FSC 325 Final Exam Questions and Answers 100% Pass

FSC 325 Final Exam Questions and Answers 100% Pass isomass recrystalization - ANSWER -change in surface area to volume accretive recrystalization - ANSWER -adjacent crystals combine migratory recystalization - ANSWER -Caused by a fluctuation in storage temperature migratory crystallization steps - ANSWER -food warms causes food on surface to dehydrate Increases vapor pressure on the surface Moisture migrates to lower pressure when temp drops water vapor joins existing ice crystals when a product reaches its freezing point ____ forms and ________ is removed - ANSWER -ice crystals latent heat of crystalization Maximum ice formation is not possible until _______ eutectic temperature is reached - ANSWER - lowest For freeze drying, liquid products are frozen _______ to produce a _________ which allows for movement of _______ - ANSWER -slowly ice crystal lattice water vapor 2 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. crusts form because - ANSWER -vapor pressure gradients create a moisture migration that is greater for the surface of food than from the center of the food T or F: Drip loss increases with slower rates of freezing or increased recrystallization - ANSWER -True T or F: During freeze drying it is critical to keep the vapor pressure and temperature above the triple point. - ANSWER -False T or 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 or 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 or F: Maximum ice formation is not possible until the highest eutectic point temperature in a food product is reached. - ANSWER -False T or F: Freeze-drying and spray drying processes are two different methods for ending up with the same powdered product. - ANSWER -False T or 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 -Flase T or F: Freeze-drying liquids such as fruit juice 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 -Flase T or F: Temperature fluctuation during storage of chocolate can cause an undesirable change in polymorph state and lead to fat bloom. - ANSWER -True 3 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. T or 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 or F: Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting in extensive damage through dehydration of the cells. - ANSWER -False T or 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 or 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 or F: HIPEF stands for high intensity pulsed electric field which can destroy bacteria by creating holes in the cell wall (electroporation). - ANSWER -True