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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. Antimicrobrials lower
Yeast; ethanol; acetic acid; oxygen
PH
18; crystallization
Preservative; flavor

2. controlled atmosphere packaging (CAP) is...
Water
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
Seaming; cooling
Radiation; ions; radicals; microorganisms

3. Methods used to concentrate (2)
More sever heat processing (116-121
Condenses
Temperature; undesirable
1) evaporation 2) freeze concentration

4. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Fermentation
Fall; increase
Acidity; water activity; chilling

5. Freezing is similar to conventional...
Yeast; barley; sugars; carbon dioxide
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
Dehydration
Radiation; ions; radicals; microorganisms

6. Lactic acid bacteria all produce ______ ______ from __________
Yeast; ethanol; acetic acid; oxygen
Lactic acid; hexoses
Reduce water activity and inhibit microorganisms growth
Condenses

7. Benefits of optimal thermal process (2)...
Food additives
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) heating cost 2) product quality loss
Dairy

8. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
18; crystallization
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) benzoic acid 2) sorbic acid

9. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Reduced; 20
Acid foods
18; crystallization
Boiling water; steam

10. Propionic acid is used in...
Dairy
Acetic acid; ethyl acetate
Bakery products
Seaming; canned

11. Two organic acids...
1) benzoic acid 2) sorbic acid
Headspace
Fruit juices; beer
Chemical preservative

12. Irradiation doesn't _______ well in food and is best for ________ ________ .
Condenses
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Penetrate; surface treatment
Food

13. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Thermal shock
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduced; 20
Minimum; commercial sterility

14. 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
Denaturation of proteins
Entrapped air
Bakery products

15. Two sources of irradiation...
80; 90 C
Seaming; canned
E-beams & Cobalt 60
Seaming; cooling

16. Chemical Preservation (2 techniques)
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) inorganic agents 2) organic agents
18; crystallization
E-beams & Cobalt 60

17. Irradiated foods (6)
Seamed
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

18. Two groups of inorganic salts...
1) exposure to food to hot air dryers 2) freeze drying
1) salts & sugars 2) nitrates and nitrites
1) inorganic agents 2) organic agents
Radiation; ions; radicals; microorganisms

19. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Low acid foods
Pickles - sauerkraut - and fermented milks
Application; commercial sterility
Diacetyl

20. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Steam; headspace
Antimicrobial agents
Heat; refrigerated - frozen - concentrated; dehydrated
Pathogenic microorganisms; enzyme inactivation

21. Categories of chemical preservation (4)
Commercial use
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

22. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Penetrate; surface treatment
Seaming; cooling
Preservative; flavor

23. salts & sugars...
Radiation
Commercial use
Carbohydrates (sugars); undesirable spoilage
Reduce water activity and inhibit microorganisms growth

24. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Pickles - sauerkraut - and fermented milks
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

25. Modified Atmosphere Packaging (MAP)...
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1 to 7
Yeast; ethanol; acetic acid; oxygen

26. Low acid foods require...
More sever heat processing (116-121
Eggs
Pathogenic microorganisms; enzyme inactivation
1) benzoic acid 2) sorbic acid

27. Optimal thermal process is the _____ treatment that achieves ______ _______
Concentration and dehydration
Minimum; commercial sterility
PH
Headspace

28. Preservative effect of ______ _____ is only effective on microorganisms.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Thermal shock
Food
Carbon dioxide

29. ________ spores may be assumed to have ________ order of death.
Alcohol - yogurts - spirits - etc.
90
Bacterial; logarithmic
Condenses

30. 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
Penetrate; surface treatment
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Bakery products

31. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Entrapped air
Bakery products
Acetic acid; ethyl acetate
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

32. EtO is used to _____ package materials for asceptic products
Food
Increases; ceases; injury; death
Sterilize
1) salts & sugars 2) nitrates and nitrites

33. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Denaturation of proteins
Acid foods
Boiling water; steam

34. Lactic acid fermentation produces ________ .
Reduced; 20
Diacetyl
Eggs
Radiation; ions; radicals; microorganisms

35. Smoke was originally used as a _______ and now for ______
Sublethal; mild
Acetic acid; ethyl acetate
Low acid foods
Preservative; flavor

36. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Temperature; undesirable
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; cooling
Diacetyl

37. Antibiotics are not universally permitted as...
Eggs
Ethanol
Entrapped air
Food additives

38. Salmonella is destroyed in...
Eggs
Pathogenic microorganisms; enzyme inactivation
Chemical preservative
Seamed

39. What is an example of a fermentation reaction?
Water
Alcohol - yogurts - spirits - etc.
Antimicrobial agents
90

40. The temperature for chilling preservation is...
Fall; increase
E-beams & Cobalt 60
1 to 7
Seamed

41. ______ _____ and _____ are pasteurized after filling
Commercial use
Fruit juices; beer
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) concentration & dehydration 2) treating bulk stored grapes

42. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Bacterial; logarithmic
Concentration and dehydration
Diacetyl

43. no CAP packages are in...
Commercial use
Thermal shock
Antimicrobial agents
Carbon dioxide

44. Physical Preservation (4 techniques)
Fruit juices; beer
> 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
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

45. Acid Foods have pH of...
< 4.5
Soy sauce
Heat; refrigerated - frozen - concentrated; dehydrated
18; crystallization

46. Ethylene and propolyne oxides are classified as
Acid foods & low acid foods
Yeast; barley; sugars; carbon dioxide
1) food product 2) size of package 3) type of material used
Antimicrobial agents

47. Canned foods are divided into 2 groups based on pH...
Penetrate; surface treatment
Chemical preservative
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acid foods & low acid foods

48. Low acid foods all have a pH...
PH
Clostridium botulinum
> 4.5
1) food product 2) size of package 3) type of material used

49. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Seaming; canned
Acidity; water activity; chilling
Chemical preservative
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

50. M. tuberculosis is destroyed in...
Acetic acid; ethyl acetate
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Dairy
Denaturation of proteins