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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
Seamed
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

2. salts & sugars...
Clostridium botulinum
> 4.5
Concentration and dehydration
Reduce water activity and inhibit microorganisms growth

3. Preservative effect of ______ _____ is only effective on microorganisms.
1 to 7
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
Carbon dioxide

4. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Bakery products
Fruit juices; beer
Boiling water; steam

5. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Relatively mild
Bakery products
Dehydration

6. Physical Preservation (4 techniques)
Denaturation of proteins
Water
Reduced; 20
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

7. FDA definition of chemical preservation...
90% reduction
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
Increases; ceases; injury; death
Dairy

8. Low acid foods all have a pH...
1) heating cost 2) product quality loss
Soy sauce
> 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

9. Propionic acid is used in...
Radiation; ions; radicals; microorganisms
Carbohydrates (sugars); undesirable spoilage
Clostridium botulinum
Bakery products

10. Removal of _____ is important for preservation
Condenses
Biostatic effects of carbon dioxide are temperature dependent
Carbon dioxide
Water

11. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Steam; headspace
Commercial sterility
1) food product 2) size of package 3) type of material used

12. 3 functions of a vacuum...
Fermentation
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
Fall; increase
Food additives

13. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Yeast; ethanol; acetic acid; oxygen
Heat; refrigerated - frozen - concentrated; dehydrated
Radiation
1) exposure to food to hot air dryers 2) freeze drying

14. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) benzoic acid 2) sorbic acid
Lactic acid; hexoses
E-beams & Cobalt 60

15. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1) food product 2) size of package 3) type of material used
Chemical preservative
Heat; refrigerated - frozen - concentrated; dehydrated

16. _________ reactions preserve food products through the biology of the byproduct
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Dairy
Fermentation
Antimicrobial agents

17. Modified Atmosphere Packaging (MAP)...
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
Bakery products
Eggs
1) salts & sugars 2) nitrates and nitrites

18. Antibiotics are not universally permitted as...
1) evaporation 2) freeze concentration
Antimicrobial agents
Radiation
Food additives

19. Irradiation doesn't _______ well in food and is best for ________ ________ .
Heat; refrigerated - frozen - concentrated; dehydrated
Penetrate; surface treatment
Bakery products
More sever heat processing (116-121

20. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
90
Diacetyl
Gas impermeable
Fall; increase

21. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Retard; hinder; mask
1) heating cost 2) product quality loss
1) exposure to food to hot air dryers 2) freeze drying
Soy sauce

22. Steam displacement is limited to products without large amounts of __________ _____ .
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
Biostatic effects of carbon dioxide are temperature dependent
1) exposure to food to hot air dryers 2) freeze drying

23. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Application; commercial sterility
Carbohydrates (sugars); undesirable spoilage
1) exposure to food to hot air dryers 2) freeze drying

24. processes used to remove the water are referred to as...
Carbon dioxide
Fruit juices; beer
E-beams & Cobalt 60
Concentration and dehydration

25. Two sources of irradiation...
Food additives
E-beams & Cobalt 60
Biostatic effects of carbon dioxide are temperature dependent
Ethanol

26. In heat preservations microorganisms are controlled by either...
Relatively mild
Commercial use
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fast; slow; heat; convection vs. conduction

27. The preservative effect of heat processing is due to the...
Bacterial; logarithmic
Denaturation of proteins
More sever heat processing (116-121
PH

28. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Concentration and dehydration
Gas impermeable
Food additives

29. Methods used to concentrate (2)
Entrapped air
Soy sauce
Dehydration
1) evaporation 2) freeze concentration

30. M. tuberculosis is destroyed in...
1) heating cost 2) product quality loss
Fast; slow; heat; convection vs. conduction
Dairy
Sublethal; mild

31. ______ _____ and _____ are pasteurized after filling
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
Fruit juices; beer

32. EtO is used to _____ package materials for asceptic products
Radiation; ions; radicals; microorganisms
Sterilize
1) benzoic acid 2) sorbic acid
Bakery products

33. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Steam; headspace
Dehydration
Oxidizing; decomposes; oxygen
Seaming; cooling

34. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Reduced; 20
Alcohol - yogurts - spirits - etc.
Steam; headspace
80; 90 C

35. Low acid foods require...
1) concentration & dehydration 2) treating bulk stored grapes
Ethanol
Yeast; ethanol; acetic acid; oxygen
More sever heat processing (116-121

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Boiling water; steam
< 4.5
Seaming; cooling

37. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Thermal shock
Condenses
Retard; hinder; mask
Relatively mild

38. Acid Foods have pH of...
Dehydration
Eggs
< 4.5
Sterilize

39. Lactic acid fermentation produces ________ .
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
Diacetyl
Ethanol

40. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Commercial use
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) salts & sugars 2) nitrates and nitrites

41. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1 to 7
18; crystallization
Acetic acid; ethyl acetate
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

42. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) inorganic agents 2) organic agents
Yeast; ethanol; acetic acid; oxygen
Fall; increase
Yeast; barley; sugars; carbon dioxide

43. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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
Radiation

44. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fast; slow; heat; convection vs. conduction
90
Acid foods & low acid foods

45. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Retard; hinder; mask
Sublethal; mild
Carbohydrates (sugars); undesirable spoilage

46. Two organic acids...
Eggs
18; crystallization
Heat; refrigerated - frozen - concentrated; dehydrated
1) benzoic acid 2) sorbic acid

47. Factors needed to produce commercial sterility (5)...
< 4.5
Reduced; 20
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
Acid foods

48. Freezing is similar to conventional...
Clostridium botulinum
Fast; slow; heat; convection vs. conduction
E-beams & Cobalt 60
Dehydration

49. In steam displacement can is immediately...
Seamed
Condenses
1) concentration & dehydration 2) treating bulk stored grapes
Fall; increase

50. Chemical Preservation (2 techniques)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Dehydration
Alcohol - yogurts - spirits - etc.
1) inorganic agents 2) organic agents