Test your basic knowledge |

Food Preservation And Processing

Subjects : industries, engineering
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. You can calculate doses for irradiation based on (3)...






2. In steam displacement can is immediately...






3. The temperature for chilling preservation is...






4. Optimal thermal process is the _____ treatment that achieves ______ _______






5. _____ or _____ exposures to high temperatures induces stress Which may cause injury






6. Benefits of optimal thermal process (2)...






7. Factors needed to produce commercial sterility (5)...






8. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.






9. Chemical Preservation (2 techniques)






10. Irradiation doesn't _______ well in food and is best for ________ ________ .






11. Acid Foods have pH of...






12. In dehydration mositure content of the food is ____ to concentration less than ____ w/w






13. Low acid foods all have a pH...






14. Methods used to concentrate (2)






15. Low acid foods require...






16. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.






17. To minimize problems with modified atmosphere packaging (MAP) (4)...






18. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.






19. Unfilled volume of a hermetic food container is referred to as the __________ .






20. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms






21. Lactic acid fermentation produces ________ .






22. 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.






23. Irradiated foods (6)






24. Modified Atmosphere Packaging (MAP)...






25. In acid foods bringing the slowest heating point in the can to...






26. FDA definition of chemical preservation...






27. _________ reactions preserve food products through the biology of the byproduct






28. Chilling preservation is widely used as short term preservation because it slows (4)...






29. Canned foods are divided into 2 groups based on pH...






30. The main premise in heat preservation...






31. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.






32. In steam displacement vacuum pulled as steam __________ .






33. Sulfur dioxide used in (2)...






34. Antibiotics are not universally permitted as...






35. nitrates and nitrites target...






36. The preservative effect of heat processing is due to the...






37. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required






38. Vegetables - meat - and fish are...






39. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.






40. Methods used to dehydrate (2)






41. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)






42. 4 factors affecting heat resistance in microorganisms






43. controlled atmosphere packaging (CAP) is...






44. Two sources of irradiation...






45. Freezing is similar to conventional...






46. 3 methods for producing a vacuum...






47. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.






48. Inactivating contaminating organisms is...






49. EtO is used to _____ package materials for asceptic products






50. Each food has a minimal ______ below which it cannot be held without some _______ change