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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.
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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. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Yeast; ethanol; acetic acid; oxygen
Acetic acid; ethyl acetate
Fall; increase
Carbon dioxide

2. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Acidity; water activity; chilling
Radiation; ions; radicals; microorganisms
Gas impermeable

3. Sulfur dioxide used in (2)...
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
Pickles - sauerkraut - and fermented milks
Acid foods & low acid foods
1) concentration & dehydration 2) treating bulk stored grapes

4. Categories of chemical preservation (4)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Minimum; commercial sterility
Radiation
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

5. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Alcohol - yogurts - spirits - etc.
Food
Minimum; commercial sterility
Acidity; water activity; chilling

6. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Fall; increase
Heat; refrigerated - frozen - concentrated; dehydrated
Yeast; barley; sugars; carbon dioxide

7. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Dairy
Heat; refrigerated - frozen - concentrated; dehydrated
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
> 4.5

8. Lactic acid fermentation produces ________ .
Steam; headspace
Biostatic effects of carbon dioxide are temperature dependent
Sublethal; mild
Diacetyl

9. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Fall; increase
Biostatic effects of carbon dioxide are temperature dependent
Dairy
Oxidizing; decomposes; oxygen

10. nitrates and nitrites target...
Clostridium botulinum
Alcohol - yogurts - spirits - etc.
1) concentration & dehydration 2) treating bulk stored grapes
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

11. Unfilled volume of a hermetic food container is referred to as the __________ .
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Yeast; ethanol; acetic acid; oxygen
Pathogenic microorganisms; enzyme inactivation
Headspace

12. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Food
1) food product 2) size of package 3) type of material used
Water
Ethanol

13. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Preservative; flavor
Alcohol - yogurts - spirits - etc.
Dehydration

14. Two groups of inorganic salts...
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
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
1) salts & sugars 2) nitrates and nitrites
Seamed

15. Chemical Preservation (2 techniques)
More sever heat processing (116-121
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) inorganic agents 2) organic agents
> 4.5

16. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
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
Fruit juices; beer
Application; commercial sterility
80; 90 C

17. Propionic acid is used in...
Diacetyl
Preservative; flavor
> 4.5
Bakery products

18. Fruits and some tomato products are...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Pickles - sauerkraut - and fermented milks
Acid foods
1) concentration & dehydration 2) treating bulk stored grapes

19. 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
Biostatic effects of carbon dioxide are temperature dependent
Boiling water; steam
Penetrate; surface treatment

20. Methods used to concentrate (2)
Eggs
Headspace
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) evaporation 2) freeze concentration

21. Low acid foods all have a pH...
Temperature; undesirable
Low acid foods
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
> 4.5

22. M. tuberculosis is destroyed in...
Reduce water activity and inhibit microorganisms growth
Dairy
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Seaming; cooling

23. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
Seaming; canned

24. Steam displacement is limited to products without large amounts of __________ _____ .
Diacetyl
Entrapped air
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
Increases; ceases; injury; death

25. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Water
< 4.5
Fast; slow; heat; convection vs. conduction
Thermal shock

26. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
1) evaporation 2) freeze concentration
1) benzoic acid 2) sorbic acid
Retard; hinder; mask

27. 3 functions of a vacuum...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
18; crystallization

28. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Increases; ceases; injury; death
Pathogenic microorganisms; enzyme inactivation
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent

29. Removal of _____ is important for preservation
Dairy
Water
1) heating cost 2) product quality loss
Condenses

30. Low acid foods require...
Thermal shock
More sever heat processing (116-121
Commercial use
Fast; slow; heat; convection vs. conduction

31. Each food has a minimal ______ below which it cannot be held without some _______ change
1) benzoic acid 2) sorbic acid
Temperature; undesirable
Reduce water activity and inhibit microorganisms growth
Ethanol

32. In heat preservations microorganisms are controlled by either...
Temperature; undesirable
Thermal shock
Minimum; commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

33. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) evaporation 2) freeze concentration
Acid foods
Temperature; undesirable

34. _______ is injected into _____ to displace air in steam displacement.
Boiling water; steam
Yeast; ethanol; acetic acid; oxygen
Steam; headspace
Fall; increase

35. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Seamed
Penetrate; surface treatment
Acidity; water activity; chilling
Retard; hinder; mask

36. Salmonella is destroyed in...
Boiling water; steam
Eggs
Increases; ceases; injury; death
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

37. Antibiotics are not universally permitted as...
Reduce water activity and inhibit microorganisms growth
Seaming; cooling
Low acid foods
Food additives

38. The main premise in heat preservation...
Water
Use of high temperature to destroy microorganisms
Fermentation
Steam; headspace

39. In steam displacement vacuum pulled as steam __________ .
Steam; headspace
Condenses
Water
Yeast; barley; sugars; carbon dioxide

40. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Condenses
Sterilize
Dairy
Carbohydrates (sugars); undesirable spoilage

41. Shelf Life and safety is influenced by (5)...
Eggs
Oxidizing; decomposes; oxygen
Acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

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.
Commercial sterility
Gas impermeable
Minimum; commercial sterility
Chemical preservative

43. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
> 4.5
Yeast; barley; sugars; carbon dioxide
Fast; slow; heat; convection vs. conduction
Radiation

44. _________ reactions preserve food products through the biology of the byproduct
Gas impermeable
Fall; increase
Reduced; 20
Fermentation

45. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Headspace
Water
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

46. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Diacetyl
Chemical preservative
Headspace

47. FDA definition of chemical preservation...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Eggs
Yeast; ethanol; acetic acid; oxygen
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

48. Two sources of irradiation...
Dehydration
Chemical preservative
E-beams & Cobalt 60
Minimum; commercial sterility

49. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Yeast; ethanol; acetic acid; oxygen
Diacetyl
Denaturation of proteins
Sublethal; mild

50. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
More sever heat processing (116-121
Sublethal; mild
Seamed

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Food Preservation And Processing

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