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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. 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
Alcohol - yogurts - spirits - etc.
Acid foods
Bakery products

2. _________ reactions preserve food products through the biology of the byproduct
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
Fermentation
Chemical preservative

3. Smoke was originally used as a _______ and now for ______
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
Preservative; flavor
Acid foods
Antimicrobial agents

4. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
Entrapped air
1) concentration & dehydration 2) treating bulk stored grapes
Radiation; ions; radicals; microorganisms

5. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Preservative; flavor
Concentration and dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Ethanol

6. ______ _____ and _____ are pasteurized after filling
Headspace
Fruit juices; beer
Low acid foods
80; 90 C

7. In steam displacement can is immediately...
Seamed
Carbohydrates (sugars); undesirable spoilage
Minimum; commercial sterility
1) benzoic acid 2) sorbic acid

8. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Acidity; water activity; chilling
Fruit juices; beer
Use of high temperature to destroy microorganisms

9. 3 methods for producing a vacuum...
Alcohol - yogurts - spirits - etc.
More sever heat processing (116-121
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

10. Propionic acid is used in...
Yeast; barley; sugars; carbon dioxide
Eggs
Acid foods
Bakery products

11. Modified Atmosphere Packaging (MAP)...
18; crystallization
Seaming; canned
Entrapped air
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

12. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Water
Fermentation
Sterilize

13. The main premise in heat preservation...
Ethanol
Temperature; undesirable
1) heating cost 2) product quality loss
Use of high temperature to destroy microorganisms

14. Irradiated foods (6)
80; 90 C
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1 to 7
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

15. processes used to remove the water are referred to as...
Minimum; commercial sterility
Radiation; ions; radicals; microorganisms
Concentration and dehydration
Retard; hinder; mask

16. Steam displacement is limited to products without large amounts of __________ _____ .
Penetrate; surface treatment
Entrapped air
Acid foods & low acid foods
18; crystallization

17. Categories of chemical preservation (4)
Water
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Preservative; flavor
Food

18. Two sources of irradiation...
Acetic acid; ethyl acetate
Relatively mild
Food
E-beams & Cobalt 60

19. Removal of _____ is important for preservation
Oxidizing; decomposes; oxygen
Yeast; ethanol; acetic acid; oxygen
Steam; headspace
Water

20. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Antimicrobial agents
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Yeast; ethanol; acetic acid; oxygen

21. EtO is used to _____ package materials for asceptic products
1) evaporation 2) freeze concentration
Sterilize
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Radiation

22. Benefits of optimal thermal process (2)...
Radiation
Dairy
Heat; refrigerated - frozen - concentrated; dehydrated
1) heating cost 2) product quality loss

23. Antibiotics are not universally permitted as...
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Food additives
Temperature; undesirable

24. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Increases; ceases; injury; death
Sublethal; mild
Antimicrobial agents
Food

25. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Pathogenic microorganisms; enzyme inactivation
Seaming; canned
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
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

26. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Biostatic effects of carbon dioxide are temperature dependent
Sublethal; mild

27. 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
90
Commercial sterility
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

28. In steam displacement vacuum pulled as steam __________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
80; 90 C
Condenses
Acetic acid; ethyl acetate

29. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Carbon dioxide
Retard; hinder; mask
Seaming; cooling
Yeast; ethanol; acetic acid; oxygen

30. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Water
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fermentation

31. Pasteurization is a ___________ _______ heat treatment.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
PH
Oxidizing; decomposes; oxygen
Relatively mild

32. Methods used to concentrate (2)
Application; commercial sterility
1) evaporation 2) freeze concentration
Yeast; barley; sugars; carbon dioxide
18; crystallization

33. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Soy sauce
90% reduction
Fall; increase

34. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Seaming; cooling
Radiation; ions; radicals; microorganisms
Fall; increase
Increases; ceases; injury; death

35. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
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
Diacetyl
Use of high temperature to destroy microorganisms
Fast; slow; heat; convection vs. conduction

36. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Lactic acid; hexoses
Reduced; 20
Reduce water activity and inhibit microorganisms growth

37. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Clostridium botulinum
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
Acid foods & low acid foods
Oxidizing; decomposes; oxygen

38. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Pathogenic microorganisms; enzyme inactivation
Dehydration
Seaming; cooling
Increases; ceases; injury; death

39. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121
Eggs
Retard; hinder; mask

40. Low acid foods require...
Food
More sever heat processing (116-121
> 4.5
Carbohydrates (sugars); undesirable spoilage

41. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
80; 90 C
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Boiling water; steam

42. ________ spores may be assumed to have ________ order of death.
Minimum; commercial sterility
Bacterial; logarithmic
Yeast; barley; sugars; carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

43. Vegetables - meat - and fish are...
Thermal shock
Low acid foods
1) exposure to food to hot air dryers 2) freeze drying
Antimicrobial agents

44. Physical Preservation (4 techniques)
PH
Entrapped air
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) evaporation 2) freeze concentration

45. Major concern of modified atmosphere packaging...
More sever heat processing (116-121
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Biostatic effects of carbon dioxide are temperature dependent
Minimum; commercial sterility

46. controlled atmosphere packaging (CAP) is...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Radiation
Increases; ceases; injury; death

47. What is an example of a fermentation reaction?
Low acid foods
Sublethal; mild
Chemical preservative
Alcohol - yogurts - spirits - etc.

48. M. tuberculosis is destroyed in...
Acid foods & low acid foods
Oxidizing; decomposes; oxygen
Yeast; ethanol; acetic acid; oxygen
Dairy

49. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Penetrate; surface treatment
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
Antimicrobial agents

50. Low acid foods all have a pH...
Headspace
> 4.5
Temperature; undesirable
Seamed