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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 chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Oxidizing; decomposes; oxygen
Retard; hinder; mask
Acid foods
Acetic acid; ethyl acetate

2. M. tuberculosis is destroyed in...
Sterilize
Application; commercial sterility
Dairy
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

3. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Increases; ceases; injury; death
PH
Steam; headspace

4. 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.
Gas impermeable
1) salts & sugars 2) nitrates and nitrites
Alcohol - yogurts - spirits - etc.
Fall; increase

5. no CAP packages are in...
Penetrate; surface treatment
Commercial use
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Lactic acid; hexoses

6. FDA definition of chemical preservation...
Fall; increase
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
Food
Radiation; ions; radicals; microorganisms

7. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Yeast; ethanol; acetic acid; oxygen
Chemical preservative
1) benzoic acid 2) sorbic acid
Denaturation of proteins

8. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
90% reduction
90
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

9. Inactivating contaminating organisms is...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Commercial sterility
Pathogenic microorganisms; enzyme inactivation
Oxidizing; decomposes; oxygen

10. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Heat; refrigerated - frozen - concentrated; dehydrated
Boiling water; steam
1) inorganic agents 2) organic agents
Oxidizing; decomposes; oxygen

11. The main premise in heat preservation...
90
Headspace
Use of high temperature to destroy microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

12. Optimal thermal process is the _____ treatment that achieves ______ _______
Carbon dioxide
Minimum; commercial sterility
Seamed
Dehydration

13. Low acid foods require...
Chemical preservative
More sever heat processing (116-121
Boiling water; steam
Relatively mild

14. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Yeast; ethanol; acetic acid; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Yeast; barley; sugars; carbon dioxide

15. In steam displacement can is immediately...
Seamed
Commercial use
Sublethal; mild
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

16. Preservative effect of ______ _____ is only effective on microorganisms.
Lactic acid; hexoses
Carbon dioxide
Dehydration
Fermentation

17. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Acidity; water activity; chilling
Water

18. What is an example of a fermentation reaction?
Gas impermeable
Alcohol - yogurts - spirits - etc.
Use of high temperature to destroy microorganisms
1) exposure to food to hot air dryers 2) freeze drying

19. salts & sugars...
Yeast; barley; sugars; carbon dioxide
Headspace
1) salts & sugars 2) nitrates and nitrites
Reduce water activity and inhibit microorganisms growth

20. Each food has a minimal ______ below which it cannot be held without some _______ change
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Temperature; undesirable
Steam; headspace
Reduced; 20

21. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Gas impermeable
Soy sauce
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
Antimicrobial agents

22. Low acid foods all have a pH...
> 4.5
Food additives
90% reduction
Seaming; cooling

23. Methods used to concentrate (2)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) evaporation 2) freeze concentration
Seamed
Fermentation

24. Physical Preservation (4 techniques)
PH
1) food product 2) size of package 3) type of material used
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Ethanol

25. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Low acid foods
18; crystallization
Acidity; water activity; chilling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

26. Lactic acid fermentation produces ________ .
Dairy
E-beams & Cobalt 60
Diacetyl
Boiling water; steam

27. Thermal process is specific to (3)...
90% reduction
Temperature; undesirable
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Bakery products

28. Acid Foods have pH of...
1) heating cost 2) product quality loss
More sever heat processing (116-121
Food
< 4.5

29. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Ethanol
Reduce water activity and inhibit microorganisms growth
Fast; slow; heat; convection vs. conduction
1) concentration & dehydration 2) treating bulk stored grapes

30. _________ reactions preserve food products through the biology of the byproduct
Carbohydrates (sugars); undesirable spoilage
Fermentation
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

31. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Lactic acid; hexoses
1) heating cost 2) product quality loss
Fast; slow; heat; convection vs. conduction
Pathogenic microorganisms; enzyme inactivation

32. Unfilled volume of a hermetic food container is referred to as the __________ .
1) concentration & dehydration 2) treating bulk stored grapes
Boiling water; steam
Headspace
Commercial sterility

33. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Soy sauce
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

34. processes used to remove the water are referred to as...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
90% reduction
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
Concentration and dehydration

35. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Increases; ceases; injury; death
Preservative; flavor
Acetic acid; ethyl acetate
Sublethal; mild

36. EtO is used to _____ package materials for asceptic products
Sterilize
Headspace
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Steam; headspace

37. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
90
Commercial sterility
Chemical preservative

38. Modified Atmosphere Packaging (MAP)...
E-beams & Cobalt 60
Commercial use
Carbohydrates (sugars); undesirable spoilage
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

39. Propionic acid is used in...
Concentration and dehydration
E-beams & Cobalt 60
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Bakery products

40. Lactic acid bacteria all produce ______ ______ from __________
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Lactic acid; hexoses
Sterilize
Reduce water activity and inhibit microorganisms growth

41. In acid foods bringing the slowest heating point in the can to...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
90
1) evaporation 2) freeze concentration
Thermal shock

42. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
1) exposure to food to hot air dryers 2) freeze drying
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

43. 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
Food
Heat; refrigerated - frozen - concentrated; dehydrated

44. Antimicrobrials lower
Temperature; undesirable
Boiling water; steam
1) concentration & dehydration 2) treating bulk stored grapes
PH

45. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Concentration and dehydration
Steam; headspace
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

46. 4 factors affecting heat resistance in microorganisms
Radiation; ions; radicals; microorganisms
1) food product 2) size of package 3) type of material used
Thermal shock
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

47. 3 functions of a vacuum...
Carbon dioxide
1) salts & sugars 2) nitrates and nitrites
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

48. nitrates and nitrites target...
Clostridium botulinum
Thermal shock
Fruit juices; beer
Carbohydrates (sugars); undesirable spoilage

49. Major concern of modified atmosphere packaging...
1) benzoic acid 2) sorbic acid
Biostatic effects of carbon dioxide are temperature dependent
Thermal shock
Sublethal; mild

50. The temperature for chilling preservation is...
Entrapped air
Increases; ceases; injury; death
1 to 7
Retard; hinder; mask

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Food Preservation And Processing

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