FSC 325 Exam 1 Graded A+
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. - Answers-True
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. - Answers-
True
As the diameter of a fat globule increases, the velocity at which the globule will separate
out of solution will also increase. - Answers-True
Based on the ideal gas equation (PV=nRT), if temperature and volume are held
constant, as you increase the number of moles of gas in a closed system, the pressure
in the system will decrease. - Answers-False, increase
Fixed aperture screening is ideal for sorting food products with a high moisture content.
- Answers-False
Floatation tanks are used to separate field stones from raw foods that have a lower
density allowing the stones to sink to the bottom of the floatation tank. - Answers-True
Foodborne microbial infection - Answers-caused but the ingestion of food containing live
bacteria which grow and establish themselves in the human intestinal tract
Foodborne microbial intoxication - Answers-caused by the ingesting of food containing
toxins formed by bacteria which resulted from bacterial growth within the food item
Foods containing high moisture content always possess high water activity. - Answers-
False
Grading of single attributes of a product tends to be more cost effective than sorting. -
Answers-True
Hurdle technology utilizes modest adjustments to food characteristics such as pH, Aw,
and temperature to extend the shelf life and safety of a food. - Answers-True
Identify three factors that affect the rate of microorganism growth in foods. - Answers-
environmental conditions in the food, environmental conditions outside the food, and
nutrient availability
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. - Answers-False
, If I have a tank that has just been emptied of orange juice at a temperature of 3°C and
then started a rinse cycle with 65°C water, what would happen to the air pressure in the
tank if I closed all of the inlets?
a. Increase
b. Decrease
c. No change - Answers-a. Increase
Most bacteria will be inhibited by a water activity (Aw) level of ____ or below.
a. 0.60.
b. 0.80.
c. 0.90.
d. 0.70. - Answers-C. 9.0
Most proteins found in food denature at a pH of 7. . - Answers-False, 7 in neutral
One of the major benefits of size reduction is the increase in surface area to volume
ratios allowing for greater rates of energy or mass transfer during subsequent
processing. - Answers-True
Please indicate which of the following factors do not affect density.
a. Volume
b. Distance
c. Mass
d. Temperature
e. Material - Answers-b. Distance
The bulk density of a product will always be lower than the density of the same product.
- Answers-False, true density
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. - Answers-False,
gain of crispiness
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. - Answers-True
The optimum buffering capacity is achieved when the pH of the food product is equal to
the pKa of the weak acid used in the buffering system. - Answers-False, strong acid
The pH of a food can affect all of the following except:
a. Bacterial growth.
b. Color.
c. Flavor.
d. Reactions with other constituents present in the food.
e. The pH can affect all of the above. - Answers-e. The pH can affect all of the above.
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. - Answers-True
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. - Answers-
True
As the diameter of a fat globule increases, the velocity at which the globule will separate
out of solution will also increase. - Answers-True
Based on the ideal gas equation (PV=nRT), if temperature and volume are held
constant, as you increase the number of moles of gas in a closed system, the pressure
in the system will decrease. - Answers-False, increase
Fixed aperture screening is ideal for sorting food products with a high moisture content.
- Answers-False
Floatation tanks are used to separate field stones from raw foods that have a lower
density allowing the stones to sink to the bottom of the floatation tank. - Answers-True
Foodborne microbial infection - Answers-caused but the ingestion of food containing live
bacteria which grow and establish themselves in the human intestinal tract
Foodborne microbial intoxication - Answers-caused by the ingesting of food containing
toxins formed by bacteria which resulted from bacterial growth within the food item
Foods containing high moisture content always possess high water activity. - Answers-
False
Grading of single attributes of a product tends to be more cost effective than sorting. -
Answers-True
Hurdle technology utilizes modest adjustments to food characteristics such as pH, Aw,
and temperature to extend the shelf life and safety of a food. - Answers-True
Identify three factors that affect the rate of microorganism growth in foods. - Answers-
environmental conditions in the food, environmental conditions outside the food, and
nutrient availability
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. - Answers-False
, If I have a tank that has just been emptied of orange juice at a temperature of 3°C and
then started a rinse cycle with 65°C water, what would happen to the air pressure in the
tank if I closed all of the inlets?
a. Increase
b. Decrease
c. No change - Answers-a. Increase
Most bacteria will be inhibited by a water activity (Aw) level of ____ or below.
a. 0.60.
b. 0.80.
c. 0.90.
d. 0.70. - Answers-C. 9.0
Most proteins found in food denature at a pH of 7. . - Answers-False, 7 in neutral
One of the major benefits of size reduction is the increase in surface area to volume
ratios allowing for greater rates of energy or mass transfer during subsequent
processing. - Answers-True
Please indicate which of the following factors do not affect density.
a. Volume
b. Distance
c. Mass
d. Temperature
e. Material - Answers-b. Distance
The bulk density of a product will always be lower than the density of the same product.
- Answers-False, true density
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. - Answers-False,
gain of crispiness
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. - Answers-True
The optimum buffering capacity is achieved when the pH of the food product is equal to
the pKa of the weak acid used in the buffering system. - Answers-False, strong acid
The pH of a food can affect all of the following except:
a. Bacterial growth.
b. Color.
c. Flavor.
d. Reactions with other constituents present in the food.
e. The pH can affect all of the above. - Answers-e. The pH can affect all of the above.
