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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. Requires size reduction of dispersed particles by the application of intense shearing forces
homogenization
heat
Problems with dry cleaning methods
shear rate
2. Creates lots of heat - main force are shear action
attrition mills
cutting- miller- pulper
Comminution
longitudinal - radial - rotational
3. Flour milled using this
roller
kneading
First stage to create small particle size- second to disperse clumping
hydrocooling
4. Velocity gradient that is formed- relative rate between the layers
Pin and disc mill
emulsifying/homogenizing
Miscibility
shear rate
5. Separate products by size
disc mill
screens
Mixers for Low-or Medium Viscosity Liquids
bulk density
6. = initial avg particle size/final avg particle size
mass balance
latent heat of vaporization
size reduction ratio
Air classifiers (AKA aspiration cleaners
7. Mass
bulk density
compressive force
Electrostatic separators
mixers for high viscosity liquids
8. A friable food is
heat
goal of mixing
crumbly
emulsifying/homogenizing
9. Concentrated fruit juices - liquid chocolate - and corn flour suspension
laminar
Specific gravity
Specific heat
non- newtonian fluids
10. Specific gravity used as an indirect meaure of the
hydrometer
grading
Specific gravity
sugar content
11. Size reduction equipment in order of decreasing size
disc mill
forming
cutting- miller- pulper
Specific heat
12. Available moisture (relative vapor pressure)
water activity
Air classifiers (AKA aspiration cleaners
nip
Comminution
13. 3 components of mixing liquids
newtonian fluid
latent heat
mixers for dry powder or particulate solids
longitudinal - radial - rotational
14. Swirls in the flow
Comminution
turbulent
homogenization
hydrocooling
15. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
screens
reynolds number
attrition mills
Problems with dry cleaning methods
16. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
shear stress
grading
Pin and disc mill
rollers
17. Efficient mixing is achieved by creating and recombining fresh surfaces
rollers
kneading
forced- air cooling
caustic peeler
18. Force between the layers in the fluid
shear stress
vibrating
batch - convayer - immersion - truck
sorting
19. Not always effective (attached soil) - Can be dusty (explosion hazard) - Recontamination hazard - Can damage product
longitudinal - radial - rotational
hurdle technologies
Problems with dry cleaning methods
Comminution
20. Force per unit area
Latent heat of fusion
Magnetic separators and metal detection
stress
homogenization
21. Linear
laminar
size reduction ratio
goal of mixing
shear stress
22. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
difference between rolls and biscuits
latent heat of vaporization
panning
23. 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
impact
attrition mills
vibrating
hydrocooling
24. Force that causes it to have friction with itself
shear
water activity
forced- air cooling
shear- thinning fluids
25. Deformation or stretch- change in length divided by the original length
strain
shear - impact - compression
hurdle technologies
shear- thinning fluids
26. Under motion pushing
stress
emulsifying/homogenizing
hydrocooling
impact
27. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
cutting- miller- pulper
baffle and angle
over-run
28. The ability to form a homogenous mixture
sol
Miscibility
forming
water activity
29. Used to mill wheat- cereals and flours
heat
rollers
egg yolk
wet cleaning equipment
30. 3 things used for size reduction
longitudinal - radial - rotational
peeling
shear - impact - compression
grading
31. Dividing based on several characteristics capable of automatically
grading
latent heat of vaporization
Magnetic separators and metal detection
colloids
32. A fluid suspension of a colloidal solid in a liquid
kneading
hammer mill
latent heat
sol
33. Dispersed phase in mayo
oil/vinegar
course grind
ductile foods
stress
34. Pseudoplastic
shear- thinning fluids
ductile foods
ductility
vacuum cooling
35. Paddle - Multiple Impeller - Turbine - Propeller
shear - impact - compression
high viscosity liquids
difference between rolls and biscuits
Mixers for Low-or Medium Viscosity Liquids
36. 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.
bowl chopper
caustic peeler
newtonian fluid
mixers for dry powder or particulate solids
37. Ratio below 8:1
course grind
relative density
grading
roller
38. Used to chop meat and harder fruits and veggies into pulp
crumbly
hammer mill
egg yolk
bowl chopper
39. Creates the smallest particle size
pulping
abrasion peeling
Latent heat of fusion
stress
40. High-speed mixers - Hydroshear homogenizer - Membrane emulsifiers - Pressure homogenizers - Rotor-stator homogenizers - Ultrasonic- sound energy to break particles
emulsifying/homogenizing
oil/vinegar
compressive force
goal of mixing
41. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
longitudinal - radial - rotational
hurdle technologies
roller
42. Involves tumbling in a drum with a silicon carbide or carborundum surface
abrasion peeling
caustic peeler
ductile foods
bulk density
43. Emulsifier in mayo
grading
homogenization
egg yolk
high viscosity liquids
44. To achieve a uniform distribution of the components of flow
goal of mixing
screens
fine grine
forced- air cooling
45. 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
oil/vinegar
stress
batch - convayer - immersion - truck
hammer mill
46. 4 types of hydrocoolers
shear
batch - convayer - immersion - truck
panning
nip
47. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
ductility
bulk density
shear - impact - compression
48. Amount of energy it takes to change the temperature
Specific gravity
difference between rolls and biscuits
Mixers for Low-or Medium Viscosity Liquids
Specific heat
49. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
sol
peeling
bowl chopper
50. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
Specific gravity
stress
second pressure drop
shear stress