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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. Optimal thermal process is the _____ treatment that achieves ______ _______
1) exposure to food to hot air dryers 2) freeze drying
1) inorganic agents 2) organic agents
Minimum; commercial sterility
Acid foods

2. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Minimum; commercial sterility
Carbon dioxide
Heat; refrigerated - frozen - concentrated; dehydrated

3. FDA definition of chemical preservation...
Fast; slow; heat; convection vs. conduction
1 to 7
More sever heat processing (116-121
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

4. Two sources of irradiation...
Relatively mild
Fermentation
E-beams & Cobalt 60
Yeast; barley; sugars; carbon dioxide

5. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Reduced; 20
Commercial use

6. Methods used to concentrate (2)
80; 90 C
1) evaporation 2) freeze concentration
Commercial sterility
Chemical preservative

7. To minimize problems with modified atmosphere packaging (MAP) (4)...
Carbohydrates (sugars); undesirable spoilage
Bacterial; logarithmic
Seaming; canned
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

8. Antibiotics are not universally permitted as...
Food additives
Boiling water; steam
Thermal shock
Use of high temperature to destroy microorganisms

9. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) benzoic acid 2) sorbic acid
Steam; headspace
Fermentation

10. EtO is used to _____ package materials for asceptic products
Fruit juices; beer
Sterilize
Low acid foods
Yeast; barley; sugars; carbon dioxide

11. 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
Food
Reduce water activity and inhibit microorganisms growth
Penetrate; surface treatment

12. In steam displacement can is immediately...
Sterilize
Preservative; flavor
Seamed
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

13. 3 functions of a vacuum...
1) salts & sugars 2) nitrates and nitrites
Bacterial; logarithmic
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
Bakery products

14. _______ is injected into _____ to displace air in steam displacement.
Application; commercial sterility
Concentration and dehydration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Steam; headspace

15. The preservative effect of heat processing is due to the...
1) salts & sugars 2) nitrates and nitrites
Steam; headspace
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Denaturation of proteins

16. Each food has a minimal ______ below which it cannot be held without some _______ change
Eggs
Temperature; undesirable
Food additives
Radiation

17. Categories of chemical preservation (4)
80; 90 C
Chemical preservative
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
< 4.5

18. Low acid foods all have a pH...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Biostatic effects of carbon dioxide are temperature dependent
Alcohol - yogurts - spirits - etc.
> 4.5

19. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Commercial sterility
Reduce water activity and inhibit microorganisms growth
Sterilize

20. ________ spores may be assumed to have ________ order of death.
Acidity; water activity; chilling
Bacterial; logarithmic
Reduce water activity and inhibit microorganisms growth
Seaming; cooling

21. In steam displacement vacuum pulled as steam __________ .
Condenses
Reduced; 20
More sever heat processing (116-121
Entrapped air

22. Ethylene and propolyne oxides are classified as
Antimicrobial agents
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; cooling
1) food product 2) size of package 3) type of material used

23. Salmonella is destroyed in...
90
Eggs
Soy sauce
Relatively mild

24. Freezing is similar to conventional...
Food additives
Eggs
Dehydration
Relatively mild

25. Modified Atmosphere Packaging (MAP)...
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
Clostridium botulinum
1) exposure to food to hot air dryers 2) freeze drying
Commercial use

26. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1) benzoic acid 2) sorbic acid
Pathogenic microorganisms; enzyme inactivation
Minimum; commercial sterility
Acid foods

27. acetic & lactic acids are used in...
Water
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) evaporation 2) freeze concentration
Pickles - sauerkraut - and fermented milks

28. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Commercial sterility
80; 90 C
Biostatic effects of carbon dioxide are temperature dependent
90

29. Antimicrobrials lower
Boiling water; steam
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
> 4.5
PH

30. Lactic acid bacteria all produce ______ ______ from __________
Preservative; flavor
Entrapped air
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
Lactic acid; hexoses

31. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Chemical preservative
Acetic acid; ethyl acetate
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

32. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; canned
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sublethal; mild

33. Fruits and some tomato products are...
Acid foods
Preservative; flavor
1) concentration & dehydration 2) treating bulk stored grapes
Gas impermeable

34. Acid Foods have pH of...
Yeast; barley; sugars; carbon dioxide
< 4.5
Relatively mild
Water

35. Irradiated foods (6)
Acid foods & low acid foods
90
Concentration and dehydration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

36. A difference in temperature is necessary for a ____ ________ in thermal destruction.
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% reduction
Seamed
Clostridium botulinum

37. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Yeast; ethanol; acetic acid; oxygen
1) food product 2) size of package 3) type of material used
Headspace

38. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
1 to 7
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Low acid foods

39. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Water
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acetic acid; ethyl acetate

40. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Pickles - sauerkraut - and fermented milks
Fall; increase
Fermentation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

41. Removal of _____ is important for preservation
Water
Fall; increase
Fermentation
Soy sauce

42. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Commercial use
PH
Fruit juices; beer

43. Lactic acid fermentation produces ________ .
1) food product 2) size of package 3) type of material used
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Diacetyl
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. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5
18; crystallization
80; 90 C

45. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Food
90
Yeast; ethanol; acetic acid; oxygen
Antimicrobial agents

46. Irradiation doesn't _______ well in food and is best for ________ ________ .
Retard; hinder; mask
Penetrate; surface treatment
Ethanol
Seaming; cooling

47. The temperature for chilling preservation is...
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
1 to 7
Headspace

48. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Acid foods & low acid foods
Seaming; cooling
18; crystallization

49. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fall; increase
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

50. Inactivating contaminating organisms is...
Soy sauce
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
Commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes