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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. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1 to 7
Lactic acid; hexoses
Oxidizing; decomposes; oxygen

2. Optimal thermal process is the _____ treatment that achieves ______ _______
Denaturation of proteins
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Use of high temperature to destroy microorganisms
Minimum; commercial sterility

3. _________ reactions preserve food products through the biology of the byproduct
1) inorganic agents 2) organic agents
Fermentation
Carbon dioxide
Sublethal; mild

4. Unfilled volume of a hermetic food container is referred to as the __________ .
Sterilize
1) benzoic acid 2) sorbic acid
Headspace
Fermentation

5. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Heat; refrigerated - frozen - concentrated; dehydrated
Radiation
Ethanol

6. acetic & lactic acids are used in...
1) salts & sugars 2) nitrates and nitrites
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
Entrapped air

7. Each food has a minimal ______ below which it cannot be held without some _______ change
Entrapped air
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Temperature; undesirable
Radiation

8. Irradiated foods (6)
1) salts & sugars 2) nitrates and nitrites
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Water
Retard; hinder; mask

9. Lactic acid bacteria all produce ______ ______ from __________
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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
Eggs
Lactic acid; hexoses

10. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Denaturation of proteins
Reduce water activity and inhibit microorganisms growth
Thermal shock

11. Shelf Life and safety is influenced by (5)...
Yeast; ethanol; acetic acid; oxygen
18; crystallization
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

12. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) salts & sugars 2) nitrates and nitrites
Yeast; barley; sugars; carbon dioxide
Sterilize
Dairy

13. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Bacterial; logarithmic
1) inorganic agents 2) organic agents
Soy sauce

14. Freezing is similar to conventional...
Preservative; flavor
Headspace
More sever heat processing (116-121
Dehydration

15. The preservative effect of heat processing is due to the...
1) evaporation 2) freeze concentration
Denaturation of proteins
Yeast; ethanol; acetic acid; oxygen
Fruit juices; beer

16. Removal of _____ is important for preservation
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Water
Thermal shock
Diacetyl

17. 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.
Clostridium botulinum
Gas impermeable
Soy sauce
1) heating cost 2) product quality loss

18. Salmonella is destroyed in...
Eggs
< 4.5
E-beams & Cobalt 60
Oxidizing; decomposes; oxygen

19. Preservative effect of ______ _____ is only effective on microorganisms.
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
Carbon dioxide
90% reduction

20. In glass there is a risk of...
1) evaporation 2) freeze concentration
Thermal shock
Oxidizing; decomposes; oxygen
Gas impermeable

21. In heat preservations microorganisms are controlled by either...
Seaming; cooling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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

22. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
90
Minimum; commercial sterility
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

23. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Thermal shock
Yeast; barley; sugars; carbon dioxide
Food
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

24. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Headspace
Minimum; commercial sterility

25. controlled atmosphere packaging (CAP) is...
Ethanol
Lactic acid; hexoses
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
Thermal shock

26. The temperature for chilling preservation is...
Bakery products
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fall; increase
1 to 7

27. salts & sugars...
80; 90 C
> 4.5
E-beams & Cobalt 60
Reduce water activity and inhibit microorganisms growth

28. Propionic acid is used in...
Lactic acid; hexoses
1) food product 2) size of package 3) type of material used
Bakery products
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

29. Pasteurization is a ___________ _______ heat treatment.
Fall; increase
Relatively mild
Carbohydrates (sugars); undesirable spoilage
Pathogenic microorganisms; enzyme inactivation

30. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Carbohydrates (sugars); undesirable spoilage
Thermal shock
Clostridium botulinum

31. Categories of chemical preservation (4)
> 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Sublethal; mild
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

32. Vegetables - meat - and fish are...
Acid foods & low acid foods
1) exposure to food to hot air dryers 2) freeze drying
Low acid foods
Thermal shock

33. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Temperature; undesirable
Entrapped air
Retard; hinder; mask
90

34. In acid foods bringing the slowest heating point in the can to...
90
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) food product 2) size of package 3) type of material used

35. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Alcohol - yogurts - spirits - etc.
Radiation; ions; radicals; microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

36. Freezing does (3)...
Minimum; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) salts & sugars 2) nitrates and nitrites

37. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Diacetyl
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Yeast; ethanol; acetic acid; oxygen
Fall; increase

38. Two sources of irradiation...
Yeast; barley; sugars; carbon dioxide
E-beams & Cobalt 60
Lactic acid; hexoses
Carbon dioxide

39. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
90% reduction
18; crystallization
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

40. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
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
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

41. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acidity; water activity; chilling
1) concentration & dehydration 2) treating bulk stored grapes

42. Chemical Preservation (2 techniques)
Reduced; 20
1) inorganic agents 2) organic agents
1) concentration & dehydration 2) treating bulk stored grapes
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

43. Sensitivity of microorganisms to ______ expressed as D value
Eggs
Increases; ceases; injury; death
Radiation
Water

44. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Seamed
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Food

45. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Penetrate; surface treatment
Oxidizing; decomposes; oxygen
> 4.5
Acidity; water activity; chilling

46. ________ spores may be assumed to have ________ order of death.
Fast; slow; heat; convection vs. conduction
Radiation; ions; radicals; microorganisms
Thermal shock
Bacterial; logarithmic

47. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1 to 7
Fast; slow; heat; convection vs. conduction
Bakery products
Reduced; 20

48. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
> 4.5
Bacterial; logarithmic
Radiation; ions; radicals; microorganisms
Yeast; ethanol; acetic acid; oxygen

49. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) benzoic acid 2) sorbic acid
PH
Penetrate; surface treatment
Acidity; water activity; chilling

50. Low acid foods all have a pH...
E-beams & Cobalt 60
> 4.5
Concentration and dehydration
Seamed