FSC 325 EXAM 4 (With complete solution)

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 state (sublimation) and sublimation of pure ice exists below the triple point When designing a fruit and vegetable processing plant it is important to take into account the heat of respiration when installing an appropriately sized refrigeration system correct answers TRUE Cold shortening of muscle proteins limit the use of rapid chilling, but can be offset by electrical stimulation or by hanging the carcass correct answers TRUE Maximum ice formation is not possible until the highest eutectic point in a food product is reached correct answers FALSE, at least lowest eutectic temperature point must be reached? Freeze drying and spray drying processes are two different methods for ending up with the same powdered product correct answers FALSE, freeze drying is nonthermal method used for dehydration of heat sensitive food, and spray drying is used to produce a dry powder from a liquid When trying to extend the shelf life of a fruit or vegetable it is important to lower the concentration of oxygen in the storage environment as much as possible, the lower the oxygen concentration, the slower the rate of respiration, resulting in the highest quality end product correct answers FALSE Freeze drying liquids such as fruit juice requires slow freezing to ensure the production of large ice crystals, which will allow for easy movement of the vapor through the product matrix after sublimation of the ice to vapor correct answers TRUE Temperature fluctuation during storage of chocolate can cause an undesirable change in polymorph state and lead to fat bloom correct answers TRUE Freeze concentration is often used for products like coffee because it retains many of the volatile flavor components that may be lost in processes such as traditional thermal evaporation correct answers TRUE Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting in extensive damage through dehydration of cells correct answers FALSE, rapid freezing improves the quality of the food, small crystals do less damage to cell walls. Slow freezing produces large ice crystals that punch through cell membranes