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lesson 1
82問 • 3ヶ月前
  • Geneva Pahil
    • 通報

    問題一覧

  • 1

    Is the transformation of a cultural products into food, or one form of food into other forms

    Food processing

  • 2

    Making most foods edible

    Primary food processing

  • 3

    Turning ingredients into familiar foods, such as bread

    Secondary food processing

  • 4

    Has been criticized for promoting over nutrition and obesity, containing too much sugar and salt too little fiber

    Tertiary food processing

  • 5

    It is an attempt to combine all forms of physical processing into a small number of basic operations, which are called unit of operations

    Study of process engineering

  • 6

    Small numbers of basic operation

    Unit operations

  • 7

    Our processes which convert our physical or chemical role product products into useful products. It provides an aid to process the food with ease.

    Unit operations

  • 8

    Could be simple or complex processes during upon the product we desire it helps, make our nutrients more available to us, and to remove toxic substances, which can cause harm to human health

    Unit operations

  • 9

    What are the unit operations in food processing?

    Material handling, Cleaning , Separating/sorting, Size reduction, Fluid flow, Heating, Packaging, Mixing, Concentration, Drying

  • 10

    It is the organized movement of materials in the correct quantities to, and from the correct place accomplished to the minimum of time, labor, wage and expenditure, and with maximum safety

    material Handling

  • 11

    What are the equipment used for handling?

    Loading , Transportation inside the warehouse, Sorting

  • 12

    Give the equipment use for loading

    Forklift, Palletizer, Depalletizers

  • 13

    Give me the equipment use for transportation inside the warehouse

    Automated, guided vehicles, Overhead trolleys

  • 14

    Equipment used for sorting

    Automatic case, farmers, Dimensioning, weighing and scanning systems, Automatically labelling machine

  • 15

    It is the unit operation in which contaminating materials are removed from the food and separated to leave the surface of the following stable condition for the further processing. It uses brush, high velocity, air stream water, vacuums, magnets, microfiltration, mechanicals.

    Cleaning

  • 16

    It is soaking spraying washing and ultrasonic cleaning

    Wet procedures, cleaning

  • 17

    It is separation by air, magnetic attraction of metal contaminants, or by physical methods, depending upon the product and nature of the dirt

    Dry procedures, cleaning

  • 18

    It is the separation of woods into different categories on the basis of a measurable physical property

    Sorting

  • 19

    After preliminary sorting, the fruit and vegetables are greeted to obtain uniform quality with respect size color in a chatter. It can be done either manually to help or mechanical greeter.

    Grading

  • 20

    It is the unit operation in which the average size of solid pieces of food is reduced by the application of sharing impact compression forces, andetc

    Size reduction

  • 21

    It is used to break large pieces of solid materials into small lumps, squeeze, or press The material is until it breaks

    Crushers

  • 22

    Used to meal grains into powders

    Grinder

  • 23

    Give at least two crushers

    Jaw crashers, Gyratory crushers

  • 24

    Give three grinders

    Attrition mill, Hammer mill , Roller mill

  • 25

    It is size reducers used for meat, fruit and vegetables

    Cutting machines

  • 26

    Give example of cutting machines

    Grinders, Bacon slicer, Sausage stuffers, Vertical choppers

  • 27

    Achieved by either gravity, flow or through the use of pumps

    Fluid flow

  • 28

    Smooth and orderly flow fluid particles, move in parallel layers with minimal mixing between layers

    Laminar flow

  • 29

    Chaotic and irregular flow with mixing and eddies fluid particles move in a complex and predictable manner

    Turbulent flow

  • 30

    Floyd giant between laminar and turbulent it exhibits characteristics of both types of flow

    Transitional flow

  • 31

    It is carried out to destroy the microorganisms to preserve the food, as is in case of pasteurized, milk, and canned please, and to make them more tender and palatable as in cooking operations

    Heating

  • 32

    It is the treatment of fruit and vegetables by dipping in boiling water, or steam for short periods, followed by immediate cooling

