FSC 325 Exam #3 A+ Pass
T or F: Falling film evaporators are the only type of evaporator that are used in the food
industry due to their sanitary design - Answer ✔✔- False
T or F: Specific heat refers to the amount of energy needed to raise the temperature of
1 kg food by 1 oF. - Answer ✔✔- False
T or F: High intensity pulsed electric field (HIPEF) acts to inactivate microorganisms by
creating pores in the cell membrane - Answer ✔✔- True
T or F: The cold spot of a container filled with peas in brine will be lower in the can than
the cold spot for a can of solid, white tuna - Answer ✔✔- True
T or F: Pulsed light processing is very effective at inactivating all mold from food
samples. - Answer ✔✔- False
T or F: Since covalent bonds are not broken by high pressure processing, this technique
results in minimal loss of nutritional and sensory characteristics in the processed food
product - Answer ✔✔- True
T or F: Plate heat exchangers are ideal for liquids with high solids contents since they
are able to withstand extreme pressure - Answer ✔✔- False
T or F: The 1st law of thermodynamics states that energy can be created or destroyed,
but cannot be transformed. - Answer ✔✔- Flase
T or F: When coupled with refrigeration temperatures and vacuum packaging, the shelf
life of guacamole can be extended from a few hours to over 30 days using high
pressure processing. - Answer ✔✔- True
T or F: Pasteurization is typically carried out at temperatures below 212oC. - Answer
✔✔- false
T or F: If the D-value for the destruction of a spoilage bacteria is longer than the D-value
for destruction of the most heat resistant pathogen at a given temperature, then a 12D
process for the pathogen will result in less than a 12D destruction of the spoilage
bacteria. - Answer ✔✔- true
T or F: Preservation of foods i.e. reduction of water activity and destruction of MOs and
enzymes is the primary use for frying, with alteration of eating quality being a secondary
use for frying - Answer ✔✔- false
, T or F: The D-values of microorganisms are generally larger than the D-values for
destruction of nutrients and sensory characteristics - Answer ✔✔- false
T or F: Deep fat frying utilizes two main forms of heat transfer, conduction in oil and
convection within the food - Answer ✔✔- false
T or F: Blanching, using steam or water, may be used to inactivate polyphenoloxidase
thus preventing enzymatic browning in cut surfaces of some fruits and vegetable -
Answer ✔✔- true
T or F: One advantage of LTLT pasteurization is that it often can achieve over 90%
energy recovery - Answer ✔✔- false
T or F: If PME is not inactivated in green beans an undesirable quality defect known as
sloughing may result - Answer ✔✔- true
T or F: The critical pH for Clostridium botulinum growth is 4.6 - Answer ✔✔- true
T or F: Latent heat is the heat that is required to move through a phase transition such
as liquid water to ice - Answer ✔✔- true
T or F: Stainless steel is a great conductor of heat and very easy to fabricate which is
why it is often used in the construction of heat transfer equipment - Answer ✔✔- false
T or F: When milk is heated with a steam injection system, the milk becomes diluted
with water which is then removed by increasing the pressure in a flash tank thus driving
the water out of the milk - Answer ✔✔- flase
T or F: As the difference in temperature of two bodies increases, the rate of heat
transfer will also increase - Answer ✔✔- true
T or F: Lipoxygenase can result in loss of color in vegetables if not inactivated through
thermal processing - Answer ✔✔- true
T or F: For hydroscopic products the partial pressure of water varies with moisture
content - Answer ✔✔- true
T or F: Heat will always transfer from a hotter body to a colder body as long as there is
a temperature gradient - Answer ✔✔- true
T or F: Rehydration of a dried food can be thought of as the reverse of drying - Answer
✔✔- false
T or F: Falling film evaporators are the only type of evaporator that are used in the food
industry due to their sanitary design - Answer ✔✔- False
T or F: Specific heat refers to the amount of energy needed to raise the temperature of
1 kg food by 1 oF. - Answer ✔✔- False
T or F: High intensity pulsed electric field (HIPEF) acts to inactivate microorganisms by
creating pores in the cell membrane - Answer ✔✔- True
T or F: The cold spot of a container filled with peas in brine will be lower in the can than
the cold spot for a can of solid, white tuna - Answer ✔✔- True
T or F: Pulsed light processing is very effective at inactivating all mold from food
samples. - Answer ✔✔- False
T or F: Since covalent bonds are not broken by high pressure processing, this technique
results in minimal loss of nutritional and sensory characteristics in the processed food
product - Answer ✔✔- True
T or F: Plate heat exchangers are ideal for liquids with high solids contents since they
are able to withstand extreme pressure - Answer ✔✔- False
T or F: The 1st law of thermodynamics states that energy can be created or destroyed,
but cannot be transformed. - Answer ✔✔- Flase
T or F: When coupled with refrigeration temperatures and vacuum packaging, the shelf
life of guacamole can be extended from a few hours to over 30 days using high
pressure processing. - Answer ✔✔- True
T or F: Pasteurization is typically carried out at temperatures below 212oC. - Answer
✔✔- false
T or F: If the D-value for the destruction of a spoilage bacteria is longer than the D-value
for destruction of the most heat resistant pathogen at a given temperature, then a 12D
process for the pathogen will result in less than a 12D destruction of the spoilage
bacteria. - Answer ✔✔- true
T or F: Preservation of foods i.e. reduction of water activity and destruction of MOs and
enzymes is the primary use for frying, with alteration of eating quality being a secondary
use for frying - Answer ✔✔- false
, T or F: The D-values of microorganisms are generally larger than the D-values for
destruction of nutrients and sensory characteristics - Answer ✔✔- false
T or F: Deep fat frying utilizes two main forms of heat transfer, conduction in oil and
convection within the food - Answer ✔✔- false
T or F: Blanching, using steam or water, may be used to inactivate polyphenoloxidase
thus preventing enzymatic browning in cut surfaces of some fruits and vegetable -
Answer ✔✔- true
T or F: One advantage of LTLT pasteurization is that it often can achieve over 90%
energy recovery - Answer ✔✔- false
T or F: If PME is not inactivated in green beans an undesirable quality defect known as
sloughing may result - Answer ✔✔- true
T or F: The critical pH for Clostridium botulinum growth is 4.6 - Answer ✔✔- true
T or F: Latent heat is the heat that is required to move through a phase transition such
as liquid water to ice - Answer ✔✔- true
T or F: Stainless steel is a great conductor of heat and very easy to fabricate which is
why it is often used in the construction of heat transfer equipment - Answer ✔✔- false
T or F: When milk is heated with a steam injection system, the milk becomes diluted
with water which is then removed by increasing the pressure in a flash tank thus driving
the water out of the milk - Answer ✔✔- flase
T or F: As the difference in temperature of two bodies increases, the rate of heat
transfer will also increase - Answer ✔✔- true
T or F: Lipoxygenase can result in loss of color in vegetables if not inactivated through
thermal processing - Answer ✔✔- true
T or F: For hydroscopic products the partial pressure of water varies with moisture
content - Answer ✔✔- true
T or F: Heat will always transfer from a hotter body to a colder body as long as there is
a temperature gradient - Answer ✔✔- true
T or F: Rehydration of a dried food can be thought of as the reverse of drying - Answer
✔✔- false
