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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. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Heat; refrigerated - frozen - concentrated; dehydrated
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Steam; headspace
Fall; increase

2. 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
Application; commercial sterility
Sublethal; mild
Food additives

3. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
1) salts & sugars 2) nitrates and nitrites
80; 90 C
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

4. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Carbohydrates (sugars); undesirable spoilage
Carbon dioxide
Use of high temperature to destroy microorganisms

5. salts & sugars...
Diacetyl
Reduce water activity and inhibit microorganisms growth
90% reduction
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

6. Low acid foods all have a pH...
> 4.5
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
Thermal shock
Application; commercial sterility

7. In heat preservations microorganisms are controlled by either...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1 to 7
1) concentration & dehydration 2) treating bulk stored grapes

8. Irradiation doesn't _______ well in food and is best for ________ ________ .
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
Penetrate; surface treatment
Reduce water activity and inhibit microorganisms growth
Minimum; commercial sterility

9. Freezing does (3)...
80; 90 C
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Water
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

10. M. tuberculosis is destroyed in...
Dairy
Low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

11. Antimicrobrials lower
Relatively mild
Chemical preservative
Diacetyl
PH

12. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Food
> 4.5
Preservative; flavor

13. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial use
Application; commercial sterility
Acid foods & low acid foods

14. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
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
Increases; ceases; injury; death
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Yeast; ethanol; acetic acid; oxygen

15. Salmonella is destroyed in...
Heat; refrigerated - frozen - concentrated; dehydrated
Eggs
Retard; hinder; mask
1) benzoic acid 2) sorbic acid

16. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Thermal shock
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Preservative; flavor

17. Antibiotics are not universally permitted as...
Food additives
1) benzoic acid 2) sorbic acid
90% reduction
Commercial use

18. EtO is used to _____ package materials for asceptic products
PH
Sterilize
Yeast; ethanol; acetic acid; oxygen
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

19. Methods used to dehydrate (2)
Dairy
Food additives
Boiling water; steam
1) exposure to food to hot air dryers 2) freeze drying

20. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
E-beams & Cobalt 60
Yeast; ethanol; acetic acid; oxygen
Seaming; canned
Denaturation of proteins

21. 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
Relatively mild
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Minimum; commercial sterility

22. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Minimum; commercial sterility
Dairy
Boiling water; steam
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

23. Major concern of modified atmosphere packaging...
Low acid foods
Biostatic effects of carbon dioxide are temperature dependent
Dairy
Minimum; commercial sterility

24. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Fast; slow; heat; convection vs. conduction
Diacetyl
Bakery products
Retard; hinder; mask

25. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
1) benzoic acid 2) sorbic acid
Alcohol - yogurts - spirits - etc.
Ethanol

26. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Relatively mild
Heat; refrigerated - frozen - concentrated; dehydrated
Fermentation

27. The preservative effect of heat processing is due to the...
Denaturation of proteins
Dehydration
Pickles - sauerkraut - and fermented milks
1) food product 2) size of package 3) type of material used

28. The temperature for chilling preservation is...
Bakery products
Food
1 to 7
Thermal shock

29. 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
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fruit juices; beer
Thermal shock

30. The main premise in heat preservation...
Eggs
Antimicrobial agents
Clostridium botulinum
Use of high temperature to destroy microorganisms

31. ________ spores may be assumed to have ________ order of death.
Seaming; cooling
Heat; refrigerated - frozen - concentrated; dehydrated
E-beams & Cobalt 60
Bacterial; logarithmic

32. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Chemical preservative
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
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

33. Benefits of optimal thermal process (2)...
1) food product 2) size of package 3) type of material used
Heat; refrigerated - frozen - concentrated; dehydrated
1) heating cost 2) product quality loss
> 4.5

34. You can calculate doses for irradiation based on (3)...
Condenses
1) food product 2) size of package 3) type of material used
Ethanol
Fruit juices; beer

35. Low acid foods require...
Sublethal; mild
Penetrate; surface treatment
More sever heat processing (116-121
Dairy

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Dairy
Radiation; ions; radicals; microorganisms
90
Soy sauce

37. Optimal thermal process is the _____ treatment that achieves ______ _______
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
Minimum; commercial sterility
1) evaporation 2) freeze concentration
Acid foods

38. In steam displacement can is immediately...
Seamed
E-beams & Cobalt 60
Commercial use
> 4.5

39. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Reduced; 20
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fermentation

40. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Pickles - sauerkraut - and fermented milks
Seaming; canned
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
Biostatic effects of carbon dioxide are temperature dependent

41. Steam displacement is limited to products without large amounts of __________ _____ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
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
Low acid foods
Entrapped air

42. Shelf Life and safety is influenced by (5)...
Retard; hinder; mask
Alcohol - yogurts - spirits - etc.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

43. _________ reactions preserve food products through the biology of the byproduct
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Yeast; barley; sugars; carbon dioxide
Fermentation
1) salts & sugars 2) nitrates and nitrites

44. Acid Foods have pH of...
18; crystallization
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
Sublethal; mild

45. Chilling preservation is widely used as short term preservation because it slows (4)...
Sterilize
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
80; 90 C
Fermentation

46. Physical Preservation (4 techniques)
Denaturation of proteins
1) salts & sugars 2) nitrates and nitrites
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

47. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Heat; refrigerated - frozen - concentrated; dehydrated
Denaturation of proteins
Relatively mild

48. Preservative effect of ______ _____ is only effective on microorganisms.
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
Carbon dioxide
< 4.5
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

49. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fast; slow; heat; convection vs. conduction
90% reduction
Reduced; 20

50. Ethylene and propolyne oxides are classified as
> 4.5
Boiling water; steam
90
Antimicrobial agents