Food Processing Technology I - Size Reduction

What happens to the stress absorbed by the material in a grinding machine?

In the stress-strain diagram, what does the point Y represent?

Which type of material is described as soft, weak, and brittle?

What does the general law of comminution equation refer to?

Which region in the stress-strain diagram indicates elastic deformation?

What is the main effect of grinding on absorbed stress within the material?

What is the purpose of size reduction in food processing?

Which term is used as a generic term for size reduction?

What process is referred to when there is a reduction in the size of globules of immiscible liquids?

Which operation involves size enlargement?

Why might a reduction of a food material to a definite size range be necessary?

Why is intimate mixing or blending easier with smaller size ranges of particles?

What property is closely related to the hardness of a material?

Which scale is commonly used to define or determine the hardness of a material?

What type of force is typically used to fracture crystalline or friable foods?

How does moisture content affect the milling process with many materials?

What can the generation of heat lead to in the food milling process?

What does abrasiveness of bulk solids refer to?

What is the purpose of using Rittinger’s equation in the sample problem provided?

In the size reduction process, what does Bonds Law primarily focus on?

If a motor has a power of 10 hp, how many watts of power does it consume according to the information provided?

What aspect of size reduction does Rittinger’s Law specifically address?

Which law is more appropriate as a guide for selecting the type of motor for size reduction from 0.1 cm to 0.01 cm based on the sample problem?

What is the primary factor considered when estimating the energy requirement for reducing particle sizes in the sample problem?

What is the purpose of using cooling devices like jackets and coils in the action zone?

Which type of equipment is used for fine and ultra-fine size reduction in food process engineering?

What is achieved by shearing forces in size reduction processes?

Which law states that the power required for size reduction is directly proportional to the increase in surface area?

Which equipment is primarily used for coarse and intermediate size reduction in food process engineering?

Which material can be used for cryogenic grinding to prevent the loss of heat labile components?