    Blanching

  • 33

    Relatively mild heat treatment in which the food is heated below hundred degrees Celsius to destroy selected vegetative, microbial, pathogens or activate enzymes

    Pasteurization

  • 34

    It is a method of preserving food by first, selling it in airtight chores, cans, or pouches, and then heating it out temperature that destroys contaminating microorganisms that can either be of health or spoilage concerned because of the danger post by several performing thermal resistant microorganisms such as +3 botulinum

    Canning

  • 35

    It is a more severe heat treatment given to food to destroy both spoilage and pathogenic microorganisms after packaging the food in a hermetical sealed container

    Sterilization

  • 36

    What are the three methods in drying?

    Sun or tray drying, Freeze drying, Spray drying

  • 37

    This is one of the most least expensive drying method achieved to exposure to the sun occur of warm or hot air

    Sun or tray drying

  • 38

    It is a process in which material is freeze then high-pressure vacuum is applied to sublimate the water in the form of vapor

    Freeze drying or lyophilization

  • 39

    This is a liquid atomize by a spray nozzle, and at the same time the hot air is passed, which results into drying this is the most common use for fluid products

    Spray drying

  • 40

    It is achieved through evaporation and reverse osmosis

    Concentration

  • 41

    Food and industry is used principle to concentrate foods by removal of water

    Evaporation

  • 42

    The reasons for mixing

    Heat transfer, Ingredient incorporation

  • 43

    Machines operate a high-speed and automatically package food products in a step wise and automated fashion from forming the container, filling the container and labeling and stocking it

    Packaging

  • 44

    What are the classification of engineering properties?

    Rheological properties, Physical properties, Optical properties, Thermal properties, Mechanical properties, Electrical properties, Aero hydrodynamic properties, Frictional properties

  • 45

    Are attributes of materials that can be observed or measured without altering their chemical structure

    Physical properties

  • 46

    If it’s important in designing a particular equipment or in determining the behavior of the product for its handling

    Physical properties

  • 47

    Equipment such as cleaners grader separators are designed based on what properties

    Physical properties

  • 48

    What are the physical properties?

    Size , Shape , Surface area, Volume , Density, Porosity, Color , Appearance

  • 49

    Are required for designing air, water, conveying systems, and separation equipment

    Aero hydrodynamic properties

  • 50

    What are the two types of aero hydrodynamic properties?

    Drag coefficient, Terminal velocity

  • 51

    Important in designing storage bins. Hoppers shoots, pneumatic and screw conveying system for harvesters treasures, and this parameters affect the power requirement to drive the machine.

    Frictional properties

  • 52

    What are the three frictional properties?

    Static and dynamic friction, Angle of repose, Rolling resistance

  • 53

    They are important in development of any thermal processing system and includes heating cooling, freezing and drying

    Thermal properties

  • 54

    What are the five thermal properties?

    Specific heat, Thermal conductivity, Enthalpy, Thermal diffusivity, Emissivity

  • 55

    It may be defined as the silence that deal with the deformation and flow of the material under applied forces

    Rheological Propoerties

  • 56

    This properties are useful in designing mechanical handling systems, and also in understanding, transport process and various operation steps

    Rheological Propoerties

  • 57

    What are two types of rheology?

    Deformation, Flow

  • 58

    It states that the mask can neither be created nor destroyed, though in a processing plant the total mass of material in entering the plant must equal to the total mass of material leading a plant less any accumulation left in the plant if there is no accumulation in the simple rule holds that what goes in must come out similarly all material entering a unit unit operation must induce course sleeve

    law Conservation of mass

  • 59

    States that the energy can either be created nor destroyed the total energy in the materials entering the processing plan plus the energy added in the plant equal to the total energy leaving the plant

    Law of conservation of energy

  • 60

    This is more complex concept than the conservation of mass as energy can take various forms such as kinetic energy, potential energy and heat, energy, chemical, energy, energy, energy, and so on

    A lot of conservation of energy

  • 61

    We must be clear and precise in making these measurements to make a measurement to compare the

