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Food Preservation And Processing

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.

1. Fruits and some tomato products are...
Acid foods
Bacterial; logarithmic
Entrapped air
1) food should be of high quality 2) should processed & packaged under high standards 3) temperature should be reduced rapidly 4) temperature during distribution should be rigidly maintained as low as required

2. Shelf Life and safety is influenced by (5)...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Pathogenic microorganisms; enzyme inactivation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

3. Salmonella is destroyed in...
Eggs
1 to 7
Relatively mild
Fall; increase

4. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
90% reduction
Retard; hinder; mask

5. Factors needed to produce commercial sterility (5)...
Any chemical that when added to food tends to prevent or retard deterioration - but does not include common salt - sugar - vinegars - spices - or oils extracted from spices - substances added to food by direct exposure thereof to wood smoke - or chem
90
1) nature of the food (pH & Aw) 2) storage conditions of the food following thermal processing 3) heat resistance of the microorganisms 4) heat transfer characteristics of the food - container - heating medium 5) initial load of microorganisms
Commercial use

6. ______ _____ and _____ are pasteurized after filling
Enclosure of food in a gas impermeable package inside which the gaseous environment with respect to CO2 - O2 - N2 - water vapor and trace gases has been changed and is selectively controlled to increase shelf life
Antimicrobial agents
Reduce water activity and inhibit microorganisms growth
Fruit juices; beer

7. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Fast; slow; heat; convection vs. conduction
Eggs
Acetic acid; ethyl acetate

8. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Pathogenic microorganisms; enzyme inactivation
Sublethal; mild
Acid foods & low acid foods
Dairy

9. controlled atmosphere packaging (CAP) is...
Lactic acid; hexoses
Sterilize
Enclosure of food in a gas impermeable package inside which the gaseous environment with respect to CO2 - O2 - N2 - water vapor and trace gases has been changed and is selectively controlled to increase shelf life
Low acid foods

10. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Denaturation of proteins
Food additives
1) evaporation 2) freeze concentration

11. Methods used to concentrate (2)
Ethanol
Bacterial; logarithmic
1) evaporation 2) freeze concentration
Fast; slow; heat; convection vs. conduction

12. In glass there is a risk of...
Soy sauce
Retard; hinder; mask
Oxidizing; decomposes; oxygen
Thermal shock

13. Thermal process is specific to (3)...
Steam; headspace
Enclosure of food in a gas impermeable package inside which the gaseous environment with respect to CO2 - O2 - N2 - water vapor and trace gases has been changed and is selectively controlled to increase shelf life
Food additives
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

14. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Penetrate; surface treatment
Ethanol
Application; commercial sterility
Yeast; barley; sugars; carbon dioxide

15. Benefits of optimal thermal process (2)...
Entrapped air
1) heating cost 2) product quality loss
Diacetyl
Water

16. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fall; increase
Bacterial; logarithmic
Application; commercial sterility

17. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Fast; slow; heat; convection vs. conduction
Seaming; canned
Antimicrobial agents
Sublethal; mild

18. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
1) nature of the food (pH & Aw) 2) storage conditions of the food following thermal processing 3) heat resistance of the microorganisms 4) heat transfer characteristics of the food - container - heating medium 5) initial load of microorganisms
1) salts & sugars 2) nitrates and nitrites
Carbohydrates (sugars); undesirable spoilage

19. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
E-beams & Cobalt 60
Minimum; commercial sterility
1) evaporation 2) freeze concentration

20. To minimize problems with modified atmosphere packaging (MAP) (4)...
Enclosure of food in a pkg in which the atmosphere inside the pkg is modified so that its composition is other than that of air
1) food should be of high quality 2) should processed & packaged under high standards 3) temperature should be reduced rapidly 4) temperature during distribution should be rigidly maintained as low as required
Sterilize
Carbon dioxide

21. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Radiation
Gas impermeable
18; crystallization
Oxidizing; decomposes; oxygen

22. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food additives
1) nature of the food (pH & Aw) 2) storage conditions of the food following thermal processing 3) heat resistance of the microorganisms 4) heat transfer characteristics of the food - container - heating medium 5) initial load of microorganisms
> 4.5
Food

23. Optimal thermal process is the _____ treatment that achieves ______ _______
Thermal shock
Lactic acid; hexoses
Minimum; commercial sterility
Low acid foods

