NS A26
What is the definition of psychrometrics? 1. The study of inter-related properties or air-water vapor systems 2. Temperature where the air is saturated with moisture 3. Temperature taken with a dry thermometer 4. The removal of water from food
(CORRECT ANSWER IS 1. The study of inter-related properties or air-water vapor systems)
What kind of food are fluid bed dryers not the best for? a. Grains b. Rice c. Berries d. Peas
(correct answer is : c)
A dew point is the temperature: A. where the air is saturated with moisture. B. taken with a dry thermometer. C. taken with a wet sock over the thermometer. D. where the relative humidity is 50%.
*The correct answer is A.
When it is __ outside, the wet bulb will read the same temperature as the dry bulb. 1. sunny 2. dry 3. cold 4. humid
4 is the correct answer.
Which of the following are true about Sir John Richardson? a. he was an arctic explorer b. he was a navel surgeon c. he preferred pemmican dried over oak d. all of the above
ANSWER: d
Which of the following is a factor of drying using heated air? A) the amount of water vapor already carried by the air B) the air temperature C) the amount of air that passes over the food D) All of the above
ANSWER: D) All of the above
What is the definition of the "dew point" ? A) temperature where the air is saturated with moisture (RH = 100%) B) temperature taken with a dry thermometer C) temperature taken with a wet sock over the thermometer D) The amount of water vapor already carried by the air
Answer (A)
which type of dryer is used for liquid food and food suspensions? a. sray dryer b.. agitated dyer c. flash dryer d. spouted bed dryer
Answer A
Which of the following is incorrect regarding rapid evaporation for the removal of moisture? A) Increase air temperature. B) Reduce relative humidity. C) It results in surface temperature increasing. D) It requires sensible heat and latent heat for energy.
Answer C
What is the order of steps in dry freezing? I. Lower Pressure II.Sublmiation III. Freezing A. I --> II --> III B. III --> II --> I C. III --> I --> II D. I --> III --> II
Answer is C
Which of the following is a false fact about pemmican? Choices: A. Pemmican contains thinly sliced meat. B. Pemmican has a low fat content. C. Examples of ingredients in pemmican include fat, lard, marrow, and cherries. D. Meat found in pemmican is typically from large game animals.
Answer: B. Pemmican has a low fat content.
What gives the best results when wanting to create thin dry flakes? a. Drum drying b. Spray drying c. Flash drying d. Agitated drying
Answer: a. Drum drying
What is latent heat? 1. The amount of heat needed to cause a phase change 2. The amount of heat given off by a reaction 3. The amount of heat needed to reach boiling point 4. The amount of energy needed to heat a liquid
Answer: 1
Which of the following drying equipment would serve to get thin layers of dried feed? 1) Drum Dryer 2) Flash Dryer 3) Agitated Dryer 4) Spray Dryer
Answer: 1
These types of dryers are used for efficient and quick drying of particulate materials that can be transported pneumatically. 1. Spray Dryers 2. Freeze Dryers 3. Microwaves 4. Flash Dryers
Answer: 4
What is pemmican? 1. A process for dehydrating foods 2. A machine that quickly removes all water from foods 3. A word that reffers to any food that has been dehydrated 4. A food made from dried meat, fat, and dried berries
Answer: 4
Which of the following is not a factor to consider when drying food using heated air? 1. Amount of water vapor already carried in the air 2. Air temperature 3. Amount of air that passes over the food 4. None of the above
Answer: 4
Fill in the Blank Freeze Drying preserves (BLANK) nutrients than other drying processes. Dehydration is resulted from a process called (BLANK). A) more, sublimation B) less, sublimation C) more, deposition D) less, deposition
Answer: A
Question: Why would you use a wet bulb instead of a dry bulb to measure air temperature? A. When using a wet bulb, you are also taking into account the humidity of the air B. A wet bulb will change temperature faster, giving you a more accurate read on current temperature C. Trick question, you would only use a wet bulb to measure liquid temperature D. A wet bulb is more environmentally friendly than a dry bulb because it is made from more environmentally friendly ingredients
Answer: A
The temperature where the air is saturated with moisture is called the: A) Dew point B) Dry bulb C) Wet bulb D) Condensation index
Answer: A
What is Pemmican? A) thin, sliced meat B) a round fruit C) a type of alternative dairy D) a root vegetable
Answer: A
Which of the following is NOT a feature of fluid bed dryers? A. slow drying B. good for granular foods like rice and grains C. food used should range from 20 micro meters to 10 mm. D. utilizes isothermal operation throughout the bed
Answer: A
Which of the following is a characteristic of fluid bed dryer? A. It allows rapid mixing of the solids, and it is used for grains, peas, and rice. B. It allows fast drying of materials that can be transported pneumatically. C. It is used for liquid foods like milk, coffee, and juice. D. High temperature is required, and it is used for byproducts like peels and sugar.
