FSC 325 Exam Questions and Verified Answers/Accurate Solutions| New Update Already
Graded A+
isomass recrystalization change in surface area to volume
accretive recrystalization adjacent crystals combine
migratory recystalization Caused by a fluctuation in storage temperature
migratory crystallization steps 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 ice crystals
latent heat of crystalization
Maximum ice formation is not possible until _______ eutectic temperature is reached
lowest
For freeze drying, liquid products are frozen _______ to produce a _________ which allows for
movement of _______ slowly
ice crystal lattice
water vapor
crusts form because 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 True
T or F: During freeze drying it is critical to keep the vapor pressure and temperature above the
triple point. 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.
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. True
T or F: Maximum ice formation is not possible until the highest eutectic point temperature in a
food product is reached. False
T or F: Freeze-drying and spray drying processes are two different methods for ending up with
the same powdered product. 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.
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. Flase
T or F: Temperature fluctuation during storage of chocolate can cause an undesirable change in
polymorph state and lead to fat bloom. True
Graded A+
isomass recrystalization change in surface area to volume
accretive recrystalization adjacent crystals combine
migratory recystalization Caused by a fluctuation in storage temperature
migratory crystallization steps 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 ice crystals
latent heat of crystalization
Maximum ice formation is not possible until _______ eutectic temperature is reached
lowest
For freeze drying, liquid products are frozen _______ to produce a _________ which allows for
movement of _______ slowly
ice crystal lattice
water vapor
crusts form because 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 True
T or F: During freeze drying it is critical to keep the vapor pressure and temperature above the
triple point. 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.
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. True
T or F: Maximum ice formation is not possible until the highest eutectic point temperature in a
food product is reached. False
T or F: Freeze-drying and spray drying processes are two different methods for ending up with
the same powdered product. 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.
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. Flase
T or F: Temperature fluctuation during storage of chocolate can cause an undesirable change in
polymorph state and lead to fat bloom. True
