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Food Processing
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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. The ability to form a homogenous mixture
mixers for dry powder or particulate solids
roblems with wet cleaning
Miscibility
Air classifiers (AKA aspiration cleaners
2. The amount of energy it takes to change the state
attrition mills
stress
mass balance
latent heat
3. Under motion pushing
impact
vacuum cooling
hydrometer
latent heat of vaporization
4. Amount of energy it takes to change the temperature
emulsifying/homogenizing
Specific gravity
Specific heat
Air classifiers (AKA aspiration cleaners
5. Mixing component that is undesired
bulk density
attrition mills
oil/vinegar
rotational
6. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
abrasion peeling
hydrometer
emulsifying/homogenizing
latent heat of vaporization
7. Used to mill wheat- cereals and flours
shear stress
Electrostatic separators
rollers
impact
8. 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
attrition mills
disc mill
shear stress
strain
9. Dispersed phase in mayo
mixers for dry powder or particulate solids
oil/vinegar
Magnetic separators and metal detection
rollers
10. Emulsifier in mayo
egg yolk
pulping
newtonian fluid
emulsifying/homogenizing
11. Ingredients in mayo
egg - vinegar - oil
shear
crumbly
Specific gravity
12. Swirls in the flow
turbulent
vacuum cooling
ductile foods
wet cleaning equipment
13. Separate products by size
screens
ductile foods
vibrating
reynolds number
14. Mass
screens
emulsifying/homogenizing
bulk density
newtonian fluid
15. Limited number of applications where contaminants have a different surface charge from the raw material
over-run
Electrostatic separators
Specific gravity
First stage to create small particle size- second to disperse clumping
16. 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.
cutting- miller- pulper
vacuum cooling
heat
egg yolk
17. 3 things used for size reduction
shear - impact - compression
size reduction ratio
latent heat of vaporization
homogenization
18. = mass of liquid
vacuum cooling
egg - vinegar - oil
Specific gravity
hammer mill
19. Most energy used for size reduction goes to
heat
Specific heat
fine grine
Specific gravity
20. 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
bowl chopper
forming
mixers for dry powder or particulate solids
vibrating
21. Force per unit area
Air classifiers (AKA aspiration cleaners
wet cleaning equipment
hydrometer
stress
22. Concentrated fruit juices - liquid chocolate - and corn flour suspension
fine grine
hydrometer
non- newtonian fluids
latent heat
23. Placed at goods intake - Before and after a unit operation - At the end of a line
pulping
water activity
Magnetic separators and metal detection
over-run
24. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
disc mill
relative density
vibrating
Problems with dry cleaning methods
25. Specific gravity used as an indirect meaure of the
Specific heat
sugar content
shear
second pressure drop
26. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
disc mill
ductile foods
hydrometer
reynolds number
27. Used to be was dividing things on one characteristic
over-run
baffle and angle
heat
sorting
28. Distance between rollers
stress
size reduction ratio
peeling
nip
29. Helps prevent blinding
vibrating
hydrometer
nip
caustic peeler
30. Force between the layers in the fluid
shear rate
shear stress
sol
compressive force
31. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for high viscosity liquids
kneading
mixers for dry powder or particulate solids
batch - convayer - immersion - truck
32. Ability to deform permanently without breaking
compressive force
shear rate
kneading
ductility
33. 4 types of hydrocoolers
high viscosity liquids
Magnetic separators and metal detection
batch - convayer - immersion - truck
Comminution
34. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
non- newtonian fluids
Specific heat
Air classifiers (AKA aspiration cleaners
Mixers for Low-or Medium Viscosity Liquids
35. 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
Specific gravity
roller
hydrocooling
Latent heat of fusion
36. Available moisture (relative vapor pressure)
Magnetic separators and metal detection
cutting- miller- pulper
water activity
relative density
37. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
over-run
homogenization
mixers for high viscosity liquids
nip
38. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
latent heat of vaporization
rotational
high viscosity liquids
batch - convayer - immersion - truck
39. 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
hammer mill
Electrostatic separators
disc mill
rollers
40. 3 components of mixing liquids
Latent heat of fusion
rotational
cutting- miller- pulper
longitudinal - radial - rotational
41. Ratio below 8:1
goal of mixing
course grind
latent heat of vaporization
strain
42. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
bulk density
attrition mills
heat
43. Used to chop meat and harder fruits and veggies into pulp
batch - convayer - immersion - truck
roblems with wet cleaning
bowl chopper
mass balance
44. Force that causes it to have friction with itself
course grind
shear
water activity
vacuum cooling
45. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
goal of mixing
stress
latent heat
46. = (vol of foam - vol liquid)/vol liquid) x 100
colloids
newtonian fluid
over-run
latent heat
47. Creates the smallest particle size
second pressure drop
compressive force
attrition mills
pulping
48. Pressure- pushing but not dynamically loaded
roblems with wet cleaning
hydrometer
compressive force
Magnetic separators and metal detection
49. Velocity gradient that is formed- relative rate between the layers
shear rate
fine grine
pulping
goal of mixing
50. Measures specific gravity
bowl chopper
hydrocooling
vibrating
hydrometer
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