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Food Preservation And Processing

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Answer 50 questions in 15 minutes.
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1. 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 pkg in which the atmosphere inside the pkg is modified so that its composition is other than that of air
Dairy
Gas impermeable
Boiling water; steam

2. Propionic acid is used in...
Bakery products
Fast; slow; heat; convection vs. conduction
Use of high temperature to destroy microorganisms
Gas impermeable

3. Ethylene and propolyne oxides are classified as
Gas impermeable
Condenses
Antimicrobial agents
Dairy

4. Lactic acid fermentation produces ________ .
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Soy sauce
Diacetyl
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

5. Canned foods are divided into 2 groups based on pH...
PH
Seamed
Thermal shock
Acid foods & low acid foods

6. Chemical Preservation (2 techniques)
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) exposure to food to hot air dryers 2) freeze drying
PH
1) inorganic agents 2) organic agents

7. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Radiation; ions; radicals; microorganisms
Low acid foods
90% reduction

8. Modified Atmosphere Packaging (MAP)...
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
Eggs
80; 90 C

9. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
90% reduction
80; 90 C
Preservative; flavor
Radiation

10. ________ spores may be assumed to have ________ order of death.
Lactic acid; hexoses
18; crystallization
Bacterial; logarithmic
Dehydration

11. Salmonella is destroyed in...
Oxidizing; decomposes; oxygen
1) concentration & dehydration 2) treating bulk stored grapes
Eggs
Gas impermeable

12. In steam displacement can is immediately...
Seamed
PH
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

13. The preservative effect of heat processing is due to the...
1) salts & sugars 2) nitrates and nitrites
Radiation; ions; radicals; microorganisms
Denaturation of proteins
1) heating cost 2) product quality loss

14. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Condenses
Sterilize
Headspace

15. 4 factors affecting heat resistance in microorganisms
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Chemical preservative
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Clostridium botulinum

16. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Relatively mild
Steam; headspace
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

17. Two groups of inorganic salts...
Diacetyl
Seaming; cooling
Food additives
1) salts & sugars 2) nitrates and nitrites

18. Low acid foods require...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Water
90% reduction
More sever heat processing (116-121

19. Thermal process is specific to (3)...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Food
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
PH

20. Each food has a minimal ______ below which it cannot be held without some _______ change
Lactic acid; hexoses
Condenses
Dairy
Temperature; undesirable

21. 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
Radiation; ions; radicals; microorganisms
Penetrate; surface treatment
Seaming; canned

22. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Entrapped air
Sublethal; mild
1) exposure to food to hot air dryers 2) freeze drying
Biostatic effects of carbon dioxide are temperature dependent

23. Sulfur dioxide used in (2)...
Entrapped air
1) concentration & dehydration 2) treating bulk stored grapes
1 to 7
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

24. Low acid foods all have a pH...
> 4.5
Oxidizing; decomposes; oxygen
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Entrapped air

25. FDA definition of chemical preservation...
Application; commercial sterility
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
Reduced; 20
E-beams & Cobalt 60

26. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) salts & sugars 2) nitrates and nitrites
Gas impermeable
Pathogenic microorganisms; enzyme inactivation

27. In glass there is a risk of...
Gas impermeable
Temperature; undesirable
Thermal shock
Acid foods

28. Vegetables - meat - and fish are...
Fermentation
Increases; ceases; injury; death
Low acid foods
Fast; slow; heat; convection vs. conduction

29. M. tuberculosis is destroyed in...
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
Dairy
Eggs
80; 90 C

30. Methods used to dehydrate (2)
80; 90 C
Heat; refrigerated - frozen - concentrated; dehydrated
1) exposure to food to hot air dryers 2) freeze drying
1) food product 2) size of package 3) type of material used

31. What is an example of a fermentation reaction?
Bacterial; logarithmic
Temperature; undesirable
Alcohol - yogurts - spirits - etc.
Lactic acid; hexoses

32. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Headspace
1) food product 2) size of package 3) type of material used
Boiling water; steam
Soy sauce

33. You can calculate doses for irradiation based on (3)...
Reduced; 20
Relatively mild
PH
1) food product 2) size of package 3) type of material used

34. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) exposure to food to hot air dryers 2) freeze drying
Fast; slow; heat; convection vs. conduction
1) evaporation 2) freeze concentration
Biostatic effects of carbon dioxide are temperature dependent

35. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
80; 90 C
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

36. Smoke was originally used as a _______ and now for ______
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor
Carbon dioxide
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

37. controlled atmosphere packaging (CAP) is...
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
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
Seamed
Condenses

38. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Sterilize
Thermal shock

39. The main premise in heat preservation...
Concentration and dehydration
90% reduction
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Use of high temperature to destroy microorganisms

40. 3 functions of a vacuum...
E-beams & Cobalt 60
Yeast; barley; sugars; carbon dioxide
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

41. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Retard; hinder; mask
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

42. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
> 4.5
Seamed
Relatively mild

43. 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
Soy sauce
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) particular food and its formulation & preparation 2) size of container 3) type of retort system

44. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Food
90% reduction
Yeast; barley; sugars; carbon dioxide

45. Physical Preservation (4 techniques)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Food additives
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Reduce water activity and inhibit microorganisms growth

46. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Biostatic effects of carbon dioxide are temperature dependent
Fall; increase
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Lactic acid; hexoses

47. Preservative effect of ______ _____ is only effective on microorganisms.
> 4.5
Carbon dioxide
1) benzoic acid 2) sorbic acid
Thermal shock

48. acetic & lactic acids are used in...
Oxidizing; decomposes; oxygen
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
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

49. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
More sever heat processing (116-121
Acidity; water activity; chilling
Use of high temperature to destroy microorganisms
Entrapped air

50. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Food
Acetic acid; ethyl acetate
1) benzoic acid 2) sorbic acid
Seaming; canned

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Food Preservation And Processing

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