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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. Flour milled using this
Mixers for Low-or Medium Viscosity Liquids
water activity
caustic peeler
roller
2. A friable food is
colloids
baffle and angle
crumbly
forced- air cooling
3. Mass
strain
latent heat
Magnetic separators and metal detection
bulk density
4. Each thing we do to prevent degradation is one hurdle- name an example- packaging
disc mill
crumbly
newtonian fluid
hurdle technologies
5. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Magnetic separators and metal detection
roblems with wet cleaning
impact
course grind
6. 4 types of hydrocoolers
hydrometer
bowl chopper
Electrostatic separators
batch - convayer - immersion - truck
7. Gum- fruit by the foot
emulsifying/homogenizing
baffle and angle
crumbly
ductile foods
8. The amount of energy it takes to change the state
sorting
latent heat
pulping
bulk density
9. Amount of energy it takes to change the temperature
cutting- miller- pulper
shear - impact - compression
egg yolk
Specific heat
10. A fluid suspension of a colloidal solid in a liquid
sol
egg yolk
high viscosity liquids
vacuum cooling
11. Specific gravity used as an indirect meaure of the
Magnetic separators and metal detection
laminar
sugar content
compressive force
12. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
longitudinal - radial - rotational
hydrocooling
ductility
13. Available moisture (relative vapor pressure)
mixers for dry powder or particulate solids
course grind
caustic peeler
water activity
14. Ratio below 8:1
relative density
strain
course grind
shear rate
15. Linear relationship between sheer rate and sheer stress
egg yolk
non- newtonian fluids
newtonian fluid
impact
16. Distance between rollers
nip
screens
mass balance
roller
17. Force between the layers in the fluid
shear stress
crumbly
forced- air cooling
bowl chopper
18. Pseudoplastic
relative density
caustic peeler
shear- thinning fluids
compressive force
19. Requires size reduction of dispersed particles by the application of intense shearing forces
peeling
homogenization
hydrometer
rollers
20. Creates lots of heat - main force are shear action
emulsifying/homogenizing
longitudinal - radial - rotational
attrition mills
second pressure drop
21. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
roller
goal of mixing
mixers for dry powder or particulate solids
disc mill
22. Pressure- pushing but not dynamically loaded
forming
compressive force
course grind
shear rate
23. Efficient (minimize losses) - Low Cost - No product degradation
peeling
shear - impact - compression
hammer mill
nip
24. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
ductility
emulsifying/homogenizing
sorting
vibrating
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
caustic peeler
Problems with dry cleaning methods
roller
26. Paddle - Multiple Impeller - Turbine - Propeller
homogenization
cutting- miller- pulper
Mixers for Low-or Medium Viscosity Liquids
latent heat
27. Force that causes it to have friction with itself
compressive force
sugar content
shear- thinning fluids
shear
28. Used to mill wheat- cereals and flours
rollers
grading
compressive force
Problems with dry cleaning methods
29. 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
latent heat of vaporization
Pin and disc mill
compressive force
30. Force per unit area
hydrocooling
kneading
hurdle technologies
stress
31. The breakdown of solid material through the application of mechanical forces- size reduction
goal of mixing
shear - impact - compression
mixers for high viscosity liquids
Comminution
32. Ingredients in mayo
egg - vinegar - oil
hammer mill
mixers for dry powder or particulate solids
baffle and angle
33. Limited number of applications where contaminants have a different surface charge from the raw material
caustic peeler
Electrostatic separators
hydrocooling
grading
34. Velocity gradient that is formed- relative rate between the layers
Problems with dry cleaning methods
Magnetic separators and metal detection
shear rate
pulping
35. Used to be was dividing things on one characteristic
Specific gravity
Pin and disc mill
sorting
over-run
36. Deformation or stretch- change in length divided by the original length
latent heat of vaporization
non- newtonian fluids
attrition mills
strain
37. Energy from liquid to gas and vice versa
mixers for high viscosity liquids
Pin and disc mill
latent heat of vaporization
laminar
38. Under motion pushing
oil/vinegar
hydrocooling
impact
Latent heat of fusion
39. Measures specific gravity
non- newtonian fluids
roblems with wet cleaning
water activity
hydrometer
40. Efficient mixing is achieved by creating and recombining fresh surfaces
latent heat of vaporization
reynolds number
kneading
First stage to create small particle size- second to disperse clumping
41. Concentrated fruit juices - liquid chocolate - and corn flour suspension
First stage to create small particle size- second to disperse clumping
non- newtonian fluids
baffle and angle
Mixers for Low-or Medium Viscosity Liquids
42. Dividing based on several characteristics capable of automatically
grading
size reduction ratio
abrasion peeling
egg - vinegar - oil
43. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Electrostatic separators
shear- thinning fluids
mixers for high viscosity liquids
hydrocooling
44. To achieve a uniform distribution of the components of flow
Specific heat
goal of mixing
Latent heat of fusion
peeling
45. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Specific heat
course grind
second pressure drop
grading
46. Most energy used for size reduction goes to
kneading
heat
crumbly
shear rate
47. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
cutting- miller- pulper
fine grine
reynolds number
water activity
48. Mixing component that is undesired
Pin and disc mill
Problems with dry cleaning methods
rotational
course grind
49. = (vol of foam - vol liquid)/vol liquid) x 100
strain
sugar content
over-run
Specific gravity
50. Linear
Mixers for Low-or Medium Viscosity Liquids
laminar
screens
panning