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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. Emulsifier in mayo
cutting- miller- pulper
turbulent
egg yolk
nip
2. A friable food is
forced- air cooling
course grind
crumbly
Mixers for Low-or Medium Viscosity Liquids
3. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
second pressure drop
sorting
mixers for dry powder or particulate solids
4. Mixing component that is undesired
rotational
pulping
forced- air cooling
newtonian fluid
5. A fluid suspension of a colloidal solid in a liquid
ductility
shear- thinning fluids
sol
mixers for high viscosity liquids
6. Swirls in the flow
turbulent
mass balance
peeling
panning
7. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
shear- thinning fluids
roblems with wet cleaning
compressive force
8. Placed at goods intake - Before and after a unit operation - At the end of a line
shear
Magnetic separators and metal detection
egg yolk
sol
9. 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
compressive force
vacuum cooling
peeling
difference between rolls and biscuits
10. = initial avg particle size/final avg particle size
Mixers for Low-or Medium Viscosity Liquids
goal of mixing
shear stress
size reduction ratio
11. Pressure- pushing but not dynamically loaded
compressive force
laminar
baffle and angle
wet cleaning equipment
12. Ratios above 100:1
laminar
fine grine
hurdle technologies
hydrometer
13. Linear
laminar
rotational
course grind
sugar content
14. Efficient (minimize losses) - Low Cost - No product degradation
shear stress
batch - convayer - immersion - truck
longitudinal - radial - rotational
peeling
15. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
high viscosity liquids
caustic peeler
attrition mills
16. Distance between rollers
oil/vinegar
vacuum cooling
nip
shear- thinning fluids
17. Gum- fruit by the foot
longitudinal - radial - rotational
ductile foods
Comminution
impact
18. The ability to form a homogenous mixture
sol
screens
fine grine
Miscibility
19. Amount of energy from solid to liquid and vice versa
compressive force
forced- air cooling
ductility
Latent heat of fusion
20. Specific gravity used as an indirect meaure of the
bowl chopper
sugar content
latent heat
hammer mill
21. Ingredients in mayo
egg - vinegar - oil
caustic peeler
homogenization
non- newtonian fluids
22. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
strain
vibrating
relative density
size reduction ratio
23. Separate products by size
screens
caustic peeler
shear - impact - compression
longitudinal - radial - rotational
24. Energy from liquid to gas and vice versa
latent heat of vaporization
latent heat
mixers for dry powder or particulate solids
heat
25. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
high viscosity liquids
kneading
baffle and angle
26. Linear relationship between sheer rate and sheer stress
abrasion peeling
vibrating
newtonian fluid
cutting- miller- pulper
27. Dividing based on several characteristics capable of automatically
rotational
vacuum cooling
batch - convayer - immersion - truck
grading
28. Requires size reduction of dispersed particles by the application of intense shearing forces
crumbly
turbulent
Magnetic separators and metal detection
homogenization
29. Ratio below 8:1
course grind
vacuum cooling
latent heat of vaporization
baffle and angle
30. 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
egg yolk
hammer mill
mixers for high viscosity liquids
31. Mass
abrasion peeling
laminar
newtonian fluid
bulk density
32. Velocity gradient that is formed- relative rate between the layers
shear rate
goal of mixing
shear- thinning fluids
heat
33. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
goal of mixing
second pressure drop
Latent heat of fusion
reynolds number
34. 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.
Mixers for Low-or Medium Viscosity Liquids
grading
homogenization
caustic peeler
35. 3 components of mixing liquids
water activity
Air classifiers (AKA aspiration cleaners
longitudinal - radial - rotational
Miscibility
36. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
second pressure drop
pulping
Pin and disc mill
crumbly
37. 3 things used for size reduction
shear - impact - compression
First stage to create small particle size- second to disperse clumping
mass balance
second pressure drop
38. Ability to deform permanently without breaking
water activity
ductility
mixers for dry powder or particulate solids
vibrating
39. Size reduction equipment in order of decreasing size
oil/vinegar
fine grine
cutting- miller- pulper
Electrostatic separators
40. Creates lots of heat - main force are shear action
water activity
high viscosity liquids
relative density
attrition mills
41. = mass of liquid
attrition mills
stress
Specific gravity
impact
42. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
bowl chopper
shear
mixers for high viscosity liquids
43. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
peeling
Air classifiers (AKA aspiration cleaners
mixers for high viscosity liquids
Problems with dry cleaning methods
44. Each thing we do to prevent degradation is one hurdle- name an example- packaging
latent heat
hurdle technologies
rollers
strain
45. Measures specific gravity
hydrometer
ductility
baffle and angle
heat
46. Amount of energy it takes to change the temperature
high viscosity liquids
roller
Magnetic separators and metal detection
Specific heat
47. Creates the smallest particle size
Pin and disc mill
shear
pulping
forming
48. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
Specific gravity
roblems with wet cleaning
Magnetic separators and metal detection
49. 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
shear rate
First stage to create small particle size- second to disperse clumping
strain
50. Available moisture (relative vapor pressure)
baffle and angle
wet cleaning equipment
bowl chopper
water activity