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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
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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. Chemical Preservation (2 techniques)
Reduce water activity and inhibit microorganisms growth
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Denaturation of proteins
1) inorganic agents 2) organic agents

2. Irradiated foods (6)
PH
Dairy
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

3. Low acid foods require...
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
More sever heat processing (116-121
Condenses

4. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Gas impermeable
Acid foods
Oxidizing; decomposes; oxygen

5. Preservative effect of ______ _____ is only effective on microorganisms.
Radiation; ions; radicals; microorganisms
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

6. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
< 4.5
Radiation; ions; radicals; microorganisms
Food additives
1) food product 2) size of package 3) type of material used

7. What is an example of a fermentation reaction?
Fast; slow; heat; convection vs. conduction
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
Alcohol - yogurts - spirits - etc.
90

8. In steam displacement vacuum pulled as steam __________ .
1) evaporation 2) freeze concentration
Sublethal; mild
Condenses
Dehydration

9. Propionic acid is used in...
Yeast; barley; sugars; carbon dioxide
Alcohol - yogurts - spirits - etc.
Bakery products
Thermal shock

10. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
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
Seamed
Radiation
Soy sauce

11. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Bacterial; logarithmic
Gas impermeable
Clostridium botulinum

12. Vegetables - meat - and fish are...
Concentration and dehydration
Low acid foods
Fermentation
More sever heat processing (116-121

13. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Condenses
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Sterilize

14. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Use of high temperature to destroy microorganisms
Application; commercial sterility
Low acid foods
PH

15. processes used to remove the water are referred to as...
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
1) exposure to food to hot air dryers 2) freeze drying
Concentration and dehydration
Thermal shock

16. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Acidity; water activity; chilling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Boiling water; steam
Reduced; 20

17. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Low acid foods
1) inorganic agents 2) organic agents
80; 90 C

18. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Chemical preservative
Acid foods & low acid foods
Food additives

19. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Fruit juices; beer
Carbohydrates (sugars); undesirable spoilage
Dehydration
Ethanol

20. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
E-beams & Cobalt 60
Chemical preservative
Increases; ceases; injury; death

21. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Carbon dioxide
Oxidizing; decomposes; oxygen

22. Methods used to concentrate (2)
Fall; increase
Headspace
1) evaporation 2) freeze concentration
Bakery products

23. Optimal thermal process is the _____ treatment that achieves ______ _______
Entrapped air
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
Minimum; commercial sterility
Eggs

24. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Acetic acid; ethyl acetate
Antimicrobial agents
Yeast; ethanol; acetic acid; oxygen

25. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Seamed
Fruit juices; beer
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fast; slow; heat; convection vs. conduction

26. The temperature for chilling preservation is...
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
Carbon dioxide
1 to 7
Radiation

27. Physical Preservation (4 techniques)
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
Acid foods & low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Acid foods

28. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) exposure to food to hot air dryers 2) freeze drying
Lactic acid; hexoses
Thermal shock
Seaming; canned

29. Two groups of inorganic salts...
Commercial use
90% reduction
1) food product 2) size of package 3) type of material used
1) salts & sugars 2) nitrates and nitrites

30. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Seamed
1) heating cost 2) product quality loss
90

31. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Acid foods & low acid foods
Temperature; undesirable
Steam; headspace

32. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
90% reduction
Denaturation of proteins
Carbohydrates (sugars); undesirable spoilage
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

33. nitrates and nitrites target...
Biostatic effects of carbon dioxide are temperature dependent
Minimum; commercial sterility
Clostridium botulinum
Entrapped air

34. Low acid foods all have a pH...
18; crystallization
Biostatic effects of carbon dioxide are temperature dependent
> 4.5
Reduce water activity and inhibit microorganisms growth

35. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) heating cost 2) product quality loss
Seaming; cooling
Chemical preservative
Soy sauce

36. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1 to 7
Clostridium botulinum
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; barley; sugars; carbon dioxide

37. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Penetrate; surface treatment
Ethanol
Carbon dioxide

38. Canned foods are divided into 2 groups based on pH...
Radiation
Acid foods & low acid foods
1) food product 2) size of package 3) type of material used
Preservative; flavor

39. Benefits of optimal thermal process (2)...
1) concentration & dehydration 2) treating bulk stored grapes
1) exposure to food to hot air dryers 2) freeze drying
PH
1) heating cost 2) product quality loss

40. Removal of _____ is important for preservation
Water
Preservative; flavor
Bacterial; logarithmic
Clostridium botulinum

41. Acid Foods have pH of...
> 4.5
Steam; headspace
1) exposure to food to hot air dryers 2) freeze drying
< 4.5

42. Pasteurization is a ___________ _______ heat treatment.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Sublethal; mild
90
Relatively mild

43. Inactivating contaminating organisms is...
Application; commercial sterility
Water
Fall; increase
Commercial sterility

44. EtO is used to _____ package materials for asceptic products
Low acid foods
Sterilize
Diacetyl
Relatively mild

45. In acid foods bringing the slowest heating point in the can to...
Dehydration
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Low acid foods
90

46. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Reduced; 20
1) food product 2) size of package 3) type of material used
Seaming; canned
Food

47. To minimize problems with modified atmosphere packaging (MAP) (4)...
90
Antimicrobial agents
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) food product 2) size of package 3) type of material used

48. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Preservative; flavor
Eggs
Reduced; 20

49. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Preservative; flavor
Acidity; water activity; chilling
Carbon dioxide
Antimicrobial agents

50. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Clostridium botulinum
Seaming; cooling
Diacetyl