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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. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Pathogenic microorganisms; enzyme inactivation
Ethanol
Diacetyl
Water

2. _________ reactions preserve food products through the biology of the byproduct
Chemical preservative
Food additives
1) evaporation 2) freeze concentration
Fermentation

3. Fruits and some tomato products are...
Acid foods
Relatively mild
Biostatic effects of carbon dioxide are temperature dependent
Ethanol

4. Canned foods are divided into 2 groups based on pH...
E-beams & Cobalt 60
1) concentration & dehydration 2) treating bulk stored grapes
Radiation
Acid foods & low acid foods

5. Sulfur dioxide used in (2)...
> 4.5
Acid foods & low acid foods
1) concentration & dehydration 2) treating bulk stored grapes
80; 90 C

6. _______ is injected into _____ to displace air in steam displacement.
90
1) concentration & dehydration 2) treating bulk stored grapes
Steam; headspace
80; 90 C

7. Antimicrobrials lower
Yeast; barley; sugars; carbon dioxide
PH
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

8. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Dairy
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
Diacetyl

9. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Fermentation
1) benzoic acid 2) sorbic acid
Soy sauce
Acidity; water activity; chilling

10. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Reduced; 20
Food
90% reduction

11. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Reduced; 20
80; 90 C
Dairy
< 4.5

12. The preservative effect of heat processing is due to the...
Denaturation of proteins
Sterilize
Boiling water; steam
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

13. Shelf Life and safety is influenced by (5)...
Use of high temperature to destroy microorganisms
1) inorganic agents 2) organic agents
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Penetrate; surface treatment

14. 3 functions of a vacuum...
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
> 4.5
Diacetyl
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

15. Lactic acid fermentation produces ________ .
Diacetyl
Minimum; commercial sterility
Heat; refrigerated - frozen - concentrated; dehydrated
Bacterial; logarithmic

16. Optimal thermal process is the _____ treatment that achieves ______ _______
1 to 7
Fall; increase
Minimum; commercial sterility
1) evaporation 2) freeze concentration

17. M. tuberculosis is destroyed in...
Chemical preservative
Diacetyl
Dairy
1) benzoic acid 2) sorbic acid

18. Two sources of irradiation...
Gas impermeable
Thermal shock
E-beams & Cobalt 60
Chemical preservative

19. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Bakery products
1) food product 2) size of package 3) type of material used
Application; commercial sterility

20. The temperature for chilling preservation is...
1) salts & sugars 2) nitrates and nitrites
Oxidizing; decomposes; oxygen
18; crystallization
1 to 7

21. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Temperature; undesirable
Increases; ceases; injury; death
Denaturation of proteins

22. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Chemical preservative
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Eggs

23. Physical Preservation (4 techniques)
Oxidizing; decomposes; oxygen
Acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Denaturation of proteins

24. Smoke was originally used as a _______ and now for ______
Gas impermeable
Preservative; flavor
Temperature; undesirable
1) salts & sugars 2) nitrates and nitrites

25. Preservative effect of ______ _____ is only effective on microorganisms.
Reduced; 20
Carbon dioxide
Yeast; barley; sugars; carbon dioxide
Water

26. What is an example of a fermentation reaction?
1) salts & sugars 2) nitrates and nitrites
Bakery products
Alcohol - yogurts - spirits - etc.
Application; commercial sterility

27. Unfilled volume of a hermetic food container is referred to as the __________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Headspace
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Carbon dioxide

28. 4 factors affecting heat resistance in microorganisms
More sever heat processing (116-121
1 to 7
Carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

29. Pasteurization is a ___________ _______ heat treatment.
Fall; increase
Relatively mild
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
18; crystallization

30. In acid foods bringing the slowest heating point in the can to...
Acidity; water activity; chilling
Temperature; undesirable
90
Reduce water activity and inhibit microorganisms growth

31. nitrates and nitrites target...
Preservative; flavor
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Clostridium botulinum
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

32. FDA definition of chemical preservation...
Antimicrobial agents
Fermentation
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

33. Two organic acids...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Condenses
1) benzoic acid 2) sorbic acid
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

34. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1) salts & sugars 2) nitrates and nitrites
Bacterial; logarithmic
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

35. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Bakery products
1) heating cost 2) product quality loss
Sublethal; mild
Seaming; canned

36. In glass there is a risk of...
Seamed
80; 90 C
Carbohydrates (sugars); undesirable spoilage
Thermal shock

37. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
More sever heat processing (116-121
Yeast; ethanol; acetic acid; oxygen
Steam; headspace

38. Factors needed to produce commercial sterility (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
Fermentation
Alcohol - yogurts - spirits - etc.
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

39. Modified Atmosphere Packaging (MAP)...
Fast; slow; heat; convection vs. conduction
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
Steam; headspace
Radiation

40. To minimize problems with modified atmosphere packaging (MAP) (4)...
Concentration and dehydration
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) evaporation 2) freeze concentration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

41. Freezing does (3)...
Application; commercial sterility
Temperature; undesirable
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
PH

42. Sensitivity of microorganisms to ______ expressed as D value
Denaturation of proteins
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Radiation
Bakery products

43. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Relatively mild
Fast; slow; heat; convection vs. conduction
Reduce water activity and inhibit microorganisms growth
1) inorganic agents 2) organic agents

44. Methods used to concentrate (2)
Fall; increase
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
E-beams & Cobalt 60
1) evaporation 2) freeze concentration

45. Chemical Preservation (2 techniques)
Yeast; barley; sugars; carbon dioxide
1) inorganic agents 2) organic agents
Lactic acid; hexoses
Eggs

46. processes used to remove the water are referred to as...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Concentration and dehydration
Thermal shock
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

47. 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.
Gas impermeable
90% reduction
Food
Acid foods

48. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Yeast; barley; sugars; carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Commercial sterility
90% reduction

49. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Fall; increase
Lactic acid; hexoses
Pickles - sauerkraut - and fermented milks
Soy sauce

50. Steam displacement is limited to products without large amounts of __________ _____ .
1) benzoic acid 2) sorbic acid
Entrapped air
Bakery products
80; 90 C