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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. Helps prevent blinding
forming
nip
baffle and angle
vibrating
2. 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
ductility
peeling
disc mill
panning
3. A friable food is
high viscosity liquids
turbulent
stress
crumbly
4. Used to chop meat and harder fruits and veggies into pulp
latent heat
goal of mixing
First stage to create small particle size- second to disperse clumping
bowl chopper
5. Distance between rollers
screens
reynolds number
nip
vacuum cooling
6. The amount of energy it takes to change the state
latent heat
hydrometer
shear
heat
7. 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
shear
Magnetic separators and metal detection
turbulent
hydrocooling
8. = initial avg particle size/final avg particle size
hydrometer
size reduction ratio
crumbly
Miscibility
9. Efficient mixing is achieved by creating and recombining fresh surfaces
roblems with wet cleaning
kneading
ductile foods
latent heat of vaporization
10. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
Problems with dry cleaning methods
reynolds number
over-run
sugar content
11. Ability to deform permanently without breaking
Mixers for Low-or Medium Viscosity Liquids
ductile foods
shear stress
ductility
12. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
high viscosity liquids
bulk density
Specific gravity
hydrometer
13. Mass
oil/vinegar
egg - vinegar - oil
vibrating
bulk density
14. Ratio below 8:1
course grind
forming
hydrocooling
shear- thinning fluids
15. Formed when one substance of very small particle size is dispersed through another substance and the two substances are immiscible
forming
bowl chopper
colloids
hydrometer
16. 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
vacuum cooling
mixers for high viscosity liquids
hammer mill
laminar
17. Loss of soluble components (e.g. sugar) - Cost of water and water disposal - Accelerate microbial/biological degradation
non- newtonian fluids
roblems with wet cleaning
kneading
heat
18. Amount of energy it takes to change the temperature
ductility
course grind
Specific heat
latent heat
19. Limited number of applications where contaminants have a different surface charge from the raw material
emulsifying/homogenizing
rollers
Electrostatic separators
sorting
20. 4 types of hydrocoolers
batch - convayer - immersion - truck
heat
shear - impact - compression
hydrometer
21. Pressure- pushing but not dynamically loaded
panning
roller
egg - vinegar - oil
compressive force
22. Dividing based on several characteristics capable of automatically
batch - convayer - immersion - truck
crumbly
Comminution
grading
23. Ratios above 100:1
bulk density
fine grine
high viscosity liquids
second pressure drop
24. Mixing component that is undesired
rotational
colloids
peeling
shear - impact - compression
25. Placed at goods intake - Before and after a unit operation - At the end of a line
attrition mills
Magnetic separators and metal detection
homogenization
Specific gravity
26. 3 things used for size reduction
grading
disc mill
shear - impact - compression
pulping
27. Force that causes it to have friction with itself
screens
oil/vinegar
Specific gravity
shear
28. Measures specific gravity
hydrometer
Latent heat of fusion
compressive force
cutting- miller- pulper
29. 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
hurdle technologies
ductile foods
difference between rolls and biscuits
longitudinal - radial - rotational
30. 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
latent heat
forming
ductility
shear- thinning fluids
31. Force per unit area
fine grine
Latent heat of fusion
stress
hammer mill
32. Why do we use two pressure drops? EXAM QUESTION
egg - vinegar - oil
Specific heat
crumbly
First stage to create small particle size- second to disperse clumping
33. Separate products by size
Pin and disc mill
screens
colloids
fine grine
34. Available moisture (relative vapor pressure)
Miscibility
water activity
shear
latent heat
35. = mass of liquid
shear - impact - compression
Specific gravity
compressive force
forced- air cooling
36. Ingredients in mayo
mixers for dry powder or particulate solids
First stage to create small particle size- second to disperse clumping
egg - vinegar - oil
second pressure drop
37. Multiple paddle agitators - Planetary/Orbital - Z-Blade - Rotor-Stator
mixers for high viscosity liquids
Specific gravity
forming
First stage to create small particle size- second to disperse clumping
38. Size reduction equipment in order of decreasing size
crumbly
turbulent
cutting- miller- pulper
Pin and disc mill
39. Involves tumbling in a drum with a silicon carbide or carborundum surface
latent heat
shear - impact - compression
colloids
abrasion peeling
40. Requires size reduction of dispersed particles by the application of intense shearing forces
bulk density
over-run
latent heat
homogenization
41. The ability to form a homogenous mixture
difference between rolls and biscuits
Miscibility
second pressure drop
Magnetic separators and metal detection
42. = (vol of foam - vol liquid)/vol liquid) x 100
roblems with wet cleaning
Specific gravity
over-run
roller
43. Each thing we do to prevent degradation is one hurdle- name an example- packaging
Magnetic separators and metal detection
hurdle technologies
abrasion peeling
colloids
44. Emulsifier in mayo
cutting- miller- pulper
egg yolk
colloids
strain
45. 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.
vacuum cooling
attrition mills
non- newtonian fluids
bowl chopper
46. Specific gravity used as an indirect meaure of the
shear rate
sugar content
panning
emulsifying/homogenizing
47. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
wet cleaning equipment
Pin and disc mill
size reduction ratio
abrasion peeling
48. Velocity gradient that is formed- relative rate between the layers
fine grine
Mixers for Low-or Medium Viscosity Liquids
shear rate
forced- air cooling
49. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
roblems with wet cleaning
laminar
shear stress
relative density
50. Creates lots of heat - main force are shear action
panning
sugar content
attrition mills
baffle and angle