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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. Lactic acid bacteria all produce ______ ______ from __________
Increases; ceases; injury; death
Lactic acid; hexoses
Preservative; flavor
Sterilize

2. Low acid foods all have a pH...
More sever heat processing (116-121
> 4.5
1) food product 2) size of package 3) type of material used
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

3. The temperature for chilling preservation is...
1 to 7
Dehydration
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) heating cost 2) product quality loss

4. Antimicrobrials lower
Radiation; ions; radicals; microorganisms
PH
Fruit juices; beer
Chemical preservative

5. Acid Foods have pH of...
Use of high temperature to destroy microorganisms
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Chemical preservative

6. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Oxidizing; decomposes; oxygen
Sublethal; mild

7. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Food additives
Reduced; 20
18; crystallization
Relatively mild

8. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Radiation; ions; radicals; microorganisms
Diacetyl
Fast; slow; heat; convection vs. conduction

9. processes used to remove the water are referred to as...
18; crystallization
Concentration and dehydration
Acidity; water activity; chilling
Seaming; canned

10. Propionic acid is used 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
Acid foods & low acid foods
Bakery products
1) exposure to food to hot air dryers 2) freeze drying

11. FDA definition of chemical preservation...
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
Carbohydrates (sugars); undesirable spoilage
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
Entrapped air

12. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Sublethal; mild
Retard; hinder; mask
Temperature; undesirable
Concentration and dehydration

13. EtO is used to _____ package materials for asceptic products
Diacetyl
Sterilize
Headspace
Ethanol

14. Inactivating contaminating organisms is...
Pickles - sauerkraut - and fermented milks
Thermal shock
Dairy
Commercial sterility

15. Shelf Life and safety is influenced by (5)...
Condenses
Commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acid foods & low acid foods

16. In steam displacement vacuum pulled as steam __________ .
Condenses
Bacterial; logarithmic
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

17. no CAP packages are in...
Acidity; water activity; chilling
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Oxidizing; decomposes; oxygen
Commercial use

18. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fall; increase
Heat; refrigerated - frozen - concentrated; dehydrated
Temperature; undesirable
Reduced; 20

19. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
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
Bakery products
Increases; ceases; injury; death
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

20. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Food additives
1) food product 2) size of package 3) type of material used
Increases; ceases; injury; death

21. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Acidity; water activity; chilling
< 4.5
Application; commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

22. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Preservative; flavor
Soy sauce
Yeast; ethanol; acetic acid; oxygen
1) food product 2) size of package 3) type of material used

23. Preservative effect of ______ _____ is only effective on microorganisms.
< 4.5
Carbon dioxide
Pickles - sauerkraut - and fermented milks
Antimicrobial agents

24. Two sources of irradiation...
E-beams & Cobalt 60
Reduced; 20
Seamed
Yeast; barley; sugars; carbon dioxide

25. 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.
Low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
Gas impermeable
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

26. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Chemical preservative
Ethanol
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; cooling

27. What is an example of a fermentation reaction?
E-beams & Cobalt 60
Application; commercial sterility
Food additives
Alcohol - yogurts - spirits - etc.

28. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Application; commercial sterility
Ethanol
80; 90 C
Carbohydrates (sugars); undesirable spoilage

29. Lactic acid fermentation produces ________ .
Heat; refrigerated - frozen - concentrated; dehydrated
Carbon dioxide
Thermal shock
Diacetyl

30. salts & sugars...
Carbon dioxide
Low acid foods
Sublethal; mild
Reduce water activity and inhibit microorganisms growth

31. controlled atmosphere packaging (CAP) is...
PH
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
Alcohol - yogurts - spirits - etc.

32. Chilling preservation is widely used as short term preservation because it slows (4)...
90
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fermentation
Carbohydrates (sugars); undesirable spoilage

33. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Condenses
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
90% reduction

34. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Oxidizing; decomposes; oxygen
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
1) food product 2) size of package 3) type of material used

35. Smoke was originally used as a _______ and now for ______
Preservative; flavor
Alcohol - yogurts - spirits - etc.
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
Lactic acid; hexoses

36. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Food additives
Application; commercial sterility
Acidity; water activity; chilling
Sublethal; mild

37. Sensitivity of microorganisms to ______ expressed as D value
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Gas impermeable
Radiation
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

38. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Condenses
Oxidizing; decomposes; oxygen
Reduced; 20
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

39. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Preservative; 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
Chemical preservative
Acidity; water activity; chilling

40. Factors needed to produce commercial sterility (5)...
Fall; increase
Pathogenic microorganisms; enzyme inactivation
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
Clostridium botulinum

41. ______ _____ and _____ are pasteurized after filling
Penetrate; surface treatment
Fruit juices; beer
1) inorganic agents 2) organic agents
Reduce water activity and inhibit microorganisms growth

42. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Bakery products
Acetic acid; ethyl acetate

43. Benefits of optimal thermal process (2)...
Seaming; cooling
1) heating cost 2) product quality loss
> 4.5
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

44. ________ spores may be assumed to have ________ order of death.
Acid foods & low acid foods
Bacterial; logarithmic
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Low acid foods

45. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
18; crystallization
Acetic acid; ethyl acetate
Radiation; ions; radicals; microorganisms

46. Ethylene and propolyne oxides are classified as
90
1) evaporation 2) freeze concentration
Alcohol - yogurts - spirits - etc.
Antimicrobial agents

47. Chemical Preservation (2 techniques)
Food additives
Heat; refrigerated - frozen - concentrated; dehydrated
Yeast; ethanol; acetic acid; oxygen
1) inorganic agents 2) organic agents

48. Each food has a minimal ______ below which it cannot be held without some _______ change
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Temperature; undesirable
Radiation
Minimum; commercial sterility

49. 3 functions of a vacuum...
Preservative; flavor
90% reduction
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
Denaturation of proteins

50. Major concern of modified atmosphere packaging...
Lactic acid; hexoses
Biostatic effects of carbon dioxide are temperature dependent
Commercial sterility
Radiation