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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. The preservative effect of heat processing is due to the...
Radiation; ions; radicals; microorganisms
Denaturation of proteins
Eggs
Penetrate; surface treatment

2. Low acid foods all have a pH...
> 4.5
Pathogenic microorganisms; enzyme inactivation
80; 90 C
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

3. Removal of _____ is important for preservation
Water
Penetrate; surface treatment
> 4.5
1) heating cost 2) product quality loss

4. Two sources of irradiation...
Penetrate; surface treatment
E-beams & Cobalt 60
Oxidizing; decomposes; oxygen
Seamed

5. In steam displacement can is immediately...
1) benzoic acid 2) sorbic acid
Preservative; flavor
Seamed
Alcohol - yogurts - spirits - etc.

6. nitrates and nitrites target...
Temperature; undesirable
Steam; headspace
Clostridium botulinum
Bacterial; logarithmic

7. Low acid foods require...
Ethanol
More sever heat processing (116-121
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
Fast; slow; heat; convection vs. conduction

8. Antimicrobrials lower
Fast; slow; heat; convection vs. conduction
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
PH
Sterilize

9. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Bacterial; logarithmic
Eggs
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sublethal; mild

10. ______ _____ and _____ are pasteurized after filling
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Biostatic effects of carbon dioxide are temperature dependent
Commercial sterility
Fruit juices; beer

11. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Radiation
Eggs
Alcohol - yogurts - spirits - etc.

12. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
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
PH
Steam; headspace

13. Inactivating contaminating organisms is...
Relatively mild
Commercial sterility
Alcohol - yogurts - spirits - etc.
Dairy

14. 3 methods for producing a vacuum...
Oxidizing; decomposes; oxygen
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement

15. FDA definition of chemical preservation...
Use of high temperature to destroy microorganisms
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
Food
Penetrate; surface treatment

16. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) inorganic agents 2) organic agents
Water
Headspace
Increases; ceases; injury; death

17. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Fall; increase
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Yeast; ethanol; acetic acid; oxygen
Chemical preservative

18. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) concentration & dehydration 2) treating bulk stored grapes
Ethanol
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) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

19. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Acetic acid; ethyl acetate
Relatively mild
18; crystallization

20. Two organic acids...
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
Seaming; cooling
1) benzoic acid 2) sorbic acid
Ethanol

21. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Bakery products
80; 90 C
1) concentration & dehydration 2) treating bulk stored grapes
Biostatic effects of carbon dioxide are temperature dependent

22. Methods used to dehydrate (2)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Carbon dioxide
1) exposure to food to hot air dryers 2) freeze drying
90% reduction

23. 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
Diacetyl
90% reduction
Seaming; canned

24. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Yeast; ethanol; acetic acid; oxygen
Fermentation
Ethanol
Eggs

25. Vegetables - meat - and fish are...
Low acid foods
Food
Sublethal; mild
Radiation

26. Sensitivity of microorganisms to ______ expressed as D value
Food additives
Fermentation
Radiation
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

27. Irradiation doesn't _______ well in food and is best for ________ ________ .
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
E-beams & Cobalt 60
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
Penetrate; surface treatment

28. controlled atmosphere packaging (CAP) is...
Fall; increase
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
Carbohydrates (sugars); undesirable spoilage
Concentration and dehydration

29. no CAP packages are in...
1) exposure to food to hot air dryers 2) freeze drying
1) benzoic acid 2) sorbic acid
Commercial use
Carbohydrates (sugars); undesirable spoilage

30. Lactic acid bacteria all produce ______ ______ from __________
Alcohol - yogurts - spirits - etc.
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
Lactic acid; hexoses
Sublethal; mild

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

32. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Alcohol - yogurts - spirits - etc.
Radiation
Antimicrobial agents

33. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Commercial use
90
Alcohol - yogurts - spirits - etc.
Application; commercial sterility

34. Major concern of modified atmosphere packaging...
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
Biostatic effects of carbon dioxide are temperature dependent
Bakery products
< 4.5

35. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Ethanol
Pickles - sauerkraut - and fermented milks
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

36. Irradiated foods (6)
Thermal shock
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
80; 90 C
Yeast; barley; sugars; carbon dioxide

37. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Thermal shock
Minimum; commercial sterility
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

38. Propionic acid is used in...
Bakery products
Dehydration
Seamed
Alcohol - yogurts - spirits - etc.

39. Methods used to concentrate (2)
Entrapped air
1) evaporation 2) freeze concentration
Heat; refrigerated - frozen - concentrated; dehydrated
Chemical preservative

40. The main premise in heat preservation...
Fast; slow; heat; convection vs. conduction
Pathogenic microorganisms; enzyme inactivation
Use of high temperature to destroy microorganisms
Pickles - sauerkraut - and fermented milks

41. EtO is used to _____ package materials for asceptic products
Headspace
Carbon dioxide
Sterilize
Food additives

42. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Thermal shock
Bacterial; logarithmic
Acetic acid; ethyl acetate
Temperature; undesirable

43. processes used to remove the water are referred to as...
Commercial sterility
Antimicrobial agents
1) benzoic acid 2) sorbic acid
Concentration and dehydration

44. Freezing is similar to conventional...
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
Radiation
Dehydration
Application; commercial sterility

45. Canned foods are divided into 2 groups based on pH...
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
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
Acid foods & low acid foods

46. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Pickles - sauerkraut - and fermented milks
Seaming; canned
1) evaporation 2) freeze concentration
Minimum; commercial sterility

47. M. tuberculosis is destroyed in...
1) concentration & dehydration 2) treating bulk stored grapes
Retard; hinder; mask
Sterilize
Dairy

48. _______ is injected into _____ to displace air in steam displacement.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Increases; ceases; injury; death
Steam; headspace
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

49. What is an example of a fermentation reaction?
1) concentration & dehydration 2) treating bulk stored grapes
Bakery products
Alcohol - yogurts - spirits - etc.
Fermentation

50. Salmonella is destroyed in...
Eggs
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) evaporation 2) freeze concentration
Sublethal; mild