Answer: A
Which of the following would not constitute an effective plan for drying food for consumption? A. A sun-drying operation in New Orleans B. Bin, Silo and Tower Dryers in Phenonix C. Using a dehydrator at home D. Freeze drying strawberries in Ithaca
Answer: A
Why might one not use sun drying? A. It exposes food to an open area. B. The energy cost is high. C. A and B. D. None of the above.
Answer: A. It exposes food to an open area.
What types of foods is a fluid bed dryer used for? a) Meats b) Grains c) Vegetables d) Dairy
Answer: B
Which of the following drying technique is used to dry liquid foods and food suspensions? A) Agitated Dryer B) Spray Dryer C) Rotary Dryer D) Tunnel Dryer
Answer: B
Which of the following factors is not considered when drying using heated air? A. The air temperature B. The air speed C. The amount of air passing over the food D. The amount of water vapour already present in the air
Answer: B
Which of the following foods are most likely to be produced by Drum Drying? A. Dry milk powder B. Instant mashed potatoes C. Dried apple chips D. Beef jerky
Answer: B
Which of the following is true of drying processes? A.) Fluid bed drying is for slow drying B.) Flash dryers are used for efficient and fast particulate drying C.) In spouted bed dryers, material is circulated horizontally D.) Solar dryers are a type of radiation drying
Answer: B
What is the definition of psychometrics? A. temperature where the air is saturated with moisture B. the study of inter-related properties or air-water vapor systems C. temperature taken with a dry thermometer D. temperature taken with a wet sock over the thermometer
Answer: B (A = dew point, C = dry bulb, D = wet bulb)
Which of the following is NOT a factor that affects removal of moisture? A) Lower surface temperature B) Increase air temperature C) Increasing latent heat D) Reduce RH
Answer: C
Which of the following is true regarding case hardening? A) Case hardening is an intentional, desired effect where the outside of a meat casing is hardened, but the inside remains moist. B) Case hardening only effects dried meats, not produce. C) Case hardening is an effect of drying foods at the wrong rate. D) Foods that have been impacted by case hardening cannot harbor food borne illness, since the outside has dried completely.
Answer: C
Which choice correctly defines Psychrometrics? A. The drying rate of food pieces and particles by mechanical agitation B. The temperature where the air is saturated with moisture C. The study of inter-related properties or air‐water vapor systems D. The rapid mixing of the solids leading to nearly isothermal operation throughout a dryer bed
Answer: C Explanation: Psychrometrics is the study of inter‐related properties or air‐water vapor systems
Which of the following best describes the definition of dew point? A) When water forms on grass and makes a point shape B) Temperature taken with a dry thermometer C) Temperature where the air is saturated with moisture D) Temperature taken with a wet sock around the thermometer
Answer: C)
What is not a factor when drying using heated air? A. The amount of water vapor already carried by the air. B. The air temperature. C. The atmospheric pressure. D. The amount of air that passes over the food.
Answer: C.
If you're using a fluid bed dryer to dry food, which of the following will you expect? A. Very slow drying B. Big differences in temperature throughout the bed C. No mixing of the solids D. Used to dry peas and rice
Answer: D
Q: Which of the following is TRUE about Sir John Richardson? A) He explored both arctic and antarctic. B) He was an air force general in the United States. C) He was an American Naturalist. D) He liked Pemmican dried over an oak wood fire.
