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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. Major concern of modified atmosphere packaging...
Application; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
1) heating cost 2) product quality loss
Condenses

2. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
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
Relatively mild
Penetrate; surface treatment

3. In steam displacement vacuum pulled as steam __________ .
Preservative; flavor
Condenses
Clostridium botulinum
Retard; hinder; mask

4. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Acidity; water activity; chilling
Increases; ceases; injury; death
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) 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

5. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) concentration & dehydration 2) treating bulk stored grapes
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Application; commercial sterility

6. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Bakery products
Seaming; cooling
Commercial sterility

7. Lactic acid bacteria all produce ______ ______ from __________
Eggs
Lactic acid; hexoses
Thermal shock
90% reduction

8. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Condenses
Fall; increase
Clostridium botulinum
Ethanol

9. Benefits of optimal thermal process (2)...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Concentration and dehydration
1) heating cost 2) product quality loss
Fall; increase

10. Low acid foods all have a pH...
1) exposure to food to hot air dryers 2) freeze drying
> 4.5
Oxidizing; decomposes; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

11. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Food
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) concentration & dehydration 2) treating bulk stored grapes

12. Shelf Life and safety is influenced by (5)...
Thermal shock
Sublethal; mild
Ethanol
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

13. Steam displacement is limited to products without large amounts of __________ _____ .
Antimicrobial agents
Minimum; commercial sterility
Entrapped air
Headspace

14. Fruits and some tomato products are...
Clostridium botulinum
1) heating cost 2) product quality loss
Condenses
Acid foods

15. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1 to 7
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

16. Removal of _____ is important for preservation
Application; commercial sterility
Minimum; commercial sterility
Water
Bakery products

17. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Reduced; 20
1) inorganic agents 2) organic agents
90% reduction

18. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Condenses
Radiation; ions; radicals; microorganisms
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
Low acid foods

19. Methods used to dehydrate (2)
Food additives
Carbon dioxide
1) exposure to food to hot air dryers 2) freeze drying
Reduce water activity and inhibit microorganisms growth

20. Irradiated foods (6)
Commercial sterility
Acid foods
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Water

21. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Reduce water activity and inhibit microorganisms growth
Diacetyl
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

22. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Bacterial; logarithmic
1) exposure to food to hot air dryers 2) freeze drying
Heat; refrigerated - frozen - concentrated; dehydrated

23. FDA definition of chemical preservation...
90% reduction
Increases; ceases; injury; death
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
Yeast; ethanol; acetic acid; oxygen

24. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Condenses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Commercial sterility
Food

25. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
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
Headspace
Denaturation of proteins
Yeast; barley; sugars; carbon dioxide

26. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Diacetyl
Reduced; 20
Soy sauce
1) food product 2) size of package 3) type of material used

27. Methods used to concentrate (2)
1) inorganic agents 2) organic agents
Acetic acid; ethyl acetate
1) evaporation 2) freeze concentration
Fruit juices; beer

28. 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.
Yeast; barley; sugars; carbon dioxide
Gas impermeable
E-beams & Cobalt 60
Reduce water activity and inhibit microorganisms growth

29. ______ _____ and _____ are pasteurized after filling
Biostatic effects of carbon dioxide are temperature dependent
Radiation; ions; radicals; microorganisms
Fruit juices; beer
More sever heat processing (116-121

30. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1) evaporation 2) freeze concentration
Water
Sublethal; mild

31. Two sources of irradiation...
Fast; slow; heat; convection vs. conduction
1) heating cost 2) product quality loss
E-beams & Cobalt 60
Commercial use

32. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Fermentation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acid foods & low acid foods
Yeast; ethanol; acetic acid; oxygen

33. _________ reactions preserve food products through the biology of the byproduct
Low acid foods
Carbon dioxide
Fermentation
18; crystallization

34. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Concentration and dehydration
Carbohydrates (sugars); undesirable spoilage
1) exposure to food to hot air dryers 2) freeze drying

35. Inactivating contaminating organisms is...
Fermentation
18; crystallization
1) concentration & dehydration 2) treating bulk stored grapes
Commercial sterility

36. The temperature for chilling preservation is...
1) inorganic agents 2) organic agents
Yeast; barley; sugars; carbon dioxide
1 to 7
Reduced; 20

37. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Condenses
PH
1) concentration & dehydration 2) treating bulk stored grapes
18; crystallization

38. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Reduce water activity and inhibit microorganisms growth
Yeast; ethanol; acetic acid; oxygen
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

39. processes used to remove the water are referred to as...
Sublethal; mild
90% reduction
Increases; ceases; injury; death
Concentration and dehydration

40. _______ is injected into _____ to displace air in steam displacement.
80; 90 C
1 to 7
Minimum; commercial sterility
Steam; headspace

41. no CAP packages are in...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Water
Commercial use
Concentration and dehydration

42. controlled atmosphere packaging (CAP) is...
Food additives
More sever heat processing (116-121
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

43. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Ethanol
Seaming; cooling
E-beams & Cobalt 60
Fall; increase

44. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Pathogenic microorganisms; enzyme inactivation
Ethanol
Biostatic effects of carbon dioxide are temperature dependent

45. Acid Foods have pH of...
Acid foods
< 4.5
> 4.5
Commercial sterility

46. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
Acidity; water activity; chilling
Fruit juices; beer
Acetic acid; ethyl acetate

47. Sulfur dioxide used in (2)...
Dehydration
Boiling water; steam
1) concentration & dehydration 2) treating bulk stored grapes
Thermal shock

48. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Preservative; flavor
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) concentration & dehydration 2) treating bulk stored grapes

49. M. tuberculosis is destroyed in...
Dairy
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
Pathogenic microorganisms; enzyme inactivation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

50. In acid foods bringing the slowest heating point in the can to...
90
Carbohydrates (sugars); undesirable spoilage
Application; commercial sterility
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