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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. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
Mixers for Low-or Medium Viscosity Liquids
over-run
First stage to create small particle size- second to disperse clumping
2. Concentrated fruit juices - liquid chocolate - and corn flour suspension
shear - impact - compression
non- newtonian fluids
peeling
roller
3. Measures specific gravity
rollers
hydrometer
hammer mill
pulping
4. 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.
sugar content
vacuum cooling
over-run
baffle and angle
5. 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.
second pressure drop
caustic peeler
Comminution
oil/vinegar
6. Linear relationship between sheer rate and sheer stress
compressive force
bowl chopper
batch - convayer - immersion - truck
newtonian fluid
7. Linear
homogenization
attrition mills
laminar
Miscibility
8. Paddle - Multiple Impeller - Turbine - Propeller
impact
Mixers for Low-or Medium Viscosity Liquids
compressive force
batch - convayer - immersion - truck
9. Ingredients in mayo
baffle and angle
egg - vinegar - oil
strain
goal of mixing
10. 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
hurdle technologies
mixers for dry powder or particulate solids
Latent heat of fusion
disc mill
11. A friable food is
crumbly
Miscibility
newtonian fluid
colloids
12. Force that causes it to have friction with itself
homogenization
latent heat of vaporization
shear
hydrometer
13. Efficient mixing is achieved by creating and recombining fresh surfaces
grading
sugar content
kneading
forming
14. Limited number of applications where contaminants have a different surface charge from the raw material
nip
fine grine
mixers for dry powder or particulate solids
Electrostatic separators
15. Used to mill wheat- cereals and flours
vibrating
rollers
forming
shear - impact - compression
16. Mixing component that is undesired
egg yolk
rotational
cutting- miller- pulper
mass balance
17. Gum- fruit by the foot
panning
relative density
size reduction ratio
ductile foods
18. Ratio below 8:1
shear- thinning fluids
vibrating
course grind
caustic peeler
19. Ratios above 100:1
second pressure drop
mixers for dry powder or particulate solids
baffle and angle
fine grine
20. Efficient (minimize losses) - Low Cost - No product degradation
compressive force
peeling
Pin and disc mill
longitudinal - radial - rotational
21. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
hydrometer
rotational
high viscosity liquids
22. Creates the smallest particle size
pulping
sugar content
homogenization
shear - impact - compression
23. The ability to form a homogenous mixture
Miscibility
hammer mill
pulping
bulk density
24. Placed at goods intake - Before and after a unit operation - At the end of a line
rotational
mixers for high viscosity liquids
shear rate
Magnetic separators and metal detection
25. Flour milled using this
heat
roller
ductility
mixers for high viscosity liquids
26. To achieve a uniform distribution of the components of flow
caustic peeler
goal of mixing
disc mill
shear stress
27. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
non- newtonian fluids
goal of mixing
hydrocooling
28. Helps prevent blinding
shear stress
vibrating
relative density
high viscosity liquids
29. What can be done to minimize the rotational component in liquid mixing?
shear
caustic peeler
shear- thinning fluids
baffle and angle
30. Why do we use two pressure drops? EXAM QUESTION
pulping
mixers for dry powder or particulate solids
mixers for high viscosity liquids
First stage to create small particle size- second to disperse clumping
31. Mass
kneading
turbulent
attrition mills
bulk density
32. Amount of energy it takes to change the temperature
screens
fine grine
latent heat
Specific heat
33. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
bulk density
sol
vibrating
34. 3 things used for size reduction
impact
crumbly
panning
shear - impact - compression
35. Distance between rollers
second pressure drop
hydrometer
nip
forced- air cooling
36. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
shear rate
non- newtonian fluids
cutting- miller- pulper
37. Dividing based on several characteristics capable of automatically
wet cleaning equipment
Specific gravity
grading
non- newtonian fluids
38. Pseudoplastic
oil/vinegar
Specific gravity
compressive force
shear- thinning fluids
39. Specific gravity used as an indirect meaure of the
sugar content
grading
hurdle technologies
forced- air cooling
40. Each thing we do to prevent degradation is one hurdle- name an example- packaging
over-run
hurdle technologies
strain
emulsifying/homogenizing
41. Most energy used for size reduction goes to
stress
oil/vinegar
heat
fine grine
42. Creates lots of heat - main force are shear action
strain
attrition mills
second pressure drop
mixers for high viscosity liquids
43. A fluid suspension of a colloidal solid in a liquid
bowl chopper
sol
reynolds number
ductile foods
44. Pressure- pushing but not dynamically loaded
compressive force
screens
latent heat
egg yolk
45. 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
non- newtonian fluids
baffle and angle
wet cleaning equipment
difference between rolls and biscuits
46. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
crumbly
shear - impact - compression
laminar
47. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
Pin and disc mill
laminar
heat
roblems with wet cleaning
48. 3 components of mixing liquids
longitudinal - radial - rotational
impact
newtonian fluid
strain
49. Deformation or stretch- change in length divided by the original length
bowl chopper
baffle and angle
cutting- miller- pulper
strain
50. The amount of energy it takes to change the state
disc mill
vibrating
latent heat
impact