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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. Helps prevent blinding
laminar
First stage to create small particle size- second to disperse clumping
grading
vibrating
2. = mass of liquid
laminar
Specific gravity
shear stress
roblems with wet cleaning
3. What can be done to minimize the rotational component in liquid mixing?
hydrocooling
baffle and angle
non- newtonian fluids
ductile foods
4. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
reynolds number
latent heat
shear- thinning fluids
5. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
sugar content
colloids
mixers for high viscosity liquids
Specific gravity
6. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
grading
sol
Magnetic separators and metal detection
relative density
7. Specific gravity used as an indirect meaure of the
compressive force
caustic peeler
rollers
sugar content
8. 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.
homogenization
bulk density
disc mill
caustic peeler
9. Amount of energy it takes to change the temperature
Specific heat
peeling
disc mill
attrition mills
10. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
shear
rotational
mixers for dry powder or particulate solids
Specific heat
11. Under motion pushing
Magnetic separators and metal detection
impact
fine grine
forming
12. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
cutting- miller- pulper
heat
Electrostatic separators
Problems with dry cleaning methods
13. Used to be was dividing things on one characteristic
sorting
pulping
difference between rolls and biscuits
Latent heat of fusion
14. A friable food is
ductility
attrition mills
crumbly
fine grine
15. 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
Pin and disc mill
vibrating
ductile foods
hydrocooling
16. Pressure- pushing but not dynamically loaded
rollers
shear- thinning fluids
compressive force
Specific gravity
17. = (vol of foam - vol liquid)/vol liquid) x 100
abrasion peeling
over-run
shear
emulsifying/homogenizing
18. Most energy used for size reduction goes to
shear
turbulent
heat
strain
19. 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
hammer mill
shear- thinning fluids
course grind
water activity
20. Force between the layers in the fluid
latent heat of vaporization
shear stress
attrition mills
rollers
21. 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
vacuum cooling
Problems with dry cleaning methods
disc mill
homogenization
22. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
non- newtonian fluids
impact
sorting
forced- air cooling
23. Energy from liquid to gas and vice versa
roblems with wet cleaning
Miscibility
latent heat of vaporization
longitudinal - radial - rotational
24. Dividing based on several characteristics capable of automatically
Electrostatic separators
hurdle technologies
grading
nip
25. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
size reduction ratio
emulsifying/homogenizing
vibrating
non- newtonian fluids
26. Deformation or stretch- change in length divided by the original length
colloids
strain
second pressure drop
hydrometer
27. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
goal of mixing
sugar content
mixers for dry powder or particulate solids
28. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
rotational
non- newtonian fluids
roller
second pressure drop
29. 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
difference between rolls and biscuits
shear
fine grine
goal of mixing
30. Ratio below 8:1
forced- air cooling
batch - convayer - immersion - truck
course grind
grading
31. Mixing component that is undesired
laminar
rotational
attrition mills
forced- air cooling
32. Measures specific gravity
fine grine
rollers
heat
hydrometer
33. Track what goes into a system- account for everything that comes out minus what stays in the system
vibrating
compressive force
mass balance
laminar
34. The amount of energy it takes to change the state
Air classifiers (AKA aspiration cleaners
Latent heat of fusion
latent heat
course grind
35. Gum- fruit by the foot
vacuum cooling
peeling
ductile foods
reynolds number
36. Linear
Comminution
laminar
First stage to create small particle size- second to disperse clumping
reynolds number
37. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
cutting- miller- pulper
roller
colloids
nip
38. Paddle - Multiple Impeller - Turbine - Propeller
attrition mills
Mixers for Low-or Medium Viscosity Liquids
heat
batch - convayer - immersion - truck
39. A fluid suspension of a colloidal solid in a liquid
colloids
sol
second pressure drop
longitudinal - radial - rotational
40. Concentrated fruit juices - liquid chocolate - and corn flour suspension
rollers
reynolds number
second pressure drop
non- newtonian fluids
41. 4 types of hydrocoolers
abrasion peeling
disc mill
batch - convayer - immersion - truck
Air classifiers (AKA aspiration cleaners
42. Swirls in the flow
over-run
mixers for high viscosity liquids
turbulent
fine grine
43. Placed at goods intake - Before and after a unit operation - At the end of a line
heat
batch - convayer - immersion - truck
Magnetic separators and metal detection
impact
44. Force per unit area
bowl chopper
size reduction ratio
stress
hydrometer
45. Used to chop meat and harder fruits and veggies into pulp
Problems with dry cleaning methods
bowl chopper
Mixers for Low-or Medium Viscosity Liquids
newtonian fluid
46. Creates lots of heat - main force are shear action
attrition mills
crumbly
strain
hydrometer
47. 3 things used for size reduction
reynolds number
Latent heat of fusion
shear - impact - compression
bowl chopper
48. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
caustic peeler
difference between rolls and biscuits
egg yolk
wet cleaning equipment
49. Size reduction equipment in order of decreasing size
relative density
vibrating
Problems with dry cleaning methods
cutting- miller- pulper
50. To achieve a uniform distribution of the components of flow
impact
disc mill
mass balance
goal of mixing