FSC 325 exam 1 study guide questions with
correct answers
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. |- |CORRECT |ANSWER✔✔-True
Most |proteins |found |in |food |denature |at |a |pH |of |7 |- |CORRECT |ANSWER✔✔-False
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. |- |CORRECT |
ANSWER✔✔-False
Whether |knife, |abrasion, |or |flash |steam |peeling; |a |major |concern |in |the |operations |of |fruit |
and |vegetable |processors |is |the |loss |of |valuable |fruit |or |vegetable |flesh |due |to |removal |of |
excessively |deep |peel |segments |- |CORRECT |ANSWER✔✔-True
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 |- |CORRECT |ANSWER✔✔-False
To |achieve |uniform |particle |size |reduction |of |a |product |that |was |classified |as |fibrous |and |
ductile, |one |could |use |a |hammer |mill. |- |CORRECT |ANSWER✔✔-False
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. |- |CORRECT |ANSWER✔✔-
True
Foods |containing |high |moisture |content |always |possess |high |water |activity. |- |CORRECT |
ANSWER✔✔-False
, To |achieve |uniform |particle |size |reduction |of |a |product |that |was |classified |as |fibrous |one |could
|use |a |high |speed |slicer. |- |CORRECT |ANSWER✔✔-True
The |bulk |density |of |a |product |will |always |be |lower |than |the |density |of |the |same |product. |- |
CORRECT |ANSWER✔✔-True
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. |- |CORRECT |ANSWER✔✔-True
Grading |of |single |attributes |of |a |product |tends |to |be |more |cost |effective |than |sorting. |- |
CORRECT |ANSWER✔✔-False
Viscosity |of |a |Newtonian |fluid |is |considered |to |be |Time |Dependent |- |CORRECT |ANSWER✔✔-
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. |- |CORRECT |ANSWER✔✔-True
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. |- |CORRECT
|ANSWER✔✔-True
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. |- |CORRECT |ANSWER✔✔-True
As |the |diameter |of |a |fat |globule |increases, |the |velocity |at |which |the |globule |will |separate |out |
of |solution |will |also |increase. |- |CORRECT |ANSWER✔✔-True
correct answers
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. |- |CORRECT |ANSWER✔✔-True
Most |proteins |found |in |food |denature |at |a |pH |of |7 |- |CORRECT |ANSWER✔✔-False
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. |- |CORRECT |
ANSWER✔✔-False
Whether |knife, |abrasion, |or |flash |steam |peeling; |a |major |concern |in |the |operations |of |fruit |
and |vegetable |processors |is |the |loss |of |valuable |fruit |or |vegetable |flesh |due |to |removal |of |
excessively |deep |peel |segments |- |CORRECT |ANSWER✔✔-True
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 |- |CORRECT |ANSWER✔✔-False
To |achieve |uniform |particle |size |reduction |of |a |product |that |was |classified |as |fibrous |and |
ductile, |one |could |use |a |hammer |mill. |- |CORRECT |ANSWER✔✔-False
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. |- |CORRECT |ANSWER✔✔-
True
Foods |containing |high |moisture |content |always |possess |high |water |activity. |- |CORRECT |
ANSWER✔✔-False
, To |achieve |uniform |particle |size |reduction |of |a |product |that |was |classified |as |fibrous |one |could
|use |a |high |speed |slicer. |- |CORRECT |ANSWER✔✔-True
The |bulk |density |of |a |product |will |always |be |lower |than |the |density |of |the |same |product. |- |
CORRECT |ANSWER✔✔-True
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. |- |CORRECT |ANSWER✔✔-True
Grading |of |single |attributes |of |a |product |tends |to |be |more |cost |effective |than |sorting. |- |
CORRECT |ANSWER✔✔-False
Viscosity |of |a |Newtonian |fluid |is |considered |to |be |Time |Dependent |- |CORRECT |ANSWER✔✔-
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. |- |CORRECT |ANSWER✔✔-True
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. |- |CORRECT
|ANSWER✔✔-True
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. |- |CORRECT |ANSWER✔✔-True
As |the |diameter |of |a |fat |globule |increases, |the |velocity |at |which |the |globule |will |separate |out |
of |solution |will |also |increase. |- |CORRECT |ANSWER✔✔-True
