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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. Involves tumbling in a drum with a silicon carbide or carborundum surface
vibrating
peeling
shear- thinning fluids
abrasion peeling
2. Efficient (minimize losses) - Low Cost - No product degradation
heat
Magnetic separators and metal detection
peeling
kneading
3. Force per unit area
abrasion peeling
goal of mixing
stress
latent heat
4. Gum- fruit by the foot
Latent heat of fusion
laminar
ductile foods
course grind
5. What can be done to minimize the rotational component in liquid mixing?
stress
course grind
baffle and angle
shear rate
6. Helps prevent blinding
forced- air cooling
attrition mills
Specific gravity
vibrating
7. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
Latent heat of fusion
goal of mixing
mixers for dry powder or particulate solids
pulping
8. A friable food is
hydrocooling
colloids
crumbly
turbulent
9. Flour milled using this
water activity
roller
attrition mills
caustic peeler
10. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
abrasion peeling
wet cleaning equipment
compressive force
11. Velocity gradient that is formed- relative rate between the layers
screens
over-run
Mixers for Low-or Medium Viscosity Liquids
shear rate
12. Amount of energy it takes to change the temperature
longitudinal - radial - rotational
shear stress
mixers for dry powder or particulate solids
Specific heat
13. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Mixers for Low-or Medium Viscosity Liquids
laminar
reynolds number
Miscibility
14. Creates lots of heat - main force are shear action
attrition mills
impact
ductile foods
disc mill
15. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
latent heat
homogenization
grading
16. 3 things used for size reduction
hydrometer
pulping
shear - impact - compression
cutting- miller- pulper
17. 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
oil/vinegar
forming
difference between rolls and biscuits
shear stress
18. Energy from liquid to gas and vice versa
course grind
oil/vinegar
latent heat of vaporization
laminar
19. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
forced- air cooling
disc mill
high viscosity liquids
wet cleaning equipment
20. 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
ductility
hydrocooling
pulping
Miscibility
21. Efficient mixing is achieved by creating and recombining fresh surfaces
wet cleaning equipment
ductility
roller
kneading
22. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
hydrometer
relative density
screens
23. = mass of liquid
mixers for high viscosity liquids
caustic peeler
Specific gravity
oil/vinegar
24. To achieve a uniform distribution of the components of flow
goal of mixing
stress
nip
compressive force
25. Separate products by size
shear
screens
colloids
roller
26. 3 components of mixing liquids
baffle and angle
longitudinal - radial - rotational
emulsifying/homogenizing
oil/vinegar
27. Ability to deform permanently without breaking
egg - vinegar - oil
ductility
stress
forced- air cooling
28. Specific gravity used as an indirect meaure of the
newtonian fluid
grading
sugar content
kneading
29. Dividing based on several characteristics capable of automatically
ductile foods
grading
mixers for dry powder or particulate solids
reynolds number
30. The ability to form a homogenous mixture
cutting- miller- pulper
Miscibility
pulping
Pin and disc mill
31. Linear
course grind
laminar
Comminution
grading
32. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
attrition mills
batch - convayer - immersion - truck
emulsifying/homogenizing
turbulent
33. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
bowl chopper
Air classifiers (AKA aspiration cleaners
sorting
egg - vinegar - oil
34. Track what goes into a system- account for everything that comes out minus what stays in the system
hurdle technologies
roller
mass balance
Electrostatic separators
35. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
First stage to create small particle size- second to disperse clumping
second pressure drop
attrition mills
shear - impact - compression
36. Force between the layers in the fluid
high viscosity liquids
shear stress
screens
over-run
37. Ratios above 100:1
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
strain
fine grine
38. Placed at goods intake - Before and after a unit operation - At the end of a line
Latent heat of fusion
sorting
crumbly
Magnetic separators and metal detection
39. 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
First stage to create small particle size- second to disperse clumping
bowl chopper
difference between rolls and biscuits
Mixers for Low-or Medium Viscosity Liquids
40. Available moisture (relative vapor pressure)
water activity
egg yolk
Air classifiers (AKA aspiration cleaners
nip
41. 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.
mass balance
vacuum cooling
wet cleaning equipment
Pin and disc mill
42. Pseudoplastic
attrition mills
shear- thinning fluids
grading
colloids
43. = initial avg particle size/final avg particle size
size reduction ratio
water activity
Specific heat
forced- air cooling
44. Emulsifier in mayo
egg yolk
ductility
relative density
forced- air cooling
45. The amount of energy it takes to change the state
Specific heat
latent heat
vibrating
ductile foods
46. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
vacuum cooling
second pressure drop
Problems with dry cleaning methods
First stage to create small particle size- second to disperse clumping
47. Pressure- pushing but not dynamically loaded
bulk density
compressive force
Problems with dry cleaning methods
bowl chopper
48. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
water activity
Pin and disc mill
caustic peeler
Specific gravity
49. 4 types of hydrocoolers
emulsifying/homogenizing
vibrating
batch - convayer - immersion - truck
Mixers for Low-or Medium Viscosity Liquids
50. Used to chop meat and harder fruits and veggies into pulp
oil/vinegar
bowl chopper
colloids
latent heat of vaporization