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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. Major concern of modified atmosphere packaging...
Application; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
Soy sauce
More sever heat processing (116-121

2. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Radiation; ions; radicals; microorganisms
Biostatic effects of carbon dioxide are temperature dependent
Fast; slow; heat; convection vs. conduction
Chemical preservative

3. Sulfur dioxide used in (2)...
Boiling water; steam
Carbon dioxide
1) concentration & dehydration 2) treating bulk stored grapes
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

4. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Antimicrobial agents
1) salts & sugars 2) nitrates and nitrites
Acid foods

5. The main premise in heat preservation...
90
Use of high temperature to destroy microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

6. You can calculate doses for irradiation based on (3)...
Gas impermeable
Headspace
Fermentation
1) food product 2) size of package 3) type of material used

7. In steam displacement vacuum pulled as steam __________ .
Condenses
Lactic acid; hexoses
Preservative; flavor
Acidity; water activity; chilling

8. Lactic acid fermentation produces ________ .
Fermentation
Eggs
Diacetyl
18; crystallization

9. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
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
Sublethal; mild

10. In heat preservations microorganisms are controlled by either...
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
Seaming; cooling
Seaming; canned

11. Thermal process is specific to (3)...
Commercial use
Reduce water activity and inhibit microorganisms growth
Oxidizing; decomposes; oxygen
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

12. Propionic acid is used in...
Pathogenic microorganisms; enzyme inactivation
Eggs
Bacterial; logarithmic
Bakery products

13. FDA definition of chemical preservation...
1) salts & sugars 2) nitrates and nitrites
Food additives
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
Denaturation of proteins

14. _________ reactions preserve food products through the biology of the byproduct
Heat; refrigerated - frozen - concentrated; dehydrated
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
Dairy
Fermentation

15. processes used to remove the water are referred to as...
Commercial sterility
Steam; headspace
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
Concentration and dehydration

16. Unfilled volume of a hermetic food container is referred to as the __________ .
> 4.5
Relatively mild
Minimum; commercial sterility
Headspace

17. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; barley; sugars; carbon dioxide
Carbon dioxide
18; crystallization

18. 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
Concentration and dehydration
90% reduction
PH

19. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Food additives
90% reduction
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

20. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Fruit juices; beer
Fermentation
Soy sauce
18; crystallization

21. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
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) inorganic agents 2) organic agents
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

22. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) benzoic acid 2) sorbic acid
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
Headspace
1) exposure to food to hot air dryers 2) freeze drying

23. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fermentation
Reduced; 20
Application; commercial sterility
< 4.5

24. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Ethanol
1 to 7
Bacterial; logarithmic
Sublethal; mild

25. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Clostridium botulinum
Yeast; ethanol; acetic acid; oxygen
Retard; hinder; mask
Minimum; commercial sterility

26. Factors needed to produce commercial sterility (5)...
80; 90 C
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Relatively mild
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

27. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Seaming; cooling
1) inorganic agents 2) organic agents
80; 90 C

28. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
< 4.5
> 4.5
Alcohol - yogurts - spirits - etc.
Increases; ceases; injury; death

29. Shelf Life and safety is influenced by (5)...
PH
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Chemical preservative
Carbon dioxide

30. Acid Foods have pH of...
Minimum; commercial sterility
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Eggs
< 4.5

31. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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; cooling
Yeast; barley; sugars; carbon dioxide

32. 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)
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
Low acid foods
Ethanol

33. 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.
Yeast; ethanol; acetic acid; oxygen
Fermentation
Gas impermeable
Entrapped air

34. Two groups of inorganic salts...
Sublethal; mild
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Relatively mild
1) salts & sugars 2) nitrates and nitrites

35. Freezing is similar to conventional...
Pathogenic microorganisms; enzyme inactivation
Clostridium botulinum
Dehydration
Concentration and dehydration

36. M. tuberculosis is destroyed in...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Dairy
Use of high temperature to destroy microorganisms

37. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Dairy
Soy sauce
Penetrate; surface treatment
18; crystallization

38. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
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
Sublethal; mild
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

39. Steam displacement is limited to products without large amounts of __________ _____ .
Acid foods & low acid foods
Antimicrobial agents
Headspace
Entrapped air

40. 3 functions of a vacuum...
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
Radiation; ions; radicals; 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
18; crystallization

41. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Relatively mild
1) food product 2) size of package 3) type of material used
Retard; hinder; mask

42. Modified Atmosphere Packaging (MAP)...
Alcohol - yogurts - spirits - etc.
Commercial sterility
Application; commercial sterility
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

43. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
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
Sterilize
Oxidizing; decomposes; oxygen

44. Methods used to dehydrate (2)
Sublethal; mild
1) exposure to food to hot air dryers 2) freeze drying
Relatively mild
> 4.5

45. Low acid foods all have a pH...
PH
Gas impermeable
Use of high temperature to destroy microorganisms
> 4.5

46. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Dairy
Dehydration
Chemical preservative
Acidity; water activity; chilling

47. The preservative effect of heat processing is due to the...
Denaturation of proteins
Radiation
Low acid foods
Seamed

48. acetic & lactic acids are used in...
Chemical preservative
1 to 7
Pickles - sauerkraut - and fermented milks
Radiation; ions; radicals; microorganisms

49. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Yeast; barley; sugars; carbon dioxide
Bakery products
Bacterial; logarithmic

50. Two organic acids...
1) benzoic acid 2) sorbic acid
Food
80; 90 C
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage