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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. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
water activity
Miscibility
longitudinal - radial - rotational
2. To achieve a uniform distribution of the components of flow
goal of mixing
Specific gravity
oil/vinegar
vibrating
3. Flour milled using this
non- newtonian fluids
batch - convayer - immersion - truck
roller
panning
4. Pressure- pushing but not dynamically loaded
emulsifying/homogenizing
compressive force
relative density
mixers for high viscosity liquids
5. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
hydrocooling
latent heat of vaporization
relative density
wet cleaning equipment
6. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
mass balance
cutting- miller- pulper
turbulent
Problems with dry cleaning methods
7. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
shear - impact - compression
Pin and disc mill
colloids
Specific heat
8. Ratios above 100:1
hurdle technologies
shear- thinning fluids
bowl chopper
fine grine
9. Size reduction equipment in order of decreasing size
cutting- miller- pulper
Mixers for Low-or Medium Viscosity Liquids
egg - vinegar - oil
Specific heat
10. Force between the layers in the fluid
screens
cutting- miller- pulper
batch - convayer - immersion - truck
shear stress
11. Swirls in the flow
cutting- miller- pulper
turbulent
panning
size reduction ratio
12. Creates lots of heat - main force are shear action
attrition mills
shear stress
laminar
mass balance
13. Dispersed phase in mayo
egg - vinegar - oil
oil/vinegar
crumbly
hurdle technologies
14. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
hurdle technologies
Latent heat of fusion
wet cleaning equipment
relative density
15. Amount of energy from solid to liquid and vice versa
abrasion peeling
high viscosity liquids
Latent heat of fusion
panning
16. 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
batch - convayer - immersion - truck
over-run
caustic peeler
disc mill
17. 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
emulsifying/homogenizing
fine grine
laminar
difference between rolls and biscuits
18. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
hydrometer
colloids
Electrostatic separators
newtonian fluid
19. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
size reduction ratio
rotational
mixers for dry powder or particulate solids
pulping
20. Concentrated fruit juices - liquid chocolate - and corn flour suspension
roblems with wet cleaning
emulsifying/homogenizing
kneading
non- newtonian fluids
21. Used to mill wheat- cereals and flours
rollers
Problems with dry cleaning methods
caustic peeler
hydrometer
22. 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.
hydrometer
ductile foods
vacuum cooling
Air classifiers (AKA aspiration cleaners
23. 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
peeling
hydrocooling
nip
ductility
24. = initial avg particle size/final avg particle size
size reduction ratio
shear- thinning fluids
peeling
Mixers for Low-or Medium Viscosity Liquids
25. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
egg - vinegar - oil
mixers for high viscosity liquids
hurdle technologies
26. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
Latent heat of fusion
strain
colloids
27. What can be done to minimize the rotational component in liquid mixing?
rollers
shear
baffle and angle
sol
28. Mass
sorting
bulk density
cutting- miller- pulper
forming
29. Mixing component that is undesired
pulping
egg - vinegar - oil
Specific heat
rotational
30. Separate products by size
screens
wet cleaning equipment
caustic peeler
forced- air cooling
31. Gum- fruit by the foot
stress
ductile foods
mass balance
turbulent
32. Involves tumbling in a drum with a silicon carbide or carborundum surface
cutting- miller- pulper
abrasion peeling
First stage to create small particle size- second to disperse clumping
hurdle technologies
33. The amount of energy it takes to change the state
rollers
shear rate
latent heat
Pin and disc mill
34. Velocity gradient that is formed- relative rate between the layers
shear rate
hydrocooling
peeling
shear
35. Emulsifier in mayo
egg yolk
newtonian fluid
stress
screens
36. Efficient (minimize losses) - Low Cost - No product degradation
peeling
Magnetic separators and metal detection
Mixers for Low-or Medium Viscosity Liquids
forming
37. Linear relationship between sheer rate and sheer stress
rotational
newtonian fluid
size reduction ratio
Comminution
38. A fluid suspension of a colloidal solid in a liquid
mixers for high viscosity liquids
crumbly
attrition mills
sol
39. Under motion pushing
impact
goal of mixing
course grind
vibrating
40. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
stress
roblems with wet cleaning
water activity
nip
41. 3 components of mixing liquids
oil/vinegar
mixers for high viscosity liquids
kneading
longitudinal - radial - rotational
42. Helps prevent blinding
vibrating
relative density
shear- thinning fluids
Specific gravity
43. Pseudoplastic
vibrating
stress
Air classifiers (AKA aspiration cleaners
shear- thinning fluids
44. The ability to form a homogenous mixture
hydrocooling
Miscibility
vacuum cooling
attrition mills
45. 4 types of hydrocoolers
batch - convayer - immersion - truck
difference between rolls and biscuits
water activity
vibrating
46. Efficient mixing is achieved by creating and recombining fresh surfaces
vacuum cooling
kneading
abrasion peeling
emulsifying/homogenizing
47. 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.
caustic peeler
roblems with wet cleaning
wet cleaning equipment
Problems with dry cleaning methods
48. Force per unit area
Pin and disc mill
egg - vinegar - oil
oil/vinegar
stress
49. 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
newtonian fluid
crumbly
hammer mill
egg yolk
50. Most energy used for size reduction goes to
heat
stress
longitudinal - radial - rotational
impact