Pin and disc mill
goal of mixing
longitudinal - radial - rotational
30. Ratio below 8:1
course grind
bowl chopper
high viscosity liquids
Miscibility
31. Under motion pushing
bowl chopper
oil/vinegar
hammer mill
impact
32. Swirls in the flow
Pin and disc mill
Problems with dry cleaning methods
wet cleaning equipment
turbulent
33. A friable food is
Comminution
forming
pulping
crumbly
34. Force per unit area
Magnetic separators and metal detection
disc mill
colloids
stress
35. 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
non- newtonian fluids
mass balance
forming
course grind
36. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
rotational
forced- air cooling
Specific gravity
shear
37. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
sol
relative density
rollers
size reduction ratio
38. Measures specific gravity
hydrometer
shear
roller
mixers for dry powder or particulate solids
39. Used to be was dividing things on one characteristic
emulsifying/homogenizing
sorting
over-run
nip
40. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Comminution
latent heat
hydrometer
Air classifiers (AKA aspiration cleaners
41. 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
mass balance
difference between rolls and biscuits
nip
reynolds number
42. The ability to form a homogenous mixture
sorting
shear
newtonian fluid
Miscibility
43. = (vol of foam - vol liquid)/vol liquid) x 100
vibrating
Specific heat
bulk density
over-run
44. Energy from liquid to gas and vice versa
pulping
mixers for dry powder or particulate solids
latent heat of vaporization
bulk density
45. Size reduction equipment in order of decreasing size
hurdle technologies
mixers for dry powder or particulate solids
size reduction ratio
cutting- miller- pulper
46. 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
water activity
hydrocooling
strain
batch - convayer - immersion - truck
47. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
sugar content
screens
bowl chopper
48. Ability to deform permanently without breaking
colloids
high viscosity liquids
caustic peeler
ductility
49. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
disc mill
Problems with dry cleaning methods
screens
caustic peeler
50. Pseudoplastic
colloids
sugar content
ductile foods
shear- thinning fluids
Can you answer 50 questions in 15 minutes?
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