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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. Ethylene and propolyne oxides are classified as
18; crystallization
Food additives
Antimicrobial agents
Clostridium botulinum

2. _______ is injected into _____ to displace air in steam displacement.
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
Yeast; barley; sugars; carbon dioxide
Steam; headspace
Yeast; ethanol; acetic acid; oxygen

3. Irradiation doesn't _______ well in food and is best for ________ ________ .
Steam; headspace
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
Low acid foods
Penetrate; surface treatment

4. Salmonella is destroyed 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
Bakery products
Fast; slow; heat; convection vs. conduction
Eggs

5. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
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) heating cost 2) product quality loss
Biostatic effects of carbon dioxide are temperature dependent

6. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Oxidizing; decomposes; oxygen
Application; commercial sterility
Yeast; ethanol; acetic acid; oxygen
Concentration and dehydration

7. Modified Atmosphere Packaging (MAP)...
Concentration and dehydration
Food
Oxidizing; decomposes; oxygen
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

8. Freezing is similar to conventional...
Temperature; undesirable
Dehydration
Lactic acid; hexoses
Fruit juices; beer

9. 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
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
1) food product 2) size of package 3) type of material used

10. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Headspace
Seaming; canned
Low acid foods
Increases; ceases; injury; death

11. ______ _____ and _____ are pasteurized after filling
Food additives
Fruit juices; beer
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
Low acid foods

12. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
E-beams & Cobalt 60
Food
Steam; headspace
Ethanol

13. The temperature for chilling preservation is...
Preservative; flavor
Minimum; commercial sterility
1) evaporation 2) freeze concentration
1 to 7

14. EtO is used to _____ package materials for asceptic products
Sterilize
More sever heat processing (116-121
Heat; refrigerated - frozen - concentrated; dehydrated
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

15. Shelf Life and safety is influenced by (5)...
Relatively mild
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor

16. Chilling preservation is widely used as short term preservation because it slows (4)...
PH
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Ethanol
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

17. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1 to 7
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90% reduction
1) benzoic acid 2) sorbic acid

18. FDA definition of chemical preservation...
1) exposure to food to hot air dryers 2) freeze drying
E-beams & Cobalt 60
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
Eggs

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

20. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Bakery products
Increases; ceases; injury; death
Radiation; ions; radicals; microorganisms
Headspace

21. Irradiated foods (6)
E-beams & Cobalt 60
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) 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

22. Benefits of optimal thermal process (2)...
Food
Radiation
1) exposure to food to hot air dryers 2) freeze drying
1) heating cost 2) product quality loss

23. Two sources of irradiation...
Dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
E-beams & Cobalt 60
Water

24. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
1) evaporation 2) freeze concentration
Chemical preservative
1) heating cost 2) product quality loss

25. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Water
90% reduction
Commercial sterility
Acetic acid; ethyl acetate

26. M. tuberculosis is destroyed in...
Commercial use
Radiation
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Dairy

27. salts & sugars...
Boiling water; steam
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Reduce water activity and inhibit microorganisms growth
1 to 7

28. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Minimum; commercial sterility
Fall; increase
Carbon dioxide
Penetrate; surface treatment

29. ________ spores may be assumed to have ________ order of death.
Water
18; crystallization
Headspace
Bacterial; logarithmic

30. 3 functions of a vacuum...
< 4.5
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Low acid foods
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

31. Antibiotics are not universally permitted as...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Denaturation of proteins
Soy sauce
Food additives

32. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Soy sauce
1) inorganic agents 2) organic agents
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

33. Low acid foods all have a pH...
> 4.5
Diacetyl
Commercial use
Ethanol

34. Fruits and some tomato products are...
Acid foods
Commercial use
1 to 7
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

35. Pasteurization is a ___________ _______ heat treatment.
Concentration and dehydration
Fermentation
Bacterial; logarithmic
Relatively mild

36. In steam displacement vacuum pulled as steam __________ .
Clostridium botulinum
Condenses
Carbohydrates (sugars); undesirable spoilage
90

37. Acid Foods have pH of...
1) evaporation 2) freeze concentration
Reduced; 20
Dairy
< 4.5

38. Preservative effect of ______ _____ is only effective on microorganisms.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Carbon dioxide
Fast; slow; heat; convection vs. conduction
Penetrate; surface treatment

39. processes used to remove the water are referred to as...
Steam; headspace
Concentration and dehydration
Reduce water activity and inhibit microorganisms growth
Acetic acid; ethyl acetate

40. Unfilled volume of a hermetic food container is referred to as the __________ .
PH
Headspace
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

41. The preservative effect of heat processing is due to the...
Carbon dioxide
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Reduced; 20
Denaturation of proteins

42. Sensitivity of microorganisms to ______ expressed as D value
Alcohol - yogurts - spirits - etc.
Radiation
Radiation; ions; radicals; microorganisms
Gas impermeable

43. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Dehydration
80; 90 C
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

44. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) salts & sugars 2) nitrates and nitrites
Sterilize

45. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
Sterilize
Carbohydrates (sugars); undesirable spoilage
Pickles - sauerkraut - and fermented milks

46. In steam displacement can is immediately...
Dairy
Yeast; barley; sugars; carbon dioxide
Seamed
Acid foods & low acid foods

47. 4 factors affecting heat resistance in microorganisms
1) evaporation 2) freeze concentration
Bacterial; logarithmic
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Sublethal; mild

48. Each food has a minimal ______ below which it cannot be held without some _______ change
Chemical preservative
Temperature; undesirable
Steam; headspace
Bakery products

49. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Acid foods & low acid foods
Pathogenic microorganisms; enzyme inactivation
Reduced; 20
Radiation

50. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
1) concentration & dehydration 2) treating bulk stored grapes
Retard; hinder; mask
Bacterial; logarithmic