FSC 325 EXAM Questions and Verified Answers/Accurate Solutions| New Update Already
Graded A+
T/F- Drip loss increases with slower rates of freezing or increased recrystallization True
T/f- During freeze drying it is critical to keep the vapor pressure and temperature above the
triple point False
T/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/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/F- Maximum ice formation is not possible until the highest eutectic point temperature in a
food product is reached False
T/F- Freeze-drying and spray drying processes are two different methods for ending up with the
same powdered product. Fasle
T/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.
false
T/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. false
T/F- Temperature fluctuation during storage of chocolate can cause an undesirable change in
polymorph state and lead to fat bloom. true
, T/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. true
T/F-Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting in
extensive damage through dehydration of the cells. false
T/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. true
T/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. true
T/F- HIPEF stands for high intensity pulsed electric field which can destroy bacteria by creating
holes in the cell wall (electroporation). true
T/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. true
T/F-Vegetables more closely mirror the respiration patterns of climacteric fruits rather than
non-climacteric fruits false
T/F-Ammonia has good heat transfer characteristics, a high latent heat of vaporization, is not
miscible with oil, and is not toxic, making it an excellent choice for use as a refrigerant false
T/F-Polyphenol oxidase is one of the main enzymes of concern since it results in undesirable
browning of fruits and vegetables if not inactivated during processing. true
Graded A+
T/F- Drip loss increases with slower rates of freezing or increased recrystallization True
T/f- During freeze drying it is critical to keep the vapor pressure and temperature above the
triple point False
T/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/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/F- Maximum ice formation is not possible until the highest eutectic point temperature in a
food product is reached False
T/F- Freeze-drying and spray drying processes are two different methods for ending up with the
same powdered product. Fasle
T/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.
false
T/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. false
T/F- Temperature fluctuation during storage of chocolate can cause an undesirable change in
polymorph state and lead to fat bloom. true
, T/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. true
T/F-Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting in
extensive damage through dehydration of the cells. false
T/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. true
T/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. true
T/F- HIPEF stands for high intensity pulsed electric field which can destroy bacteria by creating
holes in the cell wall (electroporation). true
T/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. true
T/F-Vegetables more closely mirror the respiration patterns of climacteric fruits rather than
non-climacteric fruits false
T/F-Ammonia has good heat transfer characteristics, a high latent heat of vaporization, is not
miscible with oil, and is not toxic, making it an excellent choice for use as a refrigerant false
T/F-Polyphenol oxidase is one of the main enzymes of concern since it results in undesirable
browning of fruits and vegetables if not inactivated during processing. true
