SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Force between the layers in the fluid
mixers for dry powder or particulate solids
shear stress
course grind
hurdle technologies
2. Used to mill wheat- cereals and flours
grading
Mixers for Low-or Medium Viscosity Liquids
latent heat of vaporization
rollers
3. Deformation or stretch- change in length divided by the original length
strain
shear - impact - compression
course grind
ductile foods
4. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
Mixers for Low-or Medium Viscosity Liquids
baffle and angle
mixers for high viscosity liquids
compressive force
5. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
compressive force
peeling
second pressure drop
6. = (vol of foam - vol liquid)/vol liquid) x 100
Mixers for Low-or Medium Viscosity Liquids
over-run
rollers
turbulent
7. Velocity gradient that is formed- relative rate between the layers
rotational
laminar
shear rate
Air classifiers (AKA aspiration cleaners
8. Separate products by size
bowl chopper
Mixers for Low-or Medium Viscosity Liquids
screens
impact
9. Track what goes into a system- account for everything that comes out minus what stays in the system
batch - convayer - immersion - truck
mass balance
rollers
egg - vinegar - oil
10. Creates lots of heat - main force are shear action
attrition mills
panning
hydrocooling
Air classifiers (AKA aspiration cleaners
11. Mixing component that is undesired
sugar content
oil/vinegar
rotational
screens
12. Energy from liquid to gas and vice versa
latent heat of vaporization
mixers for dry powder or particulate solids
homogenization
Specific heat
13. Swirls in the flow
turbulent
Pin and disc mill
compressive force
Specific heat
14. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
colloids
grading
shear rate
15. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
emulsifying/homogenizing
relative density
attrition mills
16. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
rollers
ductility
relative density
shear - impact - compression
17. Placed at goods intake - Before and after a unit operation - At the end of a line
strain
stress
Magnetic separators and metal detection
batch - convayer - immersion - truck
18. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
egg yolk
screens
pulping
19. 3 components of mixing liquids
shear - impact - compression
longitudinal - radial - rotational
water activity
hammer mill
20. Mass
attrition mills
fine grine
caustic peeler
bulk density
21. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
attrition mills
caustic peeler
non- newtonian fluids
22. The ability to form a homogenous mixture
turbulent
shear rate
Miscibility
rollers
23. Rotating vessel slowly deposits material on top
mixers for dry powder or particulate solids
panning
Latent heat of fusion
longitudinal - radial - rotational
24. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
hurdle technologies
wet cleaning equipment
batch - convayer - immersion - truck
25. Emulsifier in mayo
bulk density
egg yolk
ductile foods
goal of mixing
26. Amount of energy from solid to liquid and vice versa
homogenization
Latent heat of fusion
pulping
Specific heat
27. Flour milled using this
latent heat of vaporization
roller
attrition mills
cutting- miller- pulper
28. Linear
colloids
mass balance
laminar
hydrocooling
29. 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.
ductile foods
caustic peeler
homogenization
Specific heat
30. 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
latent heat
hydrocooling
impact
31. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
compressive force
caustic peeler
Specific heat
32. Used to be was dividing things on one characteristic
batch - convayer - immersion - truck
ductility
sorting
egg yolk
33. Pseudoplastic
hurdle technologies
shear - impact - compression
shear- thinning fluids
turbulent
34. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
Latent heat of fusion
forced- air cooling
second pressure drop
Specific gravity
35. 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
Latent heat of fusion
course grind
sol
36. Force per unit area
stress
baffle and angle
sorting
ductile foods
37. A friable food is
Air classifiers (AKA aspiration cleaners
crumbly
kneading
peeling
38. Ratio below 8:1
shear rate
Miscibility
difference between rolls and biscuits
course grind
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
forming
sugar content
difference between rolls and biscuits
sorting
40. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
longitudinal - radial - rotational
mixers for high viscosity liquids
forced- air cooling
41. 4 types of hydrocoolers
impact
panning
batch - convayer - immersion - truck
hurdle technologies
42. = initial avg particle size/final avg particle size
caustic peeler
size reduction ratio
colloids
disc mill
43. Why do we use two pressure drops? EXAM QUESTION
Specific gravity
First stage to create small particle size- second to disperse clumping
egg yolk
Problems with dry cleaning methods
44. Requires size reduction of dispersed particles by the application of intense shearing forces
ductility
homogenization
egg - vinegar - oil
impact
45. Creates the smallest particle size
pulping
shear stress
Specific heat
vibrating
46. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
non- newtonian fluids
Miscibility
mixers for dry powder or particulate solids
turbulent
47. Dividing based on several characteristics capable of automatically
Comminution
batch - convayer - immersion - truck
grading
impact
48. Specific gravity used as an indirect meaure of the
roller
oil/vinegar
wet cleaning equipment
sugar content
49. Ability to deform permanently without breaking
non- newtonian fluids
ductility
shear
roblems with wet cleaning
50. The amount of energy it takes to change the state
mass balance
rollers
First stage to create small particle size- second to disperse clumping
latent heat