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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. processes used to remove the water are referred to as...
Concentration and dehydration
Ethanol
Radiation
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

2. Two sources of irradiation...
Penetrate; surface treatment
1) evaporation 2) freeze concentration
Relatively mild
E-beams & Cobalt 60

3. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
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
Low acid foods
Relatively mild

4. Each food has a minimal ______ below which it cannot be held without some _______ change
Low acid foods
Concentration and dehydration
Temperature; undesirable
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

5. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
80; 90 C
Relatively mild
Soy sauce
Yeast; barley; sugars; carbon dioxide

6. Low acid foods require...
More sever heat processing (116-121
1) inorganic agents 2) organic 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
Commercial sterility

7. 4 factors affecting heat resistance in microorganisms
Yeast; ethanol; acetic acid; oxygen
Seamed
18; crystallization
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

8. Fruits and some tomato products are...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acid foods
Carbon dioxide
Ethanol

9. Benefits of optimal thermal process (2)...
1) concentration & dehydration 2) treating bulk stored grapes
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
1) salts & sugars 2) nitrates and nitrites

10. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Boiling water; steam
Acidity; water activity; chilling
Reduce water activity and inhibit microorganisms growth
Sublethal; mild

11. nitrates and nitrites target...
1 to 7
Clostridium botulinum
Lactic acid; hexoses
Acidity; water activity; chilling

12. Lactic acid fermentation produces ________ .
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Diacetyl
Minimum; commercial sterility
Reduced; 20

13. You can calculate doses for irradiation based on (3)...
Radiation
1) food product 2) size of package 3) type of material used
Denaturation of proteins
Food

14. Categories of chemical preservation (4)
Penetrate; surface treatment
Denaturation of proteins
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
< 4.5

15. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Oxidizing; decomposes; oxygen
Food additives
Seaming; canned
Concentration and dehydration

16. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Diacetyl
Seaming; cooling
Retard; hinder; mask
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

17. controlled atmosphere packaging (CAP) is...
Seaming; cooling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

18. Steam displacement is limited to products without large amounts of __________ _____ .
Commercial sterility
Yeast; barley; sugars; carbon dioxide
Entrapped air
Minimum; commercial sterility

19. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Radiation; ions; radicals; microorganisms
Alcohol - yogurts - spirits - etc.
1) salts & sugars 2) nitrates and nitrites

20. Two organic acids...
1) benzoic acid 2) sorbic acid
Heat; refrigerated - frozen - concentrated; dehydrated
1 to 7
90

21. The main premise in heat preservation...
Denaturation of proteins
Ethanol
Seaming; canned
Use of high temperature to destroy microorganisms

22. Freezing does (3)...
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
E-beams & Cobalt 60
Acid foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

23. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Application; commercial sterility
18; crystallization
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

24. The temperature for chilling preservation is...
Acid foods & low acid foods
Acetic acid; ethyl acetate
1) benzoic acid 2) sorbic acid
1 to 7

25. Lactic acid bacteria all produce ______ ______ from __________
Steam; headspace
Chemical preservative
Heat; refrigerated - frozen - concentrated; dehydrated
Lactic acid; hexoses

26. 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
Fruit juices; beer
Denaturation of proteins
Acetic acid; ethyl acetate

27. Preservative effect of ______ _____ is only effective on microorganisms.
Dehydration
Entrapped air
Lactic acid; hexoses
Carbon dioxide

28. Salmonella is destroyed in...
Pickles - sauerkraut - and fermented milks
Eggs
Boiling water; steam
Low acid foods

29. Irradiated foods (6)
1) evaporation 2) freeze concentration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Eggs
E-beams & Cobalt 60

30. Chemical Preservation (2 techniques)
Acidity; water activity; chilling
Sublethal; mild
1) inorganic agents 2) organic agents
1) heating cost 2) product quality loss

31. _______ is injected into _____ to displace air in steam displacement.
Antimicrobial agents
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Reduced; 20
Steam; headspace

32. Sulfur dioxide used in (2)...
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
Seaming; canned
1) concentration & dehydration 2) treating bulk stored grapes
Boiling water; steam

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

34. Chilling preservation is widely used as short term preservation because it slows (4)...
Dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acid foods & low acid foods

35. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Water
Ethanol
Concentration and dehydration
Radiation; ions; radicals; microorganisms

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
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
Fruit juices; beer
Radiation; ions; radicals; microorganisms

37. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Preservative; flavor
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
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. Freezing is similar to conventional...
Dehydration
Eggs
Bacterial; logarithmic
Use of high temperature to destroy microorganisms

39. Shelf Life and safety is influenced by (5)...
Carbon dioxide
Water
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Heat; refrigerated - frozen - concentrated; dehydrated

40. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Carbohydrates (sugars); undesirable spoilage
Headspace
Chemical preservative
Reduced; 20

41. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Use of high temperature to destroy microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Retard; hinder; mask
Application; commercial sterility

42. Sensitivity of microorganisms to ______ expressed as D value
1) evaporation 2) freeze concentration
90% reduction
Radiation
Fermentation

43. Inactivating contaminating organisms is...
Commercial sterility
Steam; headspace
Biostatic effects of carbon dioxide are temperature dependent
Seamed

44. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Bacterial; logarithmic
< 4.5
Boiling water; steam
Increases; ceases; injury; death

45. To minimize problems with modified atmosphere packaging (MAP) (4)...
Pathogenic microorganisms; enzyme inactivation
Application; commercial sterility
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

46. 3 methods for producing a vacuum...
1) inorganic agents 2) organic agents
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Boiling water; steam
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

47. Antibiotics are not universally permitted as...
E-beams & Cobalt 60
18; crystallization
Reduced; 20
Food additives

48. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Pickles - sauerkraut - and fermented milks
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

49. Acid Foods have pH of...
Carbon dioxide
Antimicrobial agents
< 4.5
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

50. In glass there is a risk of...
80; 90 C
Gas impermeable
Thermal shock
Application; commercial sterility