FSC 325 EXAM VERIFIED | LATEST
UPDATE
T/F- Drip loss increases with slower rates of freezing or increased recrystallization -
Answer ✔✔- True
T/f- During freeze drying it is critical to keep the vapor pressure and temperature above
the triple point - Answer ✔✔- False
T/F- 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. - Answer ✔✔- True
T/F- Cold shortening of muscle proteins limits the use of rapid chilling, but can be offset
by electrical stimulation or by hanging the carcass. - Answer ✔✔- True
T/F- Maximum ice formation is not possible until the highest eutectic point temperature
in a food product is reached - Answer ✔✔- False
T/F- Freeze-drying and spray drying processes are two different methods for ending up
with the same powdered product. - Answer ✔✔- Fasle
T/F-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. - Answer ✔✔- false
T/F-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. - Answer ✔✔- false
T/F- Temperature fluctuation during storage of chocolate can cause an undesirable
change in polymorph state and lead to fat bloom. - Answer ✔✔- true
T/F-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. - Answer ✔✔- true
T/F-Freezing fruit rapidly will produce large ice crystals in the spaces between cells
resulting in extensive damage through dehydration of the cells. - Answer ✔✔- false
, T/F-The forced air movement in a convection oven increases the rate of baking because
it reduces the boundary layer of air that reduces the rate of heat transfer from the
heated air to the baking item. - Answer ✔✔- true
T/F-One of the processes involved in the frying of doughnuts is the evaporation of water
at the surface causing a violent boiling action, which, in turn, results in crisp texture to
the outer layers of the deep-fried food. - Answer ✔✔- true
T/F- HIPEF stands for high intensity pulsed electric field which can destroy bacteria by
creating holes in the cell wall (electroporation). - Answer ✔✔- true
T/F-Controlled atmosphere storage facilities commonly use refrigeration and controlled
levels of CO2 and O2 to slow the respiration of apples, allowing them to be stored for up
to a year without significant spoilage. - Answer ✔✔- true
T/F-Vegetables more closely mirror the respiration patterns of climacteric fruits rather
than non-climacteric fruits - Answer ✔✔- false
T/F-Ammonia has good heat transfer characteristics, a high latent heat of vaporization,
is not miscible with oil, and is not toxic, making it an excellent choice for use as a
refrigerant - Answer ✔✔- false
T/F-Polyphenol oxidase is one of the main enzymes of concern since it results in
undesirable browning of fruits and vegetables if not inactivated during processing. -
Answer ✔✔- true
T/F-Irradiation inactivates microorganisms in two ways, directly by creating water ions,
and indirectly by damaging DNA - Answer ✔✔- false
T/F-In modified atmosphere storage scrubbers or vents are used to exhaust excess
carbon dioxide. - Answer ✔✔- true
T/F-In order to reduce quality loss in chocolate, it's best to keep storage temperatures
low and constant - Answer ✔✔- true
T/F-It is crucial to monitor humidity levels during storage of fruit to ensure that there is
enough humidity to keep the fruits crisp, but not too much humidity to encourage mold
growth. - Answer ✔✔- true
T/F- During minimal processing of fruits and vegetables, the natural wound response
can produce antibiotics which may result in off flavors - Answer ✔✔- true
UPDATE
T/F- Drip loss increases with slower rates of freezing or increased recrystallization -
Answer ✔✔- True
T/f- During freeze drying it is critical to keep the vapor pressure and temperature above
the triple point - Answer ✔✔- False
T/F- 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. - Answer ✔✔- True
T/F- Cold shortening of muscle proteins limits the use of rapid chilling, but can be offset
by electrical stimulation or by hanging the carcass. - Answer ✔✔- True
T/F- Maximum ice formation is not possible until the highest eutectic point temperature
in a food product is reached - Answer ✔✔- False
T/F- Freeze-drying and spray drying processes are two different methods for ending up
with the same powdered product. - Answer ✔✔- Fasle
T/F-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. - Answer ✔✔- false
T/F-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. - Answer ✔✔- false
T/F- Temperature fluctuation during storage of chocolate can cause an undesirable
change in polymorph state and lead to fat bloom. - Answer ✔✔- true
T/F-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. - Answer ✔✔- true
T/F-Freezing fruit rapidly will produce large ice crystals in the spaces between cells
resulting in extensive damage through dehydration of the cells. - Answer ✔✔- false
, T/F-The forced air movement in a convection oven increases the rate of baking because
it reduces the boundary layer of air that reduces the rate of heat transfer from the
heated air to the baking item. - Answer ✔✔- true
T/F-One of the processes involved in the frying of doughnuts is the evaporation of water
at the surface causing a violent boiling action, which, in turn, results in crisp texture to
the outer layers of the deep-fried food. - Answer ✔✔- true
T/F- HIPEF stands for high intensity pulsed electric field which can destroy bacteria by
creating holes in the cell wall (electroporation). - Answer ✔✔- true
T/F-Controlled atmosphere storage facilities commonly use refrigeration and controlled
levels of CO2 and O2 to slow the respiration of apples, allowing them to be stored for up
to a year without significant spoilage. - Answer ✔✔- true
T/F-Vegetables more closely mirror the respiration patterns of climacteric fruits rather
than non-climacteric fruits - Answer ✔✔- false
T/F-Ammonia has good heat transfer characteristics, a high latent heat of vaporization,
is not miscible with oil, and is not toxic, making it an excellent choice for use as a
refrigerant - Answer ✔✔- false
T/F-Polyphenol oxidase is one of the main enzymes of concern since it results in
undesirable browning of fruits and vegetables if not inactivated during processing. -
Answer ✔✔- true
T/F-Irradiation inactivates microorganisms in two ways, directly by creating water ions,
and indirectly by damaging DNA - Answer ✔✔- false
T/F-In modified atmosphere storage scrubbers or vents are used to exhaust excess
carbon dioxide. - Answer ✔✔- true
T/F-In order to reduce quality loss in chocolate, it's best to keep storage temperatures
low and constant - Answer ✔✔- true
T/F-It is crucial to monitor humidity levels during storage of fruit to ensure that there is
enough humidity to keep the fruits crisp, but not too much humidity to encourage mold
growth. - Answer ✔✔- true
T/F- During minimal processing of fruits and vegetables, the natural wound response
can produce antibiotics which may result in off flavors - Answer ✔✔- true
