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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. Categories of chemical preservation (4)
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
Increases; ceases; injury; death
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

2. Each food has a minimal ______ below which it cannot be held without some _______ change
E-beams & Cobalt 60
Reduced; 20
Temperature; undesirable
More sever heat processing (116-121

3. Antibiotics are not universally permitted as...
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
> 4.5
Acidity; water activity; chilling
Food additives

4. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Eggs
80; 90 C
1) evaporation 2) freeze concentration

5. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
E-beams & Cobalt 60
Denaturation of proteins
Chemical preservative

6. no CAP packages are in...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) evaporation 2) freeze concentration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial use

7. Canned foods are divided into 2 groups based on pH...
Chemical preservative
Acid foods & low acid foods
Thermal shock
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

8. Lactic acid fermentation produces ________ .
Concentration and dehydration
Denaturation of proteins
Diacetyl
Chemical preservative

9. Lactic acid bacteria all produce ______ ______ from __________
Soy sauce
Lactic acid; hexoses
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Relatively mild

10. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Retard; hinder; mask
Lactic acid; hexoses
Fruit juices; beer
Yeast; ethanol; acetic acid; oxygen

11. EtO is used to _____ package materials for asceptic products
Radiation
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
Sterilize
90

12. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Fermentation
Chemical preservative
Thermal shock

13. _______ is injected into _____ to displace air in steam displacement.
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
Fermentation
1) food product 2) size of package 3) type of material used

14. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Seamed
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; barley; sugars; carbon dioxide
Acidity; water activity; chilling

15. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Seaming; cooling
Entrapped air
1) food product 2) size of package 3) type of material used

16. Removal of _____ is important for preservation
Clostridium botulinum
Water
Use of high temperature to destroy microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

17. Sulfur dioxide used in (2)...
1 to 7
More sever heat processing (116-121
1) concentration & dehydration 2) treating bulk stored grapes
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

18. Propionic acid is used in...
Commercial use
Acidity; water activity; chilling
Boiling water; steam
Bakery products

19. The preservative effect of heat processing is due to the...
1) inorganic agents 2) organic agents
Denaturation of proteins
Sublethal; mild
Penetrate; surface treatment

20. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
More sever heat processing (116-121
Eggs
Heat; refrigerated - frozen - concentrated; dehydrated
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

21. In heat preservations microorganisms are controlled by either...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Ethanol
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Oxidizing; decomposes; oxygen

22. Freezing does (3)...
1) concentration & dehydration 2) treating bulk stored grapes
Diacetyl
Clostridium botulinum
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

23. Low acid foods all have a pH...
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
> 4.5
Carbon dioxide

24. You can calculate doses for irradiation based on (3)...
Chemical preservative
PH
18; crystallization
1) food product 2) size of package 3) type of material used

25. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Pickles - sauerkraut - and fermented milks
Sublethal; mild
Acetic acid; ethyl acetate

26. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
80; 90 C
Seaming; cooling
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% reduction

27. Low acid foods require...
Pathogenic microorganisms; enzyme inactivation
Acid foods
More sever heat processing (116-121
Chemical preservative

28. acetic & lactic acids are used in...
Yeast; barley; sugars; carbon dioxide
Pickles - sauerkraut - and fermented milks
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seamed

29. ________ spores may be assumed to have ________ order of death.
Reduce water activity and inhibit microorganisms growth
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
Bacterial; logarithmic
Acetic acid; ethyl acetate

30. The temperature for chilling preservation is...
1) evaporation 2) freeze concentration
Sublethal; mild
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 to 7

31. processes used to remove the water are referred to as...
1 to 7
PH
Concentration and dehydration
Fall; increase

32. Two groups of inorganic salts...
Water
Radiation; ions; radicals; microorganisms
1) salts & sugars 2) nitrates and nitrites
Steam; headspace

33. nitrates and nitrites target...
Use of high temperature to destroy microorganisms
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Clostridium botulinum
Boiling water; steam

34. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
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
Use of high temperature to destroy microorganisms
Application; commercial sterility
Seaming; cooling

35. What is an example of a fermentation reaction?
Carbon dioxide
Alcohol - yogurts - spirits - etc.
Commercial use
Reduce water activity and inhibit microorganisms growth

36. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Pickles - sauerkraut - and fermented milks
90% reduction
Reduce water activity and inhibit microorganisms growth
Carbon dioxide

37. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Application; commercial sterility
Commercial sterility
Seaming; canned
1) inorganic agents 2) organic agents

38. Optimal thermal process is the _____ treatment that achieves ______ _______
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Minimum; commercial sterility
Alcohol - yogurts - spirits - etc.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

39. Antimicrobrials lower
Headspace
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
PH
Radiation; ions; radicals; microorganisms

40. Physical Preservation (4 techniques)
E-beams & Cobalt 60
Concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

41. Pasteurization is a ___________ _______ heat treatment.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Relatively mild
1) food product 2) size of package 3) type of material used
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

42. Methods used to concentrate (2)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seaming; canned
Water
1) evaporation 2) freeze concentration

43. M. tuberculosis is destroyed in...
Low acid foods
Dairy
Gas impermeable
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

44. salts & sugars...
Fall; increase
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduce water activity and inhibit microorganisms growth

45. In acid foods bringing the slowest heating point in the can to...
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) 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
90
Pathogenic microorganisms; enzyme inactivation

46. Fruits and some tomato products are...
Minimum; commercial sterility
Acid foods
80; 90 C
18; crystallization

47. Irradiation doesn't _______ well in food and is best for ________ ________ .
Pathogenic microorganisms; enzyme inactivation
Headspace
Condenses
Penetrate; surface treatment

48. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Heat; refrigerated - frozen - concentrated; dehydrated
Chemical preservative
Bacterial; logarithmic

49. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Chemical preservative
Yeast; barley; sugars; carbon dioxide
Acetic acid; ethyl acetate
Ethanol

50. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
Chemical preservative
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90