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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. Salmonella is destroyed in...
Reduce water activity and inhibit microorganisms growth
1) food product 2) size of package 3) type of material used
PH
Eggs

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
> 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
Seaming; canned
Reduce water activity and inhibit microorganisms growth

3. Two groups of inorganic salts...
Clostridium botulinum
Diacetyl
Relatively mild
1) salts & sugars 2) nitrates and nitrites

4. salts & sugars...
Seamed
Reduce water activity and inhibit microorganisms growth
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Acetic acid; ethyl acetate

5. Irradiation doesn't _______ well in food and is best for ________ ________ .
Food additives
More sever heat processing (116-121
Penetrate; surface treatment
Sterilize

6. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Retard; hinder; mask
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Heat; refrigerated - frozen - concentrated; dehydrated
Thermal shock

7. Antibiotics are not universally permitted as...
Water
Food additives
Reduce water activity and inhibit microorganisms growth
< 4.5

8. Major concern of modified atmosphere packaging...
Fall; increase
Radiation
PH
Biostatic effects of carbon dioxide are temperature dependent

9. nitrates and nitrites target...
< 4.5
Clostridium botulinum
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
Eggs

10. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Pickles - sauerkraut - and fermented milks
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
Food

11. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Acid foods & low acid foods
Yeast; ethanol; acetic acid; oxygen
Preservative; flavor

12. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Use of high temperature to destroy microorganisms
Acid foods & low acid foods
Food additives
Reduced; 20

13. Two sources of irradiation...
Heat; refrigerated - frozen - concentrated; dehydrated
Carbohydrates (sugars); undesirable spoilage
Biostatic effects of carbon dioxide are temperature dependent
E-beams & Cobalt 60

14. Inactivating contaminating organisms is...
Fast; slow; heat; convection vs. conduction
Seaming; cooling
Commercial sterility
Soy sauce

15. The temperature for chilling preservation is...
Seamed
1 to 7
Radiation
Oxidizing; decomposes; oxygen

16. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Seaming; cooling
Fall; increase

17. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
18; crystallization
Concentration and dehydration
Boiling water; steam
Heat; refrigerated - frozen - concentrated; dehydrated

18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Temperature; undesirable
Oxidizing; decomposes; oxygen
1 to 7

19. To minimize problems with modified atmosphere packaging (MAP) (4)...
Lactic acid; hexoses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fast; slow; heat; convection vs. conduction
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

20. 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
Low acid foods
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
Radiation; ions; radicals; microorganisms

21. acetic & lactic acids are used in...
Acetic acid; ethyl acetate
Entrapped air
Pickles - sauerkraut - and fermented milks
Minimum; commercial sterility

22. Optimal thermal process is the _____ treatment that achieves ______ _______
1) exposure to food to hot air dryers 2) freeze drying
Minimum; commercial sterility
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Antimicrobial agents

23. Sensitivity of microorganisms to ______ expressed as D value
Carbon dioxide
Bacterial; logarithmic
Radiation
Fermentation

24. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Headspace
Low acid foods
Fast; slow; heat; convection vs. conduction

25. FDA definition of chemical preservation...
Gas impermeable
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
Retard; hinder; mask
Fall; increase

26. EtO is used to _____ package materials for asceptic products
Sterilize
Acid foods
Preservative; flavor
Lactic acid; hexoses

27. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Preservative; flavor
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90
Acetic acid; ethyl acetate

28. Shelf Life and safety is influenced by (5)...
Bacterial; logarithmic
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize
Fruit juices; beer

29. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Acidity; water activity; chilling
1) salts & sugars 2) nitrates and nitrites
Fast; slow; heat; convection vs. conduction
Retard; hinder; mask

30. Propionic acid is used in...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Bakery products
Condenses
Application; commercial sterility

31. Categories of chemical preservation (4)
Chemical preservative
More sever heat processing (116-121
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Retard; hinder; mask

32. In glass there is a risk of...
Thermal shock
Yeast; barley; sugars; carbon dioxide
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
Acid foods & low acid foods

33. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Food
Carbohydrates (sugars); undesirable spoilage
Seaming; cooling
90

34. Lactic acid bacteria all produce ______ ______ from __________
Boiling water; steam
90
> 4.5
Lactic acid; hexoses

35. In heat preservations microorganisms are controlled by either...
Condenses
Temperature; undesirable
Sublethal; mild
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

36. You can calculate doses for irradiation based on (3)...
Oxidizing; decomposes; oxygen
Condenses
Radiation
1) food product 2) size of package 3) type of material used

37. Methods used to concentrate (2)
Biostatic effects of carbon dioxide are temperature dependent
1) evaporation 2) freeze concentration
1) heating cost 2) product quality loss
Oxidizing; decomposes; oxygen

38. Antimicrobrials lower
Dehydration
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
PH
1) inorganic agents 2) organic agents

39. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
Antimicrobial agents
Retard; hinder; mask
1) salts & sugars 2) nitrates and nitrites

40. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
< 4.5
1) food product 2) size of package 3) type of material used
Commercial use
Ethanol

41. Thermal process is specific to (3)...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
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
18; crystallization

42. Preservative effect of ______ _____ is only effective on microorganisms.
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
Carbon dioxide
Ethanol
Seamed

43. 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.
Sterilize
Fermentation
Gas impermeable
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

44. Benefits of optimal thermal process (2)...
Gas impermeable
Temperature; undesirable
1) benzoic acid 2) sorbic acid
1) heating cost 2) product quality loss

45. Methods used to dehydrate (2)
Radiation; ions; radicals; microorganisms
< 4.5
Steam; headspace
1) exposure to food to hot air dryers 2) freeze drying

46. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Seaming; canned
Acid foods & low acid foods
Bacterial; logarithmic

47. Removal of _____ is important for preservation
Water
Diacetyl
Antimicrobial agents
Preservative; flavor

48. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Fall; increase
80; 90 C
18; crystallization
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

49. processes used to remove the water are referred to as...
Concentration and dehydration
Bakery products
Penetrate; surface treatment
1) inorganic agents 2) organic agents

50. 4 factors affecting heat resistance in microorganisms
Fall; increase
Seamed
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

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Food Preservation And Processing

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