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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.
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. Chemical Preservation (2 techniques)
Sterilize
1) inorganic agents 2) organic agents
Commercial use
Dehydration

2. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
18; crystallization
1) salts & sugars 2) nitrates and nitrites
Thermal shock
Heat; refrigerated - frozen - concentrated; dehydrated

3. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Water
Headspace
Sublethal; mild
Seaming; cooling

4. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Dairy
E-beams & Cobalt 60
1) heating cost 2) product quality loss

5. Smoke was originally used as a _______ and now for ______
Temperature; undesirable
1) food product 2) size of package 3) type of material used
Seaming; cooling
Preservative; flavor

6. In acid foods bringing the slowest heating point in the can to...
90
Soy sauce
PH
Relatively mild

7. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Yeast; barley; sugars; carbon dioxide
Lactic acid; hexoses
Seaming; canned

8. Freezing is similar to conventional...
Bacterial; logarithmic
Minimum; commercial sterility
Acid foods & low acid foods
Dehydration

9. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Dairy
Low acid foods
Steam; headspace
Seaming; cooling

10. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
1) salts & sugars 2) nitrates and nitrites
Yeast; barley; sugars; carbon dioxide
Radiation

11. Sensitivity of microorganisms to ______ expressed as D value
Acid foods
Radiation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

12. Freezing does (3)...
Penetrate; surface treatment
Reduce water activity and inhibit microorganisms growth
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Low acid foods

13. The temperature for chilling preservation is...
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1 to 7

14. Salmonella is destroyed in...
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; ethanol; acetic acid; oxygen
Eggs
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

15. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
PH
Carbohydrates (sugars); undesirable spoilage
Acid foods
Acid foods & low acid foods

16. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
< 4.5
Radiation; ions; radicals; microorganisms
Seaming; canned
90% reduction

17. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Heat; refrigerated - frozen - concentrated; dehydrated
Increases; ceases; injury; death
Fermentation
Lactic acid; hexoses

18. Major concern of modified atmosphere packaging...
Biostatic effects of carbon dioxide are temperature dependent
Seaming; canned
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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

19. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Reduced; 20
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
Fall; increase
Minimum; commercial sterility

20. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Relatively mild
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Water

21. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Relatively mild
Clostridium botulinum
90
Retard; hinder; mask

22. salts & sugars...
Yeast; ethanol; acetic acid; oxygen
More sever heat processing (116-121
Reduce water activity and inhibit microorganisms growth
1) food product 2) size of package 3) type of material used

23. Pasteurization is a ___________ _______ heat treatment.
Food
Commercial sterility
Preservative; flavor
Relatively mild

24. To minimize problems with modified atmosphere packaging (MAP) (4)...
Dairy
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
Clostridium botulinum
More sever heat processing (116-121

25. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) exposure to food to hot air dryers 2) freeze drying
Oxidizing; decomposes; oxygen
90
Headspace

26. processes used to remove the water are referred to as...
Preservative; flavor
Concentration and dehydration
18; crystallization
Entrapped air

27. 4 factors affecting heat resistance in microorganisms
Reduced; 20
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Biostatic effects of carbon dioxide are temperature dependent
1) concentration & dehydration 2) treating bulk stored grapes

28. Factors needed to produce commercial sterility (5)...
> 4.5
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
1) benzoic acid 2) sorbic acid
Dehydration

29. What is an example of a fermentation reaction?
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Alcohol - yogurts - spirits - etc.
1) concentration & dehydration 2) treating bulk stored grapes
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

30. Sulfur dioxide used in (2)...
< 4.5
Pathogenic microorganisms; enzyme inactivation
Water
1) concentration & dehydration 2) treating bulk stored grapes

31. Modified Atmosphere Packaging (MAP)...
Sublethal; mild
Fall; increase
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

32. Removal of _____ is important for preservation
Denaturation of proteins
Reduce water activity and inhibit microorganisms growth
1) benzoic acid 2) sorbic acid
Water

33. Categories of chemical preservation (4)
Fast; slow; heat; convection vs. conduction
Acid foods
Carbohydrates (sugars); undesirable spoilage
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

34. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Yeast; ethanol; acetic acid; oxygen
Food
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) inorganic agents 2) organic agents

35. In steam displacement vacuum pulled as steam __________ .
Increases; ceases; injury; death
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Condenses

36. Propionic acid is used in...
18; crystallization
Bakery products
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Thermal shock

37. Thermal process is specific to (3)...
1 to 7
Reduced; 20
Food additives
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

38. Irradiation doesn't _______ well in food and is best for ________ ________ .
Minimum; commercial sterility
E-beams & Cobalt 60
Penetrate; surface treatment
Carbon dioxide

39. Benefits of optimal thermal process (2)...
Food additives
Reduce water activity and inhibit microorganisms growth
Pathogenic microorganisms; enzyme inactivation
1) heating cost 2) product quality loss

40. no CAP packages are in...
1) food product 2) size of package 3) type of material used
Commercial use
Acidity; water activity; chilling
Sublethal; mild

41. 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.
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
Gas impermeable
Dehydration
Seaming; cooling

42. Chilling preservation is widely used as short term preservation because it slows (4)...
1) exposure to food to hot air dryers 2) freeze drying
> 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Minimum; commercial sterility

43. _______ is injected into _____ to displace air in steam displacement.
Denaturation of proteins
Steam; headspace
Pickles - sauerkraut - and fermented milks
Seaming; cooling

44. Methods used to concentrate (2)
80; 90 C
1) exposure to food to hot air dryers 2) freeze drying
Acid foods & low acid foods
1) evaporation 2) freeze concentration

45. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
Dehydration
90
Radiation; ions; radicals; microorganisms

46. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
E-beams & Cobalt 60
Yeast; barley; sugars; carbon dioxide
1 to 7
Dairy

47. Acid Foods have pH of...
< 4.5
Carbohydrates (sugars); undesirable spoilage
Headspace
Seaming; canned

48. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Dairy
Radiation; ions; radicals; microorganisms
Preservative; flavor
Temperature; undesirable

49. Methods used to dehydrate (2)
1 to 7
1) exposure to food to hot air dryers 2) freeze drying
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
Seaming; canned

50. Canned foods are divided into 2 groups based on pH...
1) salts & sugars 2) nitrates and nitrites
Acetic acid; ethyl acetate
Acid foods & low acid foods
Thermal shock