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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. Efficient mixing is achieved by creating and recombining fresh surfaces
Specific heat
disc mill
sugar content
kneading
2. Force per unit area
mass balance
size reduction ratio
stress
bulk density
3. Track what goes into a system- account for everything that comes out minus what stays in the system
laminar
mass balance
difference between rolls and biscuits
colloids
4. 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
disc mill
colloids
nip
Latent heat of fusion
5. Ingredients in mayo
sugar content
screens
egg - vinegar - oil
over-run
6. Dispersed phase in mayo
Latent heat of fusion
oil/vinegar
stress
strain
7. Used to mill wheat- cereals and flours
rollers
turbulent
crumbly
disc mill
8. Placed at goods intake - Before and after a unit operation - At the end of a line
Magnetic separators and metal detection
laminar
mixers for high viscosity liquids
over-run
9. Helps prevent blinding
panning
vibrating
egg - vinegar - oil
shear stress
10. Amount of energy it takes to change the temperature
peeling
caustic peeler
homogenization
Specific heat
11. Dimensionless group that describes flow characteristics - includes pipe diameter - average velocity of fluid flow - fluid density - and fluid viscosity.
fine grine
mixers for dry powder or particulate solids
reynolds number
Electrostatic separators
12. Most energy used for size reduction goes to
heat
Air classifiers (AKA aspiration cleaners
over-run
forced- air cooling
13. = mass of liquid
Mixers for Low-or Medium Viscosity Liquids
Specific gravity
mixers for high viscosity liquids
longitudinal - radial - rotational
14. Generally used for products with high mechanical strength and low moisture - Relies on density and area difference
panning
Air classifiers (AKA aspiration cleaners
hydrometer
latent heat of vaporization
15. Limited number of applications where contaminants have a different surface charge from the raw material
Electrostatic separators
sol
roller
non- newtonian fluids
16. Force between the layers in the fluid
shear stress
compressive force
homogenization
shear rate
17. Linear
laminar
crumbly
panning
course grind
18. Why do we use two pressure drops? EXAM QUESTION
colloids
batch - convayer - immersion - truck
forming
First stage to create small particle size- second to disperse clumping
19. To achieve a uniform distribution of the components of flow
panning
Miscibility
shear stress
goal of mixing
20. The breakdown of solid material through the application of mechanical forces- size reduction
course grind
bulk density
shear stress
Comminution
21. Paddle - Multiple Impeller - Turbine - Propeller
Mixers for Low-or Medium Viscosity Liquids
second pressure drop
compressive force
baffle and angle
22. 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
vibrating
latent heat
impact
hydrocooling
23. Flour milled using this
nip
roller
hammer mill
shear- thinning fluids
24. Efficient (minimize losses) - Low Cost - No product degradation
sugar content
heat
strain
peeling
25. What factors affect the degree of mixing that can be achieved with dry powders or particulate solids?
relative density
cutting- miller- pulper
water activity
bulk density
26. 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
hydrometer
newtonian fluid
shear stress
difference between rolls and biscuits
27. 3 things used for size reduction
shear - impact - compression
over-run
sol
goal of mixing
28. Separate products by size
panning
screens
crumbly
shear
29. Swirls in the flow
turbulent
heat
laminar
shear- thinning fluids
30. Amount of energy from solid to liquid and vice versa
size reduction ratio
non- newtonian fluids
Latent heat of fusion
Pin and disc mill
31. = (vol of foam - vol liquid)/vol liquid) x 100
latent heat of vaporization
abrasion peeling
over-run
batch - convayer - immersion - truck
32. Energy from liquid to gas and vice versa
pulping
latent heat of vaporization
vibrating
size reduction ratio
33. Creates lots of heat - main force are shear action
abrasion peeling
hurdle technologies
attrition mills
oil/vinegar
34. 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
egg yolk
disc mill
forming
wet cleaning equipment
35. Velocity gradient that is formed- relative rate between the layers
shear rate
mixers for dry powder or particulate solids
goal of mixing
Electrostatic separators
36. Rotating vessel slowly deposits material on top
newtonian fluid
panning
Magnetic separators and metal detection
water activity
37. Pseudoplastic
shear- thinning fluids
hydrometer
latent heat of vaporization
longitudinal - radial - rotational
38. Under motion pushing
impact
screens
grading
attrition mills
39. Specific gravity used as an indirect meaure of the
Problems with dry cleaning methods
mixers for dry powder or particulate solids
sugar content
forming
40. Linear relationship between sheer rate and sheer stress
bowl chopper
mass balance
newtonian fluid
size reduction ratio
41. Emulsifier in mayo
high viscosity liquids
Problems with dry cleaning methods
egg yolk
First stage to create small particle size- second to disperse clumping
42. The ability to form a homogenous mixture
Magnetic separators and metal detection
Miscibility
hydrometer
shear - impact - compression
43. Advantages: chill and store in one place limits handling - Disadvantages: Can dry/dehydrate produce
bulk density
goal of mixing
forced- air cooling
colloids
44. Shear and impact forces - used for spice manufacturing - 70:30 impact predominated
roller
second pressure drop
laminar
Pin and disc mill
45. Force that causes it to have friction with itself
Pin and disc mill
crumbly
shear
vibrating
46. Generally mixed with slow-speed - vertical-shaft impellers such as a anchor and gate agitator
non- newtonian fluids
high viscosity liquids
panning
shear stress
47. Used to chop meat and harder fruits and veggies into pulp
hydrometer
bowl chopper
roller
homogenization
48. 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.
nip
non- newtonian fluids
vacuum cooling
Problems with dry cleaning methods
49. What can be done to minimize the rotational component in liquid mixing?
baffle and angle
rotational
disc mill
compressive force
50. = initial avg particle size/final avg particle size
roblems with wet cleaning
ductility
size reduction ratio
pulping