Food Engineering Practice Test 7

1. Which of the following variables affect gas exchanges into and out of the package?

2. Phosphate based leavening agents in dough crystallize.

3. Which of the following is NOT the correct method to enhance storage?

4. Statement 1: Influence of bacteria has more effect on the storage of food than the pH control.
Statement 2: Meat color is due to the presence of _____

5. The disc shaped dough is dusted with rice flour to ______

6. Albumen thickness is directly proportional to the temperature at which egg solidifies.

7. When the protein content is reduced, the moisture content is harder to control.

8. Statement 1: Bacteria at a count of a few low millions in milk are psychrotrophic.
Statement 2: Psychrotrophic bacteria can re contaminate milk after pasteurization.

9. Specific heat of food is calculated by the formula Specific heat = 0.008 (percentage water in food) + 0.2.

10. The heat load for the storage of fruits and vegetables is calculated by multiplying the specific heat of the food by the number of degrees of the temperature that needs to be lowered divided by the weight of the food.