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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. Methods used to concentrate (2)
Radiation; ions; radicals; microorganisms
1) evaporation 2) freeze concentration
PH
18; crystallization

2. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Pathogenic microorganisms; enzyme inactivation
1) food product 2) size of package 3) type of material used
Bakery products

3. Thermal process is specific to (3)...
Biostatic effects of carbon dioxide are temperature dependent
Alcohol - yogurts - spirits - etc.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Dairy

4. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Thermal shock
Fermentation
Reduced; 20
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

5. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Sublethal; mild
Seaming; cooling
80; 90 C

6. Irradiation doesn't _______ well in food and is best for ________ ________ .
PH
Penetrate; surface treatment
Seaming; canned
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

7. In steam displacement can is immediately...
Eggs
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Temperature; undesirable
Seamed

8. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Commercial use
PH
Increases; ceases; injury; death

9. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
18; crystallization
Bakery products
Application; commercial sterility

10. Steam displacement is limited to products without large amounts of __________ _____ .
Bacterial; logarithmic
1) concentration & dehydration 2) treating bulk stored grapes
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
Entrapped air

11. Propionic acid is used in...
Bakery products
Minimum; commercial sterility
Carbohydrates (sugars); undesirable spoilage
Sterilize

12. Benefits of optimal thermal process (2)...
Radiation; ions; radicals; microorganisms
Pickles - sauerkraut - and fermented milks
1) heating cost 2) product quality loss
Carbohydrates (sugars); undesirable spoilage

13. Lactic acid fermentation produces ________ .
Diacetyl
Eggs
80; 90 C
18; crystallization

14. To minimize problems with modified atmosphere packaging (MAP) (4)...
Acetic acid; ethyl acetate
Ethanol
Boiling water; steam
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

15. 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.
Preservative; flavor
Reduce water activity and inhibit microorganisms growth
Denaturation of proteins
Gas impermeable

16. Inactivating contaminating organisms is...
Commercial sterility
Food additives
Condenses
Increases; ceases; injury; death

17. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
18; crystallization
Seaming; cooling
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

18. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Alcohol - yogurts - spirits - etc.
Bacterial; logarithmic

19. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Soy sauce
Application; commercial sterility
Yeast; barley; sugars; carbon dioxide
Fermentation

20. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Heat; refrigerated - frozen - concentrated; dehydrated
Fast; slow; heat; convection vs. conduction
Alcohol - yogurts - spirits - etc.
Eggs

21. Two organic acids...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) benzoic acid 2) sorbic acid
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
90

22. Chemical Preservation (2 techniques)
Dairy
PH
1 to 7
1) inorganic agents 2) organic agents

23. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Heat; refrigerated - frozen - concentrated; dehydrated
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
18; crystallization

24. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Denaturation of proteins
Alcohol - yogurts - spirits - etc.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

25. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Use of high temperature to destroy microorganisms
Seaming; canned
Thermal shock
Sublethal; mild

26. Low acid foods all have a pH...
Application; commercial sterility
> 4.5
Yeast; barley; sugars; carbon dioxide
Seamed

27. Fruits and some tomato products are...
Preservative; flavor
18; crystallization
Acid foods
Chemical preservative

28. You can calculate doses for irradiation based on (3)...
90
1) food product 2) size of package 3) type of material used
1) benzoic acid 2) sorbic acid
Diacetyl

29. Major concern of modified atmosphere packaging...
Fruit juices; beer
Biostatic effects of carbon dioxide are temperature dependent
Boiling water; steam
1) heating cost 2) product quality loss

30. In steam displacement vacuum pulled as steam __________ .
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Temperature; undesirable
1) exposure to food to hot air dryers 2) freeze drying
Condenses

31. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fermentation
Commercial sterility

32. Two groups of inorganic salts...
Eggs
1) evaporation 2) freeze concentration
80; 90 C
1) salts & sugars 2) nitrates and nitrites

33. EtO is used to _____ package materials for asceptic products
Carbohydrates (sugars); undesirable spoilage
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize
Sublethal; mild

34. Low acid foods require...
More sever heat processing (116-121
1) inorganic agents 2) organic agents
1) food product 2) size of package 3) type of material used
Boiling water; steam

35. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Temperature; undesirable
Yeast; ethanol; acetic acid; oxygen
Sterilize

36. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Alcohol - yogurts - spirits - etc.
Application; commercial sterility
Bacterial; logarithmic

37. The preservative effect of heat processing is due to the...
90
Denaturation of proteins
Clostridium botulinum
Penetrate; surface treatment

38. no CAP packages are in...
Fermentation
Acetic acid; ethyl acetate
< 4.5
Commercial use

39. _______ is injected into _____ to displace air in steam displacement.
1 to 7
Increases; ceases; injury; death
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Steam; headspace

40. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Low acid foods
Chemical preservative
Sterilize
Soy sauce

41. In heat preservations microorganisms are controlled by either...
Pathogenic microorganisms; enzyme inactivation
Fall; increase
Temperature; undesirable
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

42. Factors needed to produce commercial sterility (5)...
Steam; headspace
Retard; hinder; mask
Dehydration
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

43. _________ reactions preserve food products through the biology of the byproduct
Fruit juices; beer
Seamed
Fermentation
Seaming; canned

44. Freezing is similar to conventional...
Preservative; flavor
Pathogenic microorganisms; enzyme inactivation
PH
Dehydration

45. 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
Bakery products
Seaming; canned
Soy sauce

46. Modified Atmosphere Packaging (MAP)...
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Boiling water; steam
Seaming; cooling

47. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Use of high temperature to destroy microorganisms
Low acid foods
Food additives

48. Optimal thermal process is the _____ treatment that achieves ______ _______
Antimicrobial agents
Condenses
Fermentation
Minimum; commercial sterility

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

50. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Oxidizing; decomposes; oxygen
1) evaporation 2) freeze concentration
Radiation; ions; radicals; microorganisms

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Food Preservation And Processing

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