Food Processing and Engineering

Which processing step causes most loss of B and C vitamins in peas? A. harvesting B. blanching C. Frozen storage D. home cooking

B. blanching

Low dose irradiation acts to preserve foods by: a. forming free radicals in foods; b. causing disintegration of bacteria; c. destroying enzymes in food; d. stopping rancidity

b. causing disintegration of bacteria

which of the following food categories is NOT approved for treatment w/irradiation: A.fruits, B.milk and dairy products, C.animal and pet foods, or D.none of the above?

B. milk and dairy products

Tomato catsup is described as a: a. Newtonian fluid or b. Non-Newtonian fluid.

b. Non-Newtonian fluid.

Of the following four choices, water at 18 C boils at approximately which absolute pressure? a) 0.2 kPa b) 2.0 kPa c) 20.0 kPa d) 200.0 kPa

b) 2.0 kPa

Which of these food additives could be used to prevent cocoa particles from settling in chocolate milk? A) BHA (butylated hydroxyanisole) B) Carrageenan C) Thiamine Hydrochloride D) Citric Acid

B) Carrageenan

Cloud stability in products like tomato and orange juice is favored by which of the following? A) Inactivation of polygalacturonase B) Inactivation of PME C) Addition of PME

B) Inactivation of PME

Compared to reverse osmosis, ultrafiltration requires a) more pressure b) less pressure c)same pressure

b) less pressure

Of the four options, which would be the most versatile piece of equipment which can be used for both dry and moist heat cooking in foodservice operation? a) convection steamer (pressureless steamer); b) tilting skillet (tilting brazier); c) Steam Jacketed Kettle; d) Conveyor oven with infra-red impingers

b) tilting skillet (tilting brazier)

2 piece cans for low acid foods are made in what? a. impact exit b. draw + iron c. draw redraw(?) d. welding

c. draw-redraw

How do refrigeration and freezing affect staling? a. both slow staling b. fridge slows staling, freezing aids staling c. fridge aids staling and freezing slows staling d. both aid staling

c. fridge aids staling, freezing slows staling

Multiple choice: which of the following is the strongest form of radiation: a. alpha, b. beta, c. gamma?

c. Gamma radiation

Which of the following is the strongest form of radiation: a. alpha, b. beta, c. gamma, d. delta?

c. Gamma radiation.

Which statement is False about food irradiation: A.destroys harmful bacteria that cause food spoilage/human disease, B.foods are better preserved during storage, C. makes food radioactive, or D.involves exposing food to 1 of 3 types of ionizing energy.

C. makes food radioactive

foods relatively high in fat are frozen prior to irradiation to: A.inactivate some foodborne illnesses,B. preserve the frozen food, C. minimize nutrient loss and flavor changes, or D. help drive oxygen out?

C. minimize nutrient loss and flavor changes

which of these methods will remove metal ions: A.microfiltration, B.ultrafiltration, C.reverse osmosis, or D.nanofiltration?

C. reverse osmosis

Which of the following is not an assumption required for Bernoulli equation? A. The fluid is incompressable B. Viscosity of the fluid is negligible C. The fluid is well mixed D. The flow is steady

C. The fluid is well mixed

ESL dairy cow product means: A.estimated shelf life, B.extremely short-lived, or C.extended shelf life

C.extended shelf life

Which of the following set of four conditions would you select for an optimal drying process of any food? a) low temperature, high relative humidity air, and a large surface area; b) low air velocity, long time, and high temperature; c) large surface are, high air velocity, and vacuum pressure conditions; d) atmospheric pressure, low temperature, and low air velocity

c) large surface are, high air velocity, and vacuum pressure conditions

In cheese making, the "cheddar" process involves: A) adding lactic acid to milk; B) adding rennet; C) turning and piling the curds; D) chopping the curds and adding salt

C) turning and piling the curds