FSC 325 Exam #3 Questions and Verified Answers/Accurate Solutions| New
Update Already Graded A+
T or F: Falling film evaporators are the only type of evaporator that are used in the food
industry due to their sanitary design False
T or F: Specific heat refers to the amount of energy needed to raise the temperature of 1 kg
food by 1 oF. False
T or F: High intensity pulsed electric field (HIPEF) acts to inactivate microorganisms by creating
pores in the cell membrane 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 True
T or F: Pulsed light processing is very effective at inactivating all mold from food samples.
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 True
T or F: Plate heat exchangers are ideal for liquids with high solids contents since they are able to
withstand extreme pressure False
T or F: The 1st law of thermodynamics states that energy can be created or destroyed, but
cannot be transformed. 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.
True
, T or F: Pasteurization is typically carried out at temperatures below 212oC. 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. 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 false
T or F: The D-values of microorganisms are generally larger than the D-values for destruction of
nutrients and sensory characteristics false
T or F: Deep fat frying utilizes two main forms of heat transfer, conduction in oil and convection
within the food 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 true
T or F: One advantage of LTLT pasteurization is that it often can achieve over 90% energy
recovery false
T or F: If PME is not inactivated in green beans an undesirable quality defect known as
sloughing may result true
T or F: The critical pH for Clostridium botulinum growth is 4.6 true
T or F: Latent heat is the heat that is required to move through a phase transition such as liquid
water to ice true
Update Already Graded A+
T or F: Falling film evaporators are the only type of evaporator that are used in the food
industry due to their sanitary design False
T or F: Specific heat refers to the amount of energy needed to raise the temperature of 1 kg
food by 1 oF. False
T or F: High intensity pulsed electric field (HIPEF) acts to inactivate microorganisms by creating
pores in the cell membrane 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 True
T or F: Pulsed light processing is very effective at inactivating all mold from food samples.
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 True
T or F: Plate heat exchangers are ideal for liquids with high solids contents since they are able to
withstand extreme pressure False
T or F: The 1st law of thermodynamics states that energy can be created or destroyed, but
cannot be transformed. 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.
True
, T or F: Pasteurization is typically carried out at temperatures below 212oC. 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. 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 false
T or F: The D-values of microorganisms are generally larger than the D-values for destruction of
nutrients and sensory characteristics false
T or F: Deep fat frying utilizes two main forms of heat transfer, conduction in oil and convection
within the food 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 true
T or F: One advantage of LTLT pasteurization is that it often can achieve over 90% energy
recovery false
T or F: If PME is not inactivated in green beans an undesirable quality defect known as
sloughing may result true
T or F: The critical pH for Clostridium botulinum growth is 4.6 true
T or F: Latent heat is the heat that is required to move through a phase transition such as liquid
water to ice true
