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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. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Application; commercial sterility
Preservative; flavor
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent

2. Smoke was originally used as a _______ and now for ______
Preservative; flavor
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
Chemical preservative
90

3. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Denaturation of proteins
Acidity; water activity; chilling
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

4. Categories of chemical preservation (4)
Headspace
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) salts & sugars 2) nitrates and nitrites
Penetrate; surface treatment

5. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fruit juices; beer
< 4.5
Water

6. Benefits of optimal thermal process (2)...
Carbon dioxide
1) heating cost 2) product quality loss
Relatively mild
Acidity; water activity; chilling

7. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Oxidizing; decomposes; oxygen
Carbon dioxide
Reduced; 20
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

8. Removal of _____ is important for preservation
Water
Fast; slow; heat; convection vs. conduction
Low acid foods
Minimum; commercial sterility

9. 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.
Commercial use
Food additives

10. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Ethanol
Heat; refrigerated - frozen - concentrated; dehydrated
Increases; ceases; injury; death
Acidity; water activity; chilling

11. Unfilled volume of a hermetic food container is referred to as the __________ .
Chemical preservative
Dehydration
1) salts & sugars 2) nitrates and nitrites
Headspace

12. Low acid foods require...
Relatively mild
More sever heat processing (116-121
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
Dehydration

13. _________ reactions preserve food products through the biology of the byproduct
Fermentation
> 4.5
Preservative; flavor
Entrapped air

14. 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.
Steam; headspace
Entrapped air
90
Gas impermeable

15. Acid Foods have pH of...
Chemical preservative
Dehydration
< 4.5
Heat; refrigerated - frozen - concentrated; dehydrated

16. Factors needed to produce commercial sterility (5)...
1) food product 2) size of package 3) type of material used
Temperature; undesirable
Antimicrobial agents
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

17. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Alcohol - yogurts - spirits - etc.
Food additives
Seaming; cooling
More sever heat processing (116-121

18. What is an example of a fermentation reaction?
1) inorganic agents 2) organic agents
Radiation
Retard; hinder; mask
Alcohol - yogurts - spirits - etc.

19. Irradiated foods (6)
Acetic acid; ethyl acetate
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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

20. Modified Atmosphere Packaging (MAP)...
Acid foods & low acid foods
Carbohydrates (sugars); undesirable spoilage
Ethanol
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

21. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Condenses
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
Temperature; undesirable

22. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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)
Retard; hinder; mask
Carbohydrates (sugars); undesirable spoilage

23. Freezing is similar to conventional...
1) exposure to food to hot air dryers 2) freeze drying
Radiation; ions; radicals; microorganisms
Dehydration
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

24. 3 functions of a vacuum...
Penetrate; surface treatment
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
Bakery products
Temperature; undesirable

25. controlled atmosphere packaging (CAP) is...
Concentration and 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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Soy sauce

26. Lactic acid fermentation produces ________ .
Diacetyl
Pathogenic microorganisms; enzyme inactivation
Gas impermeable
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

27. Steam displacement is limited to products without large amounts of __________ _____ .
90
Yeast; barley; sugars; carbon dioxide
Soy sauce
Entrapped air

28. Two sources of irradiation...
Radiation; ions; radicals; microorganisms
E-beams & Cobalt 60
Water
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

29. EtO is used to _____ package materials for asceptic products
Acid foods & low acid foods
Sterilize
Penetrate; surface treatment
Relatively mild

30. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Entrapped air
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
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

31. Two groups of inorganic salts...
Diacetyl
Commercial use
1) salts & sugars 2) nitrates and nitrites
Concentration and dehydration

32. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Temperature; undesirable
Oxidizing; decomposes; oxygen
Acid foods
Sublethal; mild

33. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Diacetyl
1) inorganic agents 2) organic agents
Gas impermeable

34. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Water
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
Dehydration

35. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
1) concentration & dehydration 2) treating bulk stored grapes
Seaming; cooling
Dehydration

36. Two organic acids...
90% reduction
1) benzoic acid 2) sorbic acid
Heat; refrigerated - frozen - concentrated; dehydrated
Headspace

37. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Temperature; undesirable
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Antimicrobial agents
Fast; slow; heat; convection vs. conduction

38. Vegetables - meat - and fish are...
< 4.5
1) evaporation 2) freeze concentration
1) benzoic acid 2) sorbic acid
Low acid foods

39. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Headspace
Food
Reduce water activity and inhibit microorganisms growth
Ethanol

40. Physical Preservation (4 techniques)
Biostatic effects of carbon dioxide are temperature dependent
PH
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fermentation

41. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Application; commercial sterility
Boiling water; steam
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Yeast; ethanol; acetic acid; oxygen

42. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Water
90
90% reduction
Clostridium botulinum

43. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Soy sauce
Clostridium botulinum
Denaturation of proteins

44. Propionic acid is used in...
1 to 7
Use of high temperature to destroy microorganisms
Bakery products
Diacetyl

45. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Entrapped air
Acetic acid; ethyl acetate
Heat; refrigerated - frozen - concentrated; dehydrated
Headspace

46. Salmonella is destroyed in...
Eggs
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Bakery products
Dairy

47. M. tuberculosis is destroyed in...
Acid foods & low acid foods
Carbon dioxide
Chemical preservative
Dairy

48. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Yeast; barley; sugars; carbon dioxide
Radiation; ions; radicals; microorganisms
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fall; increase

49. You can calculate doses for irradiation based on (3)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) food product 2) size of package 3) type of material used
Dairy
Acetic acid; ethyl acetate

50. In steam displacement vacuum pulled as steam __________ .
1 to 7
Penetrate; surface treatment
Condenses
< 4.5