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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. Acid Foods have pH of...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seaming; cooling
Headspace
< 4.5

2. Low acid foods require...
More sever heat processing (116-121
Eggs
Carbohydrates (sugars); undesirable spoilage
1) concentration & dehydration 2) treating bulk stored grapes

3. 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)
Condenses
Dairy
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

4. Fruits and some tomato products are...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Radiation
Acid foods
Sublethal; mild

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.
Gas impermeable
Headspace
More sever heat processing (116-121
Acid foods & low acid foods

6. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) heating cost 2) product quality loss
Carbohydrates (sugars); undesirable spoilage
Reduced; 20
Low acid foods

7. Removal of _____ is important for preservation
1) salts & sugars 2) nitrates and nitrites
Water
> 4.5
Fast; slow; heat; convection vs. conduction

8. ________ spores may be assumed to have ________ order of death.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Bacterial; logarithmic
Yeast; ethanol; acetic acid; oxygen

9. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Carbohydrates (sugars); undesirable spoilage
Commercial sterility
Sterilize

10. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) food product 2) size of package 3) type of material used
Radiation; ions; radicals; microorganisms
80; 90 C

11. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
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
Chemical preservative
Oxidizing; decomposes; oxygen
Bacterial; logarithmic

12. Major concern of modified atmosphere packaging...
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent
Food
Condenses

13. Freezing does (3)...
90
Headspace
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
> 4.5

14. In acid foods bringing the slowest heating point in the can to...
90
Entrapped air
1) salts & sugars 2) nitrates and nitrites
Lactic acid; hexoses

15. ______ _____ and _____ are pasteurized after filling
PH
Fruit juices; beer
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Commercial sterility

16. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1 to 7
Bacterial; logarithmic
Increases; ceases; injury; death
Seaming; canned

17. You can calculate doses for irradiation based on (3)...
Reduce water activity and inhibit microorganisms growth
< 4.5
1) food product 2) size of package 3) type of material used
Minimum; commercial sterility

18. controlled atmosphere packaging (CAP) is...
Acidity; water activity; chilling
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement

19. Salmonella is destroyed in...
Condenses
Gas impermeable
Eggs
90% reduction

20. Methods used to dehydrate (2)
Use of high temperature to destroy microorganisms
Yeast; barley; sugars; carbon dioxide
1) exposure to food to hot air dryers 2) freeze drying
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

21. In glass there is a risk of...
Dehydration
Headspace
Penetrate; surface treatment
Thermal shock

22. Sensitivity of microorganisms to ______ expressed as D value
Increases; ceases; injury; death
Radiation; ions; radicals; microorganisms
Fast; slow; heat; convection vs. conduction
Radiation

23. Ethylene and propolyne oxides are classified as
Seaming; cooling
Lactic acid; hexoses
< 4.5
Antimicrobial agents

24. Optimal thermal process is the _____ treatment that achieves ______ _______
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Minimum; commercial sterility
Sublethal; mild
90% reduction

25. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
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 pkg in which the atmosphere inside the pkg is modified so that its composition is other than that of air
Oxidizing; decomposes; oxygen

26. no CAP packages are in...
Commercial use
Headspace
Food
1) heating cost 2) product quality loss

27. Thermal process is specific to (3)...
Commercial use
Retard; hinder; mask
1) heating cost 2) product quality loss
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

28. Each food has a minimal ______ below which it cannot be held without some _______ change
Fast; slow; heat; convection vs. conduction
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
Temperature; undesirable
Sublethal; mild

29. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Gas impermeable
Pickles - sauerkraut - and fermented milks

30. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Boiling water; steam
Sterilize
Yeast; ethanol; acetic acid; oxygen

31. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Acidity; water activity; chilling
1) food product 2) size of package 3) type of material used
Condenses
Soy sauce

32. In steam displacement can is immediately...
Condenses
Fruit juices; beer
Thermal shock
Seamed

33. _______ is injected into _____ to displace air in steam displacement.
Food
Steam; headspace
Temperature; undesirable
Diacetyl

34. _________ reactions preserve food products through the biology of the byproduct
Acidity; water activity; chilling
Fermentation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Bacterial; logarithmic

35. Canned foods are divided into 2 groups based on pH...
Entrapped air
Acid foods & low acid foods
Commercial sterility
Acid foods

36. FDA definition of chemical preservation...
Acid foods & low acid foods
Yeast; ethanol; acetic acid; oxygen
Heat; refrigerated - frozen - concentrated; dehydrated
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

37. In heat preservations microorganisms are controlled by either...
Antimicrobial agents
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fall; increase
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

38. EtO is used to _____ package materials for asceptic products
Sterilize
80; 90 C
Eggs
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

39. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Commercial use
Bacterial; logarithmic
Carbohydrates (sugars); undesirable spoilage
Water

40. nitrates and nitrites target...
Radiation
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) benzoic acid 2) sorbic acid
Clostridium botulinum

41. Inactivating contaminating organisms is...
Fermentation
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
Commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

42. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Concentration and dehydration
18; crystallization
Temperature; undesirable

43. To minimize problems with modified atmosphere packaging (MAP) (4)...
90
Antimicrobial agents
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

44. Propionic acid is used in...
Water
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Bakery products
Biostatic effects of carbon dioxide are temperature dependent

45. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Pathogenic microorganisms; enzyme inactivation
Clostridium botulinum
Temperature; undesirable

46. Benefits of optimal thermal process (2)...
Headspace
1) exposure to food to hot air dryers 2) freeze drying
Commercial use
1) heating cost 2) product quality loss

47. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
80; 90 C
Sterilize
Soy sauce
Acidity; water activity; chilling

48. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
90% reduction
Fruit juices; beer
Minimum; commercial sterility

49. What is an example of a fermentation reaction?
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize
Alcohol - yogurts - spirits - etc.
> 4.5

50. The preservative effect of heat processing is due to the...
Bacterial; logarithmic
Denaturation of proteins
Acidity; water activity; chilling
Bakery products