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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. 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
Yeast; barley; sugars; carbon dioxide
Water
Bacterial; logarithmic

2. What is an example of a fermentation reaction?
Sublethal; mild
Alcohol - yogurts - spirits - etc.
Gas impermeable
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

3. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Seaming; canned
Use of high temperature to destroy microorganisms
Application; commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

4. Inactivating contaminating organisms is...
Concentration and dehydration
Acetic acid; ethyl acetate
Commercial sterility
Water

5. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Acetic acid; ethyl acetate
Fall; increase
Antimicrobial agents
Yeast; barley; sugars; carbon dioxide

6. The temperature for chilling preservation is...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1 to 7
Diacetyl

7. 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.
Boiling water; steam
Water
Gas impermeable
Sublethal; mild

8. acetic & lactic acids are used in...
Condenses
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Pickles - sauerkraut - and fermented milks
Acetic acid; ethyl acetate

9. Vegetables - meat - and fish are...
Use of high temperature to destroy microorganisms
Low acid foods
Seaming; cooling
Denaturation of proteins

10. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Gas impermeable
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
Commercial use
Reduced; 20

11. The main premise in heat preservation...
Minimum; commercial sterility
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
Use of high temperature to destroy microorganisms
Reduce water activity and inhibit microorganisms growth

12. Major concern of modified atmosphere packaging...
Dehydration
Biostatic effects of carbon dioxide are temperature dependent
Lactic acid; hexoses
Fall; increase

13. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Seamed
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Application; commercial sterility

14. Removal of _____ is important for preservation
Lactic acid; hexoses
Pickles - sauerkraut - and fermented milks
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Water

15. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Thermal shock
Boiling water; steam
Preservative; flavor
Bacterial; logarithmic

16. Methods used to dehydrate (2)
1) benzoic acid 2) sorbic acid
1) exposure to food to hot air dryers 2) freeze drying
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
80; 90 C

17. Freezing does (3)...
Reduced; 20
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Oxidizing; decomposes; oxygen
80; 90 C

18. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Commercial use
Retard; hinder; mask
PH
Acetic acid; ethyl acetate

19. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
> 4.5
1) inorganic agents 2) organic agents
Radiation

20. Benefits of optimal thermal process (2)...
Fall; increase
Chemical preservative
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) heating cost 2) product quality loss

21. Shelf Life and safety is influenced by (5)...
1) exposure to food to hot air dryers 2) freeze drying
Pickles - sauerkraut - and fermented milks
Yeast; barley; sugars; carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

22. Two groups of inorganic salts...
Seaming; cooling
Minimum; commercial sterility
1) salts & sugars 2) nitrates and nitrites
Headspace

23. Sensitivity of microorganisms to ______ expressed as D value
Radiation
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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

24. In steam displacement can is immediately...
Acetic acid; ethyl acetate
Dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seamed

25. _______ is injected into _____ to displace air in steam displacement.
Relatively mild
Steam; headspace
Increases; ceases; injury; death
Food additives

26. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Pickles - sauerkraut - and fermented milks
Oxidizing; decomposes; oxygen

27. Chilling preservation is widely used as short term preservation because it slows (4)...
Commercial sterility
Minimum; commercial sterility
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
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

28. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Gas impermeable
1) exposure to food to hot air dryers 2) freeze drying
18; crystallization
Entrapped air

29. Smoke was originally used as a _______ and now for ______
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Commercial sterility
Reduce water activity and inhibit microorganisms growth
Preservative; flavor

30. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Ethanol
Use of high temperature to destroy microorganisms
Increases; ceases; injury; death
> 4.5

31. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Chemical preservative
Seaming; canned
Heat; refrigerated - frozen - concentrated; dehydrated
1) salts & sugars 2) nitrates and nitrites

32. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Headspace
Radiation; ions; radicals; microorganisms
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acetic acid; ethyl acetate

33. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Denaturation of proteins
Seaming; canned
Dairy
Retard; hinder; mask

34. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Bacterial; logarithmic
Acidity; water activity; chilling
Penetrate; surface treatment
Ethanol

35. 4 factors affecting heat resistance in microorganisms
Acid foods & low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
Radiation

36. Antibiotics are not universally permitted as...
Commercial sterility
Temperature; undesirable
Food additives
Application; commercial sterility

37. processes used to remove the water are referred to as...
Concentration and dehydration
Gas impermeable
Steam; headspace
Condenses

38. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Yeast; barley; sugars; carbon dioxide
Bacterial; logarithmic
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

39. Acid Foods have pH of...
Lactic acid; hexoses
1) concentration & dehydration 2) treating bulk stored grapes
Reduce water activity and inhibit microorganisms growth
< 4.5

40. Canned foods are divided into 2 groups based on pH...
Dehydration
1) salts & sugars 2) nitrates and nitrites
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
Acid foods & low acid foods

41. Sulfur dioxide used in (2)...
More sever heat processing (116-121
1) concentration & dehydration 2) treating bulk stored grapes
Denaturation of proteins
Pathogenic microorganisms; enzyme inactivation

42. 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
Eggs
1) benzoic acid 2) sorbic acid
Sterilize

43. The preservative effect of heat processing is due to the...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) benzoic acid 2) sorbic acid
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Denaturation of proteins

44. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
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

45. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Acid foods & low acid foods
Headspace
E-beams & Cobalt 60
Seaming; cooling

46. In steam displacement vacuum pulled as steam __________ .
> 4.5
Condenses
Reduced; 20
1) concentration & dehydration 2) treating bulk stored grapes

47. Ethylene and propolyne oxides are classified as
90% reduction
Application; commercial sterility
Fall; increase
Antimicrobial agents

48. EtO is used to _____ package materials for asceptic products
Penetrate; surface treatment
90% reduction
Oxidizing; decomposes; oxygen
Sterilize

49. nitrates and nitrites target...
1) concentration & dehydration 2) treating bulk stored grapes
Fruit juices; beer
Clostridium botulinum
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

50. 3 methods for producing a vacuum...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Carbohydrates (sugars); undesirable spoilage
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Radiation