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. no CAP packages are in...






2. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.






3. The temperature for chilling preservation is...






4. Pasteurization is a ___________ _______ heat treatment.






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






6. salts & sugars...






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






8. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .






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






10. Chilling preservation is widely used as short term preservation because it slows (4)...






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






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






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






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






15. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food






16. Acid Foods have pH of...






17. Irradiation doesn't _______ well in food and is best for ________ ________ .






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






19. What is an example of a fermentation reaction?






20. Salmonella is destroyed in...






21. Chemical Preservation (2 techniques)






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






23. processes used to remove the water are referred to as...






24. 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.






25. Low acid foods require...






26. Two groups of inorganic salts...






27. The main premise in heat preservation...






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






29. Removal of _____ is important for preservation






30. Lactic acid fermentation produces ________ .






31. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.






32. Sulfur dioxide used in (2)...






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






34. Unfilled volume of a hermetic food container is referred to as the __________ .






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






36. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.






37. In steam displacement can is immediately...






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






39. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required






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






41. In dehydration mositure content of the food is ____ to concentration less than ____ w/w






42. Freezing does (3)...






43. Two organic acids...






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






45. ______ _____ and _____ are pasteurized after filling






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






47. _________ reactions preserve food products through the biology of the byproduct






48. Low acid foods all have a pH...






49. In glass there is a risk of...






50. 3 methods for producing a vacuum...