FSC 325: Exam 4 Study Guide Questions and Answers 100% Pass

FSC 325: Exam 4 Study Guide Questions and Answers 100% Pass T/F: Drip loss increases with slower rates of freezing or increased recrystallization. - ANSWER -True T/F: During freeze drying it is critical to keep the vapor pressure and temperature above the triple point. - ANSWER -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. - ANSWER -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. - ANSWER -True T/F: Maximum ice formation is not possible until the highest eutectic point temperature in a food product is reached. - ANSWER -False T/F: Freeze-drying and spray drying processes are two different methods for ending up with the same powdered product. - ANSWER -False 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. - ANSWER -False T/F: Freeze-drying liquids such as fruit juices 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. - ANSWER -True 2 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. T/F: Temperature fluctuation during storage of chocolate can cause an undesirable change in polymorph state and lead to fat bloom. - ANSWER -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. - ANSWER - True T/F: Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting in extensive damage through dehydration of cells. - ANSWER -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. - ANSWER -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. - ANSWER -True T/F: HIPEF stands for high intensity pulsed electric field which can destroy bacteria by creating holes in the cell wall (electroporation). - ANSWER -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 spoilage. - ANSWER -True T/F: Vegetables more closely mirror the respiration patterns of climacteric fruits rather than non- climacteric fruits. - ANSWER -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. - ANSWER -False 3 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. 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. - ANSWER -True T/F: Irradiation inactivates microorganisms in two ways, directly by crating water ions, and indirectly by damaging DNA. - ANSWER -False T/F: In modified atmosphere storage scrubbers or vents are used to exhaust excess carbon dioxide. - ANSWER -True T/F: In order to reduce quality loss in chocolate, it's best to keep storage temperatures low and constant. - ANSWER -True T/F: It is crucial to monitor humidity levels during storage of fruit to ensure that there is enough humidity to keep the fruits crisp, but not too much humidity to encourage mold growth. - ANSWER - True T/F: During minimal processing of fruits and vegetables, the natural wound response can produce antibiotics which may result in off flavors. - ANSWER -True T/F: Papaya are climacteric fruits that are picked when yellow is first visible in tropical zones and shipped to warehouses around the world. They are often irradiated with low doses of irradiation prior to shipping to limit fruit fly infestation. - ANSWER -True