FDSC 241 Lecture 5 Study Guide PDF
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This study guide covers various aspects of food science, focusing on refrigeration techniques and preservation methods. It discusses different types of refrigerators, freezing temperatures, and the impact of various factors on food storage. The guide also highlights important considerations related to humidity, specific heat of water, and the influence of temperature on food.
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FDSC 241 Lecture #5 Study Guide 1. What kind of refrigerators are kept at 40-45F? - Home and Commercial 2. Pure water freezes at ___F. - 32 3. Most food freeze at about what temperature? - 28 4. What is the temperature of good frozen storage? - 0...
FDSC 241 Lecture #5 Study Guide 1. What kind of refrigerators are kept at 40-45F? - Home and Commercial 2. Pure water freezes at ___F. - 32 3. Most food freeze at about what temperature? - 28 4. What is the temperature of good frozen storage? - 0 5. What is the gentlest method of preservation? - Freezing 6. ______ and pathogenic bacteria can grow slowly in fridges. - Spoilage 7. Requirements for refrigeration: a. Controlled low ________. - Temperature b. Air __________. - Circulation c. Humidity _________. - Control d. Modification of gas _________. - Atmosphere 8. What is the term that is defined as the mass required to raise the temperature by 1 degree Celsius? - Specific heat 9. What is the specific heat of water? - 4.186 10. Respiration rates decrease with ___________. - Temperature 11. Low temperatures _____ enzyme activity. - Inhibit 12. When you decide on temperature you increase _____. - Cost 13. Where is the coldest spot in an at-home fridge? - The bottom drawer 14. Redrifergtaion causes the availability of certain foods year round and ________ prices year round. - Stable 15. _______ moves the what away from food. - Air 16. If humidity is too high it results in ______ and this leads to mold growth. - Condensation 17. If the humidity is too low then it _____ out food. - Dries 18. What is the name of known values for specific food related to the moisture content? - Optimum relative humidity 19. What percent of RH is leafy vegetables? - 95 20. What percent of RH are nuts? - 70 21. What percent RH is powdered milk, sugar, spices, etc…? -