    Unknown with the known

  • 62

    It has been thrown from experience that every day engineering quantities can all be expressed in terms of relatively small number of dimensions

    Dimensions

  • 63

    Dimensions are measured in terms of

    Units

  • 64

    Implies that the units employed for the dimensions should be chosen for consistent group

    Unit consistency

  • 65

    Fundamental to the control of processing, particularly in control of the yields of the products

    material balance s

  • 66

    The first material balances are determined in what stage of a new process improve during pilot plant experiments when the process of being planned and tested, checked out when the plant is commissioned and then refined and maintain as a control instrument as production continues

    Exploratory stages

  • 67

    The law of conservation of mass leads to

    Material balance

  • 68

    Are often complicated because forms of energy can be interconverted, but overall the quantities balance

    Energy balances

  • 69

    Can be based on total mass mass of dry solids, or mass of particular components

    Material balances

  • 70

    Can be expressed in many ways, weight/weight weight/volume Molar, concentration, and mole fraction

    Concentrations

  • 71

    What is the weight of the solar divided by the total weight of the solution and this is the fractional form of the percentage composition by weight?

    Weight/weight

  • 72

    It is the weight of solute in the total volume of the solution

    Weight volume concentration

  • 73

    It is the number of moles of the solute volume of the solution

    Molar concentration

  • 74

    It is the ratio of the number of moles of the solute to the total number of most of all present in the solution

    Mole fraction

  • 75

    Calculated by multiplying the mass of the material which changes its phase

    total Latent heat

  • 76

    What is the most common mechanical energy?

    Motor power

  • 77

    The electrical energy in both can be measured by suitable. What instrument

    wattmeter

  • 78

    Can worked work out quantitively knowing the amount of materials entering into process and nature of the process?

    Material and energy balances

  • 79

    In continuous processes, what must be established

    Time balance

  • 80

    It is the energy of pressure position

    Potential energy

  • 81

    It is the energy that includes heat energy

    enthalpy

  • 82

    Are you still in manifold, brushing situation, considering only heat

    enthalpy balances

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    問題一覧

  • 1

    Is the transformation of a cultural products into food, or one form of food into other forms

    Food processing

  • 2

    Making most foods edible

    Primary food processing

  • 3

    Turning ingredients into familiar foods, such as bread

    Secondary food processing

  • 4

    Has been criticized for promoting over nutrition and obesity, containing too much sugar and salt too little fiber

    Tertiary food processing

  • 5

    It is an attempt to combine all forms of physical processing into a small number of basic operations, which are called unit of operations

    Study of process engineering

  • 6

    Small numbers of basic operation

    Unit operations

  • 7

    Our processes which convert our physical or chemical role product products into useful products. It provides an aid to process the food with ease.

    Unit operations

  • 8

    Could be simple or complex processes during upon the product we desire it helps, make our nutrients more available to us, and to remove toxic substances, which can cause harm to human health

    Unit operations

  • 9

    What are the unit operations in food processing?

    Material handling, Cleaning , Separating/sorting, Size reduction, Fluid flow, Heating, Packaging, Mixing, Concentration, Drying

  • 10

    It is the organized movement of materials in the correct quantities to, and from the correct place accomplished to the minimum of time, labor, wage and expenditure, and with maximum safety

    material Handling

  • 11

    What are the equipment used for handling?

    Loading , Transportation inside the warehouse, Sorting

  • 12

    Give the equipment use for loading

    Forklift, Palletizer, Depalletizers

  • 13

    Give me the equipment use for transportation inside the warehouse

    Automated, guided vehicles, Overhead trolleys

  • 14

    Equipment used for sorting

    Automatic case, farmers, Dimensioning, weighing and scanning systems, Automatically labelling machine

  • 15

    It is the unit operation in which contaminating materials are removed from the food and separated to leave the surface of the following stable condition for the further processing. It uses brush, high velocity, air stream water, vacuums, magnets, microfiltration, mechanicals.

