FSC 325 Final Exam Questions and Answers 100% Pass

FSC 325 Final Exam Questions and Answers 100% Pass What is the 3-step mechanism for drying? - ANSWER -1. hot air passed over wet food surface 2. latent heat of vaporization causes water to evaporate 3. water vapor is carried away by moving air What happens to the vapor pressure of the interior of food during drying? - ANSWER -increases What happens to the vapor pressure of food surfaces during drying? - ANSWER -decreases What are psychrometrics? - ANSWER -study of the interaction of temperature and the humidity of air What is the dew point? - ANSWER -the point of saturation What is hygroscopic? - ANSWER -partial pressure of water vapor varies with moisture content What is non-hygroscopic? - ANSWER -constant water vapor pressure at different moisture contents List the four categories of drying equipment - ANSWER -cabinet, tunnel, spray, drum What type of drying equipment is most commonly used for liquid foods? - ANSWER -spray dryer What are the four requisite properties of instantized powders? - ANSWER -large wettable surface, sinkability, dispersability, resistance to sedimentation What types of foods are baked? - ANSWER -flour based foods and fruits What types of foods are roasted? - ANSWER -meats, nuts, and vegetables How does baking help to preserve foods? - ANSWER -destroys some MO, reduces Aw on surface 2 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. What is the mechanism of crust formation? - ANSWER -the rate of evaporation from the surface is greater than the moisture migration from the center What is a common fuel for direct heating ovens? - ANSWER -natural gas or propane Give two examples of an indirect heating oven - ANSWER -pizza oven, smokehouse What is the primary purpose of frying? - ANSWER -to alter eating qualities What is the secondary purpose of frying? - ANSWER -preservation What is theory of frying? - ANSWER -hot oil increases the surface temp of the food and rapid evaporation starts What two factors influence the rate of heat transfer? - ANSWER -temperature difference and surface heat transfer coefficient What is the mode of heat transfer in shallow frying? - ANSWER -conduction of heat from pan to food through thin layer of oil What is the mode of heat transfer in deep fat frying? - ANSWER -convection in oil in conduction in food List two effects of prolonged heating on oil. - ANSWER -oxidation, darkening of color and off-flavors What type of heating is done by dielectric waves? - ANSWER -direct heating What type of heating is done by infrared waves? - ANSWER -indirect heating Define ohmic heating - ANSWER -direct conversion of electricity to heat What is the theory of microwave heating? - ANSWER -electromagnetic radiation creates molecular friction in water 3 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. What is a magnetron? - ANSWER -microwave generator, diode emits waves from electron List four applications of microwave ovens. - ANSWER -thawing, tempering, dehydration, baking What is a possible disadvantage of using a microwave to thaw a product? - ANSWER -partial cook may occur List four types of radiant heaters - ANSWER -metal, ceramic, quartz, halogen List three uses of ohmic heating - ANSWER -aseptic processing, pasteurization of particulate foods, preheating before canning What does HIPEF stand for? - ANSWER -High Intensity Pulsed Electric Field List four mechanisms of microbial inactivation - ANSWER -1. formation of pores in cell membranes 2. electrolysis products 3. redox 4. heat by energy transformation