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Food Processing
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Subjects
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industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
compressive force
newtonian fluid
cutting- miller- pulper
2. 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
size reduction ratio
sorting
disc mill
Comminution
3. Used to chop meat and harder fruits and veggies into pulp
sugar content
bowl chopper
mixers for high viscosity liquids
Pin and disc mill
4. Ratio below 8:1
fine grine
size reduction ratio
stress
course grind
5. 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
non- newtonian fluids
shear- thinning fluids
forming
hammer mill
6. = initial avg particle size/final avg particle size
size reduction ratio
hydrocooling
bowl chopper
kneading
7. 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
strain
difference between rolls and biscuits
Problems with dry cleaning methods
Pin and disc mill
8. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
peeling
mixers for dry powder or particulate solids
vacuum cooling
Pin and disc mill
9. Most energy used for size reduction goes to
heat
homogenization
mass balance
Miscibility
10. Dividing based on several characteristics capable of automatically
laminar
hydrocooling
grading
disc mill
11. Paddle - Multiple Impeller - Turbine - Propeller
panning
Magnetic separators and metal detection
Mixers for Low-or Medium Viscosity Liquids
peeling
12. Amount of energy from solid to liquid and vice versa
shear- thinning fluids
Problems with dry cleaning methods
Latent heat of fusion
Miscibility
13. Used to mill wheat- cereals and flours
turbulent
Mixers for Low-or Medium Viscosity Liquids
shear
rollers
14. Deformation or stretch- change in length divided by the original length
strain
fine grine
ductile foods
egg yolk
15. Energy from liquid to gas and vice versa
impact
Specific heat
latent heat
latent heat of vaporization
16. Rotating vessel slowly deposits material on top
stress
difference between rolls and biscuits
longitudinal - radial - rotational
panning
17. Pseudoplastic
abrasion peeling
shear- thinning fluids
Mixers for Low-or Medium Viscosity Liquids
shear rate
18. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
strain
wet cleaning equipment
Specific gravity
latent heat of vaporization
19. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
forced- air cooling
shear- thinning fluids
egg yolk
20. Swirls in the flow
roller
roblems with wet cleaning
Mixers for Low-or Medium Viscosity Liquids
turbulent
21. 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.
ductility
oil/vinegar
forming
caustic peeler
22. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
sorting
Comminution
emulsifying/homogenizing
forced- air cooling
23. Specific gravity used as an indirect meaure of the
shear rate
impact
sugar content
ductility
24. Limited number of applications where contaminants have a different surface charge from the raw material
homogenization
Electrostatic separators
oil/vinegar
ductile foods
25. Separate products by size
First stage to create small particle size- second to disperse clumping
wet cleaning equipment
screens
strain
26. Mass
heat
bulk density
mixers for high viscosity liquids
shear stress
27. Efficient (minimize losses) - Low Cost - No product degradation
high viscosity liquids
latent heat of vaporization
peeling
mixers for high viscosity liquids
28. Gum- fruit by the foot
ductile foods
wet cleaning equipment
cutting- miller- pulper
Mixers for Low-or Medium Viscosity Liquids
29. A fluid suspension of a colloidal solid in a liquid
non- newtonian fluids
mixers for dry powder or particulate solids
caustic peeler
sol
30. Linear relationship between sheer rate and sheer stress
high viscosity liquids
shear
over-run
newtonian fluid
31. Size reduction equipment in order of decreasing size
shear stress
size reduction ratio
Air classifiers (AKA aspiration cleaners
cutting- miller- pulper
32. Velocity gradient that is formed- relative rate between the layers
forming
shear rate
screens
Comminution
33. To achieve a uniform distribution of the components of flow
Comminution
Problems with dry cleaning methods
goal of mixing
water activity
34. Used to be was dividing things on one characteristic
compressive force
sorting
non- newtonian fluids
Electrostatic separators
35. Dispersed phase in mayo
over-run
oil/vinegar
water activity
ductile foods
36. Requires size reduction of dispersed particles by the application of intense shearing forces
panning
homogenization
abrasion peeling
cutting- miller- pulper
37. Amount of energy it takes to change the temperature
Miscibility
longitudinal - radial - rotational
Specific heat
impact
38. Linear
compressive force
forced- air cooling
laminar
screens
39. Concentrated fruit juices - liquid chocolate - and corn flour suspension
Air classifiers (AKA aspiration cleaners
course grind
non- newtonian fluids
hurdle technologies
40. Ratios above 100:1
Latent heat of fusion
fine grine
sol
forming
41. The amount of energy it takes to change the state
forming
latent heat
impact
sol
42. Ingredients in mayo
bowl chopper
batch - convayer - immersion - truck
Comminution
egg - vinegar - oil
43. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
mixers for high viscosity liquids
high viscosity liquids
sorting
44. Helps prevent blinding
reynolds number
vibrating
over-run
high viscosity liquids
45. Available moisture (relative vapor pressure)
shear - impact - compression
size reduction ratio
over-run
water activity
46. Ability to deform permanently without breaking
rollers
ductility
high viscosity liquids
hydrometer
47. = mass of liquid
nip
mixers for dry powder or particulate solids
Specific gravity
non- newtonian fluids
48. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
latent heat of vaporization
high viscosity liquids
rollers
crumbly
49. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
course grind
ductility
water activity
mixers for dry powder or particulate solids
50. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
shear - impact - compression
vibrating
shear- thinning fluids
second pressure drop
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