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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
If you are not ready to take this test, you can study here.
Match each statement with the correct term.
Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

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. Low acid foods require...
Biostatic effects of carbon dioxide are temperature dependent
Minimum; commercial sterility
More sever heat processing (116-121
Lactic acid; hexoses

2. Sulfur dioxide used in (2)...
Diacetyl
1) concentration & dehydration 2) treating bulk stored grapes
Dehydration
Low acid foods

3. Two sources of irradiation...
Yeast; ethanol; acetic acid; oxygen
Water
E-beams & Cobalt 60
Commercial sterility

4. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acetic acid; ethyl acetate
Headspace
Relatively mild

5. _________ reactions preserve food products through the biology of the byproduct
Fermentation
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; cooling
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

6. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
80; 90 C
More sever heat processing (116-121
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

7. Vegetables - meat - and fish are...
Clostridium botulinum
Relatively mild
80; 90 C
Low acid foods

8. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) evaporation 2) freeze concentration
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
> 4.5
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

9. nitrates and nitrites target...
Reduce water activity and inhibit microorganisms growth
Clostridium botulinum
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

10. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Food additives
18; crystallization
Radiation; ions; radicals; microorganisms
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

11. Lactic acid fermentation produces ________ .
Bacterial; logarithmic
80; 90 C
Eggs
Diacetyl

12. Acid Foods have pH of...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
< 4.5
Relatively mild
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

13. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
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
Boiling water; steam
Food additives
18; crystallization

14. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Heat; refrigerated - frozen - concentrated; dehydrated
Seaming; canned
Food additives

15. salts & sugars...
Headspace
Sublethal; mild
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121

16. Salmonella is destroyed in...
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
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Increases; ceases; injury; death
Eggs

17. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Radiation; ions; radicals; microorganisms
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
Yeast; barley; sugars; carbon dioxide
Oxidizing; decomposes; oxygen

18. _______ is injected into _____ to displace air in steam displacement.
PH
Sublethal; mild
Commercial use
Steam; headspace

19. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Denaturation of proteins
Headspace
Ethanol
Reduce water activity and inhibit microorganisms growth

20. Freezing is similar to conventional...
Penetrate; surface treatment
E-beams & Cobalt 60
Alcohol - yogurts - spirits - etc.
Dehydration

21. Unfilled volume of a hermetic food container is referred to as the __________ .
1) benzoic acid 2) sorbic acid
1 to 7
Acidity; water activity; chilling
Headspace

22. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Bacterial; logarithmic
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
Increases; ceases; injury; death

23. Ethylene and propolyne oxides are classified as
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
90% reduction
Antimicrobial agents
Lactic acid; hexoses

24. Factors needed to produce commercial sterility (5)...
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) particular food and its formulation & preparation 2) size of container 3) type of retort system
Yeast; ethanol; acetic acid; oxygen
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

25. no CAP packages are in...
Increases; ceases; injury; death
Commercial use
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
Yeast; ethanol; acetic acid; oxygen

26. Antibiotics are not universally permitted as...
1) heating cost 2) product quality loss
Dehydration
Retard; hinder; mask
Food additives

27. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Diacetyl
18; crystallization
Penetrate; surface treatment

28. Low acid foods all have a pH...
Commercial use
Acidity; water activity; chilling
> 4.5
Concentration and dehydration

29. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Low acid foods
Thermal shock
Radiation

30. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Acid foods & low acid foods
90
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Soy sauce

31. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Commercial use
18; crystallization
Boiling water; steam
Lactic acid; hexoses

32. ________ spores may be assumed to have ________ order of death.
Alcohol - yogurts - spirits - etc.
Bacterial; logarithmic
Steam; headspace
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

33. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fruit juices; beer
Fast; slow; heat; convection vs. conduction
Seaming; cooling
Condenses

34. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Pickles - sauerkraut - and fermented milks
Commercial use
1 to 7

35. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Concentration and dehydration
Carbon dioxide
Yeast; ethanol; acetic acid; oxygen
Ethanol

36. You can calculate doses for irradiation based on (3)...
Diacetyl
1) food product 2) size of package 3) type of material used
Acid foods & low acid foods
Chemical preservative

37. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Alcohol - yogurts - spirits - etc.
Steam; headspace
Denaturation of proteins

38. Methods used to concentrate (2)
Reduced; 20
Antimicrobial agents
Diacetyl
1) evaporation 2) freeze concentration

39. M. tuberculosis is destroyed in...
< 4.5
Soy sauce
Retard; hinder; mask
Dairy

40. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Commercial sterility
1 to 7
Preservative; flavor

41. Sensitivity of microorganisms to ______ expressed as D value
Seaming; cooling
Concentration and dehydration
Minimum; commercial sterility
Radiation

42. Chemical Preservation (2 techniques)
Seamed
Acid foods
18; crystallization
1) inorganic agents 2) organic agents

43. EtO is used to _____ package materials for asceptic products
1) concentration & dehydration 2) treating bulk stored grapes
Sterilize
Chemical preservative
Minimum; commercial sterility

44. Irradiated foods (6)
Food
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
Seaming; canned
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

45. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Penetrate; surface treatment
Fruit juices; beer
90% reduction

46. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Eggs
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
PH

47. In acid foods bringing the slowest heating point in the can to...
90
PH
Commercial use
1) exposure to food to hot air dryers 2) freeze drying

48. Modified Atmosphere Packaging (MAP)...
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) concentration & dehydration 2) treating bulk stored grapes
1) exposure to food to hot air dryers 2) freeze drying
Fast; slow; heat; convection vs. conduction

49. Inactivating contaminating organisms is...
1) food product 2) size of package 3) type of material used
1 to 7
Commercial sterility
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

50. 3 functions of a vacuum...
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
< 4.5
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
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)