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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. Creates the smallest particle size
bowl chopper
roblems with wet cleaning
pulping
Mixers for Low-or Medium Viscosity Liquids
2. = initial avg particle size/final avg particle size
caustic peeler
hydrometer
size reduction ratio
Electrostatic separators
3. Dividing based on several characteristics capable of automatically
forced- air cooling
Latent heat of fusion
heat
grading
4. Separate products by size
stress
wet cleaning equipment
shear- thinning fluids
screens
5. Track what goes into a system- account for everything that comes out minus what stays in the system
rotational
oil/vinegar
homogenization
mass balance
6. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
roblems with wet cleaning
nip
wet cleaning equipment
ductile foods
7. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
over-run
latent heat
roblems with wet cleaning
impact
8. Linear relationship between sheer rate and sheer stress
non- newtonian fluids
newtonian fluid
fine grine
roller
9. 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
baffle and angle
impact
Specific gravity
hammer mill
10. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
relative density
colloids
roller
bowl chopper
11. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
rollers
reynolds number
compressive force
batch - convayer - immersion - truck
12. 4 types of hydrocoolers
rotational
shear - impact - compression
batch - convayer - immersion - truck
hydrometer
13. To achieve a uniform distribution of the components of flow
kneading
goal of mixing
Latent heat of fusion
turbulent
14. What can be done to minimize the rotational component in liquid mixing?
batch - convayer - immersion - truck
crumbly
Specific gravity
baffle and angle
15. Flour milled using this
difference between rolls and biscuits
hydrocooling
roller
vacuum cooling
16. Helps prevent blinding
Mixers for Low-or Medium Viscosity Liquids
kneading
hydrometer
vibrating
17. Rotating vessel slowly deposits material on top
Latent heat of fusion
over-run
panning
vacuum cooling
18. Requires size reduction of dispersed particles by the application of intense shearing forces
batch - convayer - immersion - truck
abrasion peeling
homogenization
difference between rolls and biscuits
19. 3 things used for size reduction
shear - impact - compression
colloids
baffle and angle
goal of mixing
20. Ability to deform permanently without breaking
baffle and angle
ductility
Mixers for Low-or Medium Viscosity Liquids
Latent heat of fusion
21. Velocity gradient that is formed- relative rate between the layers
sorting
shear rate
Specific heat
hydrocooling
22. Used to mill wheat- cereals and flours
sugar content
rollers
nip
high viscosity liquids
23. Used to be was dividing things on one characteristic
over-run
colloids
Specific heat
sorting
24. Linear
shear
ductility
laminar
longitudinal - radial - rotational
25. Force that causes it to have friction with itself
hammer mill
Electrostatic separators
compressive force
shear
26. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
shear rate
Pin and disc mill
water activity
27. Energy from liquid to gas and vice versa
roller
hammer mill
second pressure drop
latent heat of vaporization
28. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
compressive force
Comminution
mixers for high viscosity liquids
29. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
rotational
latent heat of vaporization
second pressure drop
Specific heat
30. Amount of energy from solid to liquid and vice versa
over-run
shear
Latent heat of fusion
ductile foods
31. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
shear- thinning fluids
shear - impact - compression
high viscosity liquids
32. Efficient (minimize losses) - Low Cost - No product degradation
disc mill
grading
turbulent
peeling
33. Limited number of applications where contaminants have a different surface charge from the raw material
hurdle technologies
second pressure drop
Electrostatic separators
Specific heat
34. Ingredients in mayo
cutting- miller- pulper
hydrometer
longitudinal - radial - rotational
egg - vinegar - oil
35. Pseudoplastic
impact
abrasion peeling
shear- thinning fluids
hammer mill
36. Size reduction equipment in order of decreasing size
strain
laminar
non- newtonian fluids
cutting- miller- pulper
37. Distance between rollers
mixers for dry powder or particulate solids
Magnetic separators and metal detection
vacuum cooling
nip
38. Force per unit area
hurdle technologies
sorting
bulk density
stress
39. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
turbulent
roblems with wet cleaning
relative density
high viscosity liquids
40. Creates lots of heat - main force are shear action
First stage to create small particle size- second to disperse clumping
panning
attrition mills
homogenization
41. Efficient mixing is achieved by creating and recombining fresh surfaces
rollers
laminar
size reduction ratio
kneading
42. Deformation or stretch- change in length divided by the original length
attrition mills
panning
strain
forced- air cooling
43. Concentrated fruit juices - liquid chocolate - and corn flour suspension
emulsifying/homogenizing
hydrocooling
non- newtonian fluids
latent heat
44. Placed at goods intake - Before and after a unit operation - At the end of a line
shear stress
latent heat
Comminution
Magnetic separators and metal detection
45. Involves tumbling in a drum with a silicon carbide or carborundum surface
hurdle technologies
abrasion peeling
non- newtonian fluids
panning
46. 3 components of mixing liquids
strain
impact
longitudinal - radial - rotational
sol
47. Why do we use two pressure drops? EXAM QUESTION
shear- thinning fluids
First stage to create small particle size- second to disperse clumping
rollers
cutting- miller- pulper
48. Swirls in the flow
goal of mixing
colloids
pulping
turbulent
49. The ability to form a homogenous mixture
ductile foods
baffle and angle
Miscibility
hydrometer
50. Most energy used for size reduction goes to
mixers for dry powder or particulate solids
heat
Comminution
hydrocooling