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Test your basic knowledge |
Food Processing
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Study First
Subjects
:
industries
,
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
Mixers for Low-or Medium Viscosity Liquids
stress
screens
2. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
non- newtonian fluids
Air classifiers (AKA aspiration cleaners
bowl chopper
shear stress
3. Energy from liquid to gas and vice versa
forced- air cooling
Problems with dry cleaning methods
latent heat of vaporization
Electrostatic separators
4. 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
cutting- miller- pulper
roller
goal of mixing
hammer mill
5. Dispersed phase in mayo
oil/vinegar
Latent heat of fusion
compressive force
bulk density
6. Amount of energy from solid to liquid and vice versa
mass balance
First stage to create small particle size- second to disperse clumping
Latent heat of fusion
impact
7. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
roller
Miscibility
emulsifying/homogenizing
8. Distance between rollers
shear stress
laminar
mixers for high viscosity liquids
nip
9. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
sorting
high viscosity liquids
turbulent
Latent heat of fusion
10. Creates the smallest particle size
disc mill
longitudinal - radial - rotational
pulping
egg yolk
11. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
vacuum cooling
turbulent
roblems with wet cleaning
second pressure drop
12. Gum- fruit by the foot
ductile foods
hurdle technologies
strain
longitudinal - radial - rotational
13. 4 types of hydrocoolers
rotational
oil/vinegar
panning
batch - convayer - immersion - truck
14. = mass of liquid
fine grine
Specific gravity
mass balance
strain
15. Available moisture (relative vapor pressure)
difference between rolls and biscuits
water activity
latent heat of vaporization
shear- thinning fluids
16. The ability to form a homogenous mixture
relative density
Specific heat
Miscibility
strain
17. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
batch - convayer - immersion - truck
impact
longitudinal - radial - rotational
reynolds number
18. The breakdown of solid material through the application of mechanical forces- size reduction
compressive force
Comminution
panning
disc mill
19. 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
difference between rolls and biscuits
Air classifiers (AKA aspiration cleaners
Magnetic separators and metal detection
hydrocooling
20. What can be done to minimize the rotational component in liquid mixing?
size reduction ratio
oil/vinegar
second pressure drop
baffle and angle
21. Linear relationship between sheer rate and sheer stress
high viscosity liquids
disc mill
newtonian fluid
Miscibility
22. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
fine grine
sorting
non- newtonian fluids
forced- air cooling
23. Paddle - Multiple Impeller - Turbine - Propeller
cutting- miller- pulper
non- newtonian fluids
homogenization
Mixers for Low-or Medium Viscosity Liquids
24. Measures specific gravity
egg yolk
Latent heat of fusion
turbulent
hydrometer
25. Swirls in the flow
shear - impact - compression
sorting
turbulent
emulsifying/homogenizing
26. = initial avg particle size/final avg particle size
Specific heat
Specific gravity
kneading
size reduction ratio
27. Track what goes into a system- account for everything that comes out minus what stays in the system
screens
grading
homogenization
mass balance
28. 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
reynolds number
homogenization
size reduction ratio
forming
29. Force that causes it to have friction with itself
water activity
impact
shear
homogenization
30. Each thing we do to prevent degradation is one hurdle- name an example- packaging
vacuum cooling
rollers
hurdle technologies
abrasion peeling
31. Rotating vessel slowly deposits material on top
Mixers for Low-or Medium Viscosity Liquids
panning
peeling
grading
32. Used to chop meat and harder fruits and veggies into pulp
shear rate
mixers for dry powder or particulate solids
screens
bowl chopper
33. Under motion pushing
Air classifiers (AKA aspiration cleaners
roblems with wet cleaning
Problems with dry cleaning methods
impact
34. Ability to deform permanently without breaking
turbulent
baffle and angle
hurdle technologies
ductility
35. 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
vibrating
disc mill
nip
latent heat of vaporization
36. Requires size reduction of dispersed particles by the application of intense shearing forces
Comminution
homogenization
compressive force
course grind
37. A friable food is
heat
crumbly
water activity
relative density
38. Involves tumbling in a drum with a silicon carbide or carborundum surface
sorting
stress
water activity
abrasion peeling
39. Force per unit area
baffle and angle
reynolds number
stress
roblems with wet cleaning
40. Separate products by size
screens
batch - convayer - immersion - truck
shear
sorting
41. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
mixers for dry powder or particulate solids
disc mill
second pressure drop
Problems with dry cleaning methods
42. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
bulk density
egg - vinegar - oil
hurdle technologies
43. Flour milled using this
roller
mixers for dry powder or particulate solids
ductility
emulsifying/homogenizing
44. Emulsifier in mayo
egg yolk
Mixers for Low-or Medium Viscosity Liquids
wet cleaning equipment
ductile foods
45. Limited number of applications where contaminants have a different surface charge from the raw material
peeling
screens
hammer mill
Electrostatic separators
46. Dividing based on several characteristics capable of automatically
Problems with dry cleaning methods
hammer mill
grading
kneading
47. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
mixers for dry powder or particulate solids
over-run
screens
pulping
48. A fluid suspension of a colloidal solid in a liquid
strain
sol
course grind
sorting
49. 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
sorting
First stage to create small particle size- second to disperse clumping
hurdle technologies
hydrocooling
50. = (vol of foam - vol liquid)/vol liquid) x 100
Magnetic separators and metal detection
mass balance
turbulent
over-run
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