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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. Antibiotics are not universally permitted as...
Seamed
Water
Biostatic effects of carbon dioxide are temperature dependent
Food additives

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Diacetyl
Seaming; canned
Lactic acid; hexoses
E-beams & Cobalt 60

3. Methods used to dehydrate (2)
Thermal shock
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) exposure to food to hot air dryers 2) freeze drying
Increases; ceases; injury; death

4. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Entrapped air
Commercial use
Sublethal; mild
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

5. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) heating cost 2) product quality loss
1) evaporation 2) freeze concentration
80; 90 C
Boiling water; steam

6. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Reduced; 20
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Yeast; barley; sugars; carbon dioxide

7. 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.
Bakery products
Gas impermeable
Boiling water; steam
Retard; hinder; mask

8. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Yeast; ethanol; acetic acid; oxygen
90% reduction
Acid foods & low acid foods
Yeast; barley; sugars; carbon dioxide

9. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Reduced; 20
Biostatic effects of carbon dioxide are temperature dependent
Radiation; ions; radicals; microorganisms

10. 4 factors affecting heat resistance in microorganisms
Carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Diacetyl
Acetic acid; ethyl acetate

11. In acid foods bringing the slowest heating point in the can to...
Minimum; commercial sterility
90
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
Commercial use

12. Two groups of inorganic salts...
Reduced; 20
Clostridium botulinum
1) salts & sugars 2) nitrates and nitrites
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

13. Chemical Preservation (2 techniques)
Sterilize
1) inorganic agents 2) organic agents
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) 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

14. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Steam; headspace
Yeast; ethanol; acetic acid; oxygen
Penetrate; surface treatment

15. processes used to remove the water are referred to as...
Thermal shock
Fruit juices; beer
Denaturation of proteins
Concentration and dehydration

16. Lactic acid bacteria all produce ______ ______ from __________
Pickles - sauerkraut - and fermented milks
Bacterial; logarithmic
Lactic acid; hexoses
90% reduction

17. Smoke was originally used as a _______ and now for ______
1) exposure to food to hot air dryers 2) freeze drying
Preservative; flavor
Radiation; ions; radicals; microorganisms
Fruit juices; beer

18. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Lactic acid; hexoses
Eggs
Retard; hinder; mask

19. Propionic acid is used in...
80; 90 C
Bakery products
1) inorganic agents 2) organic agents
Increases; ceases; injury; death

20. The temperature for chilling preservation is...
1 to 7
Fermentation
Oxidizing; decomposes; oxygen
Pathogenic microorganisms; enzyme inactivation

21. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Pathogenic microorganisms; enzyme inactivation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
More sever heat processing (116-121

22. 3 functions of a vacuum...
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
Thermal shock
Increases; ceases; injury; death
Concentration and dehydration

23. ________ spores may be assumed to have ________ order of death.
Clostridium botulinum
Bacterial; logarithmic
Headspace
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

24. _________ reactions preserve food products through the biology of the byproduct
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
< 4.5
Fermentation
Yeast; ethanol; acetic acid; oxygen

25. Sensitivity of microorganisms to ______ expressed as D value
Fast; slow; heat; convection vs. conduction
Radiation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Gas impermeable

26. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Clostridium botulinum
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Boiling water; steam

27. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Preservative; flavor
Radiation
Boiling water; steam

28. Lactic acid fermentation produces ________ .
Gas impermeable
Diacetyl
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

29. Removal of _____ is important for preservation
E-beams & Cobalt 60
Water
Radiation
Increases; ceases; injury; death

30. EtO is used to _____ package materials for asceptic products
Yeast; ethanol; acetic acid; oxygen
Sterilize
Soy sauce
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

31. In heat preservations microorganisms are controlled by either...
Seaming; cooling
Fast; slow; heat; convection vs. conduction
Low acid foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

32. Pasteurization is a ___________ _______ heat treatment.
Heat; refrigerated - frozen - concentrated; dehydrated
Radiation; ions; radicals; microorganisms
Relatively mild
Use of high temperature to destroy microorganisms

33. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Sterilize
PH
Yeast; ethanol; acetic acid; oxygen

34. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Temperature; undesirable
More sever heat processing (116-121
Retard; hinder; mask
Heat; refrigerated - frozen - concentrated; dehydrated

35. Two sources of irradiation...
Biostatic effects of carbon dioxide are temperature dependent
Denaturation of proteins
90% reduction
E-beams & Cobalt 60

36. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Seaming; canned
Alcohol - yogurts - spirits - etc.
Dehydration

37. Ethylene and propolyne oxides are classified as
Radiation
1) evaporation 2) freeze concentration
Antimicrobial agents
PH

38. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Radiation; ions; radicals; microorganisms
Oxidizing; decomposes; oxygen
1) benzoic acid 2) sorbic acid
Eggs

39. _______ is injected into _____ to displace air in steam displacement.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
< 4.5
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
Steam; headspace

40. Shelf Life and safety is influenced by (5)...
< 4.5
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

41. salts & sugars...
Boiling water; steam
Radiation
Gas impermeable
Reduce water activity and inhibit microorganisms growth

42. The main premise in heat preservation...
Water
Application; commercial sterility
1) inorganic agents 2) organic agents
Use of high temperature to destroy microorganisms

43. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Soy sauce
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
18; crystallization

44. acetic & lactic acids are used in...
Eggs
Pickles - sauerkraut - and fermented milks
Pathogenic microorganisms; enzyme inactivation
90

45. Low acid foods require...
Lactic acid; hexoses
Chemical preservative
Acetic acid; ethyl acetate
More sever heat processing (116-121

46. What is an example of a fermentation reaction?
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Alcohol - yogurts - spirits - etc.
Soy sauce
Penetrate; surface treatment

47. Unfilled volume of a hermetic food container is referred to as the __________ .
Radiation
Seamed
Dehydration
Headspace

48. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) concentration & dehydration 2) treating bulk stored grapes
Diacetyl
Fall; increase
Carbohydrates (sugars); undesirable spoilage

49. In steam displacement vacuum pulled as steam __________ .
Denaturation of proteins
Bakery products
Acetic acid; ethyl acetate
Condenses

50. Freezing is similar to conventional...
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
Dehydration
Entrapped air
Pathogenic microorganisms; enzyme inactivation

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Food Preservation And Processing

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