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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. Ability to deform permanently without breaking
fine grine
ductility
newtonian fluid
impact
2. Ratios above 100:1
stress
colloids
fine grine
longitudinal - radial - rotational
3. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
Specific gravity
Problems with dry cleaning methods
rollers
4. Involves tumbling in a drum with a silicon carbide or carborundum surface
bulk density
Air classifiers (AKA aspiration cleaners
ductile foods
abrasion peeling
5. 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
shear rate
disc mill
Latent heat of fusion
ductility
6. Deformation or stretch- change in length divided by the original length
mixers for dry powder or particulate solids
strain
vibrating
latent heat
7. Used to be was dividing things on one characteristic
non- newtonian fluids
sorting
caustic peeler
roller
8. Most energy used for size reduction goes to
mass balance
pulping
heat
ductility
9. Velocity gradient that is formed- relative rate between the layers
shear- thinning fluids
laminar
sol
shear rate
10. Energy from liquid to gas and vice versa
ductile foods
strain
goal of mixing
latent heat of vaporization
11. To achieve a uniform distribution of the components of flow
Pin and disc mill
mixers for high viscosity liquids
ductile foods
goal of mixing
12. A fluid suspension of a colloidal solid in a liquid
sol
colloids
nip
baffle and angle
13. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
compressive force
sugar content
baffle and angle
14. The breakdown of solid material through the application of mechanical forces- size reduction
roblems with wet cleaning
nip
Comminution
newtonian fluid
15. Flour milled using this
Magnetic separators and metal detection
roller
ductile foods
Pin and disc mill
16. Why do we use two pressure drops? EXAM QUESTION
mixers for dry powder or particulate solids
First stage to create small particle size- second to disperse clumping
relative density
hydrometer
17. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
strain
reynolds number
peeling
18. 4 types of hydrocoolers
ductility
compressive force
shear stress
batch - convayer - immersion - truck
19. 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
vacuum cooling
longitudinal - radial - rotational
shear
20. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
stress
screens
caustic peeler
21. Creates the smallest particle size
heat
pulping
impact
Problems with dry cleaning methods
22. 3 things used for size reduction
roller
shear - impact - compression
sugar content
crumbly
23. Dispersed phase in mayo
egg yolk
vacuum cooling
batch - convayer - immersion - truck
oil/vinegar
24. Each thing we do to prevent degradation is one hurdle- name an example- packaging
sugar content
hurdle technologies
abrasion peeling
mixers for dry powder or particulate solids
25. A friable food is
longitudinal - radial - rotational
roller
crumbly
mixers for dry powder or particulate solids
26. Ingredients in mayo
over-run
vacuum cooling
shear- thinning fluids
egg - vinegar - oil
27. Requires size reduction of dispersed particles by the application of intense shearing forces
hurdle technologies
difference between rolls and biscuits
Specific gravity
homogenization
28. Measures specific gravity
hydrometer
shear - impact - compression
size reduction ratio
mixers for high viscosity liquids
29. Emulsifier in mayo
egg yolk
nip
reynolds number
Mixers for Low-or Medium Viscosity Liquids
30. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
disc mill
panning
cutting- miller- pulper
31. = mass of liquid
heat
Specific gravity
attrition mills
difference between rolls and biscuits
32. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
latent heat of vaporization
emulsifying/homogenizing
homogenization
egg yolk
33. Force per unit area
stress
hammer mill
hydrocooling
peeling
34. Efficient mixing is achieved by creating and recombining fresh surfaces
high viscosity liquids
baffle and angle
cutting- miller- pulper
kneading
35. 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.
disc mill
Latent heat of fusion
homogenization
caustic peeler
36. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
reynolds number
high viscosity liquids
shear- thinning fluids
colloids
37. 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
bowl chopper
difference between rolls and biscuits
emulsifying/homogenizing
reynolds number
38. Mixing component that is undesired
Comminution
cutting- miller- pulper
rotational
longitudinal - radial - rotational
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.
longitudinal - radial - rotational
laminar
vacuum cooling
shear stress
40. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
Miscibility
pulping
emulsifying/homogenizing
41. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
cutting- miller- pulper
newtonian fluid
mixers for high viscosity liquids
high viscosity liquids
42. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
disc mill
sugar content
roblems with wet cleaning
reynolds number
43. Used to mill wheat- cereals and flours
rollers
latent heat of vaporization
shear rate
roblems with wet cleaning
44. Size reduction equipment in order of decreasing size
nip
forming
mixers for dry powder or particulate solids
cutting- miller- pulper
45. Under motion pushing
pulping
impact
difference between rolls and biscuits
bulk density
46. 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
shear- thinning fluids
nip
Pin and disc mill
hammer mill
47. The amount of energy it takes to change the state
rollers
latent heat
fine grine
over-run
48. Mass
rotational
abrasion peeling
bulk density
latent heat
49. 3 components of mixing liquids
Latent heat of fusion
longitudinal - radial - rotational
over-run
size reduction ratio
50. Amount of energy it takes to change the temperature
non- newtonian fluids
Specific heat
roller
impact