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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. Freezing does (3)...
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
PH
Denaturation of proteins

2. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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

3. 4 factors affecting heat resistance in microorganisms
Steam; headspace
Increases; ceases; injury; death
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
PH

4. The temperature for chilling preservation is...
More sever heat processing (116-121
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Water
1 to 7

5. Major concern of modified atmosphere packaging...
PH
Yeast; ethanol; acetic acid; oxygen
Headspace
Biostatic effects of carbon dioxide are temperature dependent

6. Physical Preservation (4 techniques)
90
1) concentration & dehydration 2) treating bulk stored grapes
Carbohydrates (sugars); undesirable spoilage
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

7. Two sources of irradiation...
E-beams & Cobalt 60
Acid foods
Seamed
90

8. Factors needed to produce commercial sterility (5)...
< 4.5
Acidity; water activity; chilling
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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

9. Canned foods are divided into 2 groups based on pH...
1) benzoic acid 2) sorbic acid
Food additives
Acid foods & low acid foods
Pickles - sauerkraut - and fermented milks

10. Chemical Preservation (2 techniques)
> 4.5
1) inorganic agents 2) organic agents
Fermentation
Carbon dioxide

11. 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
Pickles - sauerkraut - and fermented milks
Headspace
Gas impermeable

12. ______ _____ and _____ are pasteurized after filling
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
Carbon dioxide
Bacterial; logarithmic
Fruit juices; beer

13. Vegetables - meat - and fish are...
Fast; slow; heat; convection vs. conduction
Dairy
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Low acid foods

14. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Yeast; barley; sugars; carbon dioxide
Retard; hinder; mask
Seamed

15. You can calculate doses for irradiation based on (3)...
Fast; slow; heat; convection vs. conduction
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) food product 2) size of package 3) type of material used
Water

16. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Food additives
Soy sauce
Commercial use
Clostridium botulinum

17. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Heat; refrigerated - frozen - concentrated; dehydrated
Seaming; cooling
Ethanol
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

18. Unfilled volume of a hermetic food container is referred to as the __________ .
Diacetyl
Acidity; water activity; chilling
Headspace
Fall; increase

19. Removal of _____ is important for preservation
Water
Boiling water; steam
Biostatic effects of carbon dioxide are temperature dependent
Thermal shock

20. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
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
Reduced; 20
Acetic acid; ethyl acetate

21. 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
Acid foods
Use of high temperature to destroy microorganisms
Antimicrobial agents

22. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Commercial use
Thermal shock
Use of high temperature to destroy microorganisms

23. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1 to 7
Entrapped air
1) salts & sugars 2) nitrates and nitrites

24. acetic & lactic acids are used in...
1) heating cost 2) product quality loss
Seamed
Pickles - sauerkraut - and fermented milks
Chemical preservative

25. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Food additives
Acetic acid; ethyl acetate
1) benzoic acid 2) sorbic acid
Seaming; cooling

26. Antimicrobrials lower
1) concentration & dehydration 2) treating bulk stored grapes
Antimicrobial agents
Seamed
PH

27. controlled atmosphere packaging (CAP) is...
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
Penetrate; surface treatment
Biostatic effects of carbon dioxide are temperature dependent
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

28. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) exposure to food to hot air dryers 2) freeze drying
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

29. Steam displacement is limited to products without large amounts of __________ _____ .
Minimum; commercial sterility
1) food product 2) size of package 3) type of material used
Entrapped air
Temperature; undesirable

30. _______ is injected into _____ to displace air in steam displacement.
Application; commercial sterility
Steam; headspace
Biostatic effects of carbon dioxide are temperature dependent
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

31. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Acid foods
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

32. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death
Concentration and dehydration

33. The preservative effect of heat processing is due to the...
1) benzoic acid 2) sorbic acid
Denaturation of proteins
Water
Acid foods & low acid foods

34. Irradiation doesn't _______ well in food and is best for ________ ________ .
Fall; increase
Radiation
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
Penetrate; surface treatment

35. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
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
Ethanol
Use of high temperature to destroy microorganisms
Radiation; ions; radicals; microorganisms

36. Smoke was originally used as a _______ and now for ______
Entrapped air
Preservative; flavor
Commercial use
18; crystallization

37. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1 to 7
> 4.5

38. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Commercial use
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
18; crystallization
Steam; headspace

39. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Fast; slow; heat; convection vs. conduction
Soy sauce
1) inorganic agents 2) organic agents

40. Irradiated foods (6)
Acidity; water activity; chilling
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
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

41. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Bacterial; logarithmic
Fermentation
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Heat; refrigerated - frozen - concentrated; dehydrated

42. M. tuberculosis is destroyed in...
Acidity; water activity; chilling
Oxidizing; decomposes; oxygen
Dairy
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

43. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Carbon dioxide
Heat; refrigerated - frozen - concentrated; dehydrated
Seaming; canned

44. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Denaturation of proteins
Use of high temperature to destroy microorganisms
Acidity; water activity; chilling
Thermal shock

45. EtO is used to _____ package materials for asceptic products
Lactic acid; hexoses
1) salts & sugars 2) nitrates and nitrites
1) concentration & dehydration 2) treating bulk stored grapes
Sterilize

46. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Concentration and dehydration
18; crystallization
Yeast; barley; sugars; carbon dioxide
Acid foods

47. Shelf Life and safety is influenced by (5)...
Bacterial; logarithmic
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Commercial sterility
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

48. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Food additives
Heat; refrigerated - frozen - concentrated; dehydrated
80; 90 C
Commercial sterility

49. In glass there is a risk of...
90
Thermal shock
Soy sauce
PH

50. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Chemical preservative
Seaming; cooling
Reduced; 20
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