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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. 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.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Gas impermeable
Temperature; undesirable
1) evaporation 2) freeze concentration

2. Major concern of modified atmosphere packaging...
Pickles - sauerkraut - and fermented milks
Bakery products
1 to 7
Biostatic effects of carbon dioxide are temperature dependent

3. In steam displacement vacuum pulled as steam __________ .
Condenses
Heat; refrigerated - frozen - concentrated; dehydrated
Boiling water; steam
1) benzoic acid 2) sorbic acid

4. Two sources of irradiation...
PH
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Condenses
E-beams & Cobalt 60

5. Ethylene and propolyne oxides are classified as
Commercial sterility
Carbon dioxide
Antimicrobial agents
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

6. In glass there is a risk of...
Chemical preservative
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
Radiation; ions; radicals; microorganisms

7. controlled atmosphere packaging (CAP) is...
1) benzoic acid 2) sorbic acid
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) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Pathogenic microorganisms; enzyme inactivation

8. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Condenses
Yeast; barley; sugars; carbon dioxide
Denaturation of proteins
1) heating cost 2) product quality loss

9. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
18; crystallization
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
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

10. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Relatively mild
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
< 4.5

11. In acid foods bringing the slowest heating point in the can to...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
90
Radiation
Pickles - sauerkraut - and fermented milks

12. Low acid foods all have a pH...
> 4.5
Soy sauce
80; 90 C
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

13. Modified Atmosphere Packaging (MAP)...
1) concentration & dehydration 2) treating bulk stored grapes
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
Dehydration
Fall; increase

14. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
90% reduction
Pathogenic microorganisms; enzyme inactivation
Water
Reduced; 20

15. Inactivating contaminating organisms is...
PH
Commercial sterility
Denaturation of proteins
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

16. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Acid foods
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
Oxidizing; decomposes; oxygen
Sublethal; mild

17. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Lactic acid; hexoses
Commercial use
Fast; slow; heat; convection vs. conduction
80; 90 C

18. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Entrapped air
1) inorganic agents 2) organic agents
Retard; hinder; mask
Heat; refrigerated - frozen - concentrated; dehydrated

19. Two organic acids...
1) exposure to food to hot air dryers 2) freeze drying
1) benzoic acid 2) sorbic acid
Alcohol - yogurts - spirits - etc.
Diacetyl

20. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Thermal shock
Acid foods
< 4.5

21. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Pickles - sauerkraut - and fermented milks
Radiation
Thermal shock

22. You can calculate doses for irradiation based on (3)...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Penetrate; surface treatment
1) food product 2) size of package 3) type of material used
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

23. In steam displacement can is immediately...
90
Gas impermeable
Seamed
Relatively mild

24. 3 functions of a vacuum...
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
< 4.5
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

25. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Reduced; 20
Boiling water; steam
Carbon dioxide
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

26. Factors needed to produce commercial sterility (5)...
1) concentration & dehydration 2) treating bulk stored grapes
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
Condenses

27. Smoke was originally used as a _______ and now for ______
Radiation; ions; radicals; microorganisms
Reduced; 20
Preservative; flavor
90% reduction

28. Lactic acid fermentation produces ________ .
Pickles - sauerkraut - and fermented milks
Diacetyl
1) food product 2) size of package 3) type of material used
90

29. Methods used to dehydrate (2)
Water
Dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) exposure to food to hot air dryers 2) freeze drying

30. In heat preservations microorganisms are controlled by either...
1) evaporation 2) freeze concentration
Entrapped air
Relatively mild
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

31. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Reduced; 20
Radiation
Retard; hinder; mask
Acid foods & low acid foods

32. The preservative effect of heat processing is due to the...
< 4.5
Headspace
Denaturation of proteins
Food

33. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) inorganic agents 2) organic agents
Acid foods & low acid foods

34. Freezing is similar to conventional...
Chemical preservative
Dairy
Dehydration
Sterilize

35. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
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
Acid foods
1) exposure to food to hot air dryers 2) freeze drying

36. M. tuberculosis is destroyed in...
1) concentration & dehydration 2) treating bulk stored grapes
Dairy
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fast; slow; heat; convection vs. conduction

37. Chemical Preservation (2 techniques)
Use of high temperature to destroy microorganisms
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Clostridium botulinum
1) inorganic agents 2) organic agents

38. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Antimicrobial agents
Increases; ceases; injury; death
80; 90 C
90% reduction

39. Antibiotics are not universally permitted as...
Gas impermeable
Fermentation
Food additives
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

40. Preservative effect of ______ _____ is only effective on microorganisms.
1 to 7
Denaturation of proteins
Carbon dioxide
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

41. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Sterilize
Soy sauce
Pathogenic microorganisms; enzyme inactivation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

42. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
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) salts & sugars 2) nitrates and nitrites
< 4.5

43. Steam displacement is limited to products without large amounts of __________ _____ .
Water
< 4.5
Seaming; canned
Entrapped air

44. EtO is used to _____ package materials for asceptic products
Acidity; water activity; chilling
Sterilize
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Clostridium botulinum

45. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Chemical preservative
Acetic acid; ethyl acetate
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

46. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Water
Pickles - sauerkraut - and fermented milks
Retard; hinder; mask

47. Vegetables - meat - and fish are...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Low acid foods
Clostridium botulinum
Minimum; commercial sterility

48. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
90% reduction
1) food product 2) size of package 3) type of material used
> 4.5
Yeast; ethanol; acetic acid; oxygen

49. Unfilled volume of a hermetic food container is referred to as the __________ .
1 to 7
Oxidizing; decomposes; oxygen
Water
Headspace

50. Removal of _____ is important for preservation
Minimum; commercial sterility
Water
Preservative; flavor
Reduce water activity and inhibit microorganisms growth