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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. Low acid foods all have a pH...
Food additives
More sever heat processing (116-121
Use of high temperature to destroy microorganisms
> 4.5

2. controlled atmosphere packaging (CAP) is...
1) heating cost 2) product quality loss
1) salts & sugars 2) nitrates and nitrites
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

3. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Acid foods & low acid foods
Retard; hinder; mask
Penetrate; surface treatment
More sever heat processing (116-121

4. Lactic acid bacteria all produce ______ ______ from __________
1) food product 2) size of package 3) type of material used
Lactic acid; hexoses
Acetic acid; ethyl acetate
Headspace

5. Two organic acids...
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
Yeast; barley; sugars; carbon dioxide
Entrapped air
1) benzoic acid 2) sorbic acid

6. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Gas impermeable
Boiling water; steam
Sublethal; mild
Chemical preservative

7. 3 methods for producing a vacuum...
Clostridium botulinum
Headspace
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
PH

8. Methods used to concentrate (2)
1) heating cost 2) product quality loss
1) evaporation 2) freeze concentration
Gas impermeable
1) concentration & dehydration 2) treating bulk stored grapes

9. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Heat; refrigerated - frozen - concentrated; dehydrated
Application; commercial sterility
80; 90 C
Concentration and dehydration

10. Antimicrobrials lower
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sublethal; mild
PH
Soy sauce

11. Pasteurization is a ___________ _______ heat treatment.
1) heating cost 2) product quality loss
Water
Relatively mild
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

12. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Reduce water activity and inhibit microorganisms growth
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses

13. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Sublethal; mild
Soy sauce
Dairy
Food

14. Two groups of inorganic salts...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) salts & sugars 2) nitrates and nitrites
E-beams & Cobalt 60
1) heating cost 2) product quality loss

15. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Seaming; cooling
> 4.5
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

16. Sensitivity of microorganisms to ______ expressed as D value
Bakery products
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
Dehydration

17. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Application; commercial sterility
Steam; headspace
1) benzoic acid 2) sorbic acid

18. What is an example of a fermentation reaction?
Steam; headspace
Alcohol - yogurts - spirits - etc.
Headspace
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

19. Modified Atmosphere Packaging (MAP)...
Yeast; barley; sugars; carbon dioxide
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
Use of high temperature to destroy microorganisms
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

20. FDA definition of chemical preservation...
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
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
Retard; hinder; mask

21. To minimize problems with modified atmosphere packaging (MAP) (4)...
Condenses
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
1) exposure to food to hot air dryers 2) freeze drying
80; 90 C

22. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Clostridium botulinum
Seaming; cooling
Acetic acid; ethyl acetate
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

23. Smoke was originally used as a _______ and now for ______
Radiation
Preservative; flavor
Biostatic effects of carbon dioxide are temperature dependent
Retard; hinder; mask

24. ________ spores may be assumed to have ________ order of death.
Relatively mild
1 to 7
Clostridium botulinum
Bacterial; logarithmic

25. M. tuberculosis is destroyed in...
E-beams & Cobalt 60
Dairy
1) inorganic agents 2) organic agents
18; crystallization

26. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Condenses
Fermentation
Acid foods & low acid foods

27. Salmonella is destroyed in...
Fruit juices; beer
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
Eggs
Soy sauce

28. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Thermal shock
< 4.5
Radiation
Reduced; 20

29. 4 factors affecting heat resistance in microorganisms
Minimum; commercial sterility
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Steam; headspace
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

30. The temperature for chilling preservation is...
Bakery products
1 to 7
Reduced; 20
Diacetyl

31. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
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
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
Alcohol - yogurts - spirits - etc.

32. Preservative effect of ______ _____ is only effective on microorganisms.
Fall; increase
Carbon dioxide
Relatively mild
90

33. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Pickles - sauerkraut - and fermented milks
Radiation; ions; radicals; microorganisms
1) salts & sugars 2) nitrates and nitrites
Minimum; commercial sterility

34. Fruits and some tomato products are...
Bacterial; logarithmic
Acid foods
Low acid foods
< 4.5

35. The main premise in heat preservation...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Temperature; undesirable
Use of high temperature to destroy microorganisms
Fermentation

36. salts & sugars...
Thermal shock
Reduce water activity and inhibit microorganisms growth
Seaming; cooling
Fruit juices; beer

37. 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.
Seaming; cooling
Gas impermeable
Fruit juices; beer
Lactic acid; hexoses

38. no CAP packages are in...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Commercial use
Yeast; barley; sugars; carbon dioxide
Yeast; ethanol; acetic acid; oxygen

39. Physical Preservation (4 techniques)
Commercial use
Dehydration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Entrapped air

40. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Biostatic effects of carbon dioxide are temperature dependent
Seaming; cooling
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Boiling water; steam

41. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
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
Gas impermeable

42. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Bacterial; logarithmic
Sublethal; mild
Increases; ceases; injury; death
Reduced; 20

43. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Commercial use
Bacterial; logarithmic
1) evaporation 2) freeze concentration

44. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Dehydration
Application; commercial sterility
Soy sauce

45. EtO is used to _____ package materials for asceptic products
Fruit juices; beer
Acid foods & low acid foods
Lactic acid; hexoses
Sterilize

46. 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
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fast; slow; heat; convection vs. conduction
Oxidizing; decomposes; oxygen

47. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Increases; ceases; injury; death
Acid foods
Yeast; ethanol; acetic acid; oxygen
1) heating cost 2) product quality loss

48. Canned foods are divided into 2 groups based on pH...
Ethanol
Diacetyl
Acidity; water activity; chilling
Acid foods & low acid foods

49. Inactivating contaminating organisms is...
Heat; refrigerated - frozen - concentrated; dehydrated
Commercial sterility
Seamed
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

50. Antibiotics are not universally permitted as...
80; 90 C
Food additives
Heat; refrigerated - frozen - concentrated; dehydrated
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial