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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. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Headspace
1 to 7
> 4.5

2. processes used to remove the water are referred to as...
Diacetyl
Concentration and dehydration
1) benzoic acid 2) sorbic acid
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

3. In glass there is a risk of...
1) benzoic acid 2) sorbic acid
Reduce water activity and inhibit microorganisms growth
Thermal shock
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

4. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Increases; ceases; injury; death
Commercial sterility
Lactic acid; hexoses

5. In vacuum packaging food is placed in a _____ ______ package and air is removed to prevent grwoth or aerobic spoilage organism - shrinkage - oxidation - and color degredation.
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
Lactic acid; hexoses
1) salts & sugars 2) nitrates and nitrites
Gas impermeable

6. FDA definition of chemical preservation...
Soy sauce
Acid foods
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

7. Removal of _____ is important for preservation
Water
Diacetyl
Relatively mild
Pickles - sauerkraut - and fermented milks

8. Benefits of optimal thermal process (2)...
Thermal shock
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) heating cost 2) product quality loss
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

9. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1) exposure to food to hot air dryers 2) freeze drying
Boiling water; steam
Acid foods & low acid foods

10. 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
E-beams & Cobalt 60
90
1) heating cost 2) product quality loss

11. Acid Foods have pH of...
Relatively mild
< 4.5
Acidity; water activity; chilling
Boiling water; steam

12. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
1 to 7
Water
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

13. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Relatively mild
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fast; slow; heat; convection vs. conduction
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

14. 4 factors affecting heat resistance in microorganisms
Food
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Relatively mild
Food additives

15. Salmonella is destroyed in...
Eggs
1) concentration & dehydration 2) treating bulk stored grapes
Retard; hinder; mask
More sever heat processing (116-121

16. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Bacterial; logarithmic
More sever heat processing (116-121
1) inorganic agents 2) organic agents
Oxidizing; decomposes; oxygen

17. Sulfur dioxide used in (2)...
E-beams & Cobalt 60
1) concentration & dehydration 2) treating bulk stored grapes
1) food product 2) size of package 3) type of material used
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

18. Physical Preservation (4 techniques)
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Dairy
80; 90 C

19. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sterilize
Bakery products
Concentration and dehydration
Sublethal; mild

20. nitrates and nitrites target...
1) inorganic agents 2) organic agents
Commercial use
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

21. Two organic acids...
Seaming; canned
1) benzoic acid 2) sorbic acid
Lactic acid; hexoses
Relatively mild

22. salts & sugars...
Application; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121

23. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Ethanol
Acidity; water activity; chilling
Seaming; canned
1) concentration & dehydration 2) treating bulk stored grapes

24. Antibiotics are not universally permitted as...
Food additives
90% reduction
Gas impermeable
> 4.5

25. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
< 4.5
Chemical preservative
Acidity; water activity; chilling
Application; commercial sterility

26. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
18; crystallization
Preservative; flavor

27. ______ _____ and _____ are pasteurized after filling
Denaturation of proteins
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) 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
Fruit juices; beer

28. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Chemical preservative
90% reduction
Penetrate; surface treatment

29. Shelf Life and safety is influenced by (5)...
Alcohol - yogurts - spirits - etc.
< 4.5
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fermentation

30. Low acid foods require...
Dairy
80; 90 C
Antimicrobial agents
More sever heat processing (116-121

31. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Seaming; cooling
Increases; ceases; injury; death
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

32. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Commercial use
Radiation; ions; radicals; microorganisms
Pickles - sauerkraut - and fermented milks
Pathogenic microorganisms; enzyme inactivation

33. ________ spores may be assumed to have ________ order of death.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Water
Bacterial; logarithmic
Headspace

34. Major concern of modified atmosphere packaging...
1) inorganic agents 2) organic agents
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Penetrate; surface treatment
Biostatic effects of carbon dioxide are temperature dependent

35. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Bakery products
Radiation; ions; radicals; microorganisms
Increases; ceases; injury; death
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

36. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
1) salts & sugars 2) nitrates and nitrites
Ethanol
Fall; increase
Reduced; 20

37. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
80; 90 C
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seamed

38. acetic & lactic acids are used in...
Food additives
Pickles - sauerkraut - and fermented milks
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

39. Inactivating contaminating organisms is...
Acetic acid; ethyl acetate
Commercial sterility
Acidity; water activity; chilling
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

40. EtO is used to _____ package materials for asceptic products
Reduce water activity and inhibit microorganisms growth
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
Fall; increase

41. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Seaming; canned
Fast; slow; heat; convection vs. conduction
1) inorganic agents 2) organic agents
Soy sauce

42. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
PH
Dehydration

43. Preservative effect of ______ _____ is only effective on microorganisms.
Thermal shock
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) heating cost 2) product quality loss
Carbon dioxide

44. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Entrapped air
> 4.5
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

45. Lactic acid fermentation produces ________ .
Carbohydrates (sugars); undesirable spoilage
Diacetyl
Increases; ceases; injury; death
Dehydration

46. Two sources of irradiation...
Dairy
Thermal shock
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
E-beams & Cobalt 60

47. In acid foods bringing the slowest heating point in the can to...
80; 90 C
Ethanol
Minimum; commercial sterility
90

48. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Radiation; ions; radicals; microorganisms
Acid foods
Bacterial; logarithmic
Pathogenic microorganisms; enzyme inactivation

49. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Sterilize
Seaming; canned
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

50. Methods used to concentrate (2)
Condenses
1) evaporation 2) freeze concentration
Gas impermeable
Eggs