FSC 325 Final Exam WITH QUESTIONS AND
ANSWERS
Isomass recrystalization - (ANSWERS)change in surface area to volume
Accretive recrystalization - (ANSWERS)adjacent crystals combine
Migratory recystalization - (ANSWERS)Caused by a fluctuation in storage temperature
Migratory crystallization steps - (ANSWERS)food warms
Causes food on surface to dehydrate
Increases vapor pressure on the surface
Moisture migrates to lower pressure
When temp drops water vapor joins existing ice crystals
When a product reaches its freezing point ____ forms and ________ is removed - (ANSWERS)ice
crystals
Latent heat of crystalization
Maximum ice formation is not possible until _______ eutectic temperature is reached -
(ANSWERS)lowest
For freeze drying, liquid products are frozen _______ to produce a _________ which allows for
movement of _______ - (ANSWERS)slowly
Ice crystal lattice
Water vapor
Crusts form because - (ANSWERS)vapor pressure gradients create a moisture migration that is
greater for the surface of food than from the center of the food
T or F: Drip loss increases with slower rates of freezing or increased recrystallization -
(ANSWERS)True
T or F: During freeze drying it is critical to keep the vapor pressure and temperature above the
triple point. - (ANSWERS)False
T or F: When designing a fruit and vegetable processing plant it is important to take into account
the heat of respiration when installing an appropriately sized refrigeration system. -
(ANSWERS)True
T or F: Cold shortening of muscle proteins limits the use of rapid chilling, but can be offset by
electrical stimulation or by hanging the carcass. - (ANSWERS)True
, FSC 325 Final Exam WITH QUESTIONS AND
ANSWERS
T or F: Maximum ice formation is not possible until the highest eutectic point temperature in a
food product is reached. - (ANSWERS)False
T or F: Freeze-drying and spray drying processes are two different methods for ending up with
the same powdered product. - (ANSWERS)False
T or F: When trying to extend the shelf life of a fruit or vegetable it is important to lower the
concentration of oxygen in the storage environment as much as possible. The lower the oxygen
concentration, the slower the rate of respiration, resulting in the highest quality end product. -
(ANSWERS)Flase
T or F: Freeze-drying liquids such as fruit juice requires slow freezing to ensure the production
of large ice crystals, which will allow for easy movement of the vapor through the product matrix
after sublimation of the ice to vapor. - (ANSWERS)Flase
T or F: Temperature fluctuation during storage of chocolate can cause an undesirable change
in polymorph state and lead to fat bloom. - (ANSWERS)True
T or F: Freeze concentration is often used for products like coffee because it retains many of
the volatile flavor components that may be lost in processes such as traditional thermal
evaporation. - (ANSWERS)True
T or F: Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting
in extensive damage through dehydration of the cells. - (ANSWERS)False
T or F: The forced air movement in a convection oven increases the rate of baking because it
reduces the boundary layer of air that reduces the rate of heat transfer from the heated air to
the baking item. - (ANSWERS)True
T or F: One of the processes involved in the frying of doughnuts is the evaporation of water at
the surface causing a violent boiling action, which, in turn, results in crisp texture to the outer
layers of the deep-fried food. - (ANSWERS)True
T or F: HIPEF stands for high intensity pulsed electric field which can destroy bacteria by
creating holes in the cell wall (electroporation). - (ANSWERS)True
T or F: Controlled atmosphere storage facilities commonly use refrigeration and controlled
levels of CO2 and O2 to slow the respiration of apples, allowing them to be stored for up to a
year without significant spoilage. - (ANSWERS)True
ANSWERS
Isomass recrystalization - (ANSWERS)change in surface area to volume
Accretive recrystalization - (ANSWERS)adjacent crystals combine
Migratory recystalization - (ANSWERS)Caused by a fluctuation in storage temperature
Migratory crystallization steps - (ANSWERS)food warms
Causes food on surface to dehydrate
Increases vapor pressure on the surface
Moisture migrates to lower pressure
When temp drops water vapor joins existing ice crystals
When a product reaches its freezing point ____ forms and ________ is removed - (ANSWERS)ice
crystals
Latent heat of crystalization
Maximum ice formation is not possible until _______ eutectic temperature is reached -
(ANSWERS)lowest
For freeze drying, liquid products are frozen _______ to produce a _________ which allows for
movement of _______ - (ANSWERS)slowly
Ice crystal lattice
Water vapor
Crusts form because - (ANSWERS)vapor pressure gradients create a moisture migration that is
greater for the surface of food than from the center of the food
T or F: Drip loss increases with slower rates of freezing or increased recrystallization -
(ANSWERS)True
T or F: During freeze drying it is critical to keep the vapor pressure and temperature above the
triple point. - (ANSWERS)False
T or F: When designing a fruit and vegetable processing plant it is important to take into account
the heat of respiration when installing an appropriately sized refrigeration system. -
(ANSWERS)True
T or F: Cold shortening of muscle proteins limits the use of rapid chilling, but can be offset by
electrical stimulation or by hanging the carcass. - (ANSWERS)True
, FSC 325 Final Exam WITH QUESTIONS AND
ANSWERS
T or F: Maximum ice formation is not possible until the highest eutectic point temperature in a
food product is reached. - (ANSWERS)False
T or F: Freeze-drying and spray drying processes are two different methods for ending up with
the same powdered product. - (ANSWERS)False
T or F: When trying to extend the shelf life of a fruit or vegetable it is important to lower the
concentration of oxygen in the storage environment as much as possible. The lower the oxygen
concentration, the slower the rate of respiration, resulting in the highest quality end product. -
(ANSWERS)Flase
T or F: Freeze-drying liquids such as fruit juice requires slow freezing to ensure the production
of large ice crystals, which will allow for easy movement of the vapor through the product matrix
after sublimation of the ice to vapor. - (ANSWERS)Flase
T or F: Temperature fluctuation during storage of chocolate can cause an undesirable change
in polymorph state and lead to fat bloom. - (ANSWERS)True
T or F: Freeze concentration is often used for products like coffee because it retains many of
the volatile flavor components that may be lost in processes such as traditional thermal
evaporation. - (ANSWERS)True
T or F: Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting
in extensive damage through dehydration of the cells. - (ANSWERS)False
T or F: The forced air movement in a convection oven increases the rate of baking because it
reduces the boundary layer of air that reduces the rate of heat transfer from the heated air to
the baking item. - (ANSWERS)True
T or F: One of the processes involved in the frying of doughnuts is the evaporation of water at
the surface causing a violent boiling action, which, in turn, results in crisp texture to the outer
layers of the deep-fried food. - (ANSWERS)True
T or F: HIPEF stands for high intensity pulsed electric field which can destroy bacteria by
creating holes in the cell wall (electroporation). - (ANSWERS)True
T or F: Controlled atmosphere storage facilities commonly use refrigeration and controlled
levels of CO2 and O2 to slow the respiration of apples, allowing them to be stored for up to a
year without significant spoilage. - (ANSWERS)True
