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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. acetic & lactic acids are used in...
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
18; crystallization
Pickles - sauerkraut - and fermented milks
Commercial use

2. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
E-beams & Cobalt 60
Reduce water activity and inhibit microorganisms growth
90% reduction

3. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Dairy
Commercial sterility
Acid foods

4. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Boiling water; steam
Pathogenic microorganisms; enzyme inactivation
Radiation; ions; radicals; microorganisms
Carbon dioxide

5. Shelf Life and safety is influenced by (5)...
Clostridium botulinum
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Commercial use

6. ______ _____ and _____ are pasteurized after filling
Condenses
Fruit juices; beer
Radiation
Steam; headspace

7. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Commercial use
Sublethal; mild
Fall; increase

8. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Temperature; undesirable
Dairy
Water

9. processes used to remove the water are referred to as...
1 to 7
90
Concentration and dehydration
Pickles - sauerkraut - and fermented milks

10. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Pathogenic microorganisms; enzyme inactivation
1) food product 2) size of package 3) type of material used
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
18; crystallization

11. In steam displacement can is immediately...
Seamed
90
Bacterial; logarithmic
Retard; hinder; mask

12. In steam displacement vacuum pulled as steam __________ .
Condenses
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent
Antimicrobial agents

13. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) exposure to food to hot air dryers 2) freeze drying
Dairy
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
Retard; hinder; mask

14. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Oxidizing; decomposes; oxygen
Reduce water activity and inhibit microorganisms growth
Fall; increase
Steam; headspace

15. M. tuberculosis is destroyed in...
Dairy
< 4.5
E-beams & Cobalt 60
Acid foods

16. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Soy sauce
Carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

17. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Alcohol - yogurts - spirits - etc.
Food additives
Retard; hinder; mask

18. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Soy sauce
Gas impermeable
1) exposure to food to hot air dryers 2) freeze drying

19. Lactic acid fermentation produces ________ .
Diacetyl
Dehydration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fall; increase

20. Two organic acids...
1) benzoic acid 2) sorbic acid
1) exposure to food to hot air dryers 2) freeze drying
Use of high temperature to destroy microorganisms
Entrapped air

21. Categories of chemical preservation (4)
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
Acetic acid; ethyl acetate
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Sublethal; mild

22. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Antimicrobial agents
Seaming; canned
Acid foods
Pickles - sauerkraut - and fermented milks

23. Propionic acid is used in...
Bakery products
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
Water
1) heating cost 2) product quality loss

24. Steam displacement is limited to products without large amounts of __________ _____ .
1) concentration & dehydration 2) treating bulk stored grapes
Entrapped air
Gas impermeable
More sever heat processing (116-121

25. 4 factors affecting heat resistance in microorganisms
Radiation
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
< 4.5

26. Chilling preservation is widely used as short term preservation because it slows (4)...
Biostatic effects of carbon dioxide are temperature dependent
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Lactic acid; hexoses

27. Freezing does (3)...
Heat; refrigerated - frozen - concentrated; dehydrated
Commercial sterility
Gas impermeable
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

28. Preservative effect of ______ _____ is only effective on microorganisms.
1) inorganic agents 2) organic agents
Acetic acid; ethyl acetate
Carbon dioxide
< 4.5

29. no CAP packages are in...
Steam; headspace
Boiling water; steam
Commercial use
Biostatic effects of carbon dioxide are temperature dependent

30. _________ reactions preserve food products through the biology of the byproduct
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) heating cost 2) product quality loss
Seaming; cooling
Fermentation

31. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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

32. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Eggs
Entrapped air
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

33. Antibiotics are not universally permitted as...
Pathogenic microorganisms; enzyme inactivation
Penetrate; surface treatment
Clostridium botulinum
Food additives

34. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Carbon dioxide
Boiling water; steam
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

35. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Food
Alcohol - yogurts - spirits - etc.
Steam; headspace

36. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Biostatic effects of carbon dioxide are temperature dependent
Lactic acid; hexoses
Steam; headspace
Seaming; cooling

37. 3 methods for producing a vacuum...
Clostridium botulinum
Gas impermeable
> 4.5
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

38. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Use of high temperature to destroy microorganisms
Reduced; 20
Carbohydrates (sugars); undesirable spoilage
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. Sulfur dioxide used in (2)...
Denaturation of proteins
1) exposure to food to hot air dryers 2) freeze drying
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; ethanol; acetic acid; oxygen

40. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) salts & sugars 2) nitrates and nitrites
E-beams & Cobalt 60
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
Application; commercial sterility

41. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Fall; increase
Retard; hinder; mask
Antimicrobial agents

42. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Acetic acid; ethyl acetate
Condenses
Biostatic effects of carbon dioxide are temperature dependent

43. What is an example of a fermentation reaction?
Increases; ceases; injury; death
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
Alcohol - yogurts - spirits - etc.

44. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Pathogenic microorganisms; enzyme inactivation
Penetrate; surface treatment
Boiling water; steam

45. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
> 4.5
Chemical preservative
Dairy

46. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Seamed
Chemical preservative

47. Ethylene and propolyne oxides are classified as
Radiation; ions; radicals; microorganisms
Antimicrobial agents
Water
Acid foods

48. Fruits and some tomato products are...
Concentration and dehydration
Gas impermeable
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
Acid foods

49. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Use of high temperature to destroy microorganisms
Acid foods & low acid foods

50. Unfilled volume of a hermetic food container is referred to as the __________ .
Acidity; water activity; chilling
PH
Increases; ceases; injury; death
Headspace

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Food Preservation And Processing

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