    Cleaning

  • 16

    It is soaking spraying washing and ultrasonic cleaning

    Wet procedures, cleaning

  • 17

    It is separation by air, magnetic attraction of metal contaminants, or by physical methods, depending upon the product and nature of the dirt

    Dry procedures, cleaning

  • 18

    It is the separation of woods into different categories on the basis of a measurable physical property

    Sorting

  • 19

    After preliminary sorting, the fruit and vegetables are greeted to obtain uniform quality with respect size color in a chatter. It can be done either manually to help or mechanical greeter.

    Grading

  • 20

    It is the unit operation in which the average size of solid pieces of food is reduced by the application of sharing impact compression forces, andetc

    Size reduction

  • 21

    It is used to break large pieces of solid materials into small lumps, squeeze, or press The material is until it breaks

    Crushers

  • 22

    Used to meal grains into powders

    Grinder

  • 23

    Give at least two crushers

    Jaw crashers, Gyratory crushers

  • 24

    Give three grinders

    Attrition mill, Hammer mill , Roller mill

  • 25

    It is size reducers used for meat, fruit and vegetables

    Cutting machines

  • 26

    Give example of cutting machines

    Grinders, Bacon slicer, Sausage stuffers, Vertical choppers

  • 27

    Achieved by either gravity, flow or through the use of pumps

    Fluid flow

  • 28

    Smooth and orderly flow fluid particles, move in parallel layers with minimal mixing between layers

    Laminar flow

  • 29

    Chaotic and irregular flow with mixing and eddies fluid particles move in a complex and predictable manner

    Turbulent flow

  • 30

    Floyd giant between laminar and turbulent it exhibits characteristics of both types of flow

    Transitional flow

  • 31

    It is carried out to destroy the microorganisms to preserve the food, as is in case of pasteurized, milk, and canned please, and to make them more tender and palatable as in cooking operations

    Heating

  • 32

    It is the treatment of fruit and vegetables by dipping in boiling water, or steam for short periods, followed by immediate cooling

    Blanching

  • 33

    Relatively mild heat treatment in which the food is heated below hundred degrees Celsius to destroy selected vegetative, microbial, pathogens or activate enzymes

    Pasteurization

  • 34

    It is a method of preserving food by first, selling it in airtight chores, cans, or pouches, and then heating it out temperature that destroys contaminating microorganisms that can either be of health or spoilage concerned because of the danger post by several performing thermal resistant microorganisms such as +3 botulinum

    Canning

  • 35

    It is a more severe heat treatment given to food to destroy both spoilage and pathogenic microorganisms after packaging the food in a hermetical sealed container

    Sterilization

  • 36

    What are the three methods in drying?

    Sun or tray drying, Freeze drying, Spray drying

  • 37

    This is one of the most least expensive drying method achieved to exposure to the sun occur of warm or hot air

    Sun or tray drying

  • 38

    It is a process in which material is freeze then high-pressure vacuum is applied to sublimate the water in the form of vapor

    Freeze drying or lyophilization

  • 39

    This is a liquid atomize by a spray nozzle, and at the same time the hot air is passed, which results into drying this is the most common use for fluid products

    Spray drying

  • 40

    It is achieved through evaporation and reverse osmosis

    Concentration

  • 41

    Food and industry is used principle to concentrate foods by removal of water

    Evaporation

  • 42

    The reasons for mixing

    Heat transfer, Ingredient incorporation

  • 43

    Machines operate a high-speed and automatically package food products in a step wise and automated fashion from forming the container, filling the container and labeling and stocking it

    Packaging

  • 44

    What are the classification of engineering properties?

    Rheological properties, Physical properties, Optical properties, Thermal properties, Mechanical properties, Electrical properties, Aero hydrodynamic properties, Frictional properties

  • 45

    Are attributes of materials that can be observed or measured without altering their chemical structure

    Physical properties

  • 46

    If it’s important in designing a particular equipment or in determining the behavior of the product for its handling

    Physical properties

  • 47

    Equipment such as cleaners grader separators are designed based on what properties

    Physical properties

  • 48

    What are the physical properties?

