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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. Rotating vessel slowly deposits material on top
panning
longitudinal - radial - rotational
ductile foods
stress
2. The amount of energy it takes to change the state
vacuum cooling
latent heat
egg yolk
non- newtonian fluids
3. Used to chop meat and harder fruits and veggies into pulp
bowl chopper
Miscibility
egg yolk
sugar content
4. Used to be was dividing things on one characteristic
stress
sorting
emulsifying/homogenizing
impact
5. Efficient mixing is achieved by creating and recombining fresh surfaces
high viscosity liquids
Pin and disc mill
kneading
Electrostatic separators
6. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
egg yolk
non- newtonian fluids
fine grine
forced- air cooling
7. 3 things used for size reduction
shear - impact - compression
goal of mixing
Magnetic separators and metal detection
rotational
8. Velocity gradient that is formed- relative rate between the layers
roller
baffle and angle
shear rate
ductility
9. Pseudoplastic
Latent heat of fusion
turbulent
Magnetic separators and metal detection
shear- thinning fluids
10. Dividing based on several characteristics capable of automatically
sol
roblems with wet cleaning
grading
cutting- miller- pulper
11. Most energy used for size reduction goes to
heat
First stage to create small particle size- second to disperse clumping
bowl chopper
grading
12. Paddle - Multiple Impeller - Turbine - Propeller
kneading
Mixers for Low-or Medium Viscosity Liquids
forming
Specific gravity
13. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
ductile foods
high viscosity liquids
longitudinal - radial - rotational
mixers for high viscosity liquids
14. Involves tumbling in a drum with a silicon carbide or carborundum surface
Comminution
pulping
mixers for high viscosity liquids
abrasion peeling
15. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
bulk density
Specific heat
water activity
Pin and disc mill
16. Under motion pushing
Miscibility
peeling
impact
newtonian fluid
17. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
batch - convayer - immersion - truck
rotational
emulsifying/homogenizing
roller
18. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
goal of mixing
strain
sol
19. 3 components of mixing liquids
hydrocooling
newtonian fluid
roblems with wet cleaning
longitudinal - radial - rotational
20. Energy from liquid to gas and vice versa
Latent heat of fusion
sugar content
oil/vinegar
latent heat of vaporization
21. Amount of energy it takes to change the temperature
disc mill
hammer mill
cutting- miller- pulper
Specific heat
22. Creates the smallest particle size
shear stress
egg yolk
pulping
longitudinal - radial - rotational
23. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Problems with dry cleaning methods
compressive force
bulk density
bowl chopper
24. Ingredients in mayo
egg - vinegar - oil
vacuum cooling
water activity
Pin and disc mill
25. Force that causes it to have friction with itself
Magnetic separators and metal detection
hammer mill
shear
screens
26. Ratio below 8:1
course grind
turbulent
batch - convayer - immersion - truck
sorting
27. Creates lots of heat - main force are shear action
shear rate
ductility
attrition mills
hammer mill
28. Efficient (minimize losses) - Low Cost - No product degradation
peeling
sugar content
forming
bulk density
29. Why do we use two pressure drops? EXAM QUESTION
batch - convayer - immersion - truck
First stage to create small particle size- second to disperse clumping
homogenization
panning
30. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
second pressure drop
Mixers for Low-or Medium Viscosity Liquids
mixers for dry powder or particulate solids
31. Distance between rollers
shear - impact - compression
nip
shear
disc mill
32. A fluid suspension of a colloidal solid in a liquid
caustic peeler
oil/vinegar
sol
Electrostatic separators
33. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
strain
hydrocooling
second pressure drop
crumbly
34. Force per unit area
stress
colloids
shear - impact - compression
abrasion peeling
35. Swirls in the flow
peeling
ductility
turbulent
grading
36. The breakdown of solid material through the application of mechanical forces- size reduction
Specific heat
Comminution
attrition mills
colloids
37. 4 types of hydrocoolers
mass balance
batch - convayer - immersion - truck
Latent heat of fusion
rotational
38. Dispersed phase in mayo
water activity
mass balance
oil/vinegar
Comminution
39. Requires size reduction of dispersed particles by the application of intense shearing forces
fine grine
course grind
grading
homogenization
40. Each thing we do to prevent degradation is one hurdle- name an example- packaging
Magnetic separators and metal detection
course grind
hurdle technologies
high viscosity liquids
41. Size reduction equipment in order of decreasing size
Latent heat of fusion
relative density
kneading
cutting- miller- pulper
42. Amount of energy from solid to liquid and vice versa
vacuum cooling
Latent heat of fusion
roblems with wet cleaning
shear
43. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
forming
roller
wet cleaning equipment
mixers for high viscosity liquids
44. 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
rollers
mass balance
oil/vinegar
difference between rolls and biscuits
45. The ability to form a homogenous mixture
newtonian fluid
caustic peeler
Miscibility
shear - impact - compression
46. Track what goes into a system- account for everything that comes out minus what stays in the system
Specific heat
mass balance
impact
cutting- miller- pulper
47. Linear relationship between sheer rate and sheer stress
panning
newtonian fluid
impact
cutting- miller- pulper
48. 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
sol
forming
shear- thinning fluids
Air classifiers (AKA aspiration cleaners
49. Deformation or stretch- change in length divided by the original length
vacuum cooling
egg yolk
oil/vinegar
strain
50. Concentrated fruit juices - liquid chocolate - and corn flour suspension
mixers for dry powder or particulate solids
laminar
non- newtonian fluids
size reduction ratio