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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. processes used to remove the water are referred to as...
Thermal shock
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Concentration and dehydration
Lactic acid; hexoses

2. salts & sugars...
Reduce water activity and inhibit microorganisms growth
> 4.5
Radiation; ions; radicals; microorganisms
Fast; slow; heat; convection vs. conduction

3. 3 functions of a vacuum...
Water
Use of high temperature to destroy 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
1) exposure to food to hot air dryers 2) freeze drying

4. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Chemical preservative
1) benzoic acid 2) sorbic acid
Water

5. M. tuberculosis is destroyed in...
Fruit juices; beer
> 4.5
Yeast; barley; sugars; carbon dioxide
Dairy

6. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Dehydration
Antimicrobial agents
PH

7. Salmonella is destroyed in...
Eggs
Temperature; undesirable
PH
1) evaporation 2) freeze concentration

8. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Seaming; canned
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
18; crystallization
Ethanol

9. Sensitivity of microorganisms to ______ expressed as D value
1 to 7
Radiation
Retard; hinder; mask
Acid foods

10. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
90
1) concentration & dehydration 2) treating bulk stored grapes
Temperature; undesirable

11. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Fall; increase
Yeast; ethanol; acetic acid; oxygen
Temperature; undesirable

12. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
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
Yeast; ethanol; acetic acid; oxygen
1 to 7
Reduced; 20

13. In glass there is a risk of...
Fast; slow; heat; convection vs. conduction
Radiation; ions; radicals; microorganisms
Acid foods & low acid foods
Thermal shock

14. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) heating cost 2) product quality loss
Fall; increase
Boiling water; steam

15. Antibiotics are not universally permitted as...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Food additives
Seaming; cooling
Minimum; commercial sterility

16. Chilling preservation is widely used as short term preservation because it slows (4)...
1) food product 2) size of package 3) type of material used
Preservative; flavor
Seaming; canned
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

17. _________ reactions preserve food products through the biology of the byproduct
Boiling water; steam
1) salts & sugars 2) nitrates and nitrites
Acid foods
Fermentation

18. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Pickles - sauerkraut - and fermented milks
Penetrate; surface treatment
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

19. The preservative effect of heat processing is due to the...
Water
Yeast; barley; sugars; carbon dioxide
Denaturation of proteins
1) food product 2) size of package 3) type of material used

20. Smoke was originally used as a _______ and now for ______
Preservative; flavor
Sublethal; mild
Fall; increase
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

21. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Sublethal; mild
Increases; ceases; injury; death
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Preservative; flavor

22. Benefits of optimal thermal process (2)...
Yeast; barley; sugars; carbon dioxide
1) heating cost 2) product quality loss
Sterilize
Alcohol - yogurts - spirits - etc.

23. 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
Increases; ceases; injury; death
Minimum; commercial sterility
Diacetyl

24. Two organic acids...
1) benzoic acid 2) sorbic acid
Low acid foods
Gas impermeable
E-beams & Cobalt 60

25. To minimize problems with modified atmosphere packaging (MAP) (4)...
Entrapped air
Minimum; commercial sterility
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
Sterilize

26. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Increases; ceases; injury; death
1) benzoic acid 2) sorbic acid

27. Low acid foods all have a pH...
Concentration and dehydration
1) exposure to food to hot air dryers 2) freeze drying
> 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

28. Factors needed to produce commercial sterility (5)...
1) inorganic agents 2) organic agents
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Preservative; flavor
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

29. ______ _____ 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
Fruit juices; beer
90
PH

30. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Ethanol
1) benzoic acid 2) sorbic acid
Acidity; water activity; chilling
Carbon dioxide

31. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) heating cost 2) product quality loss
Food
Concentration and dehydration

32. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Condenses
Water
Oxidizing; decomposes; oxygen
Commercial use

33. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Heat; refrigerated - frozen - concentrated; dehydrated
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

34. 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.
Gas impermeable
Clostridium botulinum
Relatively mild
Commercial sterility

35. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Acidity; water activity; chilling
Minimum; commercial sterility

36. Two sources of irradiation...
Bakery products
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
Retard; hinder; mask
E-beams & Cobalt 60

37. Lactic acid fermentation produces ________ .
Retard; hinder; mask
E-beams & Cobalt 60
Application; commercial sterility
Diacetyl

38. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Oxidizing; decomposes; oxygen
Reduced; 20
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
Penetrate; surface treatment

39. _____ or _____ exposures to high temperatures induces stress Which may cause injury
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Sublethal; mild
Concentration and dehydration

40. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Bakery products
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction
Fall; increase

41. 4 factors affecting heat resistance in microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Reduced; 20
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Bakery products

42. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) exposure to food to hot air dryers 2) freeze drying
Ethanol
90
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

43. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
< 4.5
Fast; slow; heat; convection vs. conduction
Bakery products
Temperature; undesirable

44. Optimal thermal process is the _____ treatment that achieves ______ _______
Radiation
Acid foods
Minimum; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes

45. Two groups of inorganic salts...
Concentration and dehydration
Radiation; ions; radicals; microorganisms
1) salts & sugars 2) nitrates and nitrites
Reduce water activity and inhibit microorganisms growth

46. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
< 4.5
Acetic acid; ethyl acetate
1) heating cost 2) product quality loss
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

47. controlled atmosphere packaging (CAP) is...
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
Radiation
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

48. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
Denaturation of proteins
Acid foods & low acid foods
Sublethal; mild

49. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
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
Gas impermeable
Sublethal; mild
Fall; increase

50. In heat preservations microorganisms are controlled by either...
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) particular food and its formulation & preparation 2) size of container 3) type of retort system
Radiation; ions; radicals; microorganisms
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth