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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. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
bulk density
shear stress
Specific heat
mixers for high viscosity liquids
2. Amount of energy it takes to change the temperature
cutting- miller- pulper
shear stress
forced- air cooling
Specific heat
3. The amount of energy it takes to change the state
sorting
hydrometer
latent heat
baffle and angle
4. Ratio below 8:1
sorting
peeling
Comminution
course grind
5. 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
latent heat
Pin and disc mill
hammer mill
sorting
6. Measures specific gravity
Mixers for Low-or Medium Viscosity Liquids
hydrometer
difference between rolls and biscuits
panning
7. Limited number of applications where contaminants have a different surface charge from the raw material
sugar content
Electrostatic separators
rotational
turbulent
8. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Air classifiers (AKA aspiration cleaners
emulsifying/homogenizing
abrasion peeling
hurdle technologies
9. Amount of energy from solid to liquid and vice versa
newtonian fluid
Latent heat of fusion
impact
hammer mill
10. Rotating vessel slowly deposits material on top
wet cleaning equipment
hydrometer
panning
Pin and disc mill
11. Force that causes it to have friction with itself
shear
strain
latent heat
panning
12. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
latent heat of vaporization
laminar
roblems with wet cleaning
hydrocooling
13. To achieve a uniform distribution of the components of flow
sol
roblems with wet cleaning
goal of mixing
colloids
14. Mixing component that is undesired
forced- air cooling
rotational
kneading
roller
15. Pressure- pushing but not dynamically loaded
Pin and disc mill
mixers for high viscosity liquids
compressive force
bulk density
16. Force per unit area
high viscosity liquids
Miscibility
stress
emulsifying/homogenizing
17. Used to chop meat and harder fruits and veggies into pulp
compressive force
newtonian fluid
bowl chopper
peeling
18. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hurdle technologies
wet cleaning equipment
baffle and angle
shear - impact - compression
19. Mass
bulk density
impact
shear rate
ductility
20. The breakdown of solid material through the application of mechanical forces- size reduction
Comminution
size reduction ratio
batch - convayer - immersion - truck
ductility
21. 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.
turbulent
impact
reynolds number
caustic peeler
22. Ability to deform permanently without breaking
goal of mixing
ductility
bowl chopper
hydrometer
23. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
non- newtonian fluids
disc mill
forced- air cooling
impact
24. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
sugar content
mixers for dry powder or particulate solids
shear - impact - compression
25. Creates lots of heat - main force are shear action
attrition mills
Pin and disc mill
baffle and angle
fine grine
26. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
over-run
Pin and disc mill
forced- air cooling
course grind
27. Specific gravity used as an indirect meaure of the
abrasion peeling
sugar content
Air classifiers (AKA aspiration cleaners
shear stress
28. = mass of liquid
Miscibility
turbulent
size reduction ratio
Specific gravity
29. = (vol of foam - vol liquid)/vol liquid) x 100
sugar content
over-run
hydrocooling
crumbly
30. Energy from liquid to gas and vice versa
second pressure drop
Comminution
latent heat of vaporization
ductility
31. 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.
mixers for dry powder or particulate solids
Mixers for Low-or Medium Viscosity Liquids
vacuum cooling
egg yolk
32. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
egg - vinegar - oil
impact
nip
33. A friable food is
crumbly
laminar
attrition mills
hammer mill
34. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
Latent heat of fusion
vibrating
ductile foods
relative density
35. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
sugar content
over-run
reynolds number
egg - vinegar - oil
36. 3 components of mixing liquids
bowl chopper
difference between rolls and biscuits
longitudinal - radial - rotational
shear
37. Creates the smallest particle size
second pressure drop
pulping
shear - impact - compression
Pin and disc mill
38. Concentrated fruit juices - liquid chocolate - and corn flour suspension
Air classifiers (AKA aspiration cleaners
non- newtonian fluids
sol
homogenization
39. A fluid suspension of a colloidal solid in a liquid
sol
Miscibility
vacuum cooling
sorting
40. What can be done to minimize the rotational component in liquid mixing?
newtonian fluid
grading
Specific gravity
baffle and angle
41. Used to be was dividing things on one characteristic
rotational
Problems with dry cleaning methods
sorting
ductile foods
42. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
caustic peeler
Problems with dry cleaning methods
colloids
abrasion peeling
43. Emulsifier in mayo
mass balance
Magnetic separators and metal detection
fine grine
egg yolk
44. Linear
homogenization
shear rate
Magnetic separators and metal detection
laminar
45. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
longitudinal - radial - rotational
laminar
abrasion peeling
46. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
vibrating
emulsifying/homogenizing
over-run
compressive force
47. Involves tumbling in a drum with a silicon carbide or carborundum surface
kneading
latent heat
abrasion peeling
rotational
48. Used to mill wheat- cereals and flours
rollers
Latent heat of fusion
laminar
mixers for dry powder or particulate solids
49. Distance between rollers
vacuum cooling
hurdle technologies
high viscosity liquids
nip
50. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
Latent heat of fusion
Problems with dry cleaning methods
non- newtonian fluids
fine grine