FDSC 2300 TEST 4 QUESTIONS
AND ANSWERS
The major reasons for food dehydration - Answer- preservation, reduce bulk size,
convenience items
Drying rate considerations - Answer- surface area, temperature, air velocity, dry air
Water sorption isotherms - Answer- are not the same for all products
Constant rate drying period removes _____ in the first ______ - Answer- 90%, 4 hours
proteins absorb up to ____ their weight in water - Answer- 6x
drying methods - Answer- drum roller(poorest quality), spray drier, kiln, fluidized bed,
birds dryer
concentration method - Answer- solar, open kettle, change state of food, flash
evaporation, vacuum evaporators, reverse osmosis
concentration of ____ and _____ helps preserve food - Answer- acids, salts
Clostridium botulinum is heat stable meaning - Answer- that boiling for 30 minutes will
not kill the organism and toxin
Clostridium botulinum is a ______ forming bacteria that produces a toxin under ______
conditions - Answer- spore, anerobic
Retorting is when - Answer- sufficient heat is used to destroy the most heat resistant
pathogen that has been found in food
_____ used primarily on vegetables to be frozen to inactivate natural ______ - Answer-
blanching, enzymes
______ heats the food using pressure about 212*F - Answer- direct flame sterilization
Boiling point of most foods - Answer- 215*F
AND ANSWERS
The major reasons for food dehydration - Answer- preservation, reduce bulk size,
convenience items
Drying rate considerations - Answer- surface area, temperature, air velocity, dry air
Water sorption isotherms - Answer- are not the same for all products
Constant rate drying period removes _____ in the first ______ - Answer- 90%, 4 hours
proteins absorb up to ____ their weight in water - Answer- 6x
drying methods - Answer- drum roller(poorest quality), spray drier, kiln, fluidized bed,
birds dryer
concentration method - Answer- solar, open kettle, change state of food, flash
evaporation, vacuum evaporators, reverse osmosis
concentration of ____ and _____ helps preserve food - Answer- acids, salts
Clostridium botulinum is heat stable meaning - Answer- that boiling for 30 minutes will
not kill the organism and toxin
Clostridium botulinum is a ______ forming bacteria that produces a toxin under ______
conditions - Answer- spore, anerobic
Retorting is when - Answer- sufficient heat is used to destroy the most heat resistant
pathogen that has been found in food
_____ used primarily on vegetables to be frozen to inactivate natural ______ - Answer-
blanching, enzymes
______ heats the food using pressure about 212*F - Answer- direct flame sterilization
Boiling point of most foods - Answer- 215*F
