FSC 325 FINAL EXAM QUESTIONS |GUARANTEED ACCURATE ANSWERS |LATEST VERSION -COMPLETE

FSC 325 FINAL EXAM QUESTIONS |GUARANTEED
ACCURATE ANSWERS |LATEST VERSION -COMPLETE


Terms in this set (104)


1. hot air passed over wet food surface
What is the 3-step 2.latent heat of vaporization causes water
mechanism for drying? to evaporate
3.water vapor is carried away by moving air

What happens to increases
the vapor pressure
of the interior of
food during drying?

, What happens to the decreases
vapor pressure of food
surfaces during drying?

What are study of the interaction of temperature and the
psychrometrics? humidity of air

What is the dew point? the point of saturation

partial pressure of water vapor varies with moisture
What is hygroscopic?
content

What is non- constant water vapor pressure at different moisture
hygroscopic? contents

List the four categories cabinet, tunnel, spray, drum
of drying equipment

What type of drying spray dryer
equipment is most
commonly used for
liquid foods?

What are the four large wettable surface, sinkability,
requisite properties of dispersability, resistance to sedimentation
instantized
powders?

What types of foods are flour based foods and fruits
baked?

What types of foods are meats, nuts, and vegetables
roasted?