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Food Science 1030 Exam 5 Questions
Terms in this set (50)
Small groups used to decide which product concepts to reject or develop are called...
Which of the following is not used as a water treatment method for food processing companies?
All of the following represent a list of basic principles associated with food engineering except ...
The sensory scientist may use quinine or caffeine to train panelists to recognize which taste?
Which of the following food processing industries generates bones, hair, feathers and blood which may be converted into valuable by-products rather than useless waste products?
meat packing companies
Which of the following is an example of mass transfer?
Evaporation of water
A set of different colored beverage samples was tasted by some students in class on 4/29/15. The purpose of this test was to measure the ...
intensity of the sweetness of each beverage
Cooking, pasteurization, and freezing are examples of processes that involve the transmission of energy from a higher temperature object to a lower temperature object. This transmission is called...
Character impact compounds are single compounds that convey aroma of foods. The character impact compound that represents vanilla best is...
The type of discrimination test that is arranged for panelists to select the sample that is most different is known as a...
Which of the following is not example of a test type used for sensory evaluation?
Flavor requires the combination of the senses of smell and...
T/F: Some people lack or lose the ability to smell. This is called anosmia.
T/F: Laminar flow occurs when flow rate or velocity is high so there are eddy currents in the fluid.
A decrease in response under conditions of constant stimulation occurs with smell as well as taste. This decrease is called...
A time-consuming sensory test that provides detailed quantitative information using 8-12 trained panelists who were screened for acuity and answers the question of how products differ in sensory attributes would be called a...
T/F: instruments are preferred for measuring liking and food preferences because they are more reliable and easier to work with than people.
The use of various scientific techniques to produce specific desired traits in plants, animals or microorganisms through the use of genetic knowledge is called ...
The law of conservation of mass states that...
Energy cannot be created or destroyed
T/F: Thermal radiation describes the electromagnetic radiation that has been observed to be emitted at the surface of a body that has been thermally excited.
Sensory panels are used to measure quality because the results are relevant to...
A set of different colored beverage samples was tasted by some students in class. The purpose of this test was to measure the...
Intensity of the sweetness of each beverage
All of the following represent a list of basic principles associated with food engineering except...
T/F: An instrumental approach to flavor evaluation is the use of electronic noses and tongues. These instruments use a series of sensors to detect different patterns of response to the chemicals present, either the volatile components in the headspace above the sample or the components in a solution.
An example of non-Newtonian food that shows a change of viscosity as shear rate is increased would be...
The form of energy associated with motion and is one of the two basic forms of energy is called...
Which of the following is an important requirement for conducting sensory tests?
T/F: Calories, kilo Joules, and British Thermal Units are examples of units sued by food engineers to measure temperature and there are mathematical ways to convert values from one type of unit to another. For example, 1 kilo Joule is the same as 239 degrees Fahrenheit.
Which term refers to the study of flow and deformation characteristics of food?
The amount of heat energy necessary to speed up a material's molecules enough to raise the temperature of a mass of the material by one degree Celsius is known as...
In the demonstration conducted on 4/29/15, the students who tasted the hot dogs were asked to identify which sample was different using a ...
Which of following is a type of natural pigment that is most commonly associated with beef, pork, and chicken?
In taste-testing the vanilla-flavored milk samples, the students on 4/29/15 were asked to indicate a preference for either of the two samples. This kind of testing is called a ...
Based on composition and the fact that microwave ovens are effective because they heat foods that contain water, which one of the following does not heat well in a microwave?
A test method that is used to determine the level at which an ingredient can be detected or recognized is called a...
Which of the following food processing industries generates whey which may be converted into valuable by-products rather than useless waste products?
T/F: In taste-testing the vanilla-flavored milk samples, the majority of students indicated a preference for the artificial vanilla extract and this suggests that food manufacturers may want to avoid using natural vanilla flavors in order to satisfy more consumers.
T/F: Aroma that is perceived by the nose before it enters the mouth is called retronasal perception.
T/F: Examples of affective or hedonic tests include consumer test to determine preferences for various food or beverage products. The "Pepsi Challenge" is an example of a preference test used in marketing research.
Supertasters have more than the normal number of taste buds and tend to be sensitive to a variety of taste qualities. Besides having more trigeminal nerve endings that normal, Supertasters have an extreme sensitivity to which chemical from the list below?
The transfer of heat energy from molecule to molecule uses which method?
Which of the following is not used by sensory scientists to evoke correct responses during an evaluation?
Sensory panels are best conducted in well-designed facilities where the lighting can be controlled and there is good ventilation to control aromas from the samples.
Which of the following is factor affecting flavor perception?
1. Volatility of aroma compounds
2. Sensitivity of the individual
3. Non-volatile taste compounds
4. Interactions between compounds while chewing
5. All of the above affect flavor perception
All of the above affect flavor perception
T/F: The conservation of mass essentially means that the energy of material that enters as processing facility equals the goal value of all the products that are manufactured in a heat exchange system.
Heat input that does result in a change of state (freezing/melting or condensing/boiling) but is not change that can be detected by touch is called...
T/F: The field of psychometric is concerned with evaluating thermodynamic properties of mixed gases present in air and an application of this the evaporation of water from food.
T/F: Every food product manufactured with genetically engineered plant or animal ingredients is labeled to warn people about the extremely hazardous toxins released by GMOs into the environment according to a risk assessment conducted by EPA, FDA and USDA in 2008.
Gene transfer from genetically modified (GM) plants to wild or weedy relatives (gene shift) via pollen and the contamination of non-GM plants is an example of ...
potential environmental harm from genetic engineering
A sensory test in which 75-100 human subjects are asked if the product is liked or which sample is their preference would be called a ...
consumer acceptance test
Character impact compounds are single compounds that convey aroma of foods. The character impact compound that represents banana best is ...
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