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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. Energy from liquid to gas and vice versa
ductility
latent heat of vaporization
abrasion peeling
newtonian fluid
2. Why do we use two pressure drops? EXAM QUESTION
caustic peeler
First stage to create small particle size- second to disperse clumping
ductile foods
hydrometer
3. Ingredients in mayo
egg - vinegar - oil
roller
Miscibility
caustic peeler
4. Helps prevent blinding
vibrating
goal of mixing
hurdle technologies
roller
5. Most energy used for size reduction goes to
stress
mass balance
heat
kneading
6. Gum- fruit by the foot
latent heat
ductile foods
hammer mill
relative density
7. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Comminution
batch - convayer - immersion - truck
reynolds number
colloids
8. Ratios above 100:1
vibrating
fine grine
shear- thinning fluids
peeling
9. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
vibrating
turbulent
screens
forced- air cooling
10. Linear relationship between sheer rate and sheer stress
goal of mixing
sugar content
newtonian fluid
Problems with dry cleaning methods
11. Amount of energy it takes to change the temperature
screens
Specific heat
longitudinal - radial - rotational
peeling
12. Specific gravity used as an indirect meaure of the
laminar
relative density
grading
sugar content
13. Used to chop meat and harder fruits and veggies into pulp
stress
mixers for high viscosity liquids
bowl chopper
newtonian fluid
14. Ability to deform permanently without breaking
hurdle technologies
vibrating
shear- thinning fluids
ductility
15. Separate products by size
Mixers for Low-or Medium Viscosity Liquids
abrasion peeling
relative density
screens
16. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
Magnetic separators and metal detection
bulk density
stress
17. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
ductile foods
screens
Pin and disc mill
colloids
18. To achieve a uniform distribution of the components of flow
sugar content
hurdle technologies
goal of mixing
pulping
19. Requires size reduction of dispersed particles by the application of intense shearing forces
sugar content
emulsifying/homogenizing
homogenization
hydrocooling
20. Involves tumbling in a drum with a silicon carbide or carborundum surface
reynolds number
abrasion peeling
Electrostatic separators
ductile foods
21. Track what goes into a system- account for everything that comes out minus what stays in the system
stress
mass balance
hydrocooling
latent heat
22. Mass
Specific heat
batch - convayer - immersion - truck
mass balance
bulk density
23. Limited number of applications where contaminants have a different surface charge from the raw material
emulsifying/homogenizing
Electrostatic separators
cutting- miller- pulper
high viscosity liquids
24. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
bowl chopper
non- newtonian fluids
crumbly
25. = mass of liquid
latent heat
egg yolk
bowl chopper
Specific gravity
26. Creates lots of heat - main force are shear action
Electrostatic separators
attrition mills
panning
ductility
27. The ability to form a homogenous mixture
Miscibility
hydrometer
grading
Comminution
28. Mixing component that is undesired
Air classifiers (AKA aspiration cleaners
mixers for dry powder or particulate solids
rotational
disc mill
29. 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
Specific gravity
shear
hydrocooling
panning
30. Linear
roller
latent heat
Latent heat of fusion
laminar
31. 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
vibrating
nip
forming
Specific heat
32. Used to mill wheat- cereals and flours
colloids
sugar content
rotational
rollers
33. Under motion pushing
sol
Electrostatic separators
impact
crumbly
34. A friable food is
shear stress
ductility
hammer mill
crumbly
35. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
shear- thinning fluids
Electrostatic separators
hydrometer
36. Paddle - Multiple Impeller - Turbine - Propeller
size reduction ratio
shear
Mixers for Low-or Medium Viscosity Liquids
newtonian fluid
37. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
strain
emulsifying/homogenizing
ductility
38. 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
course grind
Specific heat
batch - convayer - immersion - truck
39. A fluid suspension of a colloidal solid in a liquid
fine grine
bowl chopper
Miscibility
sol
40. Amount of energy from solid to liquid and vice versa
Electrostatic separators
shear
peeling
Latent heat of fusion
41. Emulsifier in mayo
egg yolk
Specific heat
roblems with wet cleaning
oil/vinegar
42. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
stress
First stage to create small particle size- second to disperse clumping
homogenization
emulsifying/homogenizing
43. Flour milled using this
roller
sugar content
homogenization
heat
44. 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.
Problems with dry cleaning methods
caustic peeler
laminar
mixers for dry powder or particulate solids
45. Creates the smallest particle size
Mixers for Low-or Medium Viscosity Liquids
pulping
compressive force
screens
46. 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
Miscibility
latent heat
roller
47. = initial avg particle size/final avg particle size
ductility
shear rate
sorting
size reduction ratio
48. Size reduction equipment in order of decreasing size
pulping
non- newtonian fluids
cutting- miller- pulper
egg yolk
49. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
roblems with wet cleaning
screens
newtonian fluid
50. 4 types of hydrocoolers
batch - convayer - immersion - truck
Specific heat
egg yolk
shear rate