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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. Pasteurization is a ___________ _______ heat treatment.
Seaming; canned
Relatively mild
Alcohol - yogurts - spirits - etc.
Dairy

2. Categories of chemical preservation (4)
Yeast; barley; sugars; carbon dioxide
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
> 4.5
Condenses

3. Unfilled volume of a hermetic food container is referred to as the __________ .
Fall; increase
Antimicrobial agents
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Headspace

4. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Fruit juices; beer
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Carbon dioxide

5. ________ spores may be assumed to have ________ order of death.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Lactic acid; hexoses
Bacterial; logarithmic
Clostridium botulinum

6. no CAP packages are in...
Low acid foods
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
Commercial use
Water

7. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Bakery products
< 4.5
1) concentration & dehydration 2) treating bulk stored grapes
90% reduction

8. Low acid foods require...
Pathogenic microorganisms; enzyme inactivation
1 to 7
More sever heat processing (116-121
Fermentation

9. Benefits of optimal thermal process (2)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
90
Bakery products
1) heating cost 2) product quality loss

10. Chemical Preservation (2 techniques)
Retard; hinder; mask
Acid foods
More sever heat processing (116-121
1) inorganic agents 2) organic agents

11. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
> 4.5
Food
Steam; headspace
Soy sauce

12. Freezing does (3)...
Use of high temperature to destroy microorganisms
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Eggs

13. You can calculate doses for irradiation based on (3)...
Entrapped air
Acidity; water activity; chilling
1) food product 2) size of package 3) type of material used
Food additives

14. Two organic acids...
More sever heat processing (116-121
1) exposure to food to hot air dryers 2) freeze drying
1) benzoic acid 2) sorbic acid
Fall; increase

15. processes used to remove the water are referred to as...
Application; commercial sterility
Concentration and dehydration
Dairy
1) inorganic agents 2) organic agents

16. Methods used to concentrate (2)
Reduce water activity and inhibit microorganisms growth
80; 90 C
1) evaporation 2) freeze concentration
Steam; headspace

17. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
1) exposure to food to hot air dryers 2) freeze drying
Preservative; flavor
Food additives

18. Chilling preservation is widely used as short term preservation because it slows (4)...
Fruit juices; beer
Carbon dioxide
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

19. In glass there is a risk of...
Thermal shock
Radiation; ions; radicals; microorganisms
Lactic acid; hexoses
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

20. Lactic acid bacteria all produce ______ ______ from __________
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
18; crystallization
1 to 7
Lactic acid; hexoses

21. _______ is injected into _____ to displace air in steam displacement.
Heat; refrigerated - frozen - concentrated; dehydrated
More sever heat processing (116-121
Oxidizing; decomposes; oxygen
Steam; headspace

22. Shelf Life and safety is influenced by (5)...
Seaming; canned
Biostatic effects of carbon dioxide are temperature dependent
Pathogenic microorganisms; enzyme inactivation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

23. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) heating cost 2) product quality loss
Retard; hinder; mask
Dehydration
Concentration and dehydration

24. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Penetrate; surface treatment
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Pathogenic microorganisms; enzyme inactivation

25. Removal of _____ is important for preservation
Reduced; 20
Entrapped air
Water
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

26. Factors needed to produce commercial sterility (5)...
Penetrate; surface treatment
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
Food additives
Dairy

27. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
Food additives
Acidity; water activity; chilling
Seaming; cooling

28. EtO is used to _____ package materials for asceptic products
Sterilize
Radiation; ions; radicals; microorganisms
Steam; headspace
Relatively mild

29. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
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
Acidity; water activity; chilling
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

30. Methods used to dehydrate (2)
Use of high temperature to destroy microorganisms
1) exposure to food to hot air dryers 2) freeze drying
Seamed
Boiling water; steam

31. FDA definition of chemical preservation...
Sublethal; mild
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
Lactic acid; hexoses
Denaturation of proteins

32. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Temperature; undesirable
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Radiation; ions; radicals; microorganisms
Bacterial; logarithmic

33. Thermal process is specific to (3)...
Pathogenic microorganisms; enzyme inactivation
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Headspace
1 to 7

34. In acid foods bringing the slowest heating point in the can to...
Radiation; ions; radicals; microorganisms
Low acid foods
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90

35. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
Heat; refrigerated - frozen - concentrated; dehydrated
Carbon dioxide
Biostatic effects of carbon dioxide are temperature dependent

36. Canned foods are divided into 2 groups based on pH...
Reduced; 20
Thermal shock
Low acid foods
Acid foods & low acid foods

37. Modified Atmosphere Packaging (MAP)...
Acidity; water activity; chilling
Clostridium botulinum
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

38. What is an example of a fermentation reaction?
1) food product 2) size of package 3) type of material used
Alcohol - yogurts - spirits - etc.
1) inorganic agents 2) organic agents
More sever heat processing (116-121

39. Freezing is similar to conventional...
Preservative; flavor
Dehydration
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Fruit juices; beer

40. Vegetables - meat - and fish are...
Diacetyl
Reduced; 20
Low acid foods
Fall; increase

41. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) benzoic acid 2) sorbic acid
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
Denaturation of proteins
1) evaporation 2) freeze concentration

42. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Ethanol
Gas impermeable
Biostatic effects of carbon dioxide are temperature dependent

43. Fruits and some tomato products are...
Acid foods
Radiation
Clostridium botulinum
Penetrate; surface treatment

44. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Fast; slow; heat; convection vs. conduction
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
Application; commercial sterility
Increases; ceases; injury; death

45. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Antimicrobial agents
> 4.5
80; 90 C

46. 3 methods for producing a vacuum...
Seaming; canned
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Steam; headspace
Fall; increase

47. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
More sever heat processing (116-121
Acidity; water activity; chilling
E-beams & Cobalt 60
1) inorganic agents 2) organic agents

48. Salmonella is destroyed in...
Preservative; flavor
Radiation; ions; radicals; microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Eggs

49. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Seaming; cooling
1) evaporation 2) freeze concentration
1) concentration & dehydration 2) treating bulk stored grapes
Fall; increase

50. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Steam; headspace
Oxidizing; decomposes; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Carbon dioxide