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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. Under motion pushing
newtonian fluid
impact
egg yolk
sorting
2. Ratio below 8:1
over-run
Problems with dry cleaning methods
course grind
relative density
3. Dividing based on several characteristics capable of automatically
grading
heat
Mixers for Low-or Medium Viscosity Liquids
course grind
4. Efficient (minimize losses) - Low Cost - No product degradation
Electrostatic separators
hydrometer
Specific heat
peeling
5. Available moisture (relative vapor pressure)
water activity
hammer mill
rotational
nip
6. Emulsifier in mayo
panning
egg yolk
reynolds number
First stage to create small particle size- second to disperse clumping
7. Involves tumbling in a drum with a silicon carbide or carborundum surface
hydrometer
abrasion peeling
Specific heat
oil/vinegar
8. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
turbulent
relative density
shear - impact - compression
9. Deformation or stretch- change in length divided by the original length
hydrometer
Latent heat of fusion
bowl chopper
strain
10. Linear
forming
fine grine
laminar
latent heat
11. = mass of liquid
heat
mass balance
Specific gravity
rollers
12. The ability to form a homogenous mixture
compressive force
Miscibility
First stage to create small particle size- second to disperse clumping
egg - vinegar - oil
13. What can be done to minimize the rotational component in liquid mixing?
egg - vinegar - oil
baffle and angle
longitudinal - radial - rotational
rollers
14. Swirls in the flow
disc mill
hammer mill
attrition mills
turbulent
15. Force per unit area
fine grine
turbulent
stress
Pin and disc mill
16. Pressure- pushing but not dynamically loaded
fine grine
hammer mill
longitudinal - radial - rotational
compressive force
17. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
Latent heat of fusion
course grind
batch - convayer - immersion - truck
18. Energy from liquid to gas and vice versa
size reduction ratio
latent heat of vaporization
relative density
egg yolk
19. Dispersed phase in mayo
hammer mill
oil/vinegar
rollers
bulk density
20. Most energy used for size reduction goes to
vibrating
shear - impact - compression
sol
heat
21. The amount of energy it takes to change the state
Magnetic separators and metal detection
latent heat
second pressure drop
peeling
22. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
homogenization
size reduction ratio
mixers for dry powder or particulate solids
23. Used to chop meat and harder fruits and veggies into pulp
Problems with dry cleaning methods
shear stress
grading
bowl chopper
24. Ingredients in mayo
homogenization
mixers for dry powder or particulate solids
egg - vinegar - oil
Problems with dry cleaning methods
25. Ratios above 100:1
disc mill
fine grine
ductile foods
rollers
26. Distance between rollers
goal of mixing
nip
egg - vinegar - oil
fine grine
27. Mass
size reduction ratio
newtonian fluid
crumbly
bulk density
28. Gum- fruit by the foot
water activity
vacuum cooling
ductile foods
sugar content
29. 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.
hammer mill
caustic peeler
ductile foods
egg - vinegar - oil
30. Used to mill wheat- cereals and flours
rollers
size reduction ratio
batch - convayer - immersion - truck
First stage to create small particle size- second to disperse clumping
31. Flour milled using this
relative density
kneading
sorting
roller
32. Advantages: Suitable for leafy vegetables; does NOT require spraying - or immersion with water - hence won't spread disease. High energy efficiency - Disadvantages: Some product shrinkage due to water loss.
second pressure drop
vacuum cooling
emulsifying/homogenizing
homogenization
33. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
ductile foods
Air classifiers (AKA aspiration cleaners
grading
disc mill
34. Used to be was dividing things on one characteristic
Magnetic separators and metal detection
sorting
bulk density
reynolds number
35. Each thing we do to prevent degradation is one hurdle- name an example- packaging
second pressure drop
fine grine
mixers for high viscosity liquids
hurdle technologies
36. Helps prevent blinding
colloids
vibrating
roblems with wet cleaning
cutting- miller- pulper
37. Separate products by size
bowl chopper
screens
batch - convayer - immersion - truck
shear stress
38. 3 components of mixing liquids
vacuum cooling
heat
non- newtonian fluids
longitudinal - radial - rotational
39. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
bulk density
difference between rolls and biscuits
wet cleaning equipment
forming
40. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
non- newtonian fluids
course grind
high viscosity liquids
Problems with dry cleaning methods
41. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
pulping
sorting
size reduction ratio
42. Pseudoplastic
shear - impact - compression
attrition mills
shear- thinning fluids
shear stress
43. Paddle - Multiple Impeller - Turbine - Propeller
mixers for high viscosity liquids
Mixers for Low-or Medium Viscosity Liquids
goal of mixing
forming
44. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
bulk density
hurdle technologies
colloids
newtonian fluid
45. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
stress
First stage to create small particle size- second to disperse clumping
laminar
46. 4 types of hydrocoolers
mixers for high viscosity liquids
ductile foods
batch - convayer - immersion - truck
ductility
47. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
size reduction ratio
impact
reynolds number
mixers for dry powder or particulate solids
48. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
shear stress
Electrostatic separators
attrition mills
relative density
49. Velocity gradient that is formed- relative rate between the layers
shear rate
Electrostatic separators
roblems with wet cleaning
relative density
50. A fluid suspension of a colloidal solid in a liquid
Electrostatic separators
ductility
sol
roller