FST254 Quiz Chapter 3

What is the principle of osmotic dehydration?

• Movement of water from high to low solute concentration

• Movement of water from low to high solute concentration

• Absorption of water by food

• Evaporation of water from food

What does water activity (aw) measure?

• Total moisture content in food

• Nutritional value of food

• Free water available for microbial growth

• Bound water in food

What is anabiosis?

• A method of food preservation

• A state of suspended life processes

• A type of microbial growth

• A state of active growth in organisms

What happens to a cell in a hypertonic solution?

• It swells and may burst

• It remains unchanged

• It becomes more active

• It shrinks and may undergo plasmolysis

What is the effect of salting on microbial growth?

• It reduces microbial growth by plasmolysis

• It has no effect on microbial growth

• It promotes microbial growth

• It increases moisture content

What is the main characteristic of osmoanabiosis?

• Increased metabolic activity

• Enhanced growth of microorganisms

• Decreased osmotic pressure

• Suspension of metabolic activity under osmotic stress

What is the primary role of free water in food?

• To enhance flavor

• To improve texture

• To support microbial growth

• To provide nutritional value

What is plasmolysis?

• The process of water absorption

• The shrinking of protoplasm away from the cell wall

• The active growth of cells

• The bursting of a cell due to excess water

Which of the following is a method of food preservation using osmoanabiosis?

• Freezing

• Fermentation

• Canning

• Sugaring

What is the effect of high sugar concentrations in food preservation?

• Promotes microbial growth

• Increases moisture content

• Draws water from microorganisms

• Decreases osmotic pressure