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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
longitudinal - radial - rotational
ductility
sol
rollers
2. The breakdown of solid material through the application of mechanical forces- size reduction
Latent heat of fusion
Comminution
hydrocooling
shear - impact - compression
3. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Miscibility
grading
second pressure drop
batch - convayer - immersion - truck
4. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
newtonian fluid
high viscosity liquids
vacuum cooling
over-run
5. Efficient mixing is achieved by creating and recombining fresh surfaces
egg yolk
roller
kneading
Air classifiers (AKA aspiration cleaners
6. Most energy used for size reduction goes to
heat
cutting- miller- pulper
grading
mass balance
7. A friable food is
Air classifiers (AKA aspiration cleaners
colloids
Pin and disc mill
crumbly
8. = mass of liquid
mixers for dry powder or particulate solids
hurdle technologies
Specific gravity
heat
9. What can be done to minimize the rotational component in liquid mixing?
Problems with dry cleaning methods
baffle and angle
pulping
ductile foods
10. 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.
screens
strain
vibrating
caustic peeler
11. To achieve a uniform distribution of the components of flow
oil/vinegar
goal of mixing
stress
Latent heat of fusion
12. 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
ductile foods
forming
grading
Specific gravity
13. Involves tumbling in a drum with a silicon carbide or carborundum surface
bowl chopper
abrasion peeling
hurdle technologies
shear stress
14. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
newtonian fluid
relative density
homogenization
mixers for high viscosity liquids
15. The ability to form a homogenous mixture
screens
colloids
water activity
Miscibility
16. Ratio below 8:1
course grind
First stage to create small particle size- second to disperse clumping
batch - convayer - immersion - truck
rollers
17. Used to mill wheat- cereals and flours
rollers
heat
shear stress
shear- thinning fluids
18. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
attrition mills
pulping
cutting- miller- pulper
19. A fluid suspension of a colloidal solid in a liquid
nip
sol
Electrostatic separators
screens
20. 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
relative density
wet cleaning equipment
hammer mill
abrasion peeling
21. Swirls in the flow
kneading
shear- thinning fluids
difference between rolls and biscuits
turbulent
22. Force per unit area
egg yolk
stress
bulk density
caustic peeler
23. Rotating vessel slowly deposits material on top
roblems with wet cleaning
Comminution
panning
fine grine
24. Why do we use two pressure drops? EXAM QUESTION
Mixers for Low-or Medium Viscosity Liquids
disc mill
newtonian fluid
First stage to create small particle size- second to disperse clumping
25. Emulsifier in mayo
newtonian fluid
heat
difference between rolls and biscuits
egg yolk
26. 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
shear
difference between rolls and biscuits
Miscibility
ductility
27. Requires size reduction of dispersed particles by the application of intense shearing forces
egg yolk
homogenization
size reduction ratio
baffle and angle
28. Placed at goods intake - Before and after a unit operation - At the end of a line
crumbly
ductile foods
difference between rolls and biscuits
Magnetic separators and metal detection
29. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
reynolds number
Magnetic separators and metal detection
forced- air cooling
30. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
homogenization
wet cleaning equipment
Specific heat
turbulent
31. Dispersed phase in mayo
laminar
over-run
kneading
oil/vinegar
32. 4 types of hydrocoolers
laminar
sorting
mixers for dry powder or particulate solids
batch - convayer - immersion - truck
33. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
forming
vacuum cooling
Miscibility
34. Flour milled using this
non- newtonian fluids
crumbly
roller
shear - impact - compression
35. 3 components of mixing liquids
stress
longitudinal - radial - rotational
impact
oil/vinegar
36. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
Mixers for Low-or Medium Viscosity Liquids
heat
Latent heat of fusion
37. Paddle - Multiple Impeller - Turbine - Propeller
abrasion peeling
screens
Air classifiers (AKA aspiration cleaners
Mixers for Low-or Medium Viscosity Liquids
38. Mixing component that is undesired
vibrating
sorting
bowl chopper
rotational
39. Used to be was dividing things on one characteristic
First stage to create small particle size- second to disperse clumping
sorting
nip
sugar content
40. 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
Pin and disc mill
disc mill
longitudinal - radial - rotational
sugar content
41. Amount of energy it takes to change the temperature
Specific heat
Miscibility
bowl chopper
difference between rolls and biscuits
42. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
goal of mixing
forced- air cooling
sorting
Mixers for Low-or Medium Viscosity Liquids
43. Efficient (minimize losses) - Low Cost - No product degradation
turbulent
Miscibility
peeling
Air classifiers (AKA aspiration cleaners
44. Force between the layers in the fluid
bulk density
Specific gravity
roller
shear stress
45. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
reynolds number
difference between rolls and biscuits
Magnetic separators and metal detection
roblems with wet cleaning
46. = initial avg particle size/final avg particle size
size reduction ratio
peeling
egg yolk
latent heat
47. Track what goes into a system- account for everything that comes out minus what stays in the system
mass balance
emulsifying/homogenizing
forming
kneading
48. Distance between rollers
newtonian fluid
nip
Mixers for Low-or Medium Viscosity Liquids
shear
49. Linear relationship between sheer rate and sheer stress
Magnetic separators and metal detection
Specific heat
newtonian fluid
size reduction ratio
50. Amount of energy from solid to liquid and vice versa
nip
impact
Latent heat of fusion
sugar content