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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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1. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Soy sauce
Seaming; cooling
Radiation; ions; radicals; microorganisms
Water

2. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Eggs
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Commercial use

3. Sensitivity of microorganisms to ______ expressed as D value
E-beams & Cobalt 60
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Radiation
More sever heat processing (116-121

4. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1 to 7
Food
Retard; hinder; mask
Bacterial; logarithmic

5. 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
Seaming; cooling
Minimum; commercial sterility
Carbon dioxide

6. Antimicrobrials lower
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
PH
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) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

7. Thermal process is specific to (3)...
Sublethal; mild
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Carbon dioxide
> 4.5

8. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Chemical preservative
Soy sauce
Heat; refrigerated - frozen - concentrated; dehydrated
Thermal shock

9. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; canned
E-beams & Cobalt 60
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

10. Preservative effect of ______ _____ is only effective on microorganisms.
Acidity; water activity; chilling
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Acetic acid; ethyl acetate
Carbon dioxide

11. Salmonella is destroyed in...
Water
Eggs
More sever heat processing (116-121
1) evaporation 2) freeze concentration

12. Chilling preservation is widely used as short term preservation because it slows (4)...
Antimicrobial agents
Pathogenic microorganisms; enzyme inactivation
Reduce water activity and inhibit microorganisms growth
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

13. 3 functions of a vacuum...
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
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
Headspace
Heat; refrigerated - frozen - concentrated; dehydrated

14. The temperature for chilling preservation is...
1 to 7
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seaming; canned
1) salts & sugars 2) nitrates and nitrites

15. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Radiation; ions; radicals; microorganisms
Dairy

16. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Ethanol
> 4.5

17. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
Steam; headspace

18. Acid Foods have pH of...
Concentration and dehydration
Increases; ceases; injury; death
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

19. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Carbon dioxide
Penetrate; surface treatment
Food

20. Factors needed to produce commercial sterility (5)...
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
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
Minimum; commercial sterility

21. Fruits and some tomato products are...
Preservative; flavor
Clostridium botulinum
Reduce water activity and inhibit microorganisms growth
Acid foods

22. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Oxidizing; decomposes; oxygen
Clostridium botulinum
Carbohydrates (sugars); undesirable spoilage
Denaturation of proteins

23. You can calculate doses for irradiation based on (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Food
1) food product 2) size of package 3) type of material used
Clostridium botulinum

24. In steam displacement vacuum pulled as steam __________ .
1) concentration & dehydration 2) treating bulk stored grapes
PH
Condenses
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

25. M. tuberculosis is destroyed in...
Gas impermeable
Increases; ceases; injury; death
Heat; refrigerated - frozen - concentrated; dehydrated
Dairy

26. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Water
Fall; increase
< 4.5
Low acid foods

27. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) inorganic agents 2) organic agents
Alcohol - yogurts - spirits - etc.
Minimum; commercial sterility
Heat; refrigerated - frozen - concentrated; dehydrated

28. The main premise in heat preservation...
Radiation; ions; radicals; microorganisms
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Use of high temperature to destroy microorganisms

29. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
E-beams & Cobalt 60
Acid foods & low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

30. salts & sugars...
Denaturation of proteins
Penetrate; surface treatment
Reduce water activity and inhibit microorganisms growth
1) evaporation 2) freeze concentration

31. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Temperature; undesirable
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
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

32. Sulfur dioxide used in (2)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) concentration & dehydration 2) treating bulk stored grapes
Concentration and dehydration

33. Low acid foods all have a pH...
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5

34. Unfilled volume of a hermetic food container is referred to as the __________ .
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Headspace
More sever heat processing (116-121
Fermentation

35. _______ is injected into _____ to displace air in steam displacement.
90
Fruit juices; beer
Seaming; cooling
Steam; headspace

36. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) evaporation 2) freeze concentration
Oxidizing; decomposes; oxygen
1) exposure to food to hot air dryers 2) freeze drying
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

37. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
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
Radiation; ions; radicals; microorganisms
Commercial use
Pathogenic microorganisms; enzyme inactivation

38. Inactivating contaminating organisms is...
Commercial sterility
Acetic acid; ethyl acetate
90% reduction
80; 90 C

39. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Concentration and dehydration
Condenses
Reduced; 20
Preservative; flavor

40. Propionic acid is used in...
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
1) food product 2) size of package 3) type of material used
Chemical preservative

41. Freezing is similar to conventional...
Dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Clostridium botulinum
Antimicrobial agents

42. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acid foods & low acid foods
Water
Increases; ceases; injury; death
Acidity; water activity; chilling

43. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
90% reduction
1) benzoic acid 2) sorbic acid
Fermentation
Acetic acid; ethyl acetate

44. In acid foods bringing the slowest heating point in the can to...
Use of high temperature to destroy microorganisms
Alcohol - yogurts - spirits - etc.
Yeast; ethanol; acetic acid; oxygen
90

45. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Pickles - sauerkraut - and fermented milks
Relatively mild
Dehydration

46. In steam displacement can is immediately...
Seamed
Carbohydrates (sugars); undesirable spoilage
Food
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

47. Two sources of irradiation...
Acetic acid; ethyl acetate
90
E-beams & Cobalt 60
Dehydration

48. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Boiling water; steam
Fast; slow; heat; convection vs. conduction
Radiation; ions; radicals; microorganisms

49. processes used to remove the water are referred to as...
Yeast; barley; sugars; carbon dioxide
Concentration and dehydration
Minimum; commercial sterility
Reduce water activity and inhibit microorganisms growth

50. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
Alcohol - yogurts - spirits - etc.
Carbohydrates (sugars); undesirable spoilage

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Food Preservation And Processing

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