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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 used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
sol
heat
homogenization
2. Gum- fruit by the foot
emulsifying/homogenizing
Magnetic separators and metal detection
course grind
ductile foods
3. Velocity gradient that is formed- relative rate between the layers
shear rate
Latent heat of fusion
roller
Specific gravity
4. 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
forming
emulsifying/homogenizing
impact
Problems with dry cleaning methods
5. Track what goes into a system- account for everything that comes out minus what stays in the system
shear - impact - compression
mass balance
pulping
sorting
6. Under motion pushing
size reduction ratio
cutting- miller- pulper
impact
over-run
7. Pressure- pushing but not dynamically loaded
second pressure drop
roller
compressive force
shear rate
8. Involves tumbling in a drum with a silicon carbide or carborundum surface
baffle and angle
course grind
hammer mill
abrasion peeling
9. The ability to form a homogenous mixture
Miscibility
homogenization
second pressure drop
emulsifying/homogenizing
10. Ability to deform permanently without breaking
Latent heat of fusion
turbulent
ductility
fine grine
11. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
newtonian fluid
fine grine
bowl chopper
roblems with wet cleaning
12. Flour milled using this
roller
mixers for dry powder or particulate solids
course grind
screens
13. Size reduction equipment in order of decreasing size
strain
Specific heat
cutting- miller- pulper
sol
14. Used to be was dividing things on one characteristic
roller
water activity
rollers
sorting
15. 4 types of hydrocoolers
pulping
First stage to create small particle size- second to disperse clumping
batch - convayer - immersion - truck
high viscosity liquids
16. A fluid suspension of a colloidal solid in a liquid
shear rate
kneading
laminar
sol
17. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
bowl chopper
abrasion peeling
crumbly
colloids
18. Creates the smallest particle size
forced- air cooling
cutting- miller- pulper
peeling
pulping
19. 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
high viscosity liquids
forced- air cooling
hammer mill
hydrometer
20. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
shear - impact - compression
sorting
hydrocooling
21. Separate products by size
shear rate
screens
Mixers for Low-or Medium Viscosity Liquids
Comminution
22. Rotating vessel slowly deposits material on top
bowl chopper
cutting- miller- pulper
panning
shear stress
23. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
impact
hydrocooling
hammer mill
24. Most energy used for size reduction goes to
non- newtonian fluids
heat
abrasion peeling
Specific gravity
25. The breakdown of solid material through the application of mechanical forces- size reduction
wet cleaning equipment
Comminution
abrasion peeling
forming
26. Amount of energy from solid to liquid and vice versa
Comminution
Latent heat of fusion
First stage to create small particle size- second to disperse clumping
forming
27. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Mixers for Low-or Medium Viscosity Liquids
Problems with dry cleaning methods
peeling
attrition mills
28. Mixing component that is undesired
mixers for high viscosity liquids
hammer mill
shear stress
rotational
29. Placed at goods intake - Before and after a unit operation - At the end of a line
laminar
Magnetic separators and metal detection
fine grine
oil/vinegar
30. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
grading
goal of mixing
Magnetic separators and metal detection
mixers for dry powder or particulate solids
31. Swirls in the flow
turbulent
vibrating
ductility
size reduction ratio
32. What can be done to minimize the rotational component in liquid mixing?
hydrocooling
baffle and angle
Pin and disc mill
Comminution
33. Force that causes it to have friction with itself
Mixers for Low-or Medium Viscosity Liquids
rotational
shear
mixers for high viscosity liquids
34. Why do we use two pressure drops? EXAM QUESTION
Miscibility
First stage to create small particle size- second to disperse clumping
wet cleaning equipment
water activity
35. = mass of liquid
Comminution
impact
Specific gravity
strain
36. Specific gravity used as an indirect meaure of the
sugar content
egg - vinegar - oil
Mixers for Low-or Medium Viscosity Liquids
forming
37. Linear relationship between sheer rate and sheer stress
water activity
egg - vinegar - oil
newtonian fluid
high viscosity liquids
38. 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
forming
difference between rolls and biscuits
shear rate
Miscibility
39. Dividing based on several characteristics capable of automatically
grading
ductile foods
caustic peeler
Mixers for Low-or Medium Viscosity Liquids
40. Force between the layers in the fluid
heat
laminar
Comminution
shear stress
41. 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
disc mill
Specific gravity
egg - vinegar - oil
difference between rolls and biscuits
42. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
shear
high viscosity liquids
Problems with dry cleaning methods
43. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Electrostatic separators
Pin and disc mill
shear- thinning fluids
hurdle technologies
44. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
egg - vinegar - oil
shear - impact - compression
Latent heat of fusion
45. Force per unit area
shear
stress
ductile foods
crumbly
46. Deformation or stretch- change in length divided by the original length
Pin and disc mill
shear rate
strain
homogenization
47. Ratios above 100:1
abrasion peeling
shear rate
fine grine
difference between rolls and biscuits
48. 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.
high viscosity liquids
vacuum cooling
second pressure drop
panning
49. Used to mill wheat- cereals and flours
over-run
rollers
heat
water activity
50. The amount of energy it takes to change the state
roblems with wet cleaning
sol
latent heat
turbulent