FSC 325 EXAM 4 Q&A Latest Update

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FSC 325 EXAM 4 | Q&A Latest Update 2025/2026 | 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