FSC 325 Exam Questions and Verified Answers/Accurate Solutions| New Update Already
Graded A+
What is the 3-step mechanism for drying? 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? increases
What happens to the vapor pressure of food surfaces during drying? decreases
What are psychrometrics? study of the interaction of temperature and the humidity of air
What is the dew point? the point of saturation
What is hygroscopic? partial pressure of water vapor varies with moisture content
What is non-hygroscopic? constant water vapor pressure at different moisture contents
List the four categories of drying equipment cabinet, tunnel, spray, drum
What type of drying equipment is most commonly used for liquid foods? spray dryer
What are the four requisite properties of instantized powders? large wettable surface,
sinkability, dispersability, resistance to sedimentation
What types of foods are baked? flour based foods and fruits
, What types of foods are roasted? meats, nuts, and vegetables
How does baking help to preserve foods? destroys some MO, reduces Aw on surface
What is the mechanism of crust formation? 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? natural gas or propane
Give two examples of an indirect heating oven pizza oven, smokehouse
What is the primary purpose of frying? to alter eating qualities
What is the secondary purpose of frying? preservation
What is theory of frying? hot oil increases the surface temp of the food and rapid
evaporation starts
What two factors influence the rate of heat transfer? temperature difference and surface
heat transfer coefficient
What is the mode of heat transfer in shallow frying? conduction of heat from pan to food
through thin layer of oil
What is the mode of heat transfer in deep fat frying? convection in oil in conduction in food
List two effects of prolonged heating on oil. oxidation, darkening of color and off-flavors
Graded A+
What is the 3-step mechanism for drying? 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? increases
What happens to the vapor pressure of food surfaces during drying? decreases
What are psychrometrics? study of the interaction of temperature and the humidity of air
What is the dew point? the point of saturation
What is hygroscopic? partial pressure of water vapor varies with moisture content
What is non-hygroscopic? constant water vapor pressure at different moisture contents
List the four categories of drying equipment cabinet, tunnel, spray, drum
What type of drying equipment is most commonly used for liquid foods? spray dryer
What are the four requisite properties of instantized powders? large wettable surface,
sinkability, dispersability, resistance to sedimentation
What types of foods are baked? flour based foods and fruits
, What types of foods are roasted? meats, nuts, and vegetables
How does baking help to preserve foods? destroys some MO, reduces Aw on surface
What is the mechanism of crust formation? 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? natural gas or propane
Give two examples of an indirect heating oven pizza oven, smokehouse
What is the primary purpose of frying? to alter eating qualities
What is the secondary purpose of frying? preservation
What is theory of frying? hot oil increases the surface temp of the food and rapid
evaporation starts
What two factors influence the rate of heat transfer? temperature difference and surface
heat transfer coefficient
What is the mode of heat transfer in shallow frying? conduction of heat from pan to food
through thin layer of oil
What is the mode of heat transfer in deep fat frying? convection in oil in conduction in food
List two effects of prolonged heating on oil. oxidation, darkening of color and off-flavors
