Food Technology Exam Questions and
Answers|2025 Update
Humectants - Answer- Substances that absorb moisture or promote the retention of
moisture.
Anti-caking agents - Answer- Prevent caking and lumping
Emulsifiers - Answer- substances with both water-soluble and fat-soluble portions that
promote the mixing of oils and fats in watery solutions
Vegetable gums - Answer- They are derived from plants or bacterial fermentation, used
to improve texture in foods.
Antioxidants - Answer- Organic molecules that help protect the body from harmful
chemicals called free radicals
Centrifugation - Answer- Separates components by density using high speed spinning
Conduction - Answer- The direct transfer of heat from one substance to another
substance that it is touching.
Convection - Answer- The transfer of heat by the movement of a fluid
Radiation - Answer- Heat transfer through electromagnetic waves.
Tubular heat exchanger - Answer- Concentric tubes with two fluids flowing through each
space one cooling and one heating.
Used for higher viscosity fluids with larger particulates
Plate heat exchanger - Answer- Equipment for cooling or heating up liquids passing
through it.
Blanching - Answer- A moist-heat method of cooking that involves cooking in a liquid or
with steam just long enough to cook the outer portion of the food.
HTST - Answer- High-Temperature Short-Time pasteurization method.
Pasteurization - Answer- treating a substance with heat to kill or slow the growth of
pathogens
Sublimation - Answer-
Answers|2025 Update
Humectants - Answer- Substances that absorb moisture or promote the retention of
moisture.
Anti-caking agents - Answer- Prevent caking and lumping
Emulsifiers - Answer- substances with both water-soluble and fat-soluble portions that
promote the mixing of oils and fats in watery solutions
Vegetable gums - Answer- They are derived from plants or bacterial fermentation, used
to improve texture in foods.
Antioxidants - Answer- Organic molecules that help protect the body from harmful
chemicals called free radicals
Centrifugation - Answer- Separates components by density using high speed spinning
Conduction - Answer- The direct transfer of heat from one substance to another
substance that it is touching.
Convection - Answer- The transfer of heat by the movement of a fluid
Radiation - Answer- Heat transfer through electromagnetic waves.
Tubular heat exchanger - Answer- Concentric tubes with two fluids flowing through each
space one cooling and one heating.
Used for higher viscosity fluids with larger particulates
Plate heat exchanger - Answer- Equipment for cooling or heating up liquids passing
through it.
Blanching - Answer- A moist-heat method of cooking that involves cooking in a liquid or
with steam just long enough to cook the outer portion of the food.
HTST - Answer- High-Temperature Short-Time pasteurization method.
Pasteurization - Answer- treating a substance with heat to kill or slow the growth of
pathogens
Sublimation - Answer-
