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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. In steam displacement vacuum pulled as steam __________ .
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Fast; slow; heat; convection vs. conduction
Condenses
Antimicrobial agents

2. Smoke was originally used as a _______ and now for ______
Acetic acid; ethyl acetate
1) inorganic agents 2) organic agents
Preservative; flavor
1) salts & sugars 2) nitrates and nitrites

3. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seaming; cooling
Boiling water; steam
1) benzoic acid 2) sorbic acid

4. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1 to 7
1) evaporation 2) freeze concentration
Seamed

5. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
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
Relatively mild

6. Categories of chemical preservation (4)
Denaturation of proteins
Temperature; undesirable
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduced; 20

7. Pasteurization is a ___________ _______ heat treatment.
Food
Low acid foods
Relatively mild
80; 90 C

8. The preservative effect of heat processing is due to the...
Reduce water activity and inhibit microorganisms growth
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military 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
Denaturation of proteins

9. _________ reactions preserve food products through the biology of the byproduct
Reduce water activity and inhibit microorganisms growth
Fermentation
Gas impermeable
1) exposure to food to hot air dryers 2) freeze drying

10. Chilling preservation is widely used as short term preservation because it slows (4)...
Fermentation
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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. To minimize problems with modified atmosphere packaging (MAP) (4)...
Pickles - sauerkraut - and fermented milks
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
Seaming; cooling
Carbon dioxide

12. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Yeast; ethanol; acetic acid; oxygen
1) food product 2) size of package 3) type of material used
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Acetic acid; ethyl acetate

13. Benefits of optimal thermal process (2)...
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Fruit juices; beer
Seamed
1) heating cost 2) product quality loss

14. 3 methods for producing a vacuum...
Commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
E-beams & Cobalt 60
90

15. In steam displacement can is immediately...
1) exposure to food to hot air dryers 2) freeze drying
Temperature; undesirable
Seamed
Sublethal; mild

16. Irradiated foods (6)
Thermal shock
Retard; hinder; mask
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Condenses

17. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
90% reduction
1) food product 2) size of package 3) type of material used
Yeast; ethanol; acetic acid; oxygen
Acidity; water activity; chilling

18. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Preservative; flavor
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
18; crystallization

19. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Application; commercial sterility
Increases; ceases; injury; death
Alcohol - yogurts - spirits - etc.
Seaming; canned

20. Antimicrobrials lower
PH
Diacetyl
Headspace
E-beams & Cobalt 60

21. 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.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Biostatic effects of carbon dioxide are temperature dependent
Radiation
Gas impermeable

22. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Commercial use
Carbohydrates (sugars); undesirable spoilage
Use of high temperature to destroy microorganisms
Bacterial; logarithmic

23. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Use of high temperature to destroy microorganisms
Denaturation of proteins
Lactic acid; hexoses
Yeast; ethanol; acetic acid; oxygen

24. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
Biostatic effects of carbon dioxide are temperature dependent
Concentration and dehydration
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

25. Fruits and some tomato products are...
Acid foods
Concentration and dehydration
Carbon dioxide
Eggs

26. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Reduced; 20
Acid foods & low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

27. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Soy sauce
Reduced; 20
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
Penetrate; surface treatment

28. Acid Foods have pH of...
18; crystallization
> 4.5
Commercial sterility
< 4.5

29. Two sources of irradiation...
E-beams & Cobalt 60
Preservative; flavor
Water
1) food product 2) size of package 3) type of material used

30. Sensitivity of microorganisms to ______ expressed as D value
Bakery products
Radiation
Sublethal; mild
Eggs

31. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Increases; ceases; injury; death
Acetic acid; ethyl acetate
1) inorganic agents 2) organic agents
Oxidizing; decomposes; oxygen

32. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Radiation; ions; radicals; microorganisms
Fruit juices; beer
Soy sauce
Yeast; barley; sugars; carbon dioxide

33. 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
Concentration and dehydration
Denaturation of proteins
Steam; headspace

34. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
1 to 7
Entrapped air
Acetic acid; ethyl acetate

35. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Food
Fermentation
Concentration and dehydration

36. EtO is used to _____ package materials for asceptic products
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Heat; refrigerated - frozen - concentrated; dehydrated
Sterilize
Penetrate; surface treatment

37. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Fermentation
Pickles - sauerkraut - and fermented milks
Retard; hinder; mask
Denaturation of proteins

38. no CAP packages are in...
Seaming; cooling
Entrapped air
Bacterial; logarithmic
Commercial use

39. FDA definition of chemical preservation...
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
Fall; increase
Relatively mild
1) evaporation 2) freeze concentration

40. Steam displacement is limited to products without large amounts of __________ _____ .
1) inorganic agents 2) organic agents
Entrapped air
1) exposure to food to hot air dryers 2) freeze drying
Food additives

41. You can calculate doses for irradiation based on (3)...
Use of high temperature to destroy microorganisms
1) food product 2) size of package 3) type of material used
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
Eggs

42. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
Heat; refrigerated - frozen - concentrated; dehydrated

43. In acid foods bringing the slowest heating point in the can to...
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
90
Increases; ceases; injury; death
Denaturation of proteins

44. Low acid foods require...
Reduce water activity and inhibit microorganisms growth
More sever heat processing (116-121
Boiling water; steam
< 4.5

45. controlled atmosphere packaging (CAP) is...
Water
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
Sterilize

46. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Temperature; undesirable
Food
Radiation; ions; radicals; microorganisms
Alcohol - yogurts - spirits - etc.

47. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) salts & sugars 2) nitrates and nitrites
Ethanol
Entrapped air
Retard; hinder; mask

48. What is an example of a fermentation reaction?
1) evaporation 2) freeze concentration
Concentration and dehydration
Alcohol - yogurts - spirits - etc.
Yeast; barley; sugars; carbon dioxide

49. Freezing does (3)...
Bakery products
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
1 to 7
Chemical preservative

50. Antibiotics are not universally permitted as...
Food additives
1) inorganic agents 2) organic agents
Relatively mild
Gas impermeable