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Food Engineering Practice Test: Principles of Semi-Moist Foods
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Semi-moist foods work on the principle of equilibrium. When dry, they absorb solution, and when wet, water is washed out by diffusion with another liquid.  Semi-moist foods are also known as Intermediate Moisture Foods (IMF). They contain some water that is bound by glycerol, sorbitol, salt, or certain organic acids for a short period of time. This prevents the growth of many microorganisms.  Semi-moist foods typically contain 11% to 20% moisture and have a water activity of 0.64 to 0.75. They are usually softer than dry food compositions and often have an elastic texture.  Here are some... Show more
Food Engineering Practice Test: Principles of Semi-Moist Foods
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24 Questions

1. Statement 1: With respect to meat, the red portion contains a salt binder to cause tackiness at temperatures above 48 deg C.

Statement 2: The white portion + red portion form an integral mass having interface between layers.
2. Which of the following is true when a solute is added to water?
3. Which of the following is an important criteria for a pet food to have storage stability?
4. Which of the following is true when a solute is added to water?
5. The admixture of a semi moist animal food is subjected to a sub atmospheric pressure to _____
6. In a specified system, water activity is defined as the ratio of _____
7. Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.
8. Statement 1: Sorbic acid is an effective fungistatic agent.

Statement 2: Potassium sorbate solution + ethylene glycol helps in easy precipitation.
9. An antimycotic can be added to the product by _____
10. _____ is known to discolor when held at high temperatures for extended periods.
11. In a specified system, water activity is defined as the ratio of _____
12. Statement 1: When there is an equilibrium between the vapor pressure and the percentage relative humidity, water activity is directly proportional to the percentage relative humidity.

Statement 2: Even a water activity as high as 0.85 for food items is considered to be very dry for substances.
13. Rice has a higher water activity than apples.
14. Statement 1: Sodium chloride has a higher water activity than sucrose.

Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.
15. As the moisture content of a food decreases, a restraint is observed on the vapor pressure which is evident from the water activity.
16. Which of the following is a property of semi-moist food?
17. Statement 1: Just like the vapor pressure on an individual component is higher than when it is in bulk, the water activity is low when in bulk.

Statement 2: Water activity is directly proportional to the surface tension and molecular weight of water and inversely proportional to density of water.
18. Dog and cat food are prepared for the consumer in _____ form.
19. _____ is known to discolor when held at high temperatures for extended periods.
20. Statement 1: Sodium chloride has a higher water activity than sucrose.

Statement 2: Sucrose creates structures in water and reduces water activity below what they should be based on concentration alone.
21. Animal foods must include _____ which prevent the growth of molds and yeast and are adaptable to highly soluble solid concentrations.
22. Which of the following is true about sugar in water soluble solids?
23. Which of the following law gives the relationship between the moles of water and the moles of solute in a solution and its water activity?
24. If a dehydrated porous absorptive food is soaked in a solution whose viscosity is not too high to penetrate, then the food will absorb an amount of solution approximately equal to the amount of water it would normally absorb.

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