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Food Preservation And Processing

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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. In heat preservations microorganisms are controlled by either...
Sterilize
Thermal shock
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Condenses

2. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Headspace
1) heating cost 2) product quality loss
18; crystallization
Commercial sterility

3. _______ is injected into _____ to displace air in steam displacement.
Alcohol - yogurts - spirits - etc.
Preservative; flavor
Steam; headspace
Sublethal; mild

4. Chilling preservation is widely used as short term preservation because it slows (4)...
Bacterial; logarithmic
Fruit juices; beer
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Antimicrobial agents

5. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Headspace
Fruit juices; beer
Yeast; barley; sugars; carbon dioxide
90% reduction

6. Smoke was originally used as a _______ and now for ______
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
Preservative; flavor
Eggs

7. Steam displacement is limited to products without large amounts of __________ _____ .
Acid foods
Entrapped air
1) evaporation 2) freeze concentration
Seamed

8. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
< 4.5
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
Thermal shock
Seaming; canned

9. controlled atmosphere packaging (CAP) is...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fermentation
Retard; hinder; mask
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

10. Ethylene and propolyne oxides are classified as
Clostridium botulinum
Temperature; undesirable
Gas impermeable
Antimicrobial agents

11. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
18; crystallization
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Condenses
Boiling water; steam

12. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
80; 90 C
Soy sauce
Antimicrobial agents
Fruit juices; beer

13. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Penetrate; surface treatment
Alcohol - yogurts - spirits - etc.
Ethanol
Preservative; flavor

14. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Condenses
Dehydration
Acid foods
Yeast; ethanol; acetic acid; oxygen

15. 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)
Relatively mild
Acetic acid; ethyl acetate
Bacterial; logarithmic

16. In glass there is a risk of...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Yeast; barley; sugars; carbon dioxide
Steam; headspace
Thermal shock

17. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Dehydration
Radiation; ions; radicals; microorganisms
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) evaporation 2) freeze concentration

18. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Steam; headspace
1) benzoic acid 2) sorbic acid
1) evaporation 2) freeze concentration

19. processes used to remove the water are referred to as...
Application; commercial sterility
90
Food additives
Concentration and dehydration

20. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Soy sauce
Radiation; ions; radicals; microorganisms
Eggs

21. Removal of _____ is important for preservation
< 4.5
Condenses
Water
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

22. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Food additives
1) food product 2) size of package 3) type of material used
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

23. Preservative effect of ______ _____ is only effective on microorganisms.
Dehydration
Fall; increase
1) evaporation 2) freeze concentration
Carbon dioxide

24. Optimal thermal process is the _____ treatment that achieves ______ _______
Application; commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Minimum; commercial sterility
1) heating cost 2) product quality loss

25. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Radiation
1) evaporation 2) freeze concentration
Retard; hinder; mask

26. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Headspace
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fast; slow; heat; convection vs. conduction

27. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Radiation; ions; radicals; microorganisms
Reduced; 20
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

28. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
80; 90 C
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
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

29. The temperature for chilling preservation is...
1 to 7
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Oxidizing; decomposes; oxygen
Temperature; undesirable

30. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
90
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Pathogenic microorganisms; enzyme inactivation
1) food product 2) size of package 3) type of material used

31. EtO is used to _____ package materials for asceptic products
Diacetyl
Sterilize
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Concentration and dehydration

32. Methods used to dehydrate (2)
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
1) exposure to food to hot air dryers 2) freeze drying
Acid foods & low acid foods

33. salts & sugars...
Diacetyl
Reduce water activity and inhibit microorganisms growth
Commercial use
Bakery products

34. Antibiotics are not universally permitted as...
Increases; ceases; injury; death
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Food additives
Dehydration

35. Sulfur dioxide used in (2)...
Use of high temperature to destroy microorganisms
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; barley; sugars; carbon dioxide

36. Low acid foods require...
90
Pickles - sauerkraut - and fermented milks
More sever heat processing (116-121
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

37. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Biostatic effects of carbon dioxide are temperature dependent
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Concentration and dehydration
Chemical preservative

38. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Denaturation of proteins
90% reduction
Retard; hinder; mask
Penetrate; surface treatment

39. The preservative effect of heat processing is due to the...
Penetrate; surface treatment
Relatively mild
Boiling water; steam
Denaturation of proteins

40. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
E-beams & Cobalt 60
Heat; refrigerated - frozen - concentrated; dehydrated
Oxidizing; decomposes; oxygen
Food

41. Propionic acid is used in...
Food
Bakery products
Relatively mild
Reduced; 20

42. Two organic acids...
Oxidizing; decomposes; oxygen
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
Bacterial; logarithmic
1) benzoic acid 2) sorbic acid

43. Thermal process is specific to (3)...
Steam; headspace
80; 90 C
Commercial use
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

44. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Sterilize
Application; commercial sterility
Alcohol - yogurts - spirits - etc.

45. Major concern of modified atmosphere packaging...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
90
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent

46. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
1) benzoic acid 2) sorbic acid
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Soy sauce

47. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Clostridium botulinum
Alcohol - yogurts - spirits - etc.
80; 90 C
Oxidizing; decomposes; oxygen

48. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
80; 90 C
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1 to 7

49. nitrates and nitrites target...
Carbon dioxide
Clostridium botulinum
1) inorganic agents 2) organic agents
Fall; increase

50. You can calculate doses for irradiation based on (3)...
Carbohydrates (sugars); undesirable spoilage
Preservative; flavor
1) food product 2) size of package 3) type of material used
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

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Food Preservation And Processing

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