FSC 325 EXAM 4 QUESTIONS AND ANSWERS, 100% PASS

FSC 325 EXAM 4 QUESTIONS AND ANSWERS, 100% PASS Drip loss increases with slower rates of freezing or increased recrystallization - ANSWER -TRUE During freeze drying it is critical to keep the vapor pressure and temperature above the triple point - ANSWER -FALSE, during freeze drying ice evaporates without passing through the liquid state (sublimation) and sublimation of pure ice exists below the triple point 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 Cold shortening of muscle proteins limit the use of rapid chilling, but can be offset by electrical stimulation or by hanging the carcass - ANSWER -TRUE Maximum ice formation is not possible until the highest eutectic point in a food product is reached - ANSWER -FALSE, at least lowest eutectic temperature point must be reached? Freeze drying and spray drying processes are two different methods for ending up with the same powdered product - ANSWER -FALSE, freeze drying is nonthermal method used for dehydration of heat sensitive food, and spray drying is used to produce a dry powder from a liquid 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 2 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. 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 -TRUE Temperature fluctuation during storage of chocolate can cause an undesirable change in polymorph state and lead to fat bloom - ANSWER -TRUE 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 Freezing fruit rapidly will produce large ice crystals in the spaces between cells resulting in extensive damage through dehydration of cells - ANSWER -FALSE, rapid freezing improves the quality of the food, small crystals do less damage to cell walls. Slow freezing produces large ice crystals that punch through cell membranes 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 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 HIPEF stands for high intensity puled electric field which can destroy bacteria by creating holes in the cell wall (electroporation) - ANSWER -TRUE 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 up to a year without significant spoilage - ANSWER -TRUE 3 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. Vegetables more closely mirror the respiration patterns of climacteric fruits rather than non climacteric fruits - ANSWER -FALSE, vegetables more closely mirror respiration patterns of non climacteric fruits 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, ammonia is highly toxic and can pose serious health risks if it leaks or is not handled properly Polyphenol oxidase is on the main enzymes of concern since it results in undesirable browning of fruits and vegetables if not inactivated during processing - ANSWER -TRUE Irradation inactivates microorganisms in two ways, directly by creating water ions and indirectly by damaging DNA - ANSWER -FALSE In modified atmosphere storage scrubbers or vents are used to exhaust excess carbon dioxide - ANSWER -TRUE In order to reduce quality loss in chocolate, its best to keep storage temperatures low and constant - ANSWER -TRUE Its 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 6. - ANSWER -TRUE During minimal processing of fruit and vegetables, the natural wound response can produce antibiotics which may result in off flavors - ANSWER -TRUE 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 Strawberries undergo an irreversible bleaching of their red color after irradiation - ANSWER -FALSE 4 | P a g e Created by Grace Amelia © 2025, All Rights Reserved. One of the largest safety concerns when working with controlled atmosphere storage facilities is making sure the atmosphere within the facility has been returned to normal atmospheric conditions prior to personnel entering to take samples or work with the product - ANSWER -TRUE The term "high quality life" is used in the frozen food industry and can be used interchangeably with the terms "storage life" and "consumer acceptance" - ANSWER -FALSE The Dm value is higher at temperatures below freezing since frozen water limits diffusion of ions - ANSWER -TRUE Most fruits and vegetables freeze at 0 C or 32 F - ANSWER -FALSE Canned foods utilize a unique double seam closure which is done in two specific steps - ANSWER - TRUE