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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. Categories of chemical preservation (4)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Condenses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; canned

2. processes used to remove the water are referred to as...
Low acid foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Concentration and dehydration

3. Fruits and some tomato products are...
Acid foods
Pathogenic microorganisms; enzyme inactivation
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
Radiation; ions; radicals; microorganisms

4. Low acid foods all have a pH...
1) food product 2) size of package 3) type of material used
Commercial use
> 4.5
Heat; refrigerated - frozen - concentrated; dehydrated

5. Irradiation doesn't _______ well in food and is best for ________ ________ .
Biostatic effects of carbon dioxide are temperature dependent
Headspace
Penetrate; surface treatment
Water

6. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Low acid foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Thermal shock

7. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Denaturation of proteins
Fast; slow; heat; convection vs. conduction
1) salts & sugars 2) nitrates and nitrites
Ethanol

8. Modified Atmosphere Packaging (MAP)...
Sterilize
1) benzoic acid 2) sorbic acid
Minimum; commercial sterility
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

9. 4 factors affecting heat resistance in microorganisms
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; canned

10. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Yeast; ethanol; acetic acid; oxygen
Headspace
Pathogenic microorganisms; enzyme inactivation
Fall; increase

11. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Food
18; crystallization
Seaming; cooling
Temperature; undesirable

12. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Acidity; water activity; chilling
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Food
Minimum; commercial sterility

13. 3 functions of a vacuum...
1) heating cost 2) product quality loss
Carbohydrates (sugars); undesirable spoilage
Diacetyl
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

14. What is an example of a fermentation reaction?
Alcohol - yogurts - spirits - etc.
1) evaporation 2) freeze concentration
Carbon dioxide
Heat; refrigerated - frozen - concentrated; dehydrated

15. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Dehydration
1) evaporation 2) freeze concentration
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

16. 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
Carbon dioxide
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
Diacetyl

17. Acid Foods have pH of...
Sublethal; mild
Application; commercial sterility
< 4.5
Ethanol

18. Propionic acid is used in...
Bakery products
Gas impermeable
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Thermal shock

19. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Gas impermeable
Carbohydrates (sugars); undesirable spoilage
1) evaporation 2) freeze concentration
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

20. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Dairy
Radiation
Pickles - sauerkraut - and fermented milks

21. salts & sugars...
Pathogenic microorganisms; enzyme inactivation
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Carbohydrates (sugars); undesirable spoilage
Reduce water activity and inhibit microorganisms growth

22. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Radiation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
80; 90 C
> 4.5

23. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; canned
Steam; headspace
Application; commercial sterility

24. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

25. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Seaming; canned
Sterilize
90
Retard; hinder; mask

26. Physical Preservation (4 techniques)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Bacterial; logarithmic
Carbohydrates (sugars); undesirable spoilage

27. Two organic acids...
Acetic acid; ethyl acetate
1) benzoic acid 2) sorbic acid
Antimicrobial agents
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

28. nitrates and nitrites target...
Clostridium botulinum
Biostatic effects of carbon dioxide are temperature dependent
Boiling water; steam
Steam; headspace

29. Two groups of inorganic salts...
Fall; increase
1) salts & sugars 2) nitrates and nitrites
More sever heat processing (116-121
90

30. Sensitivity of microorganisms to ______ expressed as D value
Radiation; ions; radicals; microorganisms
Radiation
Increases; ceases; injury; death
Relatively mild

31. Antimicrobrials lower
PH
Steam; headspace
1) benzoic acid 2) sorbic acid
Carbon dioxide

32. Antibiotics are not universally permitted as...
Ethanol
Food additives
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated

33. To minimize problems with modified atmosphere packaging (MAP) (4)...
More sever heat processing (116-121
Steam; headspace
Increases; ceases; injury; death
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

34. 3 methods for producing a vacuum...
Commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Condenses
1) salts & sugars 2) nitrates and nitrites

35. In steam displacement can is immediately...
Food
1) inorganic agents 2) organic agents
Bacterial; logarithmic
Seamed

36. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Headspace
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
Retard; hinder; mask

37. Freezing is similar to conventional...
Dehydration
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
E-beams & Cobalt 60
Seaming; canned

38. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Relatively mild
Headspace
Low acid foods
Acetic acid; ethyl acetate

39. Steam displacement is limited to products without large amounts of __________ _____ .
Chemical preservative
80; 90 C
Entrapped air
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

40. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Acid foods
1) evaporation 2) freeze concentration
More sever heat processing (116-121

41. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Lactic acid; hexoses
Gas impermeable
Temperature; undesirable

42. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Retard; hinder; mask
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acidity; water activity; chilling

43. acetic & lactic acids are used in...
Reduced; 20
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
Pickles - sauerkraut - and fermented milks
1) inorganic agents 2) organic agents

44. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Seamed
Fermentation
Oxidizing; decomposes; oxygen
Low acid foods

45. Unfilled volume of a hermetic food container is referred to as the __________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Temperature; undesirable
Headspace
> 4.5

46. Chilling preservation is widely used as short term preservation because it slows (4)...
Condenses
90
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

47. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Diacetyl
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Reduced; 20

48. Preservative effect of ______ _____ is only effective on microorganisms.
Low acid foods
Commercial sterility
Carbon dioxide
Clostridium botulinum

49. _________ reactions preserve food products through the biology of the byproduct
Seaming; canned
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fermentation

50. controlled atmosphere packaging (CAP) is...
Boiling water; steam
Yeast; ethanol; acetic acid; oxygen
1) exposure to food to hot air dryers 2) freeze drying
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