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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. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
longitudinal - radial - rotational
Problems with dry cleaning methods
peeling
caustic peeler
2. Measures specific gravity
Pin and disc mill
Specific heat
heat
hydrometer
3. Force that causes it to have friction with itself
longitudinal - radial - rotational
turbulent
shear
ductility
4. Amount of energy it takes to change the temperature
wet cleaning equipment
Specific heat
Air classifiers (AKA aspiration cleaners
second pressure drop
5. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
shear stress
Electrostatic separators
kneading
6. Pressure- pushing but not dynamically loaded
sorting
batch - convayer - immersion - truck
compressive force
relative density
7. Dividing based on several characteristics capable of automatically
Latent heat of fusion
bulk density
grading
emulsifying/homogenizing
8. = mass of liquid
impact
ductility
Specific gravity
fine grine
9. Requires size reduction of dispersed particles by the application of intense shearing forces
egg yolk
water activity
homogenization
strain
10. Dispersed phase in mayo
mixers for dry powder or particulate solids
laminar
oil/vinegar
compressive force
11. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
Latent heat of fusion
second pressure drop
forced- air cooling
mixers for dry powder or particulate solids
12. Force between the layers in the fluid
Magnetic separators and metal detection
forced- air cooling
shear stress
peeling
13. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
latent heat of vaporization
difference between rolls and biscuits
roblems with wet cleaning
14. Pseudoplastic
grading
shear- thinning fluids
Specific heat
colloids
15. = initial avg particle size/final avg particle size
cutting- miller- pulper
oil/vinegar
size reduction ratio
newtonian fluid
16. Gum- fruit by the foot
ductility
Problems with dry cleaning methods
forced- air cooling
ductile foods
17. Amount of energy from solid to liquid and vice versa
rollers
stress
Latent heat of fusion
mass balance
18. The ability to form a homogenous mixture
Miscibility
Specific heat
shear
panning
19. Energy from liquid to gas and vice versa
pulping
longitudinal - radial - rotational
vibrating
latent heat of vaporization
20. = (vol of foam - vol liquid)/vol liquid) x 100
mass balance
over-run
newtonian fluid
pulping
21. Mixing component that is undesired
rotational
abrasion peeling
colloids
newtonian fluid
22. Under motion pushing
egg - vinegar - oil
impact
caustic peeler
roblems with wet cleaning
23. Efficient mixing is achieved by creating and recombining fresh surfaces
crumbly
Specific heat
ductility
kneading
24. Ingredients in mayo
non- newtonian fluids
rollers
Problems with dry cleaning methods
egg - vinegar - oil
25. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Latent heat of fusion
nip
Air classifiers (AKA aspiration cleaners
non- newtonian fluids
26. 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
hydrocooling
egg - vinegar - oil
course grind
impact
27. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
Pin and disc mill
crumbly
hydrometer
28. Ability to deform permanently without breaking
ductility
mass balance
Specific heat
shear
29. Linear
reynolds number
shear rate
laminar
ductility
30. Helps prevent blinding
fine grine
Latent heat of fusion
vibrating
course grind
31. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
heat
emulsifying/homogenizing
high viscosity liquids
peeling
32. Creates lots of heat - main force are shear action
latent heat of vaporization
attrition mills
shear - impact - compression
relative density
33. 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
strain
sol
difference between rolls and biscuits
vacuum cooling
34. 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
water activity
shear stress
oil/vinegar
disc mill
35. Creates the smallest particle size
Pin and disc mill
goal of mixing
rotational
pulping
36. Mass
bulk density
Comminution
homogenization
Miscibility
37. Concentrated fruit juices - liquid chocolate - and corn flour suspension
sol
grading
laminar
non- newtonian fluids
38. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
over-run
rollers
high viscosity liquids
panning
39. 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.
kneading
compressive force
mixers for high viscosity liquids
vacuum cooling
40. 4 types of hydrocoolers
batch - convayer - immersion - truck
mixers for dry powder or particulate solids
compressive force
difference between rolls and biscuits
41. Flour milled using this
roller
batch - convayer - immersion - truck
Mixers for Low-or Medium Viscosity Liquids
bulk density
42. Distance between rollers
sugar content
nip
shear rate
Magnetic separators and metal detection
43. Linear relationship between sheer rate and sheer stress
longitudinal - radial - rotational
screens
roller
newtonian fluid
44. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
compressive force
fine grine
First stage to create small particle size- second to disperse clumping
45. 3 components of mixing liquids
longitudinal - radial - rotational
rotational
fine grine
reynolds number
46. A fluid suspension of a colloidal solid in a liquid
sol
difference between rolls and biscuits
hydrocooling
compressive force
47. What can be done to minimize the rotational component in liquid mixing?
vibrating
baffle and angle
nip
ductility
48. Ratios above 100:1
cutting- miller- pulper
crumbly
fine grine
screens
49. Separate products by size
vacuum cooling
First stage to create small particle size- second to disperse clumping
hydrometer
screens
50. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
peeling
First stage to create small particle size- second to disperse clumping
shear- thinning fluids