SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. 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.
caustic peeler
forming
baffle and angle
shear
2. Helps prevent blinding
goal of mixing
vibrating
pulping
screens
3. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
Magnetic separators and metal detection
caustic peeler
attrition mills
4. A fluid suspension of a colloidal solid in a liquid
egg yolk
roblems with wet cleaning
First stage to create small particle size- second to disperse clumping
sol
5. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
size reduction ratio
Air classifiers (AKA aspiration cleaners
second pressure drop
attrition mills
6. Swirls in the flow
stress
turbulent
emulsifying/homogenizing
size reduction ratio
7. Emulsifier in mayo
wet cleaning equipment
egg yolk
shear
goal of mixing
8. Linear relationship between sheer rate and sheer stress
hydrometer
shear - impact - compression
newtonian fluid
homogenization
9. Efficient mixing is achieved by creating and recombining fresh surfaces
caustic peeler
kneading
pulping
Electrostatic separators
10. Why do we use two pressure drops? EXAM QUESTION
kneading
First stage to create small particle size- second to disperse clumping
caustic peeler
Pin and disc mill
11. Separate products by size
Latent heat of fusion
Specific gravity
screens
roller
12. Force between the layers in the fluid
shear rate
vibrating
oil/vinegar
shear stress
13. Pressure- pushing but not dynamically loaded
panning
turbulent
compressive force
heat
14. Creates lots of heat - main force are shear action
Air classifiers (AKA aspiration cleaners
homogenization
mixers for dry powder or particulate solids
attrition mills
15. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
second pressure drop
roller
colloids
16. Paddle - Multiple Impeller - Turbine - Propeller
mixers for high viscosity liquids
relative density
panning
Mixers for Low-or Medium Viscosity Liquids
17. Dividing based on several characteristics capable of automatically
rollers
abrasion peeling
nip
grading
18. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
rotational
rollers
Miscibility
19. Size reduction equipment in order of decreasing size
bowl chopper
egg yolk
shear - impact - compression
cutting- miller- pulper
20. Mixing component that is undesired
rotational
strain
Air classifiers (AKA aspiration cleaners
mass balance
21. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
panning
disc mill
Miscibility
22. 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
mixers for dry powder or particulate solids
forced- air cooling
difference between rolls and biscuits
Specific gravity
23. 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
sol
hydrocooling
Comminution
24. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
kneading
ductile foods
heat
reynolds number
25. Ratios above 100:1
cutting- miller- pulper
abrasion peeling
strain
fine grine
26. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
attrition mills
course grind
shear stress
27. Available moisture (relative vapor pressure)
forming
water activity
stress
ductility
28. Ingredients in mayo
mixers for high viscosity liquids
ductility
Air classifiers (AKA aspiration cleaners
egg - vinegar - oil
29. Each thing we do to prevent degradation is one hurdle- name an example- packaging
caustic peeler
shear
Specific gravity
hurdle technologies
30. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
shear stress
vibrating
shear
roblems with wet cleaning
31. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
roller
Pin and disc mill
egg - vinegar - oil
emulsifying/homogenizing
32. Flour milled using this
bowl chopper
roller
water activity
turbulent
33. A friable food is
crumbly
baffle and angle
rotational
laminar
34. 3 components of mixing liquids
Comminution
longitudinal - radial - rotational
wet cleaning equipment
hydrocooling
35. 4 types of hydrocoolers
batch - convayer - immersion - truck
bowl chopper
vacuum cooling
hammer mill
36. Energy from liquid to gas and vice versa
cutting- miller- pulper
latent heat of vaporization
high viscosity liquids
hurdle technologies
37. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
water activity
longitudinal - radial - rotational
Pin and disc mill
compressive force
38. Velocity gradient that is formed- relative rate between the layers
stress
forced- air cooling
hydrocooling
shear rate
39. = (vol of foam - vol liquid)/vol liquid) x 100
high viscosity liquids
over-run
latent heat
course grind
40. = mass of liquid
Specific gravity
shear
reynolds number
grading
41. 3 things used for size reduction
wet cleaning equipment
mixers for high viscosity liquids
shear - impact - compression
colloids
42. Rotating vessel slowly deposits material on top
cutting- miller- pulper
panning
non- newtonian fluids
newtonian fluid
43. Most energy used for size reduction goes to
peeling
batch - convayer - immersion - truck
heat
bulk density
44. Measures specific gravity
kneading
caustic peeler
Air classifiers (AKA aspiration cleaners
hydrometer
45. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
shear
kneading
non- newtonian fluids
high viscosity liquids
46. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
Miscibility
wet cleaning equipment
Electrostatic separators
Latent heat of fusion
47. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
shear rate
size reduction ratio
second pressure drop
batch - convayer - immersion - truck
48. Used to be was dividing things on one characteristic
sorting
relative density
screens
emulsifying/homogenizing
49. Mass
bulk density
Pin and disc mill
non- newtonian fluids
difference between rolls and biscuits
50. Pseudoplastic
shear- thinning fluids
hydrocooling
mixers for dry powder or particulate solids
crumbly