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. To achieve a uniform distribution of the components of flow
panning
turbulent
goal of mixing
homogenization
2. Shearing breaks up fat globules in milk- but they still want to clump- pass through ------ disperses them
hydrocooling
shear stress
second pressure drop
size reduction ratio
3. Dividing based on several characteristics capable of automatically
grading
bowl chopper
newtonian fluid
shear
4. Paddle - Multiple Impeller - Turbine - Propeller
egg - vinegar - oil
caustic peeler
Mixers for Low-or Medium Viscosity Liquids
sorting
5. A friable food is
sorting
crumbly
vibrating
mixers for dry powder or particulate solids
6. Used to be was dividing things on one characteristic
pulping
laminar
sorting
colloids
7. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Pin and disc mill
compressive force
reynolds number
shear- thinning fluids
8. Ability to deform permanently without breaking
baffle and angle
First stage to create small particle size- second to disperse clumping
ductility
cutting- miller- pulper
9. Velocity gradient that is formed- relative rate between the layers
shear rate
vibrating
laminar
vacuum cooling
10. 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
newtonian fluid
wet cleaning equipment
forming
pulping
11. 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
latent heat
Latent heat of fusion
Air classifiers (AKA aspiration cleaners
12. Efficient mixing is achieved by creating and recombining fresh surfaces
non- newtonian fluids
hydrocooling
kneading
rollers
13. 3 components of mixing liquids
shear- thinning fluids
ductility
hydrocooling
longitudinal - radial - rotational
14. Dispersed phase in mayo
Air classifiers (AKA aspiration cleaners
oil/vinegar
stress
shear stress
15. Force between the layers in the fluid
Pin and disc mill
shear stress
pulping
Comminution
16. Force per unit area
stress
shear- thinning fluids
colloids
Miscibility
17. Placed at goods intake - Before and after a unit operation - At the end of a line
roblems with wet cleaning
Magnetic separators and metal detection
vacuum cooling
wet cleaning equipment
18. Swirls in the flow
sugar content
turbulent
Electrostatic separators
roblems with wet cleaning
19. Amount of energy it takes to change the temperature
colloids
forced- air cooling
Specific heat
grading
20. Concentrated fruit juices - liquid chocolate - and corn flour suspension
non- newtonian fluids
grading
wet cleaning equipment
baffle and angle
21. 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
crumbly
disc mill
screens
longitudinal - radial - rotational
22. 3 things used for size reduction
vibrating
mass balance
shear - impact - compression
shear- thinning fluids
23. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
forced- air cooling
wet cleaning equipment
shear rate
second pressure drop
24. Force that causes it to have friction with itself
abrasion peeling
Specific heat
attrition mills
shear
25. Ratios above 100:1
baffle and angle
fine grine
nip
longitudinal - radial - rotational
26. = initial avg particle size/final avg particle size
disc mill
ductile foods
Problems with dry cleaning methods
size reduction ratio
27. The ability to form a homogenous mixture
latent heat
panning
high viscosity liquids
Miscibility
28. Each thing we do to prevent degradation is one hurdle- name an example- packaging
cutting- miller- pulper
water activity
hurdle technologies
shear
29. Tumbling action inside a rotating vessel - Screw type - Double Reversing agitators
stress
colloids
crumbly
mixers for dry powder or particulate solids
30. Most energy used for size reduction goes to
Electrostatic separators
heat
shear rate
laminar
31. Involves tumbling in a drum with a silicon carbide or carborundum surface
turbulent
Problems with dry cleaning methods
bulk density
abrasion peeling
32. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
colloids
newtonian fluid
hurdle technologies
shear rate
33. Limited number of applications where contaminants have a different surface charge from the raw material
panning
latent heat
Electrostatic separators
sorting
34. Mixing component that is undesired
rotational
Problems with dry cleaning methods
screens
roblems with wet cleaning
35. 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
water activity
mixers for high viscosity liquids
latent heat
difference between rolls and biscuits
36. Used to mill wheat- cereals and flours
Pin and disc mill
latent heat of vaporization
crumbly
rollers
37. Requires size reduction of dispersed particles by the application of intense shearing forces
impact
abrasion peeling
latent heat
homogenization
38. 4 types of hydrocoolers
batch - convayer - immersion - truck
roller
attrition mills
Pin and disc mill
39. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
Pin and disc mill
egg - vinegar - oil
cutting- miller- pulper
wet cleaning equipment
40. Measures specific gravity
hydrometer
course grind
rotational
cutting- miller- pulper
41. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
roblems with wet cleaning
egg - vinegar - oil
stress
abrasion peeling
42. Ratio below 8:1
wet cleaning equipment
course grind
bowl chopper
second pressure drop
43. Helps prevent blinding
kneading
vacuum cooling
vibrating
pulping
44. Size reduction equipment in order of decreasing size
rollers
newtonian fluid
cutting- miller- pulper
crumbly
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
forced- air cooling
oil/vinegar
hammer mill
mass balance
46. = (vol of foam - vol liquid)/vol liquid) x 100
impact
over-run
sol
emulsifying/homogenizing
47. Separate products by size
rotational
roller
forced- air cooling
screens
48. Ingredients in mayo
ductility
Air classifiers (AKA aspiration cleaners
egg - vinegar - oil
panning
49. Distance between rollers
rotational
nip
hammer mill
disc mill
50. Specific gravity used as an indirect meaure of the
rollers
sugar content
sol
heat