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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90
Radiation
1) evaporation 2) freeze concentration

2. Unfilled volume of a hermetic food container is referred to as the __________ .
Radiation; ions; radicals; microorganisms
Headspace
Dehydration
Chemical preservative

3. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Carbon dioxide
Increases; ceases; injury; death
Thermal shock
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

4. What is an example of a fermentation reaction?
1) inorganic agents 2) organic agents
Thermal shock
Alcohol - yogurts - spirits - etc.
Ethanol

5. Salmonella is destroyed in...
Eggs
90
Pickles - sauerkraut - and fermented milks
Dehydration

6. Sulfur dioxide used in (2)...
Yeast; barley; sugars; carbon dioxide
1) concentration & dehydration 2) treating bulk stored grapes
More sever heat processing (116-121
Heat; refrigerated - frozen - concentrated; dehydrated

7. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Food
Dairy

8. The preservative effect of heat processing is due to the...
Food additives
Denaturation of proteins
Pickles - sauerkraut - and fermented milks
Bacterial; logarithmic

9. no CAP packages are in...
Pickles - sauerkraut - and fermented milks
Seamed
Commercial use
Sublethal; mild

10. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Acidity; water activity; chilling
Fast; slow; heat; convection vs. conduction
Food
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

11. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Boiling water; steam
Carbohydrates (sugars); undesirable spoilage
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
< 4.5

12. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Food
Pathogenic microorganisms; enzyme inactivation
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) concentration & dehydration 2) treating bulk stored grapes

13. processes used to remove the water are referred to as...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Concentration and dehydration
< 4.5
Dairy

14. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Increases; ceases; injury; death
More sever heat processing (116-121
90% reduction
Use of high temperature to destroy microorganisms

15. In steam displacement vacuum pulled as steam __________ .
Use of high temperature to destroy microorganisms
Condenses
1) salts & sugars 2) nitrates and nitrites
Pathogenic microorganisms; enzyme inactivation

16. _______ is injected into _____ to displace air in steam displacement.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; canned
PH
Steam; headspace

17. Lactic acid bacteria all produce ______ ______ from __________
Yeast; barley; sugars; carbon dioxide
Minimum; commercial sterility
Lactic acid; hexoses
Acid foods

18. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) exposure to food to hot air dryers 2) freeze drying
Gas impermeable
Boiling water; steam
Application; commercial sterility

19. Propionic acid is used in...
Temperature; undesirable
Bakery products
Heat; refrigerated - frozen - concentrated; dehydrated
1) heating cost 2) product quality loss

20. In glass there is a risk of...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Thermal shock
Radiation
Denaturation of proteins

21. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Diacetyl
Bacterial; logarithmic
Acetic acid; ethyl acetate
Boiling water; steam

22. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Soy sauce
Retard; hinder; mask
1 to 7

23. M. tuberculosis is destroyed in...
Dairy
Dehydration
Lactic acid; hexoses
Commercial use

24. Vegetables - meat - and fish are...
Pathogenic microorganisms; enzyme inactivation
Concentration and dehydration
1) exposure to food to hot air dryers 2) freeze drying
Low acid foods

25. Low acid foods all have a pH...
> 4.5
Preservative; flavor
Penetrate; surface treatment
Dairy

26. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fall; increase
Penetrate; surface treatment
Reduced; 20
< 4.5

27. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Entrapped air
Acid foods
Radiation
80; 90 C

28. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Fermentation
90% reduction
Application; commercial sterility
Radiation; ions; radicals; microorganisms

29. 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
Food
Bakery products
Lactic acid; hexoses

30. In steam displacement can is immediately...
1) exposure to food to hot air dryers 2) freeze drying
Dehydration
1) food product 2) size of package 3) type of material used
Seamed

31. 3 functions of a vacuum...
Sublethal; mild
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
Yeast; barley; sugars; carbon dioxide
Commercial sterility

32. The temperature for chilling preservation is...
Reduced; 20
1) food product 2) size of package 3) type of material used
1 to 7
Penetrate; surface treatment

33. Ethylene and propolyne oxides are classified as
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
Antimicrobial agents
Low acid foods
Food

34. Smoke was originally used as a _______ and now for ______
< 4.5
Headspace
Preservative; flavor
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

35. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Preservative; flavor
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
Soy sauce

36. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
90
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Thermal shock

37. To minimize problems with modified atmosphere packaging (MAP) (4)...
Ethanol
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
Concentration and dehydration
18; crystallization

38. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
Soy sauce
Water
Radiation; ions; radicals; microorganisms

39. Thermal process is specific to (3)...
Fruit juices; beer
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Dairy

40. ________ spores may be assumed to have ________ order of death.
Temperature; undesirable
Relatively mild
1) inorganic agents 2) organic agents
Bacterial; logarithmic

41. Fruits and some tomato products are...
Acid foods
Water
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Food additives

42. Acid Foods have pH of...
Dairy
Biostatic effects of carbon dioxide are temperature dependent
< 4.5
Acid foods & low acid foods

43. Sensitivity of microorganisms to ______ expressed as D value
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
Acid foods & low acid foods
1) inorganic agents 2) organic agents
Radiation

44. ______ _____ and _____ are pasteurized after filling
Ethanol
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
Fruit juices; beer
Oxidizing; decomposes; oxygen

45. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Gas impermeable
Preservative; flavor
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

46. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
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
Reduce water activity and inhibit microorganisms growth
Seaming; cooling
Penetrate; surface treatment

47. Irradiation doesn't _______ well in food and is best for ________ ________ .
Retard; hinder; mask
> 4.5
Penetrate; surface treatment
Water

48. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Pathogenic microorganisms; enzyme inactivation
Seaming; canned
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Condenses

49. Methods used to dehydrate (2)
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
1) exposure to food to hot air dryers 2) freeze drying
Antimicrobial agents

50. Chilling preservation is widely used as short term preservation because it slows (4)...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Increases; ceases; injury; death

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Food Preservation And Processing

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