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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. Major concern of modified atmosphere packaging...
1) evaporation 2) freeze concentration
18; crystallization
Fruit juices; beer
Biostatic effects of carbon dioxide are temperature dependent

2. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
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
Oxidizing; decomposes; oxygen
90% reduction

3. 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)
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
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
1) heating cost 2) product quality loss

4. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Reduced; 20
Minimum; commercial sterility
Headspace

5. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Acid foods
Entrapped air
Carbohydrates (sugars); undesirable spoilage

6. Fruits and some tomato products are...
Headspace
Dairy
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Acid foods

7. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Pickles - sauerkraut - and fermented milks
More sever heat processing (116-121
Use of high temperature to destroy microorganisms

8. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Acetic acid; ethyl acetate
Pathogenic microorganisms; enzyme inactivation
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

9. Thermal process is specific to (3)...
PH
More sever heat processing (116-121
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) heating cost 2) product quality loss

10. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Alcohol - yogurts - spirits - etc.
PH
Bacterial; logarithmic

11. Modified Atmosphere Packaging (MAP)...
Acidity; water activity; chilling
More sever heat processing (116-121
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
Entrapped air

12. acetic & lactic acids are used in...
Carbon dioxide
Eggs
Retard; hinder; mask
Pickles - sauerkraut - and fermented milks

13. M. tuberculosis is destroyed in...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Dairy
Seaming; cooling
Pathogenic microorganisms; enzyme inactivation

14. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Use of high temperature to destroy microorganisms
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
18; crystallization
Seaming; canned

15. Methods used to dehydrate (2)
< 4.5
1) exposure to food to hot air dryers 2) freeze drying
Entrapped air
Preservative; flavor

16. Removal of _____ is important for preservation
Heat; refrigerated - frozen - concentrated; dehydrated
Water
Seaming; canned
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

17. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Heat; refrigerated - frozen - concentrated; dehydrated
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
Fast; slow; heat; convection vs. conduction

18. _______ is injected into _____ to displace air in steam displacement.
Soy sauce
Steam; headspace
Sublethal; mild
Radiation

19. Freezing is similar to conventional...
Clostridium botulinum
Commercial use
18; crystallization
Dehydration

20. Vegetables - meat - and fish are...
Low acid foods
Fermentation
Eggs
80; 90 C

21. processes used to remove the water are referred to as...
Concentration and dehydration
1) concentration & dehydration 2) treating bulk stored grapes
Oxidizing; decomposes; oxygen
Biostatic effects of carbon dioxide are temperature dependent

22. 3 methods for producing a vacuum...
1) benzoic acid 2) sorbic acid
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

23. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Boiling water; steam
> 4.5
Minimum; commercial sterility

24. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
E-beams & Cobalt 60
Retard; hinder; mask
Lactic acid; hexoses

25. Two organic acids...
Commercial use
1) salts & sugars 2) nitrates and nitrites
1) benzoic acid 2) sorbic acid
Heat; refrigerated - frozen - concentrated; dehydrated

26. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Yeast; ethanol; acetic acid; oxygen
Boiling water; steam
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Headspace

27. Each food has a minimal ______ below which it cannot be held without some _______ change
Fast; slow; heat; convection vs. conduction
Food additives
Temperature; undesirable
Food

28. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
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
Ethanol
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) particular food and its formulation & preparation 2) size of container 3) type of retort system

29. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
PH
Thermal shock
Application; commercial sterility

30. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Entrapped air
Seaming; cooling
1) evaporation 2) freeze concentration
E-beams & Cobalt 60

31. no CAP packages are in...
Biostatic effects of carbon dioxide are temperature dependent
Water
Application; commercial sterility
Commercial use

32. FDA definition of chemical preservation...
1) exposure to food to hot air dryers 2) freeze drying
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
Acid foods

33. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Fruit juices; beer
Pickles - sauerkraut - and fermented milks
1) concentration & dehydration 2) treating bulk stored grapes
80; 90 C

34. Salmonella is destroyed in...
Commercial use
Thermal shock
Sterilize
Eggs

35. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Fast; slow; heat; convection vs. conduction
Fruit juices; beer
1) benzoic acid 2) sorbic acid

36. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Water
Retard; hinder; mask
Chemical preservative

37. Unfilled volume of a hermetic food container is referred to as the __________ .
Radiation; ions; radicals; microorganisms
Headspace
Alcohol - yogurts - spirits - etc.
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

38. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent
Preservative; flavor
Oxidizing; decomposes; oxygen

39. Chemical Preservation (2 techniques)
Heat; refrigerated - frozen - concentrated; dehydrated
1) inorganic agents 2) organic agents
Preservative; flavor
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

40. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Biostatic effects of carbon dioxide are temperature dependent
Seaming; canned
1) evaporation 2) freeze concentration
Steam; headspace

41. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Fast; slow; heat; convection vs. conduction
Sterilize
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

42. Factors needed to produce commercial sterility (5)...
Concentration and dehydration
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
Retard; hinder; mask
Alcohol - yogurts - spirits - etc.

43. Sensitivity of microorganisms to ______ expressed as D value
Radiation
PH
Heat; refrigerated - frozen - concentrated; dehydrated
Low acid foods

44. The preservative effect of heat processing is due to the...
Bacterial; logarithmic
Denaturation of proteins
> 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

45. Two sources of irradiation...
1) exposure to food to hot air dryers 2) freeze drying
Seaming; canned
Seaming; cooling
E-beams & Cobalt 60

46. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Steam; headspace
1) exposure to food to hot air dryers 2) freeze drying
Seaming; canned

47. In acid foods bringing the slowest heating point in the can to...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Retard; hinder; mask
Oxidizing; decomposes; oxygen
90

48. salts & sugars...
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) benzoic acid 2) sorbic acid
Reduce water activity and inhibit microorganisms growth
Pickles - sauerkraut - and fermented milks

49. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Fermentation
Seamed
Food
Bacterial; logarithmic

50. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Pickles - sauerkraut - and fermented milks
Yeast; ethanol; acetic acid; oxygen
Food