FSC 325 Final Questions and Verified Answers Latest Update
Course:
FSC 325
Institution:
FSC 325
FSC 325 Final Questions and Verified Answers Latest Update
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| Uploaded on: | May 12, 2025 |
| Last updated: | May 12, 2025 |
| Number of pages: | 10 |
| Written in: | 2025/2026 |
| Type: | Exam (elaborations) |
| Contains: | Questions & Answers |
| Tags: | FSC 325 Final Questions and Verified Answers Latest Update |
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FSC 325 Final | Q&A Latest Update 2025/2026 | 100% PASS What is the 3-step mechanism for drying? - Answer -1. hot air passed over wet food surface 2. latent heat of vaporization causes water to evaporate 3. water vapor is carried away by moving air What happens to the vapor pressure of the interior of food during drying? - Answer -increases What happens to the vapor pressure of food surfaces during drying? Answer -decreases What are psychrometrics? - Answer -study of the interaction of temperature and the humidity of air What is the dew point? - Answer -the point of saturation What is hygroscopic? - Answer -partial pressure of water vapor varies with moisture content What is non-hygroscopic? - Answer -constant water vapor pressure at different moisture contents List the four categories of drying equipment - Answer -cabinet, tunnel, spray, drum What type of drying equipment is most commonly used for liquid foods? - Answer -spray dryer
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