Answer: D
Q: Which of the following is true about pemmican? A. it is mixed with marrow B. it has a high-fat content C. it is mixed with lard D. all of the above
Answer: D
Select the false statement about pemmican: A. Due to drying techniques and chemical make up, it can have a shelf life up to 30 years B. It differs greatly with the characteristics of modern food which aim to have low calories and taste good. Pemmican is high calorie and the challenge was to make sure it tasted good C. Ingredients include fat, lard, and sometimes dried berries D. Sadly, pemmican was not highly nutritious and many people who made pemmican got very sick.
Answer: D
What is the definition of due point? a) The temperature taken with a dry thermometer b) The temperature taken with a wet sock over the thermometer c) The amount of vapor already carried by the air d) The temperature where the air is saturated with moisture
Answer: D
What is the relative humidity at dew point? A) 0% B) 25% C) 50% D) 100%
Answer: D
Which of the below is/are methods used for drying food? A. Drum Drying B. Spray Drying C. Agitated Drying D. All of the above E. A and B
Answer: D
Which of the following DOES NOT correctly match the dryer to its corresponding foods ? (A ) Solar Dryer: Fruits, Vegetables, and Grains (B ) Bin, Silo and Tower Dryers: Wheat, Shelled corn, Rice, and Soybeans (C ) Fluid Bed Dryer: Grains, Peas, and Rice (D ) Spray Dryer: Solid foods
Answer: D
Which of the following is not true regarding how Pemmican originated? A. Pemmican was pounded between stones. B. Pemmican was dried over a wood fire. C. Pemmican was mixed with fat, lard, marrow, cherries, and berries. D. Pemmican had low fat content.
Answer: D
Which of the following is not true? A) Latent heat is typically higher than sensible heat. B) Both sensible and latent heat are needed for a phase change to occur. C) Freeze drying preserves flavor and nutrition better than other drying processes. D) All of the above are true.
Answer: D
Which of the following statements is true regarding freeze drying? a. preserves flavor and nutrition well b. easier to get to full dehydration of foods c. products are frozen and then placed in a freeze dryer d. all of the above
Answer: D
Which size of particles CANNOT be dried using a fluid bed dryer? A. 20 μm B. 100 μm C. 10 mm D. 1 cm
Answer: D. 1 cm
Which of the following is Pemmican not typically mixed with? A. Fat B. Marrow C. Hummus D. Bananas E. Both C and D
Answer: E. Both C and D
Which of the following statement regarding drying is incorrect? a. Freeze drying is advantageous in that it has much better nutrient preservation. b. Freeze drying is an inexpensive method. c. Drum drying is an inexpensive way of drying food. d. Freeze drying requires expensive packaging to serve as a moisture barrier.
