FSC 325 Exam #3 Questions and Answers 100% Pass

FSC 325 Exam #3 Questions and Answers 100% Pass T or F: Falling film evaporators are the only type of evaporator that are used in the food industry due to their sanitary design - ANSWER -False T or F: Specific heat refers to the amount of energy needed to raise the temperature of 1 kg food by 1 oF. - ANSWER -False T or F: High intensity pulsed electric field (HIPEF) acts to inactivate microorganisms by creating pores in the cell membrane - ANSWER -True T or F: The cold spot of a container filled with peas in brine will be lower in the can than the cold spot for a can of solid, white tuna - ANSWER -True T or F: Pulsed light processing is very effective at inactivating all mold from food samples. - ANSWER -False T or F: Since covalent bonds are not broken by high pressure processing, this technique results in minimal loss of nutritional and sensory characteristics in the processed food product - ANSWER -True T or F: Plate heat exchangers are ideal for liquids with high solids contents since they are able to withstand extreme pressure - ANSWER -False T or F: The 1st law of thermodynamics states that energy can be created or destroyed, but cannot be transformed. - ANSWER -Flase T or F: When coupled with refrigeration temperatures and vacuum packaging, the shelf life of guacamole can be extended from a few hours to over 30 days using high pressure processing. - ANSWER -True 2 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. T or F: Pasteurization is typically carried out at temperatures below 212oC. - ANSWER -false T or F: If the D-value for the destruction of a spoilage bacteria is longer than the D-value for destruction of the most heat resistant pathogen at a given temperature, then a 12D process for the pathogen will result in less than a 12D destruction of the spoilage bacteria. - ANSWER -true T or F: Preservation of foods i.e. reduction of water activity and destruction of MOs and enzymes is the primary use for frying, with alteration of eating quality being a secondary use for frying - ANSWER - false T or F: The D-values of microorganisms are generally larger than the D-values for destruction of nutrients and sensory characteristics - ANSWER -false T or F: Deep fat frying utilizes two main forms of heat transfer, conduction in oil and convection within the food - ANSWER -false T or F: Blanching, using steam or water, may be used to inactivate polyphenoloxidase thus preventing enzymatic browning in cut surfaces of some fruits and vegetable - ANSWER -true T or F: One advantage of LTLT pasteurization is that it often can achieve over 90% energy recovery - ANSWER -false T or F: If PME is not inactivated in green beans an undesirable quality defect known as sloughing may result - ANSWER -true T or F: The critical pH for Clostridium botulinum growth is 4.6 - ANSWER -true T or F: Latent heat is the heat that is required to move through a phase transition such as liquid water to ice - ANSWER -true T or F: Stainless steel is a great conductor of heat and very easy to fabricate which is why it is often used in the construction of heat transfer equipment - ANSWER -false 3 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. T or F: When milk is heated with a steam injection system, the milk becomes diluted with water which is then removed by increasing the pressure in a flash tank thus driving the water out of the milk - ANSWER -flase T or F: As the difference in temperature of two bodies increases, the rate of heat transfer will also increase - ANSWER -true T or F: Lipoxygenase can result in loss of color in vegetables if not inactivated through thermal processing - ANSWER -true T or F: For hydroscopic products the partial pressure of water varies with moisture content - ANSWER -true T or F: Heat will always transfer from a hotter body to a colder body as long as there is a temperature gradient - ANSWER -true