Exam 12: Radiant and Electrical Energy

Ohmic heating is also referred to as _____ heating.

The latest approval for irradiation occurred in _____ for molluscan shellfish.

Microwave energy is reflected by _____.

In the United States,the Food and Drug Administration (FDA)has approved irradiation for eliminating _____ from wheat,potatoes,flour,spices,tea,fruits,and vegetables.

_____ uses low-level radiant energy to cook food.

Microwaves generate heat inside a food using water friction.

Strawberries that have been irradiated will last _____ in a refrigerator compared to only a few days for untreated berries.

The FDA approved the use of irradiation to control E.coli and Salmonella species in _____.

Microwaves are generated by a magnetron tube that converts electrical energy at _____.

Irradiation is known as a _____ process.

Ohmic heating's major advantage is that it simultaneously heats solid pieces and liquids in a food.

Ohmic heating cannot be used for treating proteinaceous foods.

Why is irradiation used in only a few applications even though it has been approved for many uses in more than 35 countries?​

Irradiation can be used with all foods.

Scientists believe that irradiation produces no greater nutrient loss than what occurs in other processing methods such as canning.

The use of plastic lining prevents foods from heating evenly in a microwave.

Ionizing radiation and microwaves are invisible energy waves moving through space.

Scientists have found irradiation to be an uncontrollable and highly unpredictable process.

Electrical or ohmic heating of foods is a relatively new method for heating and preserving foods.

During irradiation,food comes into contact with radioactive materials.