FSC 325 EXAM 3 PE QUESTIONS AND ANSWERS 100% PASS

FSC 325 EXAM 3 PE QUESTIONS AND ANSWERS 100% PASS Falling film evaporators are the only type that are used in the food industry due to their sanitary design. - ANSWER -F Pasteurization is a heating process that ensures the destruction of all vegetative cells and spores of pathogenic microorganisms. - ANSWER -F The thermal center of a container filled with peas in brine will be lower in the can than the thermal center for a can of solid, white tuna. - ANSWER -T Probiotics are microorganisms which are believed to have beneficial effects on the host. - ANSWER -T Thermal Conductivity is a measure of the rate of temperature change during a heating or cooling process. - ANSWER -F A calandria or tube chest used in an evaporation system is just a large shell and tube heat exchanger. - ANSWER -T 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 -T In a falling film evaporator, the vapor escapes from the top of the tube chest. - ANSWER -F The D-values of microorganisms are generally larger than the D-values for destruction of nutrients and sensory characteristics. - ANSWER -F 2 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. Blanching is a steam or water heating process that may be used to inactivate polyphenoloxidase thus preventing enzymatic browning in cut surfaces of some fruits and vegetables. - ANSWER -T Cellulases can be use to tenderize vegetables and nut shells. - ANSWER -T Molds (fungi) used for the production of fermented foods like cheese or tempeh may produce proteolytic and lipolytic enzymes. - ANSWER -T Bacteriocins are anti-microbial compounds that are produced by bacteria and are considered a natural product when included in a food product, which results in what many consider a clean label. - ANSWER -T