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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. Amount of energy from solid to liquid and vice versa
Latent heat of fusion
fine grine
shear rate
strain
2. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
oil/vinegar
emulsifying/homogenizing
non- newtonian fluids
mixers for high viscosity liquids
3. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
sorting
Pin and disc mill
reynolds number
Air classifiers (AKA aspiration cleaners
4. Placed at goods intake - Before and after a unit operation - At the end of a line
screens
fine grine
homogenization
Magnetic separators and metal detection
5. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
grading
second pressure drop
turbulent
hydrometer
6. Creates lots of heat - main force are shear action
colloids
goal of mixing
Pin and disc mill
attrition mills
7. Linear
sugar content
laminar
egg yolk
reynolds number
8. Most energy used for size reduction goes to
strain
emulsifying/homogenizing
vibrating
heat
9. Why do we use two pressure drops? EXAM QUESTION
First stage to create small particle size- second to disperse clumping
rollers
stress
Magnetic separators and metal detection
10. Ratios above 100:1
Problems with dry cleaning methods
homogenization
laminar
fine grine
11. Helps prevent blinding
Latent heat of fusion
vibrating
pulping
kneading
12. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
egg yolk
caustic peeler
hurdle technologies
Problems with dry cleaning methods
13. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
emulsifying/homogenizing
colloids
egg - vinegar - oil
second pressure drop
14. Deformation or stretch- change in length divided by the original length
Miscibility
strain
water activity
laminar
15. Limited number of applications where contaminants have a different surface charge from the raw material
crumbly
mixers for high viscosity liquids
Electrostatic separators
relative density
16. Under motion pushing
emulsifying/homogenizing
over-run
latent heat of vaporization
impact
17. Creates the smallest particle size
heat
roller
pulping
egg yolk
18. Ingredients in mayo
egg - vinegar - oil
turbulent
mixers for high viscosity liquids
disc mill
19. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
compressive force
oil/vinegar
crumbly
20. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
Problems with dry cleaning methods
shear - impact - compression
mass balance
high viscosity liquids
21. Mass
rotational
attrition mills
bulk density
kneading
22. Swirls in the flow
hurdle technologies
Latent heat of fusion
turbulent
homogenization
23. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
ductile foods
turbulent
cutting- miller- pulper
24. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
rotational
wet cleaning equipment
Miscibility
heat
25. Used to mill wheat- cereals and flours
rollers
ductility
baffle and angle
Problems with dry cleaning methods
26. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
bowl chopper
roblems with wet cleaning
impact
27. Concentrated fruit juices - liquid chocolate - and corn flour suspension
egg - vinegar - oil
non- newtonian fluids
size reduction ratio
disc mill
28. = mass of liquid
Specific gravity
ductile foods
bowl chopper
Specific heat
29. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
reynolds number
shear stress
forced- air cooling
Comminution
30. Amount of energy it takes to change the temperature
Specific heat
ductility
rotational
sorting
31. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
Air classifiers (AKA aspiration cleaners
forced- air cooling
kneading
attrition mills
32. = (vol of foam - vol liquid)/vol liquid) x 100
over-run
mass balance
bulk density
batch - convayer - immersion - truck
33. Force per unit area
kneading
stress
hurdle technologies
Magnetic separators and metal detection
34. Velocity gradient that is formed- relative rate between the layers
sugar content
longitudinal - radial - rotational
size reduction ratio
shear rate
35. A fluid suspension of a colloidal solid in a liquid
sol
homogenization
newtonian fluid
difference between rolls and biscuits
36. 3 components of mixing liquids
turbulent
grading
longitudinal - radial - rotational
crumbly
37. Rotating vessel slowly deposits material on top
colloids
panning
caustic peeler
pulping
38. Force that causes it to have friction with itself
Problems with dry cleaning methods
shear
batch - convayer - immersion - truck
wet cleaning equipment
39. Force between the layers in the fluid
mixers for dry powder or particulate solids
size reduction ratio
shear stress
Specific gravity
40. 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.
reynolds number
Specific gravity
vacuum cooling
forming
41. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
rollers
caustic peeler
peeling
42. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
Air classifiers (AKA aspiration cleaners
shear- thinning fluids
mixers for dry powder or particulate solids
Latent heat of fusion
43. Efficient mixing is achieved by creating and recombining fresh surfaces
compressive force
kneading
over-run
roblems with wet cleaning
44. Dividing based on several characteristics capable of automatically
bulk density
grading
heat
forming
45. Separate products by size
screens
grading
sol
wet cleaning equipment
46. Each thing we do to prevent degradation is one hurdle- name an example- packaging
stress
hurdle technologies
crumbly
egg - vinegar - oil
47. 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
attrition mills
mass balance
reynolds number
hammer mill
48. A friable food is
strain
reynolds number
crumbly
compressive force
49. To achieve a uniform distribution of the components of flow
abrasion peeling
mixers for high viscosity liquids
second pressure drop
goal of mixing
50. = initial avg particle size/final avg particle size
Problems with dry cleaning methods
bowl chopper
caustic peeler
size reduction ratio