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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. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
screens
rotational
impact
high viscosity liquids
2. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
hurdle technologies
homogenization
shear stress
3. Available moisture (relative vapor pressure)
water activity
Air classifiers (AKA aspiration cleaners
baffle and angle
second pressure drop
4. Specific gravity used as an indirect meaure of the
shear rate
egg yolk
sugar content
hydrometer
5. Force per unit area
sorting
vacuum cooling
shear rate
stress
6. Involves tumbling in a drum with a silicon carbide or carborundum surface
attrition mills
abrasion peeling
shear stress
roblems with wet cleaning
7. = mass of liquid
kneading
size reduction ratio
fine grine
Specific gravity
8. 3 things used for size reduction
over-run
attrition mills
impact
shear - impact - compression
9. 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.
sorting
second pressure drop
caustic peeler
roblems with wet cleaning
10. Force between the layers in the fluid
kneading
impact
shear stress
Mixers for Low-or Medium Viscosity Liquids
11. 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
second pressure drop
caustic peeler
hammer mill
over-run
12. 3 components of mixing liquids
bulk density
panning
longitudinal - radial - rotational
Mixers for Low-or Medium Viscosity Liquids
13. 4 types of hydrocoolers
shear - impact - compression
hammer mill
batch - convayer - immersion - truck
rotational
14. Deformation or stretch- change in length divided by the original length
heat
strain
Mixers for Low-or Medium Viscosity Liquids
peeling
15. Ratios above 100:1
non- newtonian fluids
ductile foods
fine grine
Air classifiers (AKA aspiration cleaners
16. Under motion pushing
shear - impact - compression
impact
disc mill
batch - convayer - immersion - truck
17. Used to mill wheat- cereals and flours
cutting- miller- pulper
Problems with dry cleaning methods
rollers
Specific heat
18. Each thing we do to prevent degradation is one hurdle- name an example- packaging
mixers for dry powder or particulate solids
course grind
compressive force
hurdle technologies
19. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
stress
heat
homogenization
20. Paddle - Multiple Impeller - Turbine - Propeller
size reduction ratio
second pressure drop
Specific gravity
Mixers for Low-or Medium Viscosity Liquids
21. Linear relationship between sheer rate and sheer stress
turbulent
newtonian fluid
shear- thinning fluids
stress
22. Track what goes into a system- account for everything that comes out minus what stays in the system
attrition mills
Magnetic separators and metal detection
compressive force
mass balance
23. Ingredients in mayo
egg - vinegar - oil
shear - impact - compression
fine grine
difference between rolls and biscuits
24. The breakdown of solid material through the application of mechanical forces- size reduction
Magnetic separators and metal detection
Comminution
homogenization
colloids
25. Rotating vessel slowly deposits material on top
panning
rotational
peeling
reynolds number
26. Limited number of applications where contaminants have a different surface charge from the raw material
roblems with wet cleaning
ductility
Specific heat
Electrostatic separators
27. = initial avg particle size/final avg particle size
bulk density
sorting
hydrocooling
size reduction ratio
28. Pseudoplastic
compressive force
crumbly
shear- thinning fluids
second pressure drop
29. Most energy used for size reduction goes to
grading
shear stress
rollers
heat
30. Flour milled using this
batch - convayer - immersion - truck
peeling
roller
oil/vinegar
31. Mixing component that is undesired
Specific heat
rotational
sorting
impact
32. To achieve a uniform distribution of the components of flow
newtonian fluid
egg yolk
goal of mixing
nip
33. Energy from liquid to gas and vice versa
latent heat of vaporization
rotational
compressive force
Comminution
34. A friable food is
size reduction ratio
fine grine
crumbly
ductility
35. What can be done to minimize the rotational component in liquid mixing?
batch - convayer - immersion - truck
shear stress
vacuum cooling
baffle and angle
36. A fluid suspension of a colloidal solid in a liquid
ductility
sol
mass balance
forming
37. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Specific gravity
non- newtonian fluids
Pin and disc mill
Problems with dry cleaning methods
38. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
heat
crumbly
mixers for dry powder or particulate solids
reynolds number
39. Mass
Pin and disc mill
vacuum cooling
bulk density
high viscosity liquids
40. The amount of energy it takes to change the state
latent heat
oil/vinegar
shear
shear stress
41. Dispersed phase in mayo
shear- thinning fluids
roblems with wet cleaning
compressive force
oil/vinegar
42. Separate products by size
mass balance
compressive force
latent heat of vaporization
screens
43. Amount of energy it takes to change the temperature
homogenization
oil/vinegar
Specific heat
pulping
44. Dividing based on several characteristics capable of automatically
roblems with wet cleaning
egg yolk
grading
sol
45. 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
compressive force
nip
forming
egg yolk
46. Linear
baffle and angle
peeling
laminar
goal of mixing
47. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
impact
second pressure drop
egg yolk
newtonian fluid
48. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
abrasion peeling
relative density
Electrostatic separators
hydrometer
49. Gum- fruit by the foot
latent heat of vaporization
ductile foods
peeling
longitudinal - radial - rotational
50. Creates the smallest particle size
pulping
egg yolk
caustic peeler
nip
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