24. Low acid foods all have a pH...
Application; commercial sterility
Antimicrobial agents
80; 90 C
> 4.5

25. 3 functions of a vacuum...
1) food product 2) size of package 3) type of material used
1) maintains the can ends in a concave position 2) reduces the quantity of oxygen in container 3) prevents permanent distortion of can ends and reduces strain on can during retorting
1) food should be of high quality 2) should processed & packaged under high standards 3) temperature should be reduced rapidly 4) temperature during distribution should be rigidly maintained as low as required
Diacetyl

26. Smoke was originally used as a _______ and now for ______
Minimum; commercial sterility
Preservative; flavor
Acid foods & low acid foods
Lactic acid; hexoses

27. Sulfur dioxide used in (2)...
Fermentation
Condenses
Carbohydrates (sugars); undesirable spoilage
1) concentration & dehydration 2) treating bulk stored grapes

28. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Gas impermeable
1) inorganic agents 2) organic agents
Antimicrobial agents

29. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Reduce water activity and inhibit microorganisms growth
Bacterial; logarithmic
Pickles - sauerkraut - and fermented milks

30. Inactivating contaminating organisms is...
Lactic acid; hexoses
Food additives
Commercial sterility
1) exposure to food to hot air dryers 2) freeze drying

31. Ethylene and propolyne oxides are classified as
Antimicrobial agents
90% reduction
Entrapped air
1) salts & sugars 2) nitrates and nitrites

32. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
18; crystallization
Fermentation
1) salts & sugars 2) nitrates and nitrites

33. Physical Preservation (4 techniques)
1) evaporation 2) freeze concentration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Pathogenic microorganisms; enzyme inactivation
Headspace

34. In steam displacement can is immediately...
Thermal shock
Seamed
Minimum; commercial sterility
Dehydration

35. Propionic acid is used in...
Seamed
Acid foods & low acid foods
Fast; slow; heat; convection vs. conduction
Bakery products

36. The preservative effect of heat processing is due to the...
Reduced; 20
E-beams & Cobalt 60
90
Denaturation of proteins

37. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Clostridium botulinum
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

38. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Enclosure of food in a gas impermeable package inside which the gaseous environment with respect to CO2 - O2 - N2 - water vapor and trace gases has been changed and is selectively controlled to increase shelf life
1) inorganic agents 2) organic agents
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Radiation; ions; radicals; microorganisms

39. Antibiotics are not universally permitted as...
Denaturation of proteins
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Food additives
Seamed

40. _________ reactions preserve food products through the biology of the byproduct
Oxidizing; decomposes; oxygen
Fermentation
Yeast; barley; sugars; carbon dioxide
Commercial sterility

41. Freezing is similar to conventional...
18; crystallization
Dehydration
Seamed
Sublethal; mild

42. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Thermal shock
1) heating cost 2) product quality loss
Carbohydrates (sugars); undesirable spoilage

43. nitrates and nitrites target...
Denaturation of proteins
1) evaporation 2) freeze concentration
Eggs
Clostridium botulinum

44. Methods used to dehydrate (2)
Acetic acid; ethyl acetate
Gas impermeable
Increases; ceases; injury; death
1) exposure to food to hot air dryers 2) freeze drying

45. FDA definition of chemical preservation...
Water
Acid foods & low acid foods
Pickles - sauerkraut - and fermented milks
Any chemical that when added to food tends to prevent or retard deterioration - but does not include common salt - sugar - vinegars - spices - or oils extracted from spices - substances added to food by direct exposure thereof to wood smoke - or chem

46. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
1) evaporation 2) freeze concentration
Steam; headspace
Bacterial; logarithmic

47. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Denaturation of proteins
1) maintains the can ends in a concave position 2) reduces the quantity of oxygen in container 3) prevents permanent distortion of can ends and reduces strain on can during retorting

48. Removal of _____ is important for preservation
Fruit juices; beer
18; crystallization
Water
Fermentation

49. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Enclosure of food in a pkg in which the atmosphere inside the pkg is modified so that its composition is other than that of air
Fast; slow; heat; convection vs. conduction
Pickles - sauerkraut - and fermented milks
1) salts & sugars 2) nitrates and nitrites

50. 3 methods for producing a vacuum...
Thermal shock
Acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

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Food Preservation And Processing

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