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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. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Yeast; barley; sugars; carbon dioxide
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Increases; ceases; injury; death

2. In heat preservations microorganisms are controlled by either...
Reduced; 20
Commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
< 4.5

3. Low acid foods require...
Fermentation
More sever heat processing (116-121
Eggs
Biostatic effects of carbon dioxide are temperature dependent

4. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Soy sauce
Fast; slow; heat; convection vs. conduction
Clostridium botulinum
Acid foods

5. Each food has a minimal ______ below which it cannot be held without some _______ change
1) concentration & dehydration 2) treating bulk stored grapes
1) evaporation 2) freeze concentration
Temperature; undesirable
< 4.5

6. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1) evaporation 2) freeze concentration
Acid foods
90% reduction

7. Two organic acids...
Seaming; cooling
Carbohydrates (sugars); undesirable spoilage
1) benzoic acid 2) sorbic acid
90

8. Factors needed to produce commercial sterility (5)...
Seamed
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
Preservative; flavor
Use of high temperature to destroy microorganisms

9. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
18; crystallization
Acid foods
More sever heat processing (116-121

10. To minimize problems with modified atmosphere packaging (MAP) (4)...
Radiation; ions; radicals; microorganisms
Diacetyl
Bakery products
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

11. Removal of _____ is important for preservation
Water
90
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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

12. Thermal process is specific to (3)...
Commercial use
Headspace
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Commercial sterility

13. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Lactic acid; hexoses
90% reduction
< 4.5
Food additives

14. salts & sugars...
Preservative; flavor
Reduce water activity and inhibit microorganisms growth
PH
Reduced; 20

15. Vegetables - meat - and fish are...
Low acid foods
Condenses
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

16. 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)
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) benzoic acid 2) sorbic acid
Penetrate; surface treatment

17. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used
Acid foods & low acid foods
Carbohydrates (sugars); undesirable spoilage

18. Methods used to dehydrate (2)
Heat; refrigerated - frozen - concentrated; dehydrated
1) exposure to food to hot air dryers 2) freeze drying
Application; commercial sterility
Acidity; water activity; chilling

19. M. tuberculosis is destroyed in...
Antimicrobial agents
Gas impermeable
Biostatic effects of carbon dioxide are temperature dependent
Dairy

20. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Concentration and dehydration
1) benzoic acid 2) sorbic acid
Reduced; 20

21. Fruits and some tomato products are...
Gas impermeable
Pathogenic microorganisms; enzyme inactivation
Acid foods
Denaturation of proteins

22. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Denaturation of proteins
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
Heat; refrigerated - frozen - concentrated; dehydrated
Acid foods

23. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Denaturation of proteins
Seaming; canned
Penetrate; surface treatment
Oxidizing; decomposes; oxygen

24. Sensitivity of microorganisms to ______ expressed as D value
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
1) inorganic agents 2) organic agents
Yeast; ethanol; acetic acid; oxygen

25. nitrates and nitrites target...
Retard; hinder; mask
Clostridium botulinum
Fast; slow; heat; convection vs. conduction
1) food product 2) size of package 3) type of material used

26. In steam displacement vacuum pulled as steam __________ .
Boiling water; steam
Fast; slow; heat; convection vs. conduction
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Condenses

27. Unfilled volume of a hermetic food container is referred to as the __________ .
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
Headspace
Seamed
Minimum; commercial sterility

28. Categories of chemical preservation (4)
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Entrapped air
Dairy

29. Freezing is similar to conventional...
Dehydration
1) salts & sugars 2) nitrates and nitrites
Application; commercial sterility
Denaturation of proteins

30. Low acid foods all have a pH...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
> 4.5
Radiation; ions; radicals; microorganisms
Eggs

31. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Soy sauce
Heat; refrigerated - frozen - concentrated; dehydrated
Penetrate; surface treatment

32. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Bakery products
18; crystallization
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
Commercial sterility

33. Propionic acid is used in...
Commercial sterility
Concentration and dehydration
Penetrate; surface treatment
Bakery products

34. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Penetrate; surface treatment
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
Ethanol
Pickles - sauerkraut - and fermented milks

35. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
90
Fall; increase
Sublethal; mild
Use of high temperature to destroy microorganisms

36. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1 to 7
Retard; hinder; mask
Soy sauce

37. Irradiation doesn't _______ well in food and is best for ________ ________ .
Fermentation
Bakery products
Dehydration
Penetrate; surface treatment

38. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Sublethal; mild
Acetic acid; ethyl acetate
Temperature; undesirable

39. Antimicrobrials lower
PH
90
Dehydration
Carbohydrates (sugars); undesirable spoilage

40. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Eggs
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acid foods & low acid foods

41. Chemical Preservation (2 techniques)
Ethanol
Penetrate; surface treatment
Increases; ceases; injury; death
1) inorganic agents 2) organic agents

42. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Concentration and dehydration
Sublethal; mild
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Relatively mild

43. The preservative effect of heat processing is due to the...
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
Acetic acid; ethyl acetate
Headspace

44. Two sources of irradiation...
E-beams & Cobalt 60
Retard; hinder; mask
Temperature; undesirable
Headspace

45. Modified Atmosphere Packaging (MAP)...
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
Heat; refrigerated - frozen - concentrated; dehydrated
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
Fermentation

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

47. Optimal thermal process is the _____ treatment that achieves ______ _______
Dairy
Sublethal; mild
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Minimum; commercial sterility

48. Pasteurization is a ___________ _______ heat treatment.
Sublethal; mild
Relatively mild
Heat; refrigerated - frozen - concentrated; dehydrated
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

49. In acid foods bringing the slowest heating point in the can to...
Food
Acid foods
Minimum; commercial sterility
90

50. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Dairy
Carbohydrates (sugars); undesirable spoilage
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Yeast; ethanol; acetic acid; oxygen