FSC 325 exam 1 study guide (A+ GUARANTEED)

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 the loss of moisture at the crust layer causes loss of crispness and initiation of rubbery texture in the crust. correct answers False Whether knife, abrasion, or flash steam peeling; a major concern in the operations of fruit and vegetable processors is the loss of valuable fruit or vegetable flesh due to removal of excessively deep peel segments correct answers True If BET monolayer at aw 0.4 is the most stable level and the rate of deterioration is at a minimum, then all food products must maintain aw at 0.4 correct answers False To achieve uniform particle size reduction of a product that was classified as fibrous and ductile, one could use a hammer mill. correct answers False A steam peeling operation for potatoes loosens the peel by heating the water just under the peel to rapidly break the linkages between the peel and flesh of the potato when the potato enters a reduced pressure section and the water flashes to steam. correct answers True Foods containing high moisture content always possess high water activity. correct answers False To achieve uniform particle size reduction of a product that was classified as fibrous one could use a high speed slicer. correct answers True The bulk density of a product will always be lower than the density of the same product. correct answers True A colloid mill is made up of one rotating disk and one stationary disk and may be used for the milling of hazel nuts into a paste. correct answers True Grading of single attributes of a product tends to be more cost effective than sorting. correct answers False Viscosity of a Newtonian fluid is considered to be Time Dependent correct answers False Hurdle technology utilizes modest adjustments to food characteristics such as pH, Aw, and temperature to extend the shelf life and safety of a food. correct answers True