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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. You can calculate doses for irradiation based on (3)...
Biostatic effects of carbon dioxide are temperature dependent
Radiation
1) food product 2) size of package 3) type of material used
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

2. Two organic acids...
Alcohol - yogurts - spirits - etc.
1) benzoic acid 2) sorbic acid
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
Yeast; barley; sugars; carbon dioxide

3. ________ spores may be assumed to have ________ order of death.
Acetic acid; ethyl acetate
Bacterial; logarithmic
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
Diacetyl

4. Lactic acid fermentation produces ________ .
Commercial use
Entrapped air
Diacetyl
Dehydration

5. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1 to 7
Entrapped air
Pathogenic microorganisms; enzyme inactivation
Lactic acid; hexoses

6. Steam displacement is limited to products without large amounts of __________ _____ .
1) heating cost 2) product quality loss
Entrapped air
Yeast; ethanol; acetic acid; oxygen
Concentration and dehydration

7. Ethylene and propolyne oxides are classified as
Antimicrobial agents
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90

8. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Retard; hinder; mask
Minimum; commercial sterility
Boiling water; steam

9. Major concern of modified atmosphere packaging...
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent
Lactic acid; hexoses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

10. Two groups of inorganic salts...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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) salts & sugars 2) nitrates and nitrites
Sublethal; mild

11. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Acid foods & low acid foods
Seaming; canned
Diacetyl
Seaming; cooling

12. Categories of chemical preservation (4)
Chemical preservative
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Preservative; flavor

13. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Entrapped air
Yeast; barley; sugars; carbon dioxide
1) exposure to food to hot air dryers 2) freeze drying

14. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Entrapped air
Fall; increase
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
80; 90 C

15. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) inorganic agents 2) organic agents
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fast; slow; heat; convection vs. conduction
PH

16. Shelf Life and safety is influenced by (5)...
Ethanol
Sublethal; mild
Bacterial; logarithmic
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

17. Methods used to concentrate (2)
18; crystallization
1) evaporation 2) freeze concentration
Dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

18. In steam displacement can is immediately...
Carbohydrates (sugars); undesirable spoilage
90% reduction
Seamed
Low acid foods

19. In glass there is a risk of...
Thermal shock
Fast; slow; heat; convection vs. conduction
90
More sever heat processing (116-121

20. salts & sugars...
Gas impermeable
80; 90 C
Reduce water activity and inhibit microorganisms growth
Bakery products

21. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Eggs
PH
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

22. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Seaming; cooling
Heat; refrigerated - frozen - concentrated; dehydrated
E-beams & Cobalt 60
Relatively mild

23. 4 factors affecting heat resistance in microorganisms
Minimum; commercial sterility
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Alcohol - yogurts - spirits - etc.
Retard; hinder; mask

24. 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
Acidity; water activity; chilling
< 4.5
Alcohol - yogurts - spirits - etc.

25. Salmonella is destroyed in...
Concentration and dehydration
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Eggs

26. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Carbohydrates (sugars); undesirable spoilage
Chemical preservative
Seaming; cooling
Fermentation

27. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Antimicrobial agents
Denaturation of proteins

28. In heat preservations microorganisms are controlled by either...
Pickles - sauerkraut - and fermented milks
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Gas impermeable

29. Unfilled volume of a hermetic food container is referred to as the __________ .
Use of high temperature to destroy microorganisms
Dehydration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Headspace

30. In acid foods bringing the slowest heating point in the can to...
Penetrate; surface treatment
Antimicrobial agents
90
Bakery products

31. Smoke was originally used as a _______ and now for ______
Preservative; flavor
18; crystallization
1) salts & sugars 2) nitrates and nitrites
90% reduction

32. Acid Foods have pH of...
Commercial sterility
< 4.5
Fall; increase
Steam; headspace

33. acetic & lactic acids are used in...
1) evaporation 2) freeze concentration
Radiation; ions; radicals; microorganisms
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Pickles - sauerkraut - and fermented milks

34. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Thermal shock
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
Application; commercial sterility
Soy sauce

35. 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.
Fall; increase
Acid foods
Gas impermeable
Biostatic effects of carbon dioxide are temperature dependent

36. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Commercial sterility
Acetic acid; ethyl acetate
1) evaporation 2) freeze concentration

37. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Retard; hinder; mask
Entrapped air
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
Carbohydrates (sugars); undesirable spoilage

38. Methods used to dehydrate (2)
Acid foods & low acid foods
1) exposure to food to hot air dryers 2) freeze drying
Pathogenic microorganisms; enzyme inactivation
Food

39. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
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
Entrapped air
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

40. Thermal process is specific to (3)...
PH
1) inorganic agents 2) organic agents
Fruit juices; beer
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

41. FDA definition of chemical preservation...
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
Sublethal; mild
Acid foods & low acid foods
Acid foods

42. 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
Alcohol - yogurts - spirits - etc.
Diacetyl
Chemical preservative

43. Vegetables - meat - and fish are...
Low acid foods
Increases; ceases; injury; death
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Bakery products

44. Propionic acid is used in...
Yeast; barley; sugars; carbon dioxide
Bakery products
Food additives
1) evaporation 2) freeze concentration

45. Physical Preservation (4 techniques)
Low acid foods
1 to 7
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
< 4.5

46. M. tuberculosis is destroyed in...
Alcohol - yogurts - spirits - etc.
Dairy
Yeast; barley; sugars; carbon dioxide
Oxidizing; decomposes; oxygen

47. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) benzoic acid 2) sorbic acid
Radiation; ions; radicals; microorganisms
Eggs
More sever heat processing (116-121

48. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Bacterial; logarithmic
Low acid foods
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

49. EtO is used to _____ package materials for asceptic products
Sterilize
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
Biostatic effects of carbon dioxide are temperature dependent

50. What is an example of a fermentation reaction?
Entrapped air
Thermal shock
Alcohol - yogurts - spirits - etc.
Headspace