    Size , Shape , Surface area, Volume , Density, Porosity, Color , Appearance

  • 49

    Are required for designing air, water, conveying systems, and separation equipment

    Aero hydrodynamic properties

  • 50

    What are the two types of aero hydrodynamic properties?

    Drag coefficient, Terminal velocity

  • 51

    Important in designing storage bins. Hoppers shoots, pneumatic and screw conveying system for harvesters treasures, and this parameters affect the power requirement to drive the machine.

    Frictional properties

  • 52

    What are the three frictional properties?

    Static and dynamic friction, Angle of repose, Rolling resistance

  • 53

    They are important in development of any thermal processing system and includes heating cooling, freezing and drying

    Thermal properties

  • 54

    What are the five thermal properties?

    Specific heat, Thermal conductivity, Enthalpy, Thermal diffusivity, Emissivity

  • 55

    It may be defined as the silence that deal with the deformation and flow of the material under applied forces

    Rheological Propoerties

  • 56

    This properties are useful in designing mechanical handling systems, and also in understanding, transport process and various operation steps

    Rheological Propoerties

  • 57

    What are two types of rheology?

    Deformation, Flow

  • 58

    It states that the mask can neither be created nor destroyed, though in a processing plant the total mass of material in entering the plant must equal to the total mass of material leading a plant less any accumulation left in the plant if there is no accumulation in the simple rule holds that what goes in must come out similarly all material entering a unit unit operation must induce course sleeve

    law Conservation of mass

  • 59

    States that the energy can either be created nor destroyed the total energy in the materials entering the processing plan plus the energy added in the plant equal to the total energy leaving the plant

    Law of conservation of energy

  • 60

    This is more complex concept than the conservation of mass as energy can take various forms such as kinetic energy, potential energy and heat, energy, chemical, energy, energy, energy, and so on

    A lot of conservation of energy

  • 61

    We must be clear and precise in making these measurements to make a measurement to compare the

    Unknown with the known

  • 62

    It has been thrown from experience that every day engineering quantities can all be expressed in terms of relatively small number of dimensions

    Dimensions

  • 63

    Dimensions are measured in terms of

    Units

  • 64

    Implies that the units employed for the dimensions should be chosen for consistent group

    Unit consistency

  • 65

    Fundamental to the control of processing, particularly in control of the yields of the products

    material balance s

  • 66

    The first material balances are determined in what stage of a new process improve during pilot plant experiments when the process of being planned and tested, checked out when the plant is commissioned and then refined and maintain as a control instrument as production continues

    Exploratory stages

  • 67

    The law of conservation of mass leads to

    Material balance

  • 68

    Are often complicated because forms of energy can be interconverted, but overall the quantities balance

    Energy balances

  • 69

    Can be based on total mass mass of dry solids, or mass of particular components

    Material balances

  • 70

    Can be expressed in many ways, weight/weight weight/volume Molar, concentration, and mole fraction

    Concentrations

  • 71

    What is the weight of the solar divided by the total weight of the solution and this is the fractional form of the percentage composition by weight?

    Weight/weight

  • 72

    It is the weight of solute in the total volume of the solution

    Weight volume concentration

  • 73

    It is the number of moles of the solute volume of the solution

    Molar concentration

  • 74

    It is the ratio of the number of moles of the solute to the total number of most of all present in the solution

    Mole fraction

  • 75

    Calculated by multiplying the mass of the material which changes its phase

    total Latent heat

  • 76

    What is the most common mechanical energy?

    Motor power

  • 77

    The electrical energy in both can be measured by suitable. What instrument

    wattmeter

  • 78

    Can worked work out quantitively knowing the amount of materials entering into process and nature of the process?

    Material and energy balances

  • 79

    In continuous processes, what must be established

    Time balance

  • 80

    It is the energy of pressure position

    Potential energy

  • 81

    It is the energy that includes heat energy

    enthalpy

  • 82

    Are you still in manifold, brushing situation, considering only heat

    enthalpy balances