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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. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
grading
wet cleaning equipment
pulping
shear- thinning fluids
2. A friable food is
shear- thinning fluids
crumbly
batch - convayer - immersion - truck
high viscosity liquids
3. Size reduction equipment in order of decreasing size
shear rate
shear- thinning fluids
cutting- miller- pulper
fine grine
4. To achieve a uniform distribution of the components of flow
Specific gravity
latent heat of vaporization
kneading
goal of mixing
5. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
Specific gravity
size reduction ratio
relative density
6. Creates lots of heat - main force are shear action
shear- thinning fluids
Comminution
stress
attrition mills
7. Dispersed phase in mayo
stress
baffle and angle
hurdle technologies
oil/vinegar
8. Available moisture (relative vapor pressure)
forming
colloids
homogenization
water activity
9. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
fine grine
emulsifying/homogenizing
crumbly
Magnetic separators and metal detection
10. Amount of energy from solid to liquid and vice versa
egg - vinegar - oil
difference between rolls and biscuits
oil/vinegar
Latent heat of fusion
11. Used to mill wheat- cereals and flours
attrition mills
shear
rollers
compressive force
12. = (vol of foam - vol liquid)/vol liquid) x 100
vacuum cooling
strain
newtonian fluid
over-run
13. Ingredients in mayo
newtonian fluid
egg yolk
Comminution
egg - vinegar - oil
14. Efficient mixing is achieved by creating and recombining fresh surfaces
non- newtonian fluids
abrasion peeling
roblems with wet cleaning
kneading
15. 4 types of hydrocoolers
pulping
batch - convayer - immersion - truck
vacuum cooling
ductile foods
16. Deformation or stretch- change in length divided by the original length
shear stress
strain
Pin and disc mill
shear- thinning fluids
17. Measures specific gravity
second pressure drop
turbulent
kneading
hydrometer
18. 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
Specific heat
shear- thinning fluids
egg - vinegar - oil
forming
19. Force between the layers in the fluid
shear stress
Miscibility
rollers
compressive force
20. Flour milled using this
roller
grading
hurdle technologies
impact
21. Ability to deform permanently without breaking
Mixers for Low-or Medium Viscosity Liquids
size reduction ratio
ductility
Specific gravity
22. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
mixers for high viscosity liquids
stress
bowl chopper
23. Used to chop meat and harder fruits and veggies into pulp
ductile foods
bowl chopper
Pin and disc mill
water activity
24. Most energy used for size reduction goes to
disc mill
Pin and disc mill
First stage to create small particle size- second to disperse clumping
heat
25. 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
impact
peeling
longitudinal - radial - rotational
difference between rolls and biscuits
26. The ability to form a homogenous mixture
Miscibility
kneading
bowl chopper
Problems with dry cleaning methods
27. Pseudoplastic
heat
bulk density
shear- thinning fluids
emulsifying/homogenizing
28. 3 things used for size reduction
compressive force
shear - impact - compression
egg yolk
shear- thinning fluids
29. Velocity gradient that is formed- relative rate between the layers
homogenization
latent heat
Air classifiers (AKA aspiration cleaners
shear rate
30. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
vibrating
baffle and angle
hurdle technologies
31. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
fine grine
vibrating
Problems with dry cleaning methods
stress
32. Distance between rollers
nip
sorting
Miscibility
hydrocooling
33. Mixing component that is undesired
nip
rotational
roblems with wet cleaning
shear- thinning fluids
34. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Specific heat
second pressure drop
wet cleaning equipment
sol
35. Mass
bulk density
water activity
Mixers for Low-or Medium Viscosity Liquids
hydrometer
36. Limited number of applications where contaminants have a different surface charge from the raw material
oil/vinegar
water activity
Magnetic separators and metal detection
Electrostatic separators
37. Energy from liquid to gas and vice versa
sol
latent heat of vaporization
grading
latent heat
38. Paddle - Multiple Impeller - Turbine - Propeller
size reduction ratio
shear- thinning fluids
Mixers for Low-or Medium Viscosity Liquids
roblems with wet cleaning
39. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
reynolds number
mixers for high viscosity liquids
sugar content
40. 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
Air classifiers (AKA aspiration cleaners
hammer mill
ductile foods
kneading
41. A fluid suspension of a colloidal solid in a liquid
newtonian fluid
abrasion peeling
sol
Specific heat
42. Involves tumbling in a drum with a silicon carbide or carborundum surface
goal of mixing
abrasion peeling
vacuum cooling
colloids
43. Used to be was dividing things on one characteristic
baffle and angle
non- newtonian fluids
sorting
pulping
44. Linear relationship between sheer rate and sheer stress
bulk density
difference between rolls and biscuits
newtonian fluid
mixers for high viscosity liquids
45. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
grading
strain
high viscosity liquids
forced- air cooling
46. 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.
bowl chopper
kneading
caustic peeler
heat
47. Placed at goods intake - Before and after a unit operation - At the end of a line
Specific heat
Magnetic separators and metal detection
newtonian fluid
crumbly
48. Linear
laminar
oil/vinegar
hammer mill
over-run
49. Efficient (minimize losses) - Low Cost - No product degradation
egg yolk
Magnetic separators and metal detection
Specific heat
peeling
50. Separate products by size
over-run
fine grine
hurdle technologies
screens