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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. Dividing based on several characteristics capable of automatically
batch - convayer - immersion - truck
mass balance
grading
forming
2. Creates the smallest particle size
grading
non- newtonian fluids
pulping
crumbly
3. What can be done to minimize the rotational component in liquid mixing?
sorting
baffle and angle
Specific heat
mixers for high viscosity liquids
4. Efficient (minimize losses) - Low Cost - No product degradation
newtonian fluid
size reduction ratio
peeling
shear- thinning fluids
5. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
rotational
wet cleaning equipment
screens
goal of mixing
6. Available moisture (relative vapor pressure)
caustic peeler
fine grine
water activity
disc mill
7. Creates lots of heat - main force are shear action
Comminution
attrition mills
Electrostatic separators
mass balance
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
ductility
Magnetic separators and metal detection
disc mill
reynolds number
9. Specific gravity used as an indirect meaure of the
sugar content
peeling
ductility
Comminution
10. Distance between rollers
forced- air cooling
Specific gravity
nip
cutting- miller- pulper
11. A friable food is
crumbly
oil/vinegar
panning
First stage to create small particle size- second to disperse clumping
12. Energy from liquid to gas and vice versa
non- newtonian fluids
second pressure drop
latent heat of vaporization
vacuum cooling
13. 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.
peeling
turbulent
Magnetic separators and metal detection
vacuum cooling
14. 3 components of mixing liquids
longitudinal - radial - rotational
shear stress
rollers
pulping
15. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
second pressure drop
disc mill
stress
16. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
mass balance
oil/vinegar
pulping
17. Force per unit area
stress
oil/vinegar
ductility
Electrostatic separators
18. The ability to form a homogenous mixture
laminar
mass balance
Miscibility
kneading
19. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
longitudinal - radial - rotational
mixers for dry powder or particulate solids
over-run
sugar content
20. Efficient mixing is achieved by creating and recombining fresh surfaces
over-run
second pressure drop
kneading
Pin and disc mill
21. Requires size reduction of dispersed particles by the application of intense shearing forces
mixers for dry powder or particulate solids
latent heat
homogenization
First stage to create small particle size- second to disperse clumping
22. Used to be was dividing things on one characteristic
homogenization
Pin and disc mill
vibrating
sorting
23. Involves tumbling in a drum with a silicon carbide or carborundum surface
hydrometer
abrasion peeling
caustic peeler
disc mill
24. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
vibrating
Problems with dry cleaning methods
Specific heat
high viscosity liquids
25. Ingredients in mayo
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
wet cleaning equipment
egg yolk
26. Pressure- pushing but not dynamically loaded
Electrostatic separators
colloids
compressive force
vibrating
27. The amount of energy it takes to change the state
latent heat
newtonian fluid
hydrocooling
sugar content
28. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
ductile foods
latent heat
mixers for high viscosity liquids
sol
29. To achieve a uniform distribution of the components of flow
size reduction ratio
vibrating
goal of mixing
shear stress
30. 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
latent heat
ductility
forming
sugar content
31. 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.
non- newtonian fluids
vacuum cooling
stress
caustic peeler
32. Limited number of applications where contaminants have a different surface charge from the raw material
rollers
difference between rolls and biscuits
Electrostatic separators
mixers for high viscosity liquids
33. 4 types of hydrocoolers
latent heat of vaporization
batch - convayer - immersion - truck
shear
rotational
34. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
Mixers for Low-or Medium Viscosity Liquids
laminar
kneading
35. Each thing we do to prevent degradation is one hurdle- name an example- packaging
abrasion peeling
nip
sorting
hurdle technologies
36. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
Specific gravity
cutting- miller- pulper
Air classifiers (AKA aspiration cleaners
emulsifying/homogenizing
37. Emulsifier in mayo
non- newtonian fluids
egg yolk
shear rate
nip
38. Velocity gradient that is formed- relative rate between the layers
shear rate
peeling
shear - impact - compression
hydrometer
39. 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
hammer mill
kneading
hurdle technologies
ductile foods
40. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
shear stress
Specific gravity
forced- air cooling
Electrostatic separators
41. Linear relationship between sheer rate and sheer stress
newtonian fluid
colloids
pulping
screens
42. Helps prevent blinding
vibrating
stress
hurdle technologies
latent heat
43. Swirls in the flow
newtonian fluid
turbulent
homogenization
vacuum cooling
44. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
First stage to create small particle size- second to disperse clumping
roblems with wet cleaning
newtonian fluid
sol
45. Gum- fruit by the foot
ductile foods
forced- air cooling
longitudinal - radial - rotational
shear
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
hydrocooling
difference between rolls and biscuits
wet cleaning equipment
homogenization
47. Measures specific gravity
hydrometer
peeling
reynolds number
Comminution
48. Rotating vessel slowly deposits material on top
panning
peeling
rotational
heat
49. Force between the layers in the fluid
oil/vinegar
sol
high viscosity liquids
shear stress
50. Mass
bulk density
colloids
hydrometer
stress