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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. 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
cutting- miller- pulper
hydrocooling
wet cleaning equipment
roblems with wet cleaning
2. Specific gravity used as an indirect meaure of the
rollers
size reduction ratio
sugar content
kneading
3. Pressure- pushing but not dynamically loaded
oil/vinegar
strain
compressive force
colloids
4. Most energy used for size reduction goes to
shear
relative density
mixers for dry powder or particulate solids
heat
5. Force per unit area
shear stress
reynolds number
stress
crumbly
6. Used to mill wheat- cereals and flours
rollers
colloids
strain
Problems with dry cleaning methods
7. Ratio below 8:1
course grind
Specific heat
shear - impact - compression
stress
8. Used to chop meat and harder fruits and veggies into pulp
oil/vinegar
bowl chopper
grading
second pressure drop
9. Amount of energy it takes to change the temperature
Air classifiers (AKA aspiration cleaners
sorting
Specific heat
relative density
10. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
hurdle technologies
roblems with wet cleaning
panning
11. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
goal of mixing
emulsifying/homogenizing
nip
Latent heat of fusion
12. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
Latent heat of fusion
crumbly
Problems with dry cleaning methods
forced- air cooling
13. 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
sorting
screens
Comminution
14. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
colloids
reynolds number
longitudinal - radial - rotational
oil/vinegar
15. Velocity gradient that is formed- relative rate between the layers
shear rate
forming
disc mill
cutting- miller- pulper
16. 3 things used for size reduction
reynolds number
shear - impact - compression
Specific heat
peeling
17. The ability to form a homogenous mixture
water activity
Specific heat
pulping
Miscibility
18. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
nip
roller
longitudinal - radial - rotational
Air classifiers (AKA aspiration cleaners
19. Dispersed phase in mayo
second pressure drop
shear
oil/vinegar
over-run
20. Mixing component that is undesired
rotational
disc mill
mixers for dry powder or particulate solids
goal of mixing
21. A friable food is
rollers
hydrometer
impact
crumbly
22. Paddle - Multiple Impeller - Turbine - Propeller
shear stress
Mixers for Low-or Medium Viscosity Liquids
longitudinal - radial - rotational
hydrometer
23. Ingredients in mayo
laminar
Pin and disc mill
homogenization
egg - vinegar - oil
24. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
screens
peeling
mixers for high viscosity liquids
pulping
25. What can be done to minimize the rotational component in liquid mixing?
laminar
compressive force
batch - convayer - immersion - truck
baffle and angle
26. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
shear- thinning fluids
colloids
bowl chopper
27. Concentrated fruit juices - liquid chocolate - and corn flour suspension
hurdle technologies
ductile foods
non- newtonian fluids
Miscibility
28. Distance between rollers
nip
rollers
vibrating
oil/vinegar
29. Limited number of applications where contaminants have a different surface charge from the raw material
screens
roblems with wet cleaning
latent heat
Electrostatic separators
30. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
forming
Latent heat of fusion
wet cleaning equipment
31. Separate products by size
forced- air cooling
latent heat of vaporization
shear- thinning fluids
screens
32. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
second pressure drop
rotational
vacuum cooling
33. Linear
caustic peeler
size reduction ratio
batch - convayer - immersion - truck
laminar
34. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
panning
Pin and disc mill
latent heat of vaporization
Mixers for Low-or Medium Viscosity Liquids
35. Rotating vessel slowly deposits material on top
reynolds number
colloids
panning
emulsifying/homogenizing
36. Swirls in the flow
forced- air cooling
rotational
turbulent
ductile foods
37. Linear relationship between sheer rate and sheer stress
bowl chopper
newtonian fluid
emulsifying/homogenizing
homogenization
38. Mass
colloids
egg yolk
Latent heat of fusion
bulk density
39. Ability to deform permanently without breaking
latent heat
ductility
nip
relative density
40. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
homogenization
strain
shear stress
41. 4 types of hydrocoolers
turbulent
batch - convayer - immersion - truck
forming
mixers for dry powder or particulate solids
42. Creates lots of heat - main force are shear action
panning
attrition mills
shear
wet cleaning equipment
43. Efficient (minimize losses) - Low Cost - No product degradation
ductility
mass balance
forming
peeling
44. Ratios above 100:1
fine grine
emulsifying/homogenizing
heat
Pin and disc mill
45. Why do we use two pressure drops? EXAM QUESTION
over-run
First stage to create small particle size- second to disperse clumping
reynolds number
roblems with wet cleaning
46. Dividing based on several characteristics capable of automatically
second pressure drop
Latent heat of fusion
grading
cutting- miller- pulper
47. Under motion pushing
vacuum cooling
impact
Pin and disc mill
panning
48. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
sol
panning
colloids
screens
49. 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.
vacuum cooling
course grind
bowl chopper
laminar
50. = mass of liquid
Specific gravity
Problems with dry cleaning methods
Latent heat of fusion
fine grine