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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. nitrates and nitrites target...
Dehydration
Denaturation of proteins
Bakery products
Clostridium botulinum

2. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Fruit juices; beer
Steam; headspace
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

3. EtO is used to _____ package materials for asceptic products
Increases; ceases; injury; death
Acid foods
Sterilize
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

4. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Oxidizing; decomposes; oxygen
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

5. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
90% reduction
Gas impermeable
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Chemical preservative

6. Low acid foods all have a pH...
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
Denaturation of proteins
> 4.5
Seaming; cooling

7. Major concern of modified atmosphere packaging...
90
Seamed
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent

8. Salmonella is destroyed in...
Eggs
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; ethanol; acetic acid; oxygen
Condenses

9. 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
More sever heat processing (116-121
Fall; increase
1) concentration & dehydration 2) treating bulk stored grapes

10. In glass there is a risk of...
1) heating cost 2) product quality loss
Boiling water; steam
Thermal shock
90% reduction

11. Freezing is similar to conventional...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Dehydration
Soy sauce
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

12. Methods used to concentrate (2)
Seaming; cooling
> 4.5
1) evaporation 2) freeze concentration
Pickles - sauerkraut - and fermented milks

13. Sulfur dioxide used in (2)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) inorganic agents 2) organic agents
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) concentration & dehydration 2) treating bulk stored grapes

14. Ethylene and propolyne oxides are classified as
Antimicrobial agents
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
Headspace
Preservative; flavor

15. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
Application; commercial sterility
Commercial sterility
Ethanol

16. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Application; commercial sterility
1) inorganic agents 2) organic agents
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seaming; cooling

17. Methods used to dehydrate (2)
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Low acid foods
1) exposure to food to hot air dryers 2) freeze drying
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

18. To minimize problems with modified atmosphere packaging (MAP) (4)...
< 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
Application; commercial sterility
Acetic acid; ethyl acetate

19. Vegetables - meat - and fish are...
Commercial use
Low acid foods
Oxidizing; decomposes; oxygen
Carbohydrates (sugars); undesirable spoilage

20. 3 methods for producing a vacuum...
Acidity; water activity; chilling
Acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Entrapped air

21. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Dehydration
1) evaporation 2) freeze concentration
Acetic acid; ethyl acetate
Carbon dioxide

22. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
80; 90 C
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

23. Removal of _____ is important for preservation
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Alcohol - yogurts - spirits - etc.
Water
1) evaporation 2) freeze concentration

24. controlled atmosphere packaging (CAP) is...
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) inorganic agents 2) organic agents
Denaturation of proteins
E-beams & Cobalt 60

25. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
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
Yeast; barley; sugars; carbon dioxide
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

26. _________ reactions preserve food products through the biology of the byproduct
Sterilize
Fermentation
Denaturation of proteins
Gas impermeable

27. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Bacterial; logarithmic
18; crystallization
Ethanol
Retard; hinder; mask

28. Chilling preservation is widely used as short term preservation because it slows (4)...
Acid foods & low acid foods
Denaturation of proteins
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Increases; ceases; injury; death

29. Two groups of inorganic salts...
Radiation; ions; radicals; microorganisms
1) salts & sugars 2) nitrates and nitrites
Lactic acid; hexoses
Relatively mild

30. Lactic acid fermentation produces ________ .
Acid foods
Diacetyl
Thermal shock
Seaming; canned

31. In heat preservations microorganisms are controlled by either...
1) heating cost 2) product quality loss
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

32. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Dairy
Seaming; cooling
Fast; slow; heat; convection vs. conduction
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

33. Acid Foods have pH of...
Seamed
< 4.5
18; crystallization
Sublethal; mild

34. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Ethanol
Clostridium botulinum
Lactic acid; hexoses

35. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1 to 7
Penetrate; surface treatment
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

36. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Thermal shock
Yeast; barley; sugars; carbon dioxide
Condenses
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

37. Sensitivity of microorganisms to ______ expressed as D value
1) inorganic agents 2) organic agents
Low acid foods
Radiation
Gas impermeable

38. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) food product 2) size of package 3) type of material used
Reduce water activity and inhibit microorganisms growth
Chemical preservative

39. Inactivating contaminating organisms is...
Commercial sterility
Sterilize
Carbohydrates (sugars); undesirable spoilage
Pickles - sauerkraut - and fermented milks

40. Factors needed to produce commercial sterility (5)...
Gas impermeable
PH
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) 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

41. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Yeast; barley; sugars; carbon dioxide
Bacterial; logarithmic
Radiation; ions; radicals; microorganisms
Yeast; ethanol; acetic acid; oxygen

42. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Biostatic effects of carbon dioxide are temperature dependent
1) food product 2) size of package 3) type of material used
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

43. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
1 to 7
Commercial use
1) evaporation 2) freeze concentration

44. Irradiation doesn't _______ well in food and is best for ________ ________ .
Gas impermeable
Acid foods & low acid foods
1) heating cost 2) product quality loss
Penetrate; surface treatment

45. The temperature for chilling preservation is...
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
Clostridium botulinum
Fruit juices; beer
1 to 7

46. Two organic acids...
Food additives
1) benzoic acid 2) sorbic acid
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent

47. processes used to remove the water are referred to as...
Concentration and 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
Acid foods
Lactic acid; hexoses

48. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic 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
Carbohydrates (sugars); undesirable spoilage
Lactic acid; hexoses
Bakery products

49. no CAP packages are in...
1) heating cost 2) product quality loss
Application; commercial sterility
Fall; increase
Commercial use

50. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Sublethal; mild
Gas impermeable
Dehydration