Food Science Final Study Guide
1. Which of the following factors does not affect heat and mass transfer during drying?
o A.
A. Temperature
o B.
B. Vitamin content of the food
o C.
C. Humidity
o D.
D. Atmospheric pressure and vacuum
Correct Answer
B. B. Vitamin content of the food
Explanation
The vitamin content of the food does not affect heat and mass transfer during drying. Heat and
mass transfer during drying are primarily influenced by factors such as temperature, humidity,
atmospheric pressure, and vacuum. The vitamin content of the food is unrelated to the physical
processes involved in heat and mass transfer during drying.
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• 2.
2. Mashed potatoes are typically dried using a?
, o A.
A. Drum drier
o B.
B. Solar drier
o C.
C. Tunnel drier
o D.
D. Spray drier
Correct Answer
A. A. Drum drier
Explanation
Mashed potatoes are typically dried using a drum drier. A drum drier is a type of equipment that
uses a rotating drum to dry and dehydrate food products. In the case of mashed potatoes, the
drum drier helps to remove the moisture from the potatoes, resulting in a dried and powdered
form. This method of drying allows for the preservation of the flavor and texture of the mashed
potatoes while extending their shelf life.
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• 3.
3. No pathogenic microorganisms will grow in a food with activity less than?
Correct Answer
0.85
.85
Explanation
Pathogenic microorganisms require certain conditions to grow and multiply in food. One of
these conditions is a water activity level above 0.85. Water activity refers to the amount of
available water in a substance, and a level below 0.85 is considered too low for pathogenic
microorganisms to thrive. Therefore, if the water activity of a food is less than 0.85, it is unlikely
that any pathogenic microorganisms will grow in it.
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, • 4.
4. Which of the following drying techniques results in the best quality retention (color, flavor,
texture, nutrients)?
Correct Answer
Freeze drying
Explanation
Freeze drying is the best drying technique for retaining the quality of the product. This process
involves freezing the product and then removing the water through sublimation, where the ice
turns directly into vapor without going through the liquid phase. This method helps to preserve
the color, flavor, texture, and nutrients of the food, as it minimizes the damage caused by heat
and oxidation. The low temperature used in freeze drying helps to maintain the integrity of the
product, resulting in a higher quality end product compared to other drying techniques.
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• 5.
5. Heat sensitive powders are typically dried using a?
Correct Answer
Spray drier
spray dryer
Explanation
Heat sensitive powders are typically dried using a spray dryer. A spray dryer is a device that uses
hot air or gas to rapidly dry a liquid or slurry into fine particles. It works by atomizing the liquid
into small droplets and then exposing them to a stream of hot air, causing the liquid to
evaporate and leaving behind the dried powder. This method is commonly used for heat
sensitive powders because it allows for quick and gentle drying, preventing any degradation or
damage to the sensitive materials.
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• 6.
6. Which of the following foods would have to be pressure sterilized?
1. Which of the following factors does not affect heat and mass transfer during drying?
o A.
A. Temperature
o B.
B. Vitamin content of the food
o C.
C. Humidity
o D.
D. Atmospheric pressure and vacuum
Correct Answer
B. B. Vitamin content of the food
Explanation
The vitamin content of the food does not affect heat and mass transfer during drying. Heat and
mass transfer during drying are primarily influenced by factors such as temperature, humidity,
atmospheric pressure, and vacuum. The vitamin content of the food is unrelated to the physical
processes involved in heat and mass transfer during drying.
Rate this question:
• 2.
2. Mashed potatoes are typically dried using a?
, o A.
A. Drum drier
o B.
B. Solar drier
o C.
C. Tunnel drier
o D.
D. Spray drier
Correct Answer
A. A. Drum drier
Explanation
Mashed potatoes are typically dried using a drum drier. A drum drier is a type of equipment that
uses a rotating drum to dry and dehydrate food products. In the case of mashed potatoes, the
drum drier helps to remove the moisture from the potatoes, resulting in a dried and powdered
form. This method of drying allows for the preservation of the flavor and texture of the mashed
potatoes while extending their shelf life.
Rate this question:
• 3.
3. No pathogenic microorganisms will grow in a food with activity less than?
Correct Answer
0.85
.85
Explanation
Pathogenic microorganisms require certain conditions to grow and multiply in food. One of
these conditions is a water activity level above 0.85. Water activity refers to the amount of
available water in a substance, and a level below 0.85 is considered too low for pathogenic
microorganisms to thrive. Therefore, if the water activity of a food is less than 0.85, it is unlikely
that any pathogenic microorganisms will grow in it.
Rate this question:
, • 4.
4. Which of the following drying techniques results in the best quality retention (color, flavor,
texture, nutrients)?
Correct Answer
Freeze drying
Explanation
Freeze drying is the best drying technique for retaining the quality of the product. This process
involves freezing the product and then removing the water through sublimation, where the ice
turns directly into vapor without going through the liquid phase. This method helps to preserve
the color, flavor, texture, and nutrients of the food, as it minimizes the damage caused by heat
and oxidation. The low temperature used in freeze drying helps to maintain the integrity of the
product, resulting in a higher quality end product compared to other drying techniques.
Rate this question:
• 5.
5. Heat sensitive powders are typically dried using a?
Correct Answer
Spray drier
spray dryer
Explanation
Heat sensitive powders are typically dried using a spray dryer. A spray dryer is a device that uses
hot air or gas to rapidly dry a liquid or slurry into fine particles. It works by atomizing the liquid
into small droplets and then exposing them to a stream of hot air, causing the liquid to
evaporate and leaving behind the dried powder. This method is commonly used for heat
sensitive powders because it allows for quick and gentle drying, preventing any degradation or
damage to the sensitive materials.
Rate this question:
• 6.
6. Which of the following foods would have to be pressure sterilized?
