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Food Science Questions and Answers Graded A+

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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...

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  • November 20, 2024
  • 10
  • 2024/2025
  • Exam (elaborations)
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  • food science questions and answers graded a wha

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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.




1

, 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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