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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) food product 2) size of package 3) type of material used
1) inorganic agents 2) organic agents
Biostatic effects of carbon dioxide are temperature dependent
Food additives

2. Two organic acids...
Carbon dioxide
Application; commercial sterility
< 4.5
1) benzoic acid 2) sorbic acid

3. In heat preservations microorganisms are controlled by either...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) benzoic acid 2) sorbic acid
Chemical preservative
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

4. The main premise in heat preservation...
Increases; ceases; injury; death
Fall; increase
Pathogenic microorganisms; enzyme inactivation
Use of high temperature to destroy microorganisms

5. What is an example of a fermentation reaction?
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Alcohol - yogurts - spirits - etc.
Carbon dioxide
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

6. salts & sugars...
Radiation; ions; radicals; microorganisms
90% reduction
Antimicrobial agents
Reduce water activity and inhibit microorganisms growth

7. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Minimum; commercial sterility
Dehydration
Ethanol
Fall; increase

8. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Diacetyl
Bakery products
Acidity; water activity; chilling
Increases; ceases; injury; death

9. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Seaming; canned
Pickles - sauerkraut - and fermented milks
Low acid foods
Food

10. 3 functions of a vacuum...
90% reduction
E-beams & Cobalt 60
Use of high temperature to destroy 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

11. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; cooling
Fermentation

12. Vegetables - meat - and fish are...
Preservative; flavor
Low acid foods
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
Seaming; canned

13. Steam displacement is limited to products without large amounts of __________ _____ .
18; crystallization
Steam; headspace
Entrapped air
Acid foods

14. 4 factors affecting heat resistance in microorganisms
More sever heat processing (116-121
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)

15. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Lactic acid; hexoses
Pathogenic microorganisms; enzyme inactivation
Minimum; commercial sterility
90% reduction

16. Two groups of inorganic salts...
Penetrate; surface treatment
1) inorganic agents 2) organic agents
1) salts & sugars 2) nitrates and nitrites
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

17. Ethylene and propolyne oxides are classified as
More sever heat processing (116-121
Antimicrobial agents
1 to 7
Thermal shock

18. In steam displacement can is immediately...
1) salts & sugars 2) nitrates and nitrites
Fast; slow; heat; convection vs. conduction
Seamed
Yeast; ethanol; acetic acid; oxygen

19. _______ is injected into _____ to displace air in steam displacement.
Concentration and dehydration
Thermal shock
> 4.5
Steam; headspace

20. Salmonella is destroyed in...
Fall; increase
Entrapped air
Eggs
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

21. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fermentation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sublethal; mild

22. 3 methods for producing a vacuum...
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
Low acid foods
Application; commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

23. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Acid foods
Seaming; canned
Reduce water activity and inhibit microorganisms growth
Fall; increase

24. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Commercial use
Seaming; canned
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

25. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
< 4.5
Radiation
18; crystallization
Bacterial; logarithmic

26. Freezing is similar to conventional...
Carbohydrates (sugars); undesirable spoilage
Dehydration
Fast; slow; heat; convection vs. conduction
Penetrate; surface treatment

27. 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
1) salts & sugars 2) nitrates and nitrites
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

28. Optimal thermal process is the _____ treatment that achieves ______ _______
Yeast; barley; sugars; carbon dioxide
1) exposure to food to hot air dryers 2) freeze drying
Minimum; commercial sterility
Seamed

29. Factors needed to produce commercial sterility (5)...
Seamed
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
Gas impermeable
Seaming; cooling

30. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) exposure to food to hot air dryers 2) freeze drying
Steam; headspace
Dairy
Chemical preservative

31. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Entrapped air
Condenses
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

32. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Seaming; cooling
Bacterial; logarithmic
Ethanol

33. In steam displacement vacuum pulled as steam __________ .
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heating cost 2) product quality loss
Condenses
1) evaporation 2) freeze concentration

34. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
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
Alcohol - yogurts - spirits - etc.
Concentration and dehydration

35. Pasteurization is a ___________ _______ heat treatment.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Relatively mild
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
Oxidizing; decomposes; oxygen

36. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Ethanol
Denaturation of proteins
Relatively mild
Soy sauce

37. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) salts & sugars 2) nitrates and nitrites
Seamed

38. acetic & lactic acids are used in...
90
1 to 7
PH
Pickles - sauerkraut - and fermented milks

39. ______ _____ and _____ are pasteurized after filling
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fruit juices; beer
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Temperature; undesirable

40. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fast; slow; heat; convection vs. conduction
Reduced; 20
Radiation; ions; radicals; microorganisms
Fermentation

41. _________ reactions preserve food products through the biology of the byproduct
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
PH
Fermentation
Thermal shock

42. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Yeast; ethanol; acetic acid; oxygen
Gas impermeable
Entrapped air

43. EtO is used to _____ package materials for asceptic products
Sterilize
1 to 7
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Headspace

44. controlled atmosphere packaging (CAP) is...
1) concentration & dehydration 2) treating bulk stored grapes
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Seamed

45. In glass there is a risk of...
Thermal shock
Food
PH
Penetrate; surface treatment

46. Categories of chemical preservation (4)
Water
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Lactic acid; hexoses
Reduced; 20

47. M. tuberculosis is destroyed in...
Acidity; water activity; chilling
1) food product 2) size of package 3) type of material used
Clostridium botulinum
Dairy

48. Irradiated foods (6)
Yeast; barley; sugars; carbon dioxide
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
More sever heat processing (116-121
Fall; increase

49. Benefits of optimal thermal process (2)...
PH
1) heating cost 2) product quality loss
1 to 7
Seaming; canned

50. Propionic acid is used in...
Bakery products
1) evaporation 2) freeze concentration
Food
Acid foods & low acid foods