For FDSC 1103
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A. Polymerization
B. Free fatty acid formation
C. Oxidation
D. All of the above
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A. Vacuum packaging
B. Use of a sealed package with a low water vapor transmission rate
C. Constant temperature during frozen storage
D. All of the above
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A. Growth of microorganisms
B. Degradation of vitamins
C. Creaming and separation of fat and liquid fractions
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A. Temperature
B. Vitamin content of the food
C. Humidity
D. Atmospheric pressure and vacuum
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A. Chunky soup
B. Cream style corn
C. Milk
D. Canned beans
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A. 320-375oF
B. 200-260oF
C. 270-320oF
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A. Reduced level of reducing sugars
B. Increased level of amino acids
C. Reduced frying temperature
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A. Vitamin C content
B. Brix:acid ratio
C. Aroma
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A. Drum drier
B. Solar drier
C. Tunnel drier
D. Spray drier
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A. It is less resistant than the microbe
B. It is more resistant than the microbe
C. It is the same as the microbe
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A. Selenium
B. Iron oxides
C. Cobalt
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A. Sets natural color
B. Reduces enzyme activity
C. Drives off respiratory gases
D. Improves nutritional value
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A. Hydrogen peroxide
B. Chlorine
C. Quaternary ammonium
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A. Salmonella typhimurium
B. Staphylococcus aureus
C. Listeria monocytogenes
D. None of the above
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A. Conduction
B. Convection
C. Absorption
D. Resistance
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A. Mushrooms
B. Berries
C. Mashed potatoes
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A. UHT
B. HTST
C. Batch
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A. Cream style corn
B. Chili
C. Spam
D. Peas in brine
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A. Reduced oxygen
B. Elevated carbon dioxide
C. Reduced temperature
D. Reduced carbon dioxide
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A. Fast freezing rate
B. Large water molecules
C. Slow freezing rate
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A. 2
B. 20
C. 200
D. 2000
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A. Blast freezer
B. Scraped-surface freezer
C. Plate freezer
D. Direct contact freezer (liquid nitrogen)
A. One with 50% starch
B. One with 60% starch
C. One with 20% starch
D. One with 65% starch
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A. Can flange
B. End curl
C. Sealing compound
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A. Orange juice (pH = 3.0)
B. Apples (pH = 3.4)
C. Tomatoes (pH = 4.2)
D. None of the above
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A. Paper
B. Polyethylene
C. Polystyrene
D. Aluminum
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A. All of the free water freezes
B. Solutes are concentrated into a gel state
C. All of the solutes freeze
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