SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Dispersed phase in mayo
ductile foods
relative density
forming
oil/vinegar
2. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
crumbly
Latent heat of fusion
Air classifiers (AKA aspiration cleaners
3. Amount of energy from solid to liquid and vice versa
shear - impact - compression
kneading
Latent heat of fusion
emulsifying/homogenizing
4. Pseudoplastic
mixers for dry powder or particulate solids
shear- thinning fluids
sol
Electrostatic separators
5. Available moisture (relative vapor pressure)
vacuum cooling
Mixers for Low-or Medium Viscosity Liquids
compressive force
water activity
6. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
Mixers for Low-or Medium Viscosity Liquids
relative density
latent heat
wet cleaning equipment
7. Mass
bulk density
turbulent
Pin and disc mill
water activity
8. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
Electrostatic separators
Pin and disc mill
ductile foods
9. Ingredients in mayo
roller
kneading
egg - vinegar - oil
Air classifiers (AKA aspiration cleaners
10. The amount of energy it takes to change the state
hammer mill
latent heat
nip
mixers for dry powder or particulate solids
11. Distance between rollers
nip
Air classifiers (AKA aspiration cleaners
ductile foods
attrition mills
12. Creates the smallest particle size
reynolds number
mass balance
pulping
vibrating
13. 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
non- newtonian fluids
colloids
screens
14. Pressure- pushing but not dynamically loaded
reynolds number
compressive force
goal of mixing
bulk density
15. To achieve a uniform distribution of the components of flow
kneading
goal of mixing
sugar content
latent heat
16. Size reduction equipment in order of decreasing size
course grind
forming
cutting- miller- pulper
size reduction ratio
17. Each thing we do to prevent degradation is one hurdle- name an example- packaging
baffle and angle
egg yolk
hurdle technologies
shear
18. Mixing component that is undesired
rotational
Magnetic separators and metal detection
ductility
pulping
19. Under motion pushing
impact
Magnetic separators and metal detection
wet cleaning equipment
turbulent
20. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
hammer mill
hurdle technologies
Air classifiers (AKA aspiration cleaners
Electrostatic separators
21. Measures specific gravity
sorting
hydrometer
shear- thinning fluids
Pin and disc mill
22. Force that causes it to have friction with itself
emulsifying/homogenizing
nip
roller
shear
23. Most energy used for size reduction goes to
shear- thinning fluids
roblems with wet cleaning
heat
screens
24. Paddle - Multiple Impeller - Turbine - Propeller
mixers for high viscosity liquids
shear - impact - compression
Mixers for Low-or Medium Viscosity Liquids
grading
25. 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
roller
hammer mill
vacuum cooling
mixers for high viscosity liquids
26. Deformation or stretch- change in length divided by the original length
wet cleaning equipment
fine grine
impact
strain
27. = initial avg particle size/final avg particle size
size reduction ratio
Pin and disc mill
cutting- miller- pulper
egg yolk
28. Ratios above 100:1
sugar content
egg - vinegar - oil
fine grine
size reduction ratio
29. Amount of energy it takes to change the temperature
egg yolk
Specific heat
Comminution
panning
30. Separate products by size
screens
high viscosity liquids
hydrometer
rotational
31. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
Air classifiers (AKA aspiration cleaners
kneading
Latent heat of fusion
forced- air cooling
32. Creates lots of heat - main force are shear action
attrition mills
vacuum cooling
rotational
course grind
33. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
turbulent
Specific heat
roblems with wet cleaning
strain
34. A fluid suspension of a colloidal solid in a liquid
longitudinal - radial - rotational
Specific gravity
difference between rolls and biscuits
sol
35. 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
forming
shear stress
colloids
disc mill
36. Emulsifier in mayo
hurdle technologies
egg yolk
oil/vinegar
batch - convayer - immersion - truck
37. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
second pressure drop
mixers for dry powder or particulate solids
hydrocooling
latent heat of vaporization
38. 3 components of mixing liquids
longitudinal - radial - rotational
laminar
bowl chopper
latent heat
39. The ability to form a homogenous mixture
latent heat of vaporization
Problems with dry cleaning methods
attrition mills
Miscibility
40. Efficient (minimize losses) - Low Cost - No product degradation
Specific heat
Problems with dry cleaning methods
mixers for dry powder or particulate solids
peeling
41. Force per unit area
stress
Comminution
non- newtonian fluids
homogenization
42. Concentrated fruit juices - liquid chocolate - and corn flour suspension
roller
bowl chopper
pulping
non- newtonian fluids
43. Linear
egg yolk
Mixers for Low-or Medium Viscosity Liquids
laminar
Pin and disc mill
44. Track what goes into a system- account for everything that comes out minus what stays in the system
non- newtonian fluids
nip
bowl chopper
mass balance
45. Used to chop meat and harder fruits and veggies into pulp
batch - convayer - immersion - truck
Pin and disc mill
bowl chopper
turbulent
46. Used to be was dividing things on one characteristic
roller
sorting
vibrating
shear- thinning fluids
47. Swirls in the flow
grading
size reduction ratio
turbulent
homogenization
48. 3 things used for size reduction
baffle and angle
strain
mass balance
shear - impact - compression
49. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
sorting
roller
shear- thinning fluids
50. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
attrition mills
strain
forced- air cooling
wet cleaning equipment