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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. 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
turbulent
baffle and angle
hammer mill
panning
2. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
disc mill
fine grine
wet cleaning equipment
water activity
3. Velocity gradient that is formed- relative rate between the layers
roller
reynolds number
shear rate
mixers for high viscosity liquids
4. Used to chop meat and harder fruits and veggies into pulp
Comminution
bowl chopper
Electrostatic separators
roblems with wet cleaning
5. Dividing based on several characteristics capable of automatically
stress
grading
Mixers for Low-or Medium Viscosity Liquids
hammer mill
6. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
difference between rolls and biscuits
Specific gravity
colloids
longitudinal - radial - rotational
7. Used to be was dividing things on one characteristic
water activity
ductility
sorting
Comminution
8. Efficient (minimize losses) - Low Cost - No product degradation
vibrating
relative density
peeling
bulk density
9. 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
difference between rolls and biscuits
wet cleaning equipment
relative density
hydrometer
10. Creates lots of heat - main force are shear action
screens
shear - impact - compression
attrition mills
homogenization
11. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
compressive force
egg yolk
mixers for dry powder or particulate solids
latent heat of vaporization
12. What can be done to minimize the rotational component in liquid mixing?
fine grine
non- newtonian fluids
baffle and angle
relative density
13. 4 types of hydrocoolers
oil/vinegar
non- newtonian fluids
batch - convayer - immersion - truck
vibrating
14. Size reduction equipment in order of decreasing size
cutting- miller- pulper
stress
forming
pulping
15. Energy from liquid to gas and vice versa
crumbly
second pressure drop
shear
latent heat of vaporization
16. Specific gravity used as an indirect meaure of the
caustic peeler
rotational
sugar content
hydrocooling
17. Force between the layers in the fluid
rotational
shear stress
hydrometer
homogenization
18. Involves tumbling in a drum with a silicon carbide or carborundum surface
laminar
sorting
abrasion peeling
high viscosity liquids
19. Amount of energy it takes to change the temperature
egg - vinegar - oil
impact
rollers
Specific heat
20. Under motion pushing
vibrating
hurdle technologies
impact
rotational
21. Creates the smallest particle size
vibrating
pulping
caustic peeler
hammer mill
22. A friable food is
Pin and disc mill
crumbly
homogenization
forming
23. Helps prevent blinding
latent heat
fine grine
vibrating
mixers for dry powder or particulate solids
24. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
peeling
reynolds number
Electrostatic separators
forced- air cooling
25. Linear relationship between sheer rate and sheer stress
newtonian fluid
high viscosity liquids
strain
hammer mill
26. Deformation or stretch- change in length divided by the original length
Problems with dry cleaning methods
newtonian fluid
sol
strain
27. 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
strain
vacuum cooling
batch - convayer - immersion - truck
28. Dispersed phase in mayo
rotational
bowl chopper
Problems with dry cleaning methods
oil/vinegar
29. 3 things used for size reduction
shear - impact - compression
newtonian fluid
high viscosity liquids
size reduction ratio
30. Flour milled using this
emulsifying/homogenizing
grading
roller
shear - impact - compression
31. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
difference between rolls and biscuits
mixers for high viscosity liquids
Air classifiers (AKA aspiration cleaners
strain
32. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
relative density
stress
forced- air cooling
rotational
33. The ability to form a homogenous mixture
Miscibility
shear rate
peeling
vacuum cooling
34. Rotating vessel slowly deposits material on top
panning
attrition mills
ductility
course grind
35. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
emulsifying/homogenizing
roblems with wet cleaning
bulk density
size reduction ratio
36. Distance between rollers
attrition mills
sorting
nip
size reduction ratio
37. Used to mill wheat- cereals and flours
pulping
compressive force
rollers
colloids
38. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
mixers for dry powder or particulate solids
nip
shear - impact - compression
emulsifying/homogenizing
39. Swirls in the flow
turbulent
strain
emulsifying/homogenizing
batch - convayer - immersion - truck
40. Ratios above 100:1
fine grine
nip
peeling
vacuum cooling
41. The amount of energy it takes to change the state
longitudinal - radial - rotational
ductile foods
latent heat
egg - vinegar - oil
42. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
over-run
mass balance
wet cleaning equipment
43. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
ductility
Pin and disc mill
abrasion peeling
vacuum cooling
44. To achieve a uniform distribution of the components of flow
Miscibility
goal of mixing
second pressure drop
hydrometer
45. Pressure- pushing but not dynamically loaded
compressive force
nip
crumbly
longitudinal - radial - rotational
46. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
Specific gravity
mixers for high viscosity liquids
sugar content
47. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
stress
Latent heat of fusion
reynolds number
Problems with dry cleaning methods
48. Separate products by size
peeling
sol
screens
crumbly
49. Ratio below 8:1
forming
difference between rolls and biscuits
course grind
Air classifiers (AKA aspiration cleaners
50. Force per unit area
abrasion peeling
latent heat
difference between rolls and biscuits
stress