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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. The preservative effect of heat processing is due to the...
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
Pickles - sauerkraut - and fermented milks
Denaturation of proteins
18; crystallization

2. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
Steam; headspace
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
Relatively mild

3. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Carbohydrates (sugars); undesirable spoilage
Retard; hinder; mask
Minimum; commercial sterility
Alcohol - yogurts - spirits - etc.

4. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Chemical preservative
Carbohydrates (sugars); undesirable spoilage
Diacetyl
Oxidizing; decomposes; oxygen

5. Removal of _____ is important for preservation
Water
Acid foods
Chemical preservative
Seamed

6. Low acid foods require...
Carbohydrates (sugars); undesirable spoilage
More sever heat processing (116-121
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Bacterial; logarithmic

7. Two organic acids...
Eggs
Diacetyl
1) benzoic acid 2) sorbic acid
Radiation; ions; radicals; microorganisms

8. controlled atmosphere packaging (CAP) is...
Use of high temperature to destroy microorganisms
Preservative; flavor
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

9. In steam displacement can is immediately...
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
1) inorganic agents 2) organic agents
Food
Seamed

10. You can calculate doses for irradiation based on (3)...
Sterilize
Yeast; ethanol; acetic acid; oxygen
Fast; slow; heat; convection vs. conduction
1) food product 2) size of package 3) type of material used

11. 4 factors affecting heat resistance in microorganisms
Entrapped air
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)
1 to 7

12. EtO is used to _____ package materials for asceptic products
90
Pickles - sauerkraut - and fermented milks
Sterilize
Use of high temperature to destroy microorganisms

13. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Commercial sterility
90
90% reduction
Antimicrobial agents

14. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent

15. Canned foods are divided into 2 groups based on pH...
Headspace
Water
Commercial sterility
Acid foods & low acid foods

16. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Headspace
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Diacetyl

17. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
80; 90 C
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

18. _______ is injected into _____ to displace air in steam displacement.
Ethanol
Biostatic effects of carbon dioxide are temperature dependent
Steam; headspace
Boiling water; steam

19. ________ spores may be assumed to have ________ order of death.
80; 90 C
Bacterial; logarithmic
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
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

20. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fall; increase
Steam; headspace

21. Categories of chemical preservation (4)
Heat; refrigerated - frozen - concentrated; dehydrated
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) benzoic acid 2) sorbic acid
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

22. Low acid foods all have a pH...
Steam; headspace
Temperature; undesirable
1) benzoic acid 2) sorbic acid
> 4.5

23. FDA definition of chemical preservation...
Sterilize
1) concentration & dehydration 2) treating bulk stored grapes
Thermal shock
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

24. Thermal process is specific to (3)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Radiation
Acidity; water activity; chilling
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

25. Chilling preservation is widely used as short term preservation because it slows (4)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduce water activity and inhibit microorganisms growth
Radiation; ions; radicals; microorganisms
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

26. Physical Preservation (4 techniques)
Thermal shock
Steam; headspace
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Oxidizing; decomposes; oxygen

27. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Chemical preservative
1) concentration & dehydration 2) treating bulk stored grapes
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

28. Propionic acid is used in...
Bakery products
Denaturation of proteins
Thermal shock
Acid foods

29. _____ or _____ exposures to high temperatures induces stress Which may cause injury
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
Diacetyl
1 to 7
Sublethal; mild

30. The main premise in heat preservation...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Use of high temperature to destroy microorganisms
Bakery products
Reduced; 20

31. Irradiated foods (6)
Headspace
18; crystallization
Minimum; commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

32. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Thermal shock
Seaming; canned
Dehydration
Antimicrobial agents

33. What is an example of a fermentation reaction?
Antimicrobial agents
Alcohol - yogurts - spirits - etc.
Entrapped air
1) food product 2) size of package 3) type of material used

34. Smoke was originally used as a _______ and now for ______
Antimicrobial agents
Preservative; flavor
Denaturation of proteins
Seaming; cooling

35. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; barley; sugars; carbon dioxide

36. Chemical Preservation (2 techniques)
Steam; headspace
Acid foods
1) inorganic agents 2) organic agents
Carbon dioxide

37. Optimal thermal process is the _____ treatment that achieves ______ _______
80; 90 C
1 to 7
Minimum; commercial sterility
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

38. acetic & lactic acids are used in...
18; crystallization
Clostridium botulinum
Pickles - sauerkraut - and fermented milks
Diacetyl

39. Vegetables - meat - and fish are...
> 4.5
Low acid foods
Denaturation of proteins
Thermal shock

40. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Bacterial; logarithmic
Fast; slow; heat; convection vs. conduction
Alcohol - yogurts - spirits - etc.
Eggs

41. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Application; commercial sterility
Boiling water; steam
Pathogenic microorganisms; enzyme inactivation
Reduced; 20

42. Two sources of irradiation...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
E-beams & Cobalt 60
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) concentration & dehydration 2) treating bulk stored grapes

43. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Low acid foods
Fall; increase
Seaming; cooling

44. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
90
Radiation; ions; radicals; microorganisms
Acetic acid; ethyl acetate
Soy sauce

45. salts & sugars...
Dehydration
Reduce water activity and inhibit microorganisms growth
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
PH

46. 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
90
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
Water

47. Salmonella is destroyed in...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Condenses
Eggs
Gas impermeable

48. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Low acid foods
Yeast; barley; sugars; carbon dioxide
Seaming; cooling

49. Fruits and some tomato products are...
Reduced; 20
Fermentation
Oxidizing; decomposes; oxygen
Acid foods

50. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Denaturation of proteins
Application; commercial sterility
Bacterial; logarithmic
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

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Food Preservation And Processing

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