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. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
pulping
wet cleaning equipment
Pin and disc mill
water activity
2. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
water activity
impact
mixers for dry powder or particulate solids
First stage to create small particle size- second to disperse clumping
3. Most energy used for size reduction goes to
Specific heat
caustic peeler
sugar content
heat
4. Distance between rollers
Electrostatic separators
panning
nip
hydrocooling
5. Used to mill wheat- cereals and flours
sol
over-run
rollers
non- newtonian fluids
6. 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
impact
grading
batch - convayer - immersion - truck
7. 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
Latent heat of fusion
wet cleaning equipment
nip
hammer mill
8. Dispersed phase in mayo
water activity
vibrating
latent heat of vaporization
oil/vinegar
9. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
heat
Air classifiers (AKA aspiration cleaners
high viscosity liquids
water activity
10. Used to be was dividing things on one characteristic
cutting- miller- pulper
forced- air cooling
goal of mixing
sorting
11. Involves tumbling in a drum with a silicon carbide or carborundum surface
oil/vinegar
Electrostatic separators
abrasion peeling
bulk density
12. = initial avg particle size/final avg particle size
size reduction ratio
emulsifying/homogenizing
hydrometer
goal of mixing
13. Helps prevent blinding
ductile foods
vibrating
relative density
hammer mill
14. = mass of liquid
ductility
colloids
Specific heat
Specific gravity
15. Energy from liquid to gas and vice versa
turbulent
latent heat of vaporization
Mixers for Low-or Medium Viscosity Liquids
water activity
16. Efficient (minimize losses) - Low Cost - No product degradation
mass balance
sol
peeling
latent heat of vaporization
17. The amount of energy it takes to change the state
attrition mills
latent heat
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
18. Creates lots of heat - main force are shear action
attrition mills
newtonian fluid
egg - vinegar - oil
emulsifying/homogenizing
19. Pressure- pushing but not dynamically loaded
compressive force
cutting- miller- pulper
Specific heat
roblems with wet cleaning
20. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
sugar content
heat
mixers for high viscosity liquids
attrition mills
21. Linear
Specific heat
laminar
Electrostatic separators
latent heat
22. A fluid suspension of a colloidal solid in a liquid
course grind
impact
sol
heat
23. 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
Miscibility
Electrostatic separators
screens
disc mill
24. Available moisture (relative vapor pressure)
water activity
high viscosity liquids
Specific heat
Mixers for Low-or Medium Viscosity Liquids
25. Amount of energy from solid to liquid and vice versa
Specific gravity
ductile foods
roblems with wet cleaning
Latent heat of fusion
26. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
kneading
mixers for dry powder or particulate solids
reynolds number
laminar
27. Ingredients in mayo
latent heat
egg - vinegar - oil
high viscosity liquids
ductile foods
28. Separate products by size
egg - vinegar - oil
batch - convayer - immersion - truck
screens
course grind
29. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
latent heat of vaporization
baffle and angle
homogenization
30. Ratio below 8:1
roller
roblems with wet cleaning
sugar content
course grind
31. Force that causes it to have friction with itself
sorting
cutting- miller- pulper
shear
Specific gravity
32. 3 components of mixing liquids
hydrocooling
longitudinal - radial - rotational
fine grine
impact
33. = (vol of foam - vol liquid)/vol liquid) x 100
stress
over-run
egg - vinegar - oil
impact
34. Under motion pushing
sol
Electrostatic separators
bulk density
impact
35. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
relative density
forced- air cooling
Specific gravity
rotational
36. A friable food is
sorting
crumbly
rollers
over-run
37. 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
attrition mills
hydrocooling
forming
Latent heat of fusion
38. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
rollers
colloids
egg - vinegar - oil
39. Limited number of applications where contaminants have a different surface charge from the raw material
oil/vinegar
peeling
disc mill
Electrostatic separators
40. Size reduction equipment in order of decreasing size
kneading
cutting- miller- pulper
compressive force
water activity
41. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
sorting
course grind
high viscosity liquids
egg - vinegar - oil
42. 4 types of hydrocoolers
batch - convayer - immersion - truck
sorting
strain
caustic peeler
43. Flour milled using this
shear
colloids
roller
caustic peeler
44. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
batch - convayer - immersion - truck
second pressure drop
kneading
shear stress
45. Gum- fruit by the foot
shear stress
roller
mass balance
ductile foods
46. Mixing component that is undesired
emulsifying/homogenizing
hammer mill
rotational
mixers for high viscosity liquids
47. Mass
bulk density
First stage to create small particle size- second to disperse clumping
sugar content
homogenization
48. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
high viscosity liquids
heat
reynolds number
49. Swirls in the flow
mixers for dry powder or particulate solids
turbulent
ductility
mass balance
50. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
shear - impact - compression
colloids
water activity
shear