Term
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Definition
| Tg' temperature range can help predict food storage life and stability foods |
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Term
| Which mechanism are responsible for hear transfer in foods? |
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Definition
| Radiation, Conduction, and convection |
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Term
| What is true regarding boundary layers in frying foods? |
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Definition
| Movement of heat boundary layers partition (separate) the core from crust regions |
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Term
| At hot soup placed in storage at 5degrees celcius in the steady state |
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Definition
| will cool down to about 15degrees F |
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Term
| Which thermal events occur during the drying of a potato slice in hot oil? |
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Definition
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Term
| The movement or migration of frying oil caused by concentration gradients is called |
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Definition
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Term
| Palm oil is a plant oil containing saturated, monounsaturated, and polyunsaturated fatty acids. What is true about its microstructure? |
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Definition
| Consist of a 3-dimensional network, and it is related to the oil's macrostructure |
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Term
| In the manufacture of tomato ketchup, which unit operation does not correspong to the microstructural level? |
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Definition
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Term
| The key microstructural elements in ice cream are |
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Definition
| Lactose, casein, ice, air, and fat |
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Term
| A food scietist studying the effects of formulation and processing on the problem of ketchup viscosity is working in the area of |
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Definition
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Term
| An ______ is a device that uses rotating screw technology within a barrel and has the ability to cook and shape foods |
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Definition
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Term
| _______ show continuous deformation at a rate proportional to the amount of stress applied |
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Definition
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Term
| Which statement is false? |
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Definition
| Generally, it is undesirable to maintain a food in the rubbery state during extended storage |
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Term
| Peanut butter and process cheese are examples of structured fluids, which statement below is false? |
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Definition
| these products are unstable food systems |
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Term
| Which of the following statements is incorrect? |
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Definition
| It is not possible to determine vapor pressure using the psychometric chart |
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Term
| The formula to calculate food viscosity is where mu=viscosity AP= measured pressure difference, pi= 3.14 R= radius of a measuring device, L= tube length and V= flow rate in the tube. Consider 2 fluids foods, A and B. The AP value of A is twice that of B. In measuring their viscosities mi, what makes the most sense? |
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Definition
| Viscosity of A is double that of B |
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Term
| What is the juction between any 2 air property lines? |
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Definition
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Term
| Which is not a dielectric food property? |
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Definition
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Term
| When a potato slice is placed in a hot frying oil |
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Definition
| oil uptake into the potato is through mass transfer |
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Term
| A metal shelf in a refrigerated storage area feels colder than the frozen vegetables resting upon it, although both are at thermal equilibrium. why? |
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Definition
| Metals have a high thermal conductivities |
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Term
| Consider 2 brands of ketchup, A and B. You work for the manufacturer of brand B, and are performing rheological testing of A, which is the current top selling brand and comparing it to your company brand B. Upon analysis of brands A and B using identical test conditions and given the viscosity equation, the V parameter for brand A is found to be a factor of 10 higher than the V value of brand B. Whar recomendation should you make to the company management? |
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Definition
| Recommend decreasing the viscosity of B through formulation and/or processing modification |
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Term
| Which of the followings would not be useful in determining the % RH if given a dry bulb temperature of 50F? |
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Definition
| locate the vertical line that represents the 50F wet bulb temperature |
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Term
| In designing a transport system for a semifluid food manufactured in a processing facility, such as a popeline to pump the product from a bulk container into specific processing equipment, which is a product consideration rather thana a process consideration that enters into the design? |
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Definition
| Anbient temperature in the processing facility |
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Term
| The mating of an offpring with its parent is known in plant breeding as |
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Definition
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Term
| The term transgenic refers to plants or animals that are |
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Definition
| modified by genetic engineering |
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Term
| This gene is one that is inserted in reverse |
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Definition
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Term
| Genetic engineering is defined as |
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Definition
| the manipulation of genes |
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Term
| ____ enzymes used to cut DNA in genetic engineering |
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Definition
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Term
| The use of an electric field to insert DNA into cells is |
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Definition
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Term
| Genes that code for a recognizable product, such as antibiotic resistance, are ___ genes |
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Definition
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Term
| The letters PCR stand for |
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Definition
| Polymerase chain reaction |
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Term
| Bacterial reactors used for mass production of specific producs are called? |
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Definition
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Term
| The infection of plant tissue with A. rhyzogenes is |
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Definition
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Term
| cloning is defined as the splitting of an embryo into ___ cells |
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Definition
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Term
| comparison of genetically modified foods with standard foods is called |
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Definition
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Term
| The appropiate food that bioengineered foods are compared to are |
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Definition
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Term
| __________ is an organism known to produce a natural herbicide |
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Definition
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Term
| The enzyme _____ breaks down fungus cell walls |
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Definition
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Term
| Trehalose sequesters ____ from cells |
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Definition
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Term
| the enzyme responsible for softening in tomatoes is |
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Definition
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Term
| fruits produce the following compound, which aids in the ripening process |
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Definition
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Term
| Thaumatin is a natural __ |
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Definition
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Term
| Live cultures of bacteria that aid in food digestion are known as |
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Definition
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Term
| Which is a characteristic of supertasters? |
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Definition
| often have strong food dislikes |
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Term
| The main applications of sensory evaluation in the food industry are |
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Definition
| in quality assurance and product development |
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Term
| The sensory attributes that define a food's appearance, flavor, texture, and aroma are |
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Definition
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Term
| These cells function to detect taste stimuli as well as transfer taste information to the brain |
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Definition
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Term
| Flavor combines all of the following exept |
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Definition
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Term
| Which mechanical texture characteristic refers to the degree to which a food deforms or compresses between the teeth before breaking? |
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Definition
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Term
| Which one is not a geometrical food characteristic? |
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Definition
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Term
| What negative result occurs if a sensory panelist is presented with too many samples? |
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Definition
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Term
| Which statement is not true regarding line extensions? |
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Definition
| require the same amount of time and money to develop as totally new products |
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Term
| What is the meaning of tristimulus? |
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Definition
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Term
| Which pairing is incorrect? |
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Definition
| Crackle, volatile flavors |
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Term
| Which panelist selection and training criterion should not be applied to all sensory test situations? |
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Definition
| socioeconomic level and cultural background |
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Term
| In this form of sensory test, the mechanical, geometrical, fat and moisture, and afterfeel characteristics of food are described and quantified |
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Definition
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Term
| Which corresponds most to affective testing? |
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Definition
| Hedonic/acceptance/preference |
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Term
| What is ANN, and what key advantage does it offer? |
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Definition
| artificial neural network; time savings |
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Term
| To maintain profits, a successful food company |
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Definition
| considers the uncertainty of the future |
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Term
| Which generally is not associated with a food product's life cycle? |
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Definition
| high advertising expense during decline phase |
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Term
| Suppose you are working as a product development scientist. Your company is committed to developing a high soy isoflavone beverage/ The question "Where should the product be test marketed?" addresses which activity stage in product development? |
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Definition
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Term
| Given: the individual probabilities for success of a food product are A-B(0.9) B-C(0.8) C-D(0.9) what is the correct conclusion? |
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Definition
| the probability of product success is about 52% |
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Term
| Which pairing is incorrect? |
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Definition
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Term
| The hunter color data for a light green vegetable would have that are _____ compared to a dark green vegerable |
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Definition
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Term
| Which does not apply to the triangle test? |
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Definition
| One of the sample presentation orders is AAA |
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