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FSC325 Exam 1 Questions and Answers 100% Pass
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 - ANSWER ✔✔-True
Most proteins found in food denature at a pH of 7 - ANSWER ✔✔-False
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 - ANSWER ✔✔-False
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 - ANSWER ✔✔-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 - ANSWER ✔✔-False
To achieve uniform particle size reduction of a product that was classified as fibrous and ductile, one
could use a hammer mill - ANSWER ✔✔-False
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 - ANSWER ✔✔-True
Foods containing high moisture content always possess high water activity - ANSWER ✔✔-False
To achieve uniform particle size reduction of a product that was classified as fibrous one could use a high
speed slicer - ANSWER ✔✔-True
Created by Grace Amelia © 2025, All Rights Reserved.
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The bulk density of a product will always be lower than the density of the same product - ANSWER ✔✔-
True
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 - ANSWER ✔✔-True
Grading of single attributes of a product tends to be more cost effective than sorting - ANSWER ✔✔-Ture
Viscosity of a newtonian fluid is considered to be time dependent - ANSWER ✔✔-False
Hurdle technology utilizes modest adjustments to food characteristics such as pH, aw, and temperature
to extend the shelf life and safety of food - ANSWER ✔✔-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 - ANSWER ✔✔-True
Floatation tanks are used to separate filed stones from real foods that have a lower density allowing the
stones to sink to the bottom of the floatation tank - ANSWER ✔✔-True
As the diameter of a fat globule increases, the velocity at which the globule will separate out of solution
will also increase - ANSWER ✔✔-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 - ANSWER ✔✔-False
The optimum buffering capacity is achieved when the pH of the food product is equal to the pKa of the
strong acid used in the buffering system - ANSWER ✔✔-True
Based on the ideal gas equation, 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 - ANSWER ✔✔-False
When determining product shelf life it is critical to understand the water vapor transfer rate of the
packaging system in order to optimize product longevity - ANSWER ✔✔-True
Created by Grace Amelia © 2025, All Rights Reserved.
FSC325 Exam 1 Questions and Answers 100% Pass
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 - ANSWER ✔✔-True
Most proteins found in food denature at a pH of 7 - ANSWER ✔✔-False
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 - ANSWER ✔✔-False
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 - ANSWER ✔✔-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 - ANSWER ✔✔-False
To achieve uniform particle size reduction of a product that was classified as fibrous and ductile, one
could use a hammer mill - ANSWER ✔✔-False
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 - ANSWER ✔✔-True
Foods containing high moisture content always possess high water activity - ANSWER ✔✔-False
To achieve uniform particle size reduction of a product that was classified as fibrous one could use a high
speed slicer - ANSWER ✔✔-True
Created by Grace Amelia © 2025, All Rights Reserved.
, 2|Page
The bulk density of a product will always be lower than the density of the same product - ANSWER ✔✔-
True
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 - ANSWER ✔✔-True
Grading of single attributes of a product tends to be more cost effective than sorting - ANSWER ✔✔-Ture
Viscosity of a newtonian fluid is considered to be time dependent - ANSWER ✔✔-False
Hurdle technology utilizes modest adjustments to food characteristics such as pH, aw, and temperature
to extend the shelf life and safety of food - ANSWER ✔✔-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 - ANSWER ✔✔-True
Floatation tanks are used to separate filed stones from real foods that have a lower density allowing the
stones to sink to the bottom of the floatation tank - ANSWER ✔✔-True
As the diameter of a fat globule increases, the velocity at which the globule will separate out of solution
will also increase - ANSWER ✔✔-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 - ANSWER ✔✔-False
The optimum buffering capacity is achieved when the pH of the food product is equal to the pKa of the
strong acid used in the buffering system - ANSWER ✔✔-True
Based on the ideal gas equation, 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 - ANSWER ✔✔-False
When determining product shelf life it is critical to understand the water vapor transfer rate of the
packaging system in order to optimize product longevity - ANSWER ✔✔-True
Created by Grace Amelia © 2025, All Rights Reserved.
