FSC 325 Exams (All exams combined with 100% correct answers)

T/F Foods containing high moisture content always possess high water activity. correct answers False Most bacteria will be inhibited by a water activity (aw) level of ____ or below. correct answers 0.9 Removal of water from food or decreasing water activity will_____ many enzymatic reactions a...

The Law of Conservation of Mass indicates that the amount of raw material entering a process must equal the amount of material leaving the process. correct answers True Most proteins found in food denature at a pH of 7. . correct answers False, 7 in neutral The glass transition in bread is imp...

T/F: Drip loss increases with slower rates of freezing or increased recrystallization. correct answers True T/F: During freeze drying it is critical to keep the vapor pressure and temperature above the triple point. correct answers False T/F: When designing a fruit and vegetable processing pla...

The Law of Conservation of Mass indicates that the amount of raw material entering a process must equal the amount of material leaving the process. correct answers True Most proteins found in food denature at a pH of 7 correct answers False The glass transition in bread is important because th...

T or F: Falling film evaporators are the only type of evaporator that are used in the food industry due to their sanitary design correct answers False T or F: Specific heat refers to the amount of energy needed to raise the temperature of 1 kg food by 1 oF. correct answers False T or F: High i...

What is the 3-step mechanism for drying? correct answers 1. hot air passed over wet food surface 2. latent heat of vaporization causes water to evaporate 3. water vapor is carried away by moving air What happens to the vapor pressure of the interior of food during drying? correct answers increa...

isomass recrystalization correct answers change in surface area to volume accretive recrystalization correct answers adjacent crystals combine migratory recystalization correct answers Caused by a fluctuation in storage temperature migratory crystallization steps correct answers food warms ...

The Humane Methods of Livestock Slaughter Act of 1978 requires that livestock be rendered insensible to pain before being shackled, hoisted, thrown, cast, or cut. correct answers True Antemortem inspection includes the observation of body condition of livestock to help avoid including unhealthy a...

pasteurization correct answers heat treatment below 100C main function inactive enzymes kill non-spore forming bacteria kill yeasts and molds The severity of the heat treatment depends on pH of food correct answers Low acid foods (pH > 4.5) Destruction of pathogenic bacteria High acid f...

List three factors that will influence the efficiency of extracting a food product using solvent extraction. correct answers a) Solubility of solvent b) Temperature of extraction c) Surface area of food In the production of enzymes by microorganisms, provide three methods used to separate t...

The glassy state of a frozen product helps to reduce the possibility of solutes crystallizing at their eutectic point correct answers True Drum dryers are often used for a high value protein products due to the quick and gentle heat exposure during the dehydration step correct answers False On...

T/F The Humane Methods of Livestock Slaughter Act of 1978 requires that livestock be rendered insensible to pain before being shackled, hoisted, thrown, cast, or cut. correct answers True T/F Antemortem inspection includes the observation of body condition of livestock to help avoid including unh...

Falling film evaporators are the only type that are used in the food industry due to their sanitary design. correct answers F Pasteurization is a heating process that ensures the destruction of all vegetative cells and spores of pathogenic microorganisms. correct answers F The thermal center o...

Drip loss increases with slower rates of freezing or increased recrystallization correct answers TRUE During freeze drying it is critical to keep the vapor pressure and temperature above the triple point correct answers FALSE, during freeze drying ice evaporates without passing through the liquid...