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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. Limited number of applications where contaminants have a different surface charge from the raw material
sol
hurdle technologies
Electrostatic separators
homogenization
2. Specific gravity used as an indirect meaure of the
ductile foods
turbulent
roller
sugar content
3. Pseudoplastic
compressive force
Air classifiers (AKA aspiration cleaners
shear- thinning fluids
Mixers for Low-or Medium Viscosity Liquids
4. Used to be was dividing things on one characteristic
Specific heat
sorting
size reduction ratio
ductile foods
5. Rotating vessel slowly deposits material on top
shear rate
cutting- miller- pulper
panning
over-run
6. Ratios above 100:1
kneading
fine grine
oil/vinegar
rollers
7. 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
baffle and angle
sorting
Mixers for Low-or Medium Viscosity Liquids
hammer mill
8. 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
Magnetic separators and metal detection
disc mill
Latent heat of fusion
Specific heat
9. Amount of energy it takes to change the temperature
caustic peeler
wet cleaning equipment
Specific heat
shear - impact - compression
10. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
goal of mixing
forced- air cooling
abrasion peeling
emulsifying/homogenizing
11. Deformation or stretch- change in length divided by the original length
kneading
strain
shear stress
Electrostatic separators
12. Why do we use two pressure drops? EXAM QUESTION
roblems with wet cleaning
egg - vinegar - oil
First stage to create small particle size- second to disperse clumping
vibrating
13. 3 components of mixing liquids
longitudinal - radial - rotational
emulsifying/homogenizing
size reduction ratio
Mixers for Low-or Medium Viscosity Liquids
14. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
sugar content
hurdle technologies
high viscosity liquids
abrasion peeling
15. The breakdown of solid material through the application of mechanical forces- size reduction
Pin and disc mill
Comminution
egg - vinegar - oil
Problems with dry cleaning methods
16. Size reduction equipment in order of decreasing size
baffle and angle
mixers for dry powder or particulate solids
relative density
cutting- miller- pulper
17. Creates lots of heat - main force are shear action
rollers
attrition mills
roller
homogenization
18. 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
longitudinal - radial - rotational
hydrocooling
vibrating
homogenization
19. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
goal of mixing
latent heat of vaporization
mass balance
20. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
Mixers for Low-or Medium Viscosity Liquids
attrition mills
water activity
21. Used to chop meat and harder fruits and veggies into pulp
forced- air cooling
bowl chopper
Comminution
longitudinal - radial - rotational
22. Separate products by size
screens
over-run
fine grine
turbulent
23. Efficient (minimize losses) - Low Cost - No product degradation
shear rate
Latent heat of fusion
peeling
bowl chopper
24. = mass of liquid
mixers for dry powder or particulate solids
Specific gravity
Comminution
Magnetic separators and metal detection
25. Force per unit area
stress
hammer mill
bowl chopper
peeling
26. Dispersed phase in mayo
abrasion peeling
panning
relative density
oil/vinegar
27. Efficient mixing is achieved by creating and recombining fresh surfaces
abrasion peeling
roller
kneading
shear
28. Helps prevent blinding
latent heat of vaporization
screens
vibrating
heat
29. 4 types of hydrocoolers
stress
batch - convayer - immersion - truck
relative density
shear - impact - compression
30. Each thing we do to prevent degradation is one hurdle- name an example- packaging
impact
hurdle technologies
egg - vinegar - oil
Latent heat of fusion
31. Amount of energy from solid to liquid and vice versa
emulsifying/homogenizing
sol
Latent heat of fusion
nip
32. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
non- newtonian fluids
colloids
sugar content
egg yolk
33. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
screens
laminar
latent heat
34. Swirls in the flow
strain
turbulent
mixers for high viscosity liquids
reynolds number
35. = (vol of foam - vol liquid)/vol liquid) x 100
attrition mills
latent heat of vaporization
crumbly
over-run
36. Ingredients in mayo
over-run
attrition mills
hammer mill
egg - vinegar - oil
37. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
grading
Mixers for Low-or Medium Viscosity Liquids
Air classifiers (AKA aspiration cleaners
sol
38. Emulsifier in mayo
shear rate
Magnetic separators and metal detection
egg yolk
sorting
39. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
goal of mixing
newtonian fluid
shear - impact - compression
roblems with wet cleaning
40. What can be done to minimize the rotational component in liquid mixing?
Electrostatic separators
Comminution
latent heat
baffle and angle
41. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
egg - vinegar - oil
shear- thinning fluids
relative density
over-run
42. Requires size reduction of dispersed particles by the application of intense shearing forces
hurdle technologies
homogenization
vibrating
Specific heat
43. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
sorting
course grind
mixers for high viscosity liquids
mixers for dry powder or particulate solids
44. Force between the layers in the fluid
shear stress
sugar content
relative density
nip
45. Measures specific gravity
hydrometer
non- newtonian fluids
batch - convayer - immersion - truck
shear stress
46. To achieve a uniform distribution of the components of flow
grading
newtonian fluid
high viscosity liquids
goal of mixing
47. Energy from liquid to gas and vice versa
hammer mill
egg yolk
Specific heat
latent heat of vaporization
48. Available moisture (relative vapor pressure)
water activity
pulping
shear- thinning fluids
emulsifying/homogenizing
49. Ratio below 8:1
shear - impact - compression
course grind
Specific heat
non- newtonian fluids
50. Pressure- pushing but not dynamically loaded
over-run
roblems with wet cleaning
crumbly
compressive force