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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. Removal of _____ is important for preservation
Water
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Oxidizing; decomposes; oxygen
Reduced; 20

2. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; canned

3. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
90
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
18; crystallization

4. The preservative effect of heat processing is due to the...
Denaturation of proteins
Dairy
Use of high temperature to destroy microorganisms
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

5. Benefits of optimal thermal process (2)...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heating cost 2) product quality loss
80; 90 C
Sterilize

6. In steam displacement can is immediately...
Lactic acid; hexoses
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Seamed
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

7. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
80; 90 C
Use of high temperature to destroy microorganisms
Clostridium botulinum

8. Propionic acid is used in...
1) evaporation 2) freeze concentration
Ethanol
Entrapped air
Bakery products

9. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
Preservative; flavor
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Radiation

10. To minimize problems with modified atmosphere packaging (MAP) (4)...
Preservative; flavor
Concentration and dehydration
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
Seaming; canned

11. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Seaming; canned
Low acid foods
< 4.5
Carbohydrates (sugars); undesirable spoilage

12. Thermal process is specific to (3)...
Clostridium botulinum
Food additives
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
80; 90 C

13. Chemical Preservation (2 techniques)
E-beams & Cobalt 60
Soy sauce
1) inorganic agents 2) organic agents
Water

14. The main premise in heat preservation...
1) benzoic acid 2) sorbic acid
Use of high temperature to destroy microorganisms
Food additives
1) evaporation 2) freeze concentration

15. Acid Foods have pH of...
Fermentation
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
Radiation; ions; radicals; microorganisms
< 4.5

16. ________ spores may be assumed to have ________ order of death.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) inorganic agents 2) organic agents
Bacterial; logarithmic
Sterilize

17. 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
Preservative; flavor
1) heating cost 2) product quality loss
Sublethal; mild

18. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; ethanol; acetic acid; oxygen
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Minimum; commercial sterility

19. no CAP packages are in...
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
Oxidizing; decomposes; oxygen
Commercial use
1 to 7

20. Lactic acid bacteria all produce ______ ______ from __________
Increases; ceases; injury; death
Acetic acid; ethyl acetate
Lactic acid; hexoses
Fruit juices; beer

21. Shelf Life and safety is influenced by (5)...
Temperature; undesirable
Alcohol - yogurts - spirits - etc.
90
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

22. Methods used to concentrate (2)
90
Commercial use
Dehydration
1) evaporation 2) freeze concentration

23. In acid foods bringing the slowest heating point in the can to...
1) food product 2) size of package 3) type of material used
90
Lactic acid; hexoses
Commercial use

24. Freezing is similar to conventional...
PH
Dehydration
Thermal shock
Water

25. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Reduced; 20
Condenses
18; crystallization

26. processes used to remove the water are referred to as...
Relatively mild
Concentration and dehydration
1) concentration & dehydration 2) treating bulk stored grapes
Eggs

27. Unfilled volume of a hermetic food container is referred to as the __________ .
Eggs
Headspace
Pickles - sauerkraut - and fermented milks
Minimum; commercial sterility

28. Antibiotics are not universally permitted as...
Seamed
90% reduction
Temperature; undesirable
Food additives

29. Sensitivity of microorganisms to ______ expressed as D value
1 to 7
Acidity; water activity; chilling
Radiation
1) salts & sugars 2) nitrates and nitrites

30. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Food
Oxidizing; decomposes; oxygen
Relatively mild
Diacetyl

31. M. tuberculosis is destroyed in...
E-beams & Cobalt 60
Bacterial; logarithmic
Dairy
Temperature; undesirable

32. _________ reactions preserve food products through the biology of the byproduct
1) evaporation 2) freeze concentration
Fermentation
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
Sterilize

33. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
1) salts & sugars 2) nitrates and nitrites
Carbohydrates (sugars); undesirable spoilage
Radiation
Soy sauce

34. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Pathogenic microorganisms; enzyme inactivation
Chemical preservative
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; canned

35. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
< 4.5
1) concentration & dehydration 2) treating bulk stored grapes
Reduced; 20
Acidity; water activity; chilling

36. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Pickles - sauerkraut - and fermented milks
1) food product 2) size of package 3) type of material used
1) inorganic agents 2) organic agents
Reduced; 20

37. Steam displacement is limited to products without large amounts of __________ _____ .
1) inorganic agents 2) organic agents
Commercial use
Entrapped air
Application; commercial sterility

38. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
E-beams & Cobalt 60
Chemical preservative

39. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fruit juices; beer
Radiation; ions; radicals; microorganisms

40. The temperature for chilling preservation is...
Acidity; water activity; chilling
Application; commercial sterility
1 to 7
Bakery products

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

42. 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.
Use of high temperature to destroy microorganisms
1) exposure to food to hot air dryers 2) freeze drying
Sterilize
Gas impermeable

43. EtO is used to _____ package materials for asceptic products
1) heating cost 2) product quality loss
Steam; headspace
Sterilize
Seamed

44. Smoke was originally used as a _______ and now for ______
Seaming; canned
Yeast; ethanol; acetic acid; oxygen
Acidity; water activity; chilling
Preservative; flavor

45. Low acid foods require...
More sever heat processing (116-121
Seaming; canned
Increases; ceases; injury; death
1) concentration & dehydration 2) treating bulk stored grapes

46. Inactivating contaminating organisms is...
Commercial sterility
1) inorganic agents 2) organic agents
Lactic acid; hexoses
18; crystallization

47. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Bacterial; logarithmic
Carbohydrates (sugars); undesirable spoilage
Carbon dioxide
Boiling water; steam

48. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Radiation; ions; radicals; microorganisms
Increases; ceases; injury; death
18; crystallization
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

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

50. 4 factors affecting heat resistance in microorganisms
Antimicrobial agents
Acid foods & low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement