SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Pseudoplastic
batch - convayer - immersion - truck
shear- thinning fluids
forced- air cooling
rollers
2. Used to mill wheat- cereals and flours
over-run
high viscosity liquids
roller
rollers
3. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
latent heat of vaporization
impact
longitudinal - radial - rotational
4. Measures specific gravity
Electrostatic separators
hydrometer
ductile foods
goal of mixing
5. 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
wet cleaning equipment
hurdle technologies
pulping
hydrocooling
6. Distance between rollers
panning
nip
shear - impact - compression
second pressure drop
7. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
laminar
vibrating
shear
Air classifiers (AKA aspiration cleaners
8. Force that causes it to have friction with itself
abrasion peeling
Miscibility
grading
shear
9. Pressure- pushing but not dynamically loaded
non- newtonian fluids
compressive force
hydrometer
course grind
10. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
rotational
shear
abrasion peeling
relative density
11. Dispersed phase in mayo
homogenization
oil/vinegar
Pin and disc mill
relative density
12. To achieve a uniform distribution of the components of flow
shear rate
goal of mixing
homogenization
stress
13. = mass of liquid
First stage to create small particle size- second to disperse clumping
Specific gravity
grading
relative density
14. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
ductile foods
Comminution
difference between rolls and biscuits
15. Used to be was dividing things on one characteristic
sorting
emulsifying/homogenizing
relative density
sol
16. 4 types of hydrocoolers
ductility
batch - convayer - immersion - truck
non- newtonian fluids
emulsifying/homogenizing
17. Involves tumbling in a drum with a silicon carbide or carborundum surface
latent heat of vaporization
forced- air cooling
abrasion peeling
turbulent
18. Available moisture (relative vapor pressure)
fine grine
water activity
shear- thinning fluids
kneading
19. Efficient (minimize losses) - Low Cost - No product degradation
peeling
emulsifying/homogenizing
Pin and disc mill
Latent heat of fusion
20. = initial avg particle size/final avg particle size
ductility
abrasion peeling
size reduction ratio
impact
21. Mass
size reduction ratio
bulk density
abrasion peeling
stress
22. 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.
Magnetic separators and metal detection
colloids
caustic peeler
bowl chopper
23. Velocity gradient that is formed- relative rate between the layers
heat
size reduction ratio
ductile foods
shear rate
24. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
sorting
newtonian fluid
Air classifiers (AKA aspiration cleaners
second pressure drop
25. Efficient mixing is achieved by creating and recombining fresh surfaces
rotational
kneading
latent heat of vaporization
water activity
26. 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
shear
bulk density
Mixers for Low-or Medium Viscosity Liquids
27. Ratios above 100:1
heat
water activity
Mixers for Low-or Medium Viscosity Liquids
fine grine
28. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Electrostatic separators
Problems with dry cleaning methods
over-run
shear rate
29. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
impact
Mixers for Low-or Medium Viscosity Liquids
forced- air cooling
30. Rotating vessel slowly deposits material on top
ductility
screens
panning
batch - convayer - immersion - truck
31. Ability to deform permanently without breaking
ductility
Comminution
shear - impact - compression
rotational
32. Placed at goods intake - Before and after a unit operation - At the end of a line
compressive force
rollers
Magnetic separators and metal detection
mixers for high viscosity liquids
33. 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
mass balance
forming
roblems with wet cleaning
abrasion peeling
34. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
size reduction ratio
Air classifiers (AKA aspiration cleaners
colloids
vacuum cooling
35. Swirls in the flow
stress
sol
screens
turbulent
36. Gum- fruit by the foot
reynolds number
shear- thinning fluids
ductile foods
water activity
37. What can be done to minimize the rotational component in liquid mixing?
turbulent
Magnetic separators and metal detection
Latent heat of fusion
baffle and angle
38. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
size reduction ratio
disc mill
shear- thinning fluids
39. Separate products by size
Latent heat of fusion
sorting
screens
sugar content
40. Deformation or stretch- change in length divided by the original length
strain
mixers for high viscosity liquids
high viscosity liquids
panning
41. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
crumbly
size reduction ratio
abrasion peeling
42. Linear
hurdle technologies
nip
latent heat
laminar
43. Linear relationship between sheer rate and sheer stress
screens
roblems with wet cleaning
newtonian fluid
peeling
44. Amount of energy it takes to change the temperature
bulk density
Specific heat
goal of mixing
Specific gravity
45. Limited number of applications where contaminants have a different surface charge from the raw material
laminar
bulk density
mass balance
Electrostatic separators
46. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
hydrometer
latent heat
emulsifying/homogenizing
turbulent
47. = (vol of foam - vol liquid)/vol liquid) x 100
mass balance
over-run
panning
newtonian fluid
48. A friable food is
oil/vinegar
mixers for high viscosity liquids
crumbly
Pin and disc mill
49. Ingredients in mayo
laminar
egg - vinegar - oil
caustic peeler
First stage to create small particle size- second to disperse clumping
50. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
caustic peeler
vibrating
water activity