FSC 325 Exam 1 Questions and Verified Answers/Accurate Solutions| New
Update Already Graded A+
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. True
Most proteins found in food denature at a pH of 7. . False, 7 in neutral
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. False, gain of crispiness
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. 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. False
To achieve uniform particle size reduction of a product that was classified as fibrous and
ductile, one could use a hammer mill. False; chopping, cutting, slicing, and dicing
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. True
Foods containing high moisture content always possess high water activity. False
To achieve uniform particle size reduction of a product that was classified as fibrous one could
use a high speed slicer. True
, The bulk density of a product will always be lower than the density of the same product.
False, true density
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. True
Grading of single attributes of a product tends to be more cost effective than sorting. True
Viscosity of a Newtonian fluid is considered to be Time Dependent. False, independent
Hurdle technology utilizes modest adjustments to food characteristics such as pH, Aw, and
temperature to extend the shelf life and safety of a food. 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. True
Floatation 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 floatation tank. True
As the diameter of a fat globule increases, the velocity at which the globule will separate out of
solution will also increase. True
The optimum buffering capacity is achieved when the pH of the food product is equal to the
pKa of the weak acid used in the buffering system. False, strong acid
Based on the ideal gas equation (PV=nRT), if temperature and volume are held constant, as you
increase the number of moles of gas in a closed system, the pressure in the system will
decrease. False, increase
Update Already Graded A+
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. True
Most proteins found in food denature at a pH of 7. . False, 7 in neutral
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. False, gain of crispiness
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. 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. False
To achieve uniform particle size reduction of a product that was classified as fibrous and
ductile, one could use a hammer mill. False; chopping, cutting, slicing, and dicing
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. True
Foods containing high moisture content always possess high water activity. False
To achieve uniform particle size reduction of a product that was classified as fibrous one could
use a high speed slicer. True
, The bulk density of a product will always be lower than the density of the same product.
False, true density
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. True
Grading of single attributes of a product tends to be more cost effective than sorting. True
Viscosity of a Newtonian fluid is considered to be Time Dependent. False, independent
Hurdle technology utilizes modest adjustments to food characteristics such as pH, Aw, and
temperature to extend the shelf life and safety of a food. 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. True
Floatation 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 floatation tank. True
As the diameter of a fat globule increases, the velocity at which the globule will separate out of
solution will also increase. True
The optimum buffering capacity is achieved when the pH of the food product is equal to the
pKa of the weak acid used in the buffering system. False, strong acid
Based on the ideal gas equation (PV=nRT), if temperature and volume are held constant, as you
increase the number of moles of gas in a closed system, the pressure in the system will
decrease. False, increase
