UTS FPP

Characteristic sensory that can also be used to determine chemical or physical properties of food products is...

• Color

• Texture

• Shape

• Size

The primary parameter of the popular terms such as sticky, tacky and gooey is…

• Hardness

• Brittleness

• Viscosity

• Adhesiveness

One of popular terms in particle size and shape is..

• coarse

• moist

• oily

• viscous

A period when autostimulation occurs in a series of biological changes that begin with an increase in respiration and the process of forming ethylene in an autocatalytic manner so that the shift in the growth phase becomes old and the fruit becomes ripe is the definition of...

• Climateric

• non climateric

• biological atribute

• organic acid

Some shape measurements applied to food industries as follows, except…

• Elongation

• Compactness

• Freshness

• Roughness

Biological catalyst promote biochamical reaction Hidrolase (lipase, invertase, tannase, etc) oxidoreductase (peroxide, catalase, etc) is the definition of…

• Protein

• Carbohydrat

• Enzyme

• Mineral

the process of heating every particle of milk or milk product in properly designed (most commonly at temperature 72°C for 15s), and effective in destroying human pathogens or reducing their presence to a safe level is the definition of...

• Sterilization

• Pasteurization

• Blanching

• Extrution

Corn and potato snack, Pre cooked flour, and bread crumbs is the application of…

• Baking

• Frying

• Grilling

• Extruction cooking

Factors that affecting sterilization as follows, except…

• The products initial temperature

• Properties of the food product

• Micro-organisms present

• Pigment in food

The selections below are some kind of low temperature treatment. Except..

• Refrigeration

•  Curing

• Freezing

• Chilling