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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. 3 things used for size reduction
panning
shear - impact - compression
vacuum cooling
impact
2. 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.
caustic peeler
colloids
turbulent
high viscosity liquids
3. 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
disc mill
second pressure drop
Latent heat of fusion
attrition mills
4. Under motion pushing
impact
homogenization
forced- air cooling
rollers
5. Dividing based on several characteristics capable of automatically
Miscibility
grading
shear - impact - compression
difference between rolls and biscuits
6. Gum- fruit by the foot
wet cleaning equipment
screens
colloids
ductile foods
7. Available moisture (relative vapor pressure)
second pressure drop
water activity
sugar content
kneading
8. Used to chop meat and harder fruits and veggies into pulp
screens
bowl chopper
baffle and angle
forced- air cooling
9. Each thing we do to prevent degradation is one hurdle- name an example- packaging
hydrocooling
hurdle technologies
latent heat
grading
10. Ingredients in mayo
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
nip
forming
11. Rotating vessel slowly deposits material on top
peeling
rollers
panning
stress
12. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Pin and disc mill
peeling
high viscosity liquids
hurdle technologies
13. Creates lots of heat - main force are shear action
forming
vacuum cooling
cutting- miller- pulper
attrition mills
14. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
turbulent
difference between rolls and biscuits
Air classifiers (AKA aspiration cleaners
Magnetic separators and metal detection
15. Distance between rollers
nip
non- newtonian fluids
fine grine
Miscibility
16. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
sol
vibrating
ductile foods
wet cleaning equipment
17. Linear
ductile foods
laminar
over-run
rotational
18. Ratio below 8:1
course grind
Comminution
high viscosity liquids
Electrostatic separators
19. Requires size reduction of dispersed particles by the application of intense shearing forces
non- newtonian fluids
homogenization
Specific gravity
mixers for high viscosity liquids
20. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Magnetic separators and metal detection
reynolds number
Problems with dry cleaning methods
laminar
21. A fluid suspension of a colloidal solid in a liquid
sol
cutting- miller- pulper
strain
roblems with wet cleaning
22. Why do we use two pressure drops? EXAM QUESTION
batch - convayer - immersion - truck
hammer mill
longitudinal - radial - rotational
First stage to create small particle size- second to disperse clumping
23. = (vol of foam - vol liquid)/vol liquid) x 100
impact
colloids
hydrometer
over-run
24. Linear relationship between sheer rate and sheer stress
newtonian fluid
vibrating
abrasion peeling
shear - impact - compression
25. 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
disc mill
Comminution
difference between rolls and biscuits
Mixers for Low-or Medium Viscosity Liquids
26. Ratios above 100:1
fine grine
sorting
nip
difference between rolls and biscuits
27. The ability to form a homogenous mixture
panning
wet cleaning equipment
shear stress
Miscibility
28. Used to mill wheat- cereals and flours
rollers
caustic peeler
water activity
crumbly
29. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
homogenization
second pressure drop
newtonian fluid
water activity
30. Flour milled using this
ductility
grading
cutting- miller- pulper
roller
31. Specific gravity used as an indirect meaure of the
sugar content
shear- thinning fluids
panning
mixers for dry powder or particulate solids
32. What can be done to minimize the rotational component in liquid mixing?
pulping
emulsifying/homogenizing
baffle and angle
shear
33. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
kneading
strain
hydrocooling
34. Deformation or stretch- change in length divided by the original length
stress
Latent heat of fusion
Magnetic separators and metal detection
strain
35. Mixing component that is undesired
heat
second pressure drop
rotational
fine grine
36. Mass
Specific heat
bulk density
disc mill
roblems with wet cleaning
37. The breakdown of solid material through the application of mechanical forces- size reduction
ductile foods
goal of mixing
Comminution
roller
38. 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
reynolds number
hydrocooling
shear - impact - compression
fine grine
39. Creates the smallest particle size
difference between rolls and biscuits
screens
pulping
shear stress
40. Ability to deform permanently without breaking
crumbly
ductility
cutting- miller- pulper
second pressure drop
41. To achieve a uniform distribution of the components of flow
goal of mixing
Pin and disc mill
sol
abrasion peeling
42. Emulsifier in mayo
First stage to create small particle size- second to disperse clumping
egg yolk
disc mill
Mixers for Low-or Medium Viscosity Liquids
43. Most energy used for size reduction goes to
mixers for high viscosity liquids
mass balance
heat
emulsifying/homogenizing
44. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
second pressure drop
strain
sol
45. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
non- newtonian fluids
rotational
heat
46. Force between the layers in the fluid
colloids
shear stress
rotational
forced- air cooling
47. Efficient (minimize losses) - Low Cost - No product degradation
peeling
rotational
attrition mills
Pin and disc mill
48. 3 components of mixing liquids
attrition mills
kneading
forming
longitudinal - radial - rotational
49. 4 types of hydrocoolers
longitudinal - radial - rotational
oil/vinegar
batch - convayer - immersion - truck
difference between rolls and biscuits
50. Used to be was dividing things on one characteristic
over-run
sorting
Mixers for Low-or Medium Viscosity Liquids
sol