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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 thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Heat; refrigerated - frozen - concentrated; dehydrated
Penetrate; surface treatment

2. acetic & lactic acids are used in...
Ethanol
Seamed
Pickles - sauerkraut - and fermented milks
> 4.5

3. Two organic acids...
Low acid foods
1) benzoic acid 2) sorbic acid
Oxidizing; decomposes; oxygen
Commercial use

4. Acid Foods have pH of...
< 4.5
Penetrate; surface treatment
Boiling water; steam
Bakery products

5. Sulfur dioxide used in (2)...
Acid foods & low acid foods
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) concentration & dehydration 2) treating bulk stored grapes
Fall; increase

6. Antimicrobrials lower
Yeast; ethanol; acetic acid; oxygen
PH
Penetrate; surface treatment
80; 90 C

7. Two sources of irradiation...
E-beams & Cobalt 60
1) concentration & dehydration 2) treating bulk stored grapes
Pathogenic microorganisms; enzyme inactivation
Boiling water; steam

8. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Food
Radiation
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

9. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Condenses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Increases; ceases; injury; death

10. 3 methods for producing a vacuum...
Fall; increase
Penetrate; surface treatment
Commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

11. The preservative effect of heat processing is due to the...
1) inorganic agents 2) organic agents
Ethanol
Denaturation of proteins
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

12. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Relatively mild
Commercial use
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

13. Antibiotics are not universally permitted as...
Acid foods
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
Food additives

14. Ethylene and propolyne oxides are classified as
90% reduction
Antimicrobial agents
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Reduced; 20

15. Lactic acid fermentation produces ________ .
Radiation
Commercial sterility
Relatively mild
Diacetyl

16. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Eggs
Acidity; water activity; chilling
Low acid foods

17. Shelf Life and safety is influenced by (5)...
Radiation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Carbohydrates (sugars); undesirable spoilage
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. processes used to remove the water are referred to as...
Diacetyl
Concentration and dehydration
Yeast; barley; sugars; carbon dioxide
90

19. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Reduce water activity and inhibit microorganisms growth
Entrapped air
80; 90 C
Acetic acid; ethyl acetate

20. Removal of _____ is important for preservation
Water
Diacetyl
Sublethal; mild
Soy sauce

21. Benefits of optimal thermal process (2)...
1 to 7
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) heating cost 2) product quality loss
Pickles - sauerkraut - and fermented milks

22. Propionic acid is used in...
Bakery products
Alcohol - yogurts - spirits - etc.
Yeast; barley; sugars; carbon dioxide
1) evaporation 2) freeze concentration

23. Optimal thermal process is the _____ treatment that achieves ______ _______
Fast; slow; heat; convection vs. conduction
Minimum; commercial sterility
Yeast; barley; sugars; carbon dioxide
Chemical preservative

24. Irradiated foods (6)
Acid foods
Lactic acid; hexoses
1) heating cost 2) product quality loss
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

25. Low acid foods all have a pH...
Reduced; 20
> 4.5
Bacterial; logarithmic
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

26. ______ _____ and _____ are pasteurized after filling
1) salts & sugars 2) nitrates and nitrites
Seamed
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

27. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Ethanol
Eggs
90
Carbohydrates (sugars); undesirable spoilage

28. Unfilled volume of a hermetic food container is referred to as the __________ .
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
Gas impermeable
Fast; slow; heat; convection vs. conduction
Headspace

29. 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
Seaming; canned
Increases; ceases; injury; death
Commercial sterility

30. 4 factors affecting heat resistance in microorganisms
Denaturation of proteins
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; canned
Yeast; ethanol; acetic acid; oxygen

31. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Yeast; barley; sugars; carbon dioxide
Seaming; canned
1) salts & sugars 2) nitrates and nitrites

32. Low acid foods require...
Relatively mild
More sever heat processing (116-121
Temperature; undesirable
Yeast; ethanol; acetic acid; oxygen

33. _______ is injected into _____ to displace air in steam displacement.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Steam; headspace
1) concentration & dehydration 2) treating bulk stored grapes
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

34. ________ spores may be assumed to have ________ order of death.
Penetrate; surface treatment
Gas impermeable
Boiling water; steam
Bacterial; logarithmic

35. _________ reactions preserve food products through the biology of the byproduct
1) inorganic agents 2) organic agents
Sterilize
Fermentation
Bacterial; logarithmic

36. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Yeast; barley; sugars; carbon dioxide
Ethanol
1) heating cost 2) product quality loss
Reduce water activity and inhibit microorganisms growth

37. Two groups of inorganic salts...
Reduced; 20
Denaturation of proteins
1 to 7
1) salts & sugars 2) nitrates and nitrites

38. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Acetic acid; ethyl acetate
Retard; hinder; mask

39. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Application; commercial sterility
Use of high temperature to destroy microorganisms
Soy sauce
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

40. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Steam; headspace
Fruit juices; beer
Fall; increase
1) exposure to food to hot air dryers 2) freeze drying

41. Inactivating contaminating organisms is...
Commercial sterility
Seaming; canned
Antimicrobial agents
< 4.5

42. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
Diacetyl
Heat; refrigerated - frozen - concentrated; dehydrated
Food additives

43. Preservative effect of ______ _____ is only effective on microorganisms.
Minimum; commercial sterility
1) evaporation 2) freeze concentration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Carbon dioxide

44. Chemical Preservation (2 techniques)
Pickles - sauerkraut - and fermented milks
Gas impermeable
Denaturation of proteins
1) inorganic agents 2) organic agents

45. FDA definition of chemical preservation...
Pathogenic microorganisms; enzyme inactivation
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
Soy sauce
Entrapped air

46. EtO is used to _____ package materials for asceptic products
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize

47. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Use of high temperature to destroy microorganisms
Yeast; barley; sugars; carbon dioxide
Biostatic effects of carbon dioxide are temperature dependent
Gas impermeable

48. Canned foods are divided into 2 groups based on pH...
Commercial use
Lactic acid; hexoses
Acid foods & low acid foods
Chemical preservative

49. In heat preservations microorganisms are controlled by either...
1) inorganic agents 2) organic agents
Acidity; water activity; chilling
Increases; ceases; injury; death
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

50. 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
Lactic acid; hexoses
Dehydration
PH