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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. Acid Foods have pH of...
Carbohydrates (sugars); undesirable spoilage
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
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
< 4.5

2. ________ spores may be assumed to have ________ order of death.
E-beams & Cobalt 60
Bacterial; logarithmic
1) heating cost 2) product quality loss
Pickles - sauerkraut - and fermented milks

3. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
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
Chemical preservative
Carbon dioxide
Yeast; ethanol; acetic acid; oxygen

4. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
90
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
More sever heat processing (116-121

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

6. Methods used to concentrate (2)
Seaming; cooling
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
1) evaporation 2) freeze concentration
Fermentation

7. Shelf Life and safety is influenced by (5)...
Relatively mild
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) evaporation 2) freeze concentration
Radiation; ions; radicals; microorganisms

8. Low acid foods require...
80; 90 C
More sever heat processing (116-121
1 to 7
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

9. Low acid foods all have a pH...
> 4.5
More sever heat processing (116-121
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
< 4.5

10. Optimal thermal process is the _____ treatment that achieves ______ _______
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
Steam; headspace
1) heating cost 2) product quality loss
Minimum; commercial sterility

11. Smoke was originally used as a _______ and now for ______
Water
Preservative; flavor
Acid foods & low acid foods
Yeast; ethanol; acetic acid; oxygen

12. Propionic acid is used in...
Bakery products
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
90
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

13. controlled atmosphere packaging (CAP) is...
Fast; slow; heat; convection vs. conduction
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
Diacetyl
Acid foods & low acid foods

14. In glass there is a risk of...
Sterilize
Chemical preservative
Thermal shock
1) inorganic agents 2) organic agents

15. acetic & lactic acids are used in...
Radiation; ions; radicals; microorganisms
Pickles - sauerkraut - and fermented milks
Sublethal; mild
Preservative; flavor

16. nitrates and nitrites target...
Gas impermeable
Clostridium botulinum
80; 90 C
Dairy

17. Factors needed to produce commercial sterility (5)...
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
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent

18. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Acetic acid; ethyl acetate
90% reduction
Food additives
Steam; headspace

19. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
90
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

20. Categories of chemical preservation (4)
Gas impermeable
Sublethal; mild
Acid foods & low acid foods
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

21. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Thermal shock
Penetrate; surface treatment

22. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses
Application; commercial sterility
Acidity; water activity; chilling

23. Fruits and some tomato products are...
Food additives
Water
Relatively mild
Acid foods

24. Vegetables - meat - and fish are...
Acidity; water activity; chilling
Entrapped air
Low acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

25. Salmonella is destroyed in...
Soy sauce
Eggs
Yeast; ethanol; acetic acid; oxygen
< 4.5

26. Benefits of optimal thermal process (2)...
Fast; slow; heat; convection vs. conduction
1) heating cost 2) product quality loss
< 4.5
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

27. no CAP packages are in...
< 4.5
Commercial use
80; 90 C
90

28. M. tuberculosis is destroyed in...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Dairy
Biostatic effects of carbon dioxide are temperature dependent
Temperature; undesirable

29. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Heat; refrigerated - frozen - concentrated; dehydrated
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

30. Ethylene and propolyne oxides are classified as
Reduced; 20
Antimicrobial agents
Relatively mild
90% reduction

31. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Steam; headspace
Carbon dioxide
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
Ethanol

32. Sensitivity of microorganisms to ______ expressed as D value
Minimum; commercial sterility
Gas impermeable
Radiation
Yeast; ethanol; acetic acid; oxygen

33. Freezing does (3)...
Dehydration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Minimum; commercial sterility
Preservative; flavor

34. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
90
< 4.5
80; 90 C
Pathogenic microorganisms; enzyme inactivation

35. processes used to remove the water are referred to as...
Concentration and dehydration
90% reduction
Soy sauce
< 4.5

36. 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
Lactic acid; hexoses
Diacetyl
1 to 7

37. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Chemical preservative
Retard; hinder; mask
Fast; slow; heat; convection vs. conduction
Carbohydrates (sugars); undesirable spoilage

38. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Fast; slow; heat; convection vs. conduction
Commercial use
Acetic acid; ethyl acetate

39. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
1 to 7
Soy sauce
Concentration and dehydration
Eggs

40. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Lactic acid; hexoses
Steam; headspace
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

41. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Fast; slow; heat; convection vs. conduction
Low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

42. Irradiation doesn't _______ well in food and is best for ________ ________ .
Carbon dioxide
Penetrate; surface treatment
PH
Commercial sterility

43. ______ _____ and _____ are pasteurized after filling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Fruit juices; beer
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) evaporation 2) freeze concentration

44. 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.
Fruit juices; beer
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Gas impermeable
Thermal shock

45. _______ is injected into _____ to displace air in steam displacement.
PH
Steam; headspace
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

46. Pasteurization is a ___________ _______ heat treatment.
Acid foods
More sever heat processing (116-121
Relatively mild
Sterilize

47. Removal of _____ is important for preservation
Condenses
Oxidizing; decomposes; oxygen
Water
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

48. In steam displacement can is immediately...
Seamed
Thermal shock
Reduce water activity and inhibit microorganisms growth
Food additives

49. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Seaming; cooling
Bakery products
Condenses

50. Physical Preservation (4 techniques)
Bakery products
Pickles - sauerkraut - and fermented milks
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Soy sauce

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Food Preservation And Processing

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