Test your basic knowledge |

Food Preservation And Processing

Subjects : industries, engineering
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. Unfilled volume of a hermetic food container is referred to as the __________ .






2. Categories of chemical preservation (4)






3. Low acid foods require...






4. EtO is used to _____ package materials for asceptic products






5. _____ or _____ exposures to high temperatures induces stress Which may cause injury






6. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)






7. no CAP packages are in...






8. Vegetables - meat - and fish are...






9. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.






10. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .






11. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms






12. Lactic acid bacteria all produce ______ ______ from __________






13. Preservation is achieved by the increased _______ or decreased _______ - and _________ .






14. Canned foods are divided into 2 groups based on pH...






15. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.






16. ________ spores may be assumed to have ________ order of death.






17. Antibiotics are not universally permitted as...






18. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .






19. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value






20. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )






21. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.






22. Freezing is similar to conventional...






23. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.






24. Lactic acid fermentation produces ________ .






25. salts & sugars...






26. 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.






27. Sensitivity of microorganisms to ______ expressed as D value






28. Two sources of irradiation...






29. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.






30. Ethylene and propolyne oxides are classified as






31. Inactivating contaminating organisms is...






32. The main premise in heat preservation...






33. 3 functions of a vacuum...






34. Antimicrobrials lower






35. ______ _____ and _____ are pasteurized after filling






36. Methods used to concentrate (2)






37. Thermal process is specific to (3)...






38. Propionic acid is used in...






39. To minimize problems with modified atmosphere packaging (MAP) (4)...






40. Preservative effect of ______ _____ is only effective on microorganisms.






41. You can calculate doses for irradiation based on (3)...






42. Physical Preservation (4 techniques)






43. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)






44. _______ is injected into _____ to displace air in steam displacement.






45. In heat preservations microorganisms are controlled by either...






46. Shelf Life and safety is influenced by (5)...






47. The preservative effect of heat processing is due to the...






48. Chemical Preservation (2 techniques)






49. acetic & lactic acids are used in...






50. In acid foods bringing the slowest heating point in the can to...