Answer: b
Which of the following states would provide the best environment for drying? a. Hawaii b. Arizona c. Florida d. New York
Answer: b
Which of the following is not a factor that influences the drying of food products using heated air? a) Air temperature b) Average precipitation c) Amount of water vapor in the air d) Amount of air that passes over the food
Answer: b) Average precipitation
Which of the following ingredients was not commonly found in pemmican? a. Lard b. Bone marrow c. Nuts d. Berries
Answer: c. Nuts
What type of food does a spray dryer work with? a. particulate matter b. granular matter c. pastes d. liquid and food suspensions
Answer: d
What is Pemmican not mixed with? A) Grain B) Fat C) Lard D) Marrow
CORRECT A
All of the following are positives of sun drying EXCEPT: A. Minimal energy input B. Can dry large amounts of products C. Products are in an open area and susceptible to other animals like birds coming into the system D. Preservatives or chemicals are not added
CORRECT ANSWER = C
Which of the following is NOT a property of a fluid bed dryer? a. Works best for granular foods b. Ideal operation within particle sizes from 20μm - 10mm c. Rapid mixing leads to isothermal operation throughout the bed d. Air is blown from the top of the apparatus, down into the bed
Correct Answer D, air is actually blown through the bottom
Which of the following term-definition pair is incorrect? (A) Psychrometrics--the study of people's psychology regarding food drying techniques (B) Dew Point--temperature where the air is saturated with moisture (C) Dry bulb--temperature taken with a dry thermometer (D) Wet bulb--temperature taken with a wet sock over the thermometer
Correct Answer: (A) Psychrometrics--the study of people's psychology regarding food drying techniques
Which could happen due to rapid evaporation during drying process? A. Reducing RH B. Increasing air temperature C. Dropping surface temperature D. All of above
Correct Answer: D
Which of the following is NOT a dryer? A. Microwave B. Infrared C. Centrifugal D. Refrigerator
Correct Answer: D
Pemmican has a high ______ content. 1. Carbohydrate 2. Fiber 3. Fat 4. Sugar
Correct Answer: 3
Which of these is not a way of drying? 1) Microwave 2) Tumbling 3) Boiling 4) Infrared
Correct Answer: 3)
Which of the city would be the most favorable location fo sun-drying products during the summer? A. Phoenix, AZ B. Detroit, MI C. New Orleans, LA D. Boston, MA
Correct Answer: A
Which of the following is NOT a characteristic of fluid bed dryers? a. Good for granular foods between 10-20 mm b. Is a relatively fast form of drying c. Mixes the solids rapidly d. Operation throughout the bed is nearly isothermal
Correct Answer: A
Which of the following is not one of the factors of psychometrics in food drying discussed in lecture? - A) The amount of food - B) The amount of water vapor already carried by the air - C) The air temperature - D) The amount of air that passes over the food
Correct Answer: A
Which of the following statements is false? A) Dried pemmican has a relatively short shelf-life B) Latent heat is the energy needed for a phase change of liquid water to water vapor C) Case hardening can occur if the rate of drying occurs too quickly D) A rotary dryer can be used for sugar, grains, and by-products (e.g. peels)
Correct Answer: A
What is pemmican? A. A type of vegetable B. Foods that large animals eat C. Thinly sliced meat from large game animals D. A type of berry
Correct Answer: C
Which of the following is NOT mixed into pemmican? A. Fat B. Lard C. Corn D. Cherries
Correct Answer: C
Which of the following drying methods involves sublimation (liquid going from solid to gas)? A. Sun drying B. Freeze drying C. Drying in a silo D. Tunnel drying
Correct Answer: B
Which of the following drying methods is best suited for liquid foods? A. fluid bed dryer B. spray dryer C. spouted bed dryer D. agitated food dryer
Correct Answer: B
Which of the following types of drying has the potential to be most negatively affected by environmental factors? A) Solar Drying B) Sun Drying C) Conveyor Belt Drying D) Rotary Drying
Correct Answer: B
Which of the following is not true about the removal of moisture when drying foods? a) Latent heat is needed b) Leads to increased air temperature c) Leads to an increase in surface temperature d) Leads to reduced relative humidity
Correct Answer: C
Which of the following contributes to the making drying foods an "energy intensive" process? A. Latent heat B. Sensible heat C. Both A and B D. None of the above
Correct Answer: C. Both A and B
Which one of those answer questions is not a factor you need to consider when drying using heated air? A. The amount of water vapor already carried by the air B. The air temperature C. The amount of air that passes over the food D. The amount of bacteria in the food
Correct Answer: D
Reason: All of the factors are factors of drying using heated air Which statement is true of pemmican? A. Comes from small game animals B. Low fat content C. Thick sliced meat D. Pounded with stones
Correct Answer: D.
You want to dry milk to make milk powder, which of these dryers would be best to use? - Freeze dryer - Drum dryer - Flash dryer - Spray dryer
Correct Answer: Spray Dryer
Which of the following dryers are good for fruits and vegetables? a) Rotary dryer b) Fluid bed dryer c) Solar dryer d) Spouted bed dryer
Correct Answer: c) Solar dryer
The wet-bulb method helps to detect: a) "real feel" temperatures b) moisture levels in the air c) temperatures via evaporation of water to air d) a+c
Correct Answer: d
Which of the following a factor of drying using heated air? a) The amount of water vapor already carried by the air b) The air temperature c) The amount of air that passes over the food d) All of the Above
Correct Answer: d) All of the Above
What are some benefits of using the sun drying method of dehydrating foods? A. Takes up too much space B. Unsanitary C. Very energy friendly D. Takes a long time
Correct answer : C.
Wet-bulb temperature can be used to evaluate the weather because________. 1. It tells us the amount of water vapor in the atmosphere 2. It does not require any devices 3. It is 100% accurate 4. It can predict earthquakes
Correct answer: 1
Which of the following drying methods is used for fast drying of materials that can be transported pneumatically? A. Flash Dryer B. Rotary Dryer C. Conveyor Belt Dryer D. Agitated Dryer
Correct answer: A. The Flash Dryer is used to dry particulate materials that can be transported pneumatically.
It's Saturday morning and you've decided to pour yourself a bowl of cereal with your favorite fruit— bananas! After taking the FS 2000/NS 3450 course, you now know that these bananas have been freeze dried during processing. What kind of energy is required for freeze-drying to occur? A. Latent heat of fusion B. Latent heat of vaporization C. Sensible heat D. None of the above
Correct answer: B. Latent heat of vaporization
Freeze drying uses __ to remove moisture. A. Vaporization B. Freezing C. Sublimation D. Deposition
Correct answer: C
Which of the following describes dew point? a. Temperature taken with a dry thermometer b. Rapid mixing of the solids leads to nearly isothermal operation throughout the bed c. Temperature where the air is saturated with moisture (RH = 100%) d. Temperature taken with a wet sock over the thermometer
Correct answer: C
Which of the following forms of drying is relatively costly but preserves the nutrition of the food item well? A) Tumbling B) Infrared C) Freeze drying D) Explosion puffing
Correct answer: C) Freeze drying
Which of the following is FALSE regarding Pemmican? a) Pemmican is from large game animals. b) The pulverized powder is mixed with fat. c) It is made by pulverizing meat into powder. d) It has very low fat content.
Correct answer: D
Which of the following is not a factor that influences drying food using heated air? A. The amount of water vapor in the air B. The temperature of the air C. The amount of air that passes over the food D. The specific heat of the air
Correct answer: D
Which of the following would NOT be suitable for a rotary dryer? A. Peels B. Sugar C. Grains D. Beef jerky
Correct answer: D
Which of these are valid concerns with drying in humid environments? A) Insufficient drying due to reduced evaporation B) Increased costs in environmental control C) Easier drying when practicing sun drying D) Both A and B
Correct answer: D
What dryer is used for drying liquid foods and food suspensions, which can be dispersed in the form of droplets in a stream of hot air? a) Agitated Dryer b) Flash Dryer c) Spray Dryer d) Rotary Dryer
Correct answer: c
Which of the following drying methods is commonly used to produce dry powders and FLAKES? a) Pneumatic ring dryer b) Spray dryer c) Drum dryer d) Freeze dryer e) Conveyor belt dryer
Correct answer: c) Drum dryer
In what phase does solid become gas? a) freezing b) deposition c) sublimation d) vaporization
Correct answer: c) sublimation
Which of the following is NOT an ingredient in pemmican? a) ground, dried meat b) fat c) vegetables d) berries
Correct answer: c) vegetables
26. Which of the following is/are true regarding spouted bed dryer? a) It is a special type of fluid bed equipment. b) The granular material is circulated vertically in a tall drying chamber. c) It is suitable for wheat grain. d) All of the above
Correct answer: d
What is the name of the process used in tunnel dryers to ensure optimal heating and drying of products on moving trays? A. Concurrent flow B. Opposition exchange C. Countercurrent exchange D. Crossover flowing
Correct: C
Which of the following is incorrect: A. Pemmican is made with pulverized dried meat, animal fat, and dried berries B. Latent heat is the energy needed for phase change C. Dew point is the temperature when the air is saturated with moisture D. The location and ambient conditions of the drying process does not affect the difficulty of the drying process
Correct: D
Which of the following is not a kind of energy required to dry a food? A) Latent Heat B) Sensible Heat C) A and B D) Neither
Correct: D
Which of the following does not describe Pemmican? A. Thin sliced meat B. High fat content C. Dried over a wood fire D. None of the above
Correct: D.
Which of the following is true about drying? A. NOT energy-intensive B. Can only be combined with pressing C. Can only be combined with filtration D. None of the above
Correct: D. None of the above
What are the foods that are typically dried with solar dryer? a) wheat, shelled corn, rice, soybeans b) fruits, vegetables, grains c) peels, sugar, grains d) pea, rice, grains
No Answer
Which of the following is not true regrading fluid bed dryers? A) Effective drying method for grains, peas, and rice B) Used for foods larger than 20mm C) Rapid mixing of the solids leads to nearly isothermal operation throughout the bed D) Fast drying
No Answer
Which of the following is NOT an example of a dryer? A. microwave B. freeze dryer C. flash dryer D. none of the above
No answer
Which of the following is not a factor to be considered when considering psychrometrics as it pertains to food? The air temperature The color of the food being dried The amount of water vapor already carried by the air The amount of air that passes over the food
No answer
Which of the following is NOT a type of food preservation process: A) Infrared drying B) Centrifugal drying C) Spray drying D) Microwave drying E) None of the above
The answer is E
Based on what was discussed in lecture, which of the following statements is NOT true with regards to freeze-drying fruit? 1. During freeze-drying, the flavor and nutrition is preserved better than in hot air drying 2. Freeze drying is cheaper than hot air drying 3. Freeze-drying requires more expensive packaging 4. Freeze drying removes more moisture than hot air drying
The correct answer is 2. Freeze drying is cheaper than hot air drying since this is NOT true and freeze-drying is more expensive than hot air drying. All the other statements are true.
Which of the following statements does not describe a fluid bed dryer? A. It is used for by-products such as peels B. It is fast drying C. It works for particulates from 20 micrometers to 10 millimeters D. Rapid mixing leads to nearly isothermal operation throughout the bed
The correct answer is A
Which of the following describes the temperature where the air is saturated with moisture? A) Dy bulb. B) Wet bulb. C) Dew point. D) None of the above.
The correct answer is C.
Why is case hardening dangerous in food production? a. The environment is now rich for harmful microbes and mold. b. The case of the sausage would be too hard for vacuuming the sausage and shipping it. c. The sausage is unable to fully cook due to the high moisture inside.
answer: a
Which of the following is incorrect about the "Pemmican"? a. It is really thin sliced meat b. It is dried over the wood fire c. It is made by using stones (pounding) d. It has low-fat content which means it is healthy
answer: d
Which term does not corresponded with its correct definition? a. dew point: temperature where the air is saturated with moisture b. dry bulb: temperature taken with a dry thermometer c. wet bulb: temperature taken with a wet sock over the thermometer d. psychometrics: study of inter-related properties of solid systems
answer: d (air-water vapor systems)
What is meant by 'sensible heat'? a) heat that acts responsibly b) heat that causes a phase change in the object being heated c) heat that causes a change in temperature d) both b and c
correct answer is c
Why do we have to worry about case drying? a. Mold can grow within the food b. The drying process will take longer before it is edible c. The hard casing makes the food taste bad d. There is nothing to worry about
correct answer: a
Which of the following are fluid bed dryers good for? a. grains b. vegetables c. fruits d. meats
correct answer: a. grains
which of the following is NOT true of freeze drying? a) Preserves flavor of food. b) Preserves nutrition of food. c) Inexpensive. d) Very efficient at removing moisture from product.
correct answer: c
Which of these causes rapid evaporation? a. decreased air temperature b. increased RH c. both a and b d. none of the above
correct answer: d - none of the above