FSC 325 Exam 4 Study Guide Q&A Latest Update
Course:
FSC 325
Institution:
FSC 325
FSC 325 Exam 4 Study Guide Q&A Latest Update
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| Uploaded on: | May 12, 2025 |
| Last updated: | May 12, 2025 |
| Number of pages: | 12 |
| Written in: | 2025/2026 |
| Type: | Exam (elaborations) |
| Contains: | Questions & Answers |
| Tags: | FSC 325 Exam 4 Study Guide Q&A Latest Update |
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FSC 325: Exam 4 Study Guide | Q&A Latest Update 2025/2026 | 100% PASS T/F: Drip loss increases with slower rates of freezing or increased recrystallization. - Answer -True T/F: During freeze drying it is critical to keep the vapor pressure and temperature above the triple point. - Answer -False T/F: 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 T/F: Cold shortening of muscle proteins limits the use of rapid chilling, but can be offset by electrical stimulation or by hanging the carcass. Answer -True T/F: Maximum ice formation is not possible until the highest eutectic point temperature in a food product is reached. - Answer -False T/F: Freeze-drying and spray drying processes are two different methods for ending up with the same powdered product. - Answer False T/F: 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,
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