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. controlled atmosphere packaging (CAP) is...






2. In steam displacement vacuum pulled as steam __________ .






3. Smoke was originally used as a _______ and now for ______






4. FDA definition of chemical preservation...






5. Antibiotics are not universally permitted as...






6. Antimicrobrials lower






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






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






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






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






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






12. Physical Preservation (4 techniques)






13. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)






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






15. 4 factors affecting heat resistance in microorganisms






16. Freezing is similar to conventional...






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






18. Steam displacement is limited to products without large amounts of __________ _____ .






19. Two organic acids...






20. Two sources of irradiation...






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






22. Propionic acid is used in...






23. Sensitivity of microorganisms to ______ expressed as D value






24. Factors needed to produce commercial sterility (5)...






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






26. The temperature for chilling preservation is...






27. Irradiated foods (6)






28. In steam displacement can is immediately...






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






30. What is an example of a fermentation reaction?






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






32. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms






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






34. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .






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






36. 3 functions of a vacuum...






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






38. Ethylene and propolyne oxides are classified as






39. Lactic acid bacteria all produce ______ ______ from __________






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






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






42. Removal of _____ is important for preservation






43. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.






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






45. In acid foods bringing the slowest heating point in the can to...






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






47. ________ spores may be assumed to have ________ order of death.






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






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






50. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.