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Food Processing
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Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. Efficient (minimize losses) - Low Cost - No product degradation
mass balance
heat
hammer mill
peeling
2. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
peeling
shear - impact - compression
over-run
3. What can be done to minimize the rotational component in liquid mixing?
hydrometer
panning
goal of mixing
baffle and angle
4. Ingredients in mayo
homogenization
egg - vinegar - oil
vibrating
goal of mixing
5. Ability to deform permanently without breaking
hammer mill
mass balance
water activity
ductility
6. Linear relationship between sheer rate and sheer stress
emulsifying/homogenizing
hammer mill
laminar
newtonian fluid
7. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
hydrometer
high viscosity liquids
Problems with dry cleaning methods
rotational
8. Helps prevent blinding
vibrating
panning
high viscosity liquids
screens
9. Flour milled using this
non- newtonian fluids
Mixers for Low-or Medium Viscosity Liquids
heat
roller
10. = initial avg particle size/final avg particle size
oil/vinegar
bulk density
size reduction ratio
ductility
11. = mass of liquid
sugar content
Specific gravity
bulk density
rollers
12. Advantages: Rapid cooling; can handle large quantities; prevents dehydration - Disadvantages: Can encourage diseases; not all products tolerate wetting; restrictions on packaging and stacking arrangements; capital costs can be high
newtonian fluid
vacuum cooling
screens
hydrocooling
13. 4 types of hydrocoolers
batch - convayer - immersion - truck
forced- air cooling
shear
sol
14. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
latent heat of vaporization
newtonian fluid
ductile foods
Air classifiers (AKA aspiration cleaners
15. Separate products by size
vacuum cooling
screens
Magnetic separators and metal detection
egg yolk
16. Mixing component that is undesired
mixers for dry powder or particulate solids
difference between rolls and biscuits
rotational
Miscibility
17. The amount of energy it takes to change the state
rollers
ductility
goal of mixing
latent heat
18. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
Comminution
batch - convayer - immersion - truck
mixers for dry powder or particulate solids
19. Gum- fruit by the foot
hammer mill
hurdle technologies
ductile foods
attrition mills
20. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
over-run
forced- air cooling
egg - vinegar - oil
shear - impact - compression
21. Used to be was dividing things on one characteristic
Mixers for Low-or Medium Viscosity Liquids
roller
kneading
sorting
22. Swirls in the flow
turbulent
over-run
hydrometer
hammer mill
23. 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.
ductile foods
vibrating
homogenization
caustic peeler
24. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
ductility
Specific heat
Pin and disc mill
bowl chopper
25. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
grading
over-run
hydrocooling
colloids
26. Velocity gradient that is formed- relative rate between the layers
mixers for dry powder or particulate solids
forming
shear rate
egg - vinegar - oil
27. To achieve a uniform distribution of the components of flow
disc mill
goal of mixing
shear - impact - compression
rotational
28. Paddle - Multiple Impeller - Turbine - Propeller
stress
Mixers for Low-or Medium Viscosity Liquids
caustic peeler
Specific gravity
29. Specific gravity used as an indirect meaure of the
impact
sugar content
hydrometer
latent heat
30. Measures specific gravity
goal of mixing
hammer mill
hydrometer
First stage to create small particle size- second to disperse clumping
31. Creates lots of heat - main force are shear action
attrition mills
baffle and angle
disc mill
homogenization
32. Amount of energy it takes to change the temperature
Specific heat
size reduction ratio
sorting
baffle and angle
33. Deformation or stretch- change in length divided by the original length
vacuum cooling
strain
hydrocooling
rollers
34. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
over-run
emulsifying/homogenizing
second pressure drop
ductile foods
35. Mass
shear - impact - compression
Magnetic separators and metal detection
bulk density
grading
36. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
batch - convayer - immersion - truck
sugar content
second pressure drop
baffle and angle
37. Linear
turbulent
Electrostatic separators
laminar
mixers for high viscosity liquids
38. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
Specific gravity
bulk density
bowl chopper
relative density
39. Involves tumbling in a drum with a silicon carbide or carborundum surface
Specific heat
rollers
First stage to create small particle size- second to disperse clumping
abrasion peeling
40. Used to chop meat and harder fruits and veggies into pulp
newtonian fluid
nip
bowl chopper
heat
41. Force between the layers in the fluid
disc mill
shear stress
emulsifying/homogenizing
kneading
42. Emulsifier in mayo
Latent heat of fusion
rotational
egg yolk
turbulent
43. Ratio below 8:1
course grind
rotational
Comminution
latent heat of vaporization
44. Available moisture (relative vapor pressure)
emulsifying/homogenizing
water activity
First stage to create small particle size- second to disperse clumping
non- newtonian fluids
45. 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.
Problems with dry cleaning methods
sugar content
disc mill
vacuum cooling
46. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
wet cleaning equipment
abrasion peeling
egg yolk
47. Under motion pushing
impact
newtonian fluid
compressive force
peeling
48. Rotating vessel slowly deposits material on top
shear rate
mass balance
panning
cutting- miller- pulper
49. The breakdown of solid material through the application of mechanical forces- size reduction
Problems with dry cleaning methods
wet cleaning equipment
Comminution
Specific gravity
50. Ratios above 100:1
fine grine
course grind
ductility
shear rate
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