FSC 325 Exam 1 Study Guide with
Compete Solutions (verified)
A product that reacts to stress in a time dependent manner, thickening with time is: -
Answers-Rheopectic: Product viscosity increases over time
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
Fixed aperture screening is ideal for sorting food products with a high moisture content.
- Answers-False
Flotation 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 flotation tank. - Answers-True
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-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. - Answers-True
Identify three factors that affect the rate of microorganism growth in foods. - Answers-
Water Activity(Aw), Temperature, PH
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? - Answers-Increase
Compete Solutions (verified)
A product that reacts to stress in a time dependent manner, thickening with time is: -
Answers-Rheopectic: Product viscosity increases over time
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
Fixed aperture screening is ideal for sorting food products with a high moisture content.
- Answers-False
Flotation 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 flotation tank. - Answers-True
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-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. - Answers-True
Identify three factors that affect the rate of microorganism growth in foods. - Answers-
Water Activity(Aw), Temperature, PH
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? - Answers-Increase
