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Food Preservation And Processing

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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. In steam displacement vacuum pulled as steam __________ .
Radiation; ions; radicals; microorganisms
Increases; ceases; injury; death
Condenses
PH

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
1) concentration & dehydration 2) treating bulk stored grapes
Water
Commercial use

3. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Food additives
Acidity; water activity; chilling
Carbohydrates (sugars); undesirable spoilage
Temperature; undesirable

4. ________ spores may be assumed to have ________ order of death.
Reduced; 20
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
More sever heat processing (116-121
Bacterial; logarithmic

5. acetic & lactic acids are used in...
E-beams & Cobalt 60
Pickles - sauerkraut - and fermented milks
Fall; increase
Food

6. 3 functions of a vacuum...
Entrapped air
1) exposure to food to hot air dryers 2) freeze drying
Headspace
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

7. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
More sever heat processing (116-121
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
Food

8. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) evaporation 2) freeze concentration
1) concentration & dehydration 2) treating bulk stored grapes
Retard; hinder; mask

9. Steam displacement is limited to products without large amounts of __________ _____ .
Seaming; canned
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent

10. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
18; crystallization
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
Oxidizing; decomposes; oxygen
1) food product 2) size of package 3) type of material used

11. Pasteurization is a ___________ _______ heat treatment.
1) concentration & dehydration 2) treating bulk stored grapes
Relatively mild
Condenses
Application; commercial sterility

12. Thermal process is specific to (3)...
Condenses
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Minimum; commercial sterility
Sterilize

13. 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.
Commercial use
Lactic acid; hexoses
Low acid foods
Gas impermeable

14. salts & sugars...
Relatively mild
Reduce water activity and inhibit microorganisms growth
E-beams & Cobalt 60
Temperature; undesirable

15. controlled atmosphere packaging (CAP) is...
Yeast; barley; sugars; carbon dioxide
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
Biostatic effects of carbon dioxide are temperature dependent
PH

16. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Use of high temperature to destroy microorganisms
Increases; ceases; injury; death
Water
1) food product 2) size of package 3) type of material used

17. Irradiation doesn't _______ well in food and is best for ________ ________ .
Biostatic effects of carbon dioxide are temperature dependent
Penetrate; surface treatment
Food additives
Thermal shock

18. Benefits of optimal thermal process (2)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) heating cost 2) product quality loss
Lactic acid; hexoses
Diacetyl

19. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Chemical preservative
1) inorganic agents 2) organic agents
Acidity; water activity; chilling
Fall; increase

20. Antibiotics are not universally permitted as...
Food additives
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
Reduced; 20
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

21. Sulfur dioxide used in (2)...
Acid foods & low acid foods
Gas impermeable
Acid foods
1) concentration & dehydration 2) treating bulk stored grapes

22. Removal of _____ is important for preservation
Heat; refrigerated - frozen - concentrated; dehydrated
Water
Low acid foods
Reduce water activity and inhibit microorganisms growth

23. In heat preservations microorganisms are controlled by either...
Bakery products
Thermal shock
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90% reduction

24. Smoke was originally used as a _______ and now for ______
Low acid foods
Sterilize
Ethanol
Preservative; flavor

25. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
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
Minimum; commercial sterility
1) benzoic acid 2) sorbic acid

26. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
More sever heat processing (116-121
Application; commercial sterility
Gas impermeable
Acidity; water activity; chilling

27. Methods used to dehydrate (2)
1) benzoic acid 2) sorbic acid
1 to 7
1) exposure to food to hot air dryers 2) freeze drying
1) salts & sugars 2) nitrates and nitrites

28. Low acid foods require...
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
More sever heat processing (116-121
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
90

29. Sensitivity of microorganisms to ______ expressed as D value
Alcohol - yogurts - spirits - etc.
Ethanol
1) concentration & dehydration 2) treating bulk stored grapes
Radiation

30. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Diacetyl
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent

31. Each food has a minimal ______ below which it cannot be held without some _______ change
Condenses
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Radiation
Temperature; undesirable

32. Two groups of inorganic salts...
Oxidizing; decomposes; oxygen
Clostridium botulinum
Thermal shock
1) salts & sugars 2) nitrates and nitrites

33. Modified Atmosphere Packaging (MAP)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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) food product 2) size of package 3) type of material used

34. In steam displacement can is immediately...
E-beams & Cobalt 60
Acid foods & low acid foods
Seamed
Concentration and dehydration

35. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Sublethal; mild
Use of high temperature to destroy microorganisms
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

36. Fruits and some tomato products are...
90% reduction
Carbon dioxide
Heat; refrigerated - frozen - concentrated; dehydrated
Acid foods

37. 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
Commercial use
1) heating cost 2) product quality loss
Preservative; flavor

38. The main premise in heat preservation...
Soy sauce
Commercial use
Use of high temperature to destroy microorganisms
Clostridium botulinum

39. Freezing is similar to conventional...
Fast; slow; heat; convection vs. conduction
Dehydration
Clostridium botulinum
Biostatic effects of carbon dioxide are temperature dependent

40. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Reduced; 20
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Gas impermeable

41. Irradiated foods (6)
Acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Chemical preservative
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

42. Two sources of irradiation...
Food
Use of high temperature to destroy microorganisms
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
E-beams & Cobalt 60

43. Canned foods are divided into 2 groups based on pH...
1 to 7
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
Acid foods & low acid foods

44. Optimal thermal process is the _____ treatment that achieves ______ _______
1) inorganic agents 2) organic agents
< 4.5
Minimum; commercial sterility
Lactic acid; hexoses

45. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Application; commercial sterility
Acid foods
Heat; refrigerated - frozen - concentrated; dehydrated

46. 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
Eggs
Fermentation
1) heating cost 2) product quality loss

47. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
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
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
Commercial use

48. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Gas impermeable
1) evaporation 2) freeze concentration
Reduce water activity and inhibit microorganisms growth

49. Ethylene and propolyne oxides are classified as
Lactic acid; hexoses
Antimicrobial agents
More sever heat processing (116-121
Yeast; barley; sugars; carbon dioxide

50. Categories of chemical preservation (4)
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Water

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Food Preservation And Processing

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