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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. 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.
shear - impact - compression
vacuum cooling
hurdle technologies
hydrometer
2. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
stress
laminar
egg yolk
mixers for dry powder or particulate solids
3. Track what goes into a system- account for everything that comes out minus what stays in the system
goal of mixing
mass balance
over-run
pulping
4. Pressure- pushing but not dynamically loaded
sol
latent heat of vaporization
compressive force
latent heat
5. Force per unit area
Air classifiers (AKA aspiration cleaners
mixers for high viscosity liquids
stress
First stage to create small particle size- second to disperse clumping
6. Gum- fruit by the foot
roller
shear
Problems with dry cleaning methods
ductile foods
7. 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
compressive force
Problems with dry cleaning methods
hammer mill
mixers for dry powder or particulate solids
8. Creates lots of heat - main force are shear action
attrition mills
wet cleaning equipment
roblems with wet cleaning
caustic peeler
9. The breakdown of solid material through the application of mechanical forces- size reduction
bowl chopper
Latent heat of fusion
Mixers for Low-or Medium Viscosity Liquids
Comminution
10. Soaking tanks (with or w/o stirring/paddles) - Flotation washing (fluming) - Spray washers (belts - drums) - Brush washers - Ultrasonic cleaners
wet cleaning equipment
ductile foods
emulsifying/homogenizing
First stage to create small particle size- second to disperse clumping
11. Ratios above 100:1
latent heat of vaporization
strain
fine grine
batch - convayer - immersion - truck
12. Specific gravity used as an indirect meaure of the
sugar content
Air classifiers (AKA aspiration cleaners
Comminution
cutting- miller- pulper
13. Swirls in the flow
turbulent
forced- air cooling
stress
hydrocooling
14. Efficient (minimize losses) - Low Cost - No product degradation
peeling
attrition mills
water activity
laminar
15. Paddle - Multiple Impeller - Turbine - Propeller
relative density
sorting
Mixers for Low-or Medium Viscosity Liquids
ductile foods
16. Separate products by size
egg - vinegar - oil
screens
high viscosity liquids
turbulent
17. = mass of liquid
second pressure drop
fine grine
baffle and angle
Specific gravity
18. Used to be was dividing things on one characteristic
sorting
hammer mill
caustic peeler
goal of mixing
19. Size reduction equipment in order of decreasing size
latent heat of vaporization
vacuum cooling
cutting- miller- pulper
First stage to create small particle size- second to disperse clumping
20. Amount of energy it takes to change the temperature
kneading
nip
Specific heat
size reduction ratio
21. Flour milled using this
kneading
sorting
latent heat
roller
22. Creates the smallest particle size
baffle and angle
colloids
pulping
crumbly
23. Distance between rollers
nip
relative density
non- newtonian fluids
egg - vinegar - oil
24. Requires size reduction of dispersed particles by the application of intense shearing forces
wet cleaning equipment
homogenization
hammer mill
course grind
25. 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
roller
Problems with dry cleaning methods
sorting
26. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
strain
kneading
vacuum cooling
27. Each thing we do to prevent degradation is one hurdle- name an example- packaging
disc mill
screens
hurdle technologies
relative density
28. Measures specific gravity
vibrating
mass balance
hydrometer
shear- thinning fluids
29. Dividing based on several characteristics capable of automatically
roller
grading
hydrometer
latent heat
30. Limited number of applications where contaminants have a different surface charge from the raw material
sugar content
Electrostatic separators
shear - impact - compression
strain
31. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
difference between rolls and biscuits
caustic peeler
forming
forced- air cooling
32. Under motion pushing
over-run
rollers
impact
size reduction ratio
33. To achieve a uniform distribution of the components of flow
egg yolk
goal of mixing
mixers for high viscosity liquids
stress
34. Pseudoplastic
shear- thinning fluids
sugar content
shear rate
second pressure drop
35. Efficient mixing is achieved by creating and recombining fresh surfaces
sugar content
hydrocooling
reynolds number
kneading
36. A fluid suspension of a colloidal solid in a liquid
sol
screens
Comminution
abrasion peeling
37. 3 things used for size reduction
Specific heat
sugar content
shear - impact - compression
oil/vinegar
38. Velocity gradient that is formed- relative rate between the layers
pulping
Latent heat of fusion
shear rate
vibrating
39. Mass
shear stress
vacuum cooling
egg - vinegar - oil
bulk density
40. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
heat
roblems with wet cleaning
latent heat of vaporization
laminar
41. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
egg - vinegar - oil
second pressure drop
goal of mixing
abrasion peeling
42. Ratio below 8:1
screens
course grind
sugar content
caustic peeler
43. Ingredients in mayo
egg - vinegar - oil
caustic peeler
course grind
turbulent
44. 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
vibrating
bowl chopper
size reduction ratio
difference between rolls and biscuits
45. Used to mill wheat- cereals and flours
shear rate
shear- thinning fluids
rollers
colloids
46. Dispersed phase in mayo
batch - convayer - immersion - truck
fine grine
oil/vinegar
Magnetic separators and metal detection
47. Most energy used for size reduction goes to
bulk density
goal of mixing
shear - impact - compression
heat
48. 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
screens
hydrocooling
hydrometer
fine grine
49. Used to chop meat and harder fruits and veggies into pulp
mass balance
wet cleaning equipment
heat
bowl chopper
50. Why do we use two pressure drops? EXAM QUESTION
Latent heat of fusion
kneading
Magnetic separators and metal detection
First stage to create small particle size- second to disperse clumping