Principles of Food Tech Exam 1 (FDSC
2300-TTU) Questions and Answers 100%
Pass
What is the effect of high-pressure processing (HPP) on foods?
It inactivates microorganisms while preserving the sensory qualities of food.
Why are foods like potato chips packaged with nitrogen gas?
To pr...
Principles of Food Tech Exam 1 (FDSC
2300-TTU) Questions and Answers 100%
Pass
What is the effect of high-pressure processing (HPP) on foods?
✔✔ It inactivates microorganisms while preserving the sensory qualities of food.
Why are foods like potato chips packaged with nitrogen gas?
✔✔ To prevent oxidation and maintain crispness.
What is the role of modified atmosphere packaging (MAP) in fresh produce?
✔✔ It slows down respiration and extends freshness by altering gas composition.
Why is ascorbic acid added to processed foods?
✔✔ To act as an antioxidant and prevent browning.
What is the impact of improper cooling on cooked foods?
✔✔ It allows the growth of pathogens like Clostridium perfringens.
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, How does high-temperature short-time (HTST) pasteurization differ from ultra-high-temperature
(UHT) processing?
✔✔ HTST retains more flavor, while UHT allows for longer shelf life without refrigeration.
Why is calcium propionate commonly added to bread?
✔✔ To inhibit mold growth and extend shelf life.
What is the function of leavening agents in baked goods?
✔✔ They produce gas, causing dough to rise and create a light texture.
How does lipid oxidation affect food quality?
✔✔ It leads to rancidity, off-flavors, and reduced shelf life.
What is the primary goal of pasteurization in food processing?
✔✔ To destroy pathogenic microorganisms and extend shelf life.
Why is pH important in food preservation?
✔✔ It affects microbial growth and enzymatic activity, influencing spoilage.
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