FSC325 Exam 1 Questions and Verified Answers Latest Update

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FSC325 Exam 1 | Q&A Latest 2025/2026 | 100% PASS The Law of Conservation of Mass indicates that the amount of raw material entering a process must equal the amount of material leaving the process - Answer -True Most proteins found in food denature at a pH of 7 - Answer -False The glass transition in bread is important because the loss of moisture at the crust layer causes loss of crispness and initiation of rubbery texture in the crust - Answer -False Whether knife, abrasion, or flash steam peeling; a major concern in the operations of fruit and vegetable processors is the loss of valuable fruit or vegetable flesh due to removal of excessively deep peel segments Answer -True If BET monolayer at aw 0.4 is the most stable level and the rate of deterioration is at a minimum, then all food products must maintain aw at 0.4 - Answer -False To achieve uniform particle size reduction of a product that was classified as fibrous and ductile, one could use a hammer mill - Answer False A steam peeling operation for potatoes loosens the peel by heating the water just under the peel to rapidly break the linkages between the peel and flesh of the potato when the potato enters a reduced pressure section and the water flashes to steam - Answer -True