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Food Preservation And Processing

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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1. Categories of chemical preservation (4)
Chemical preservative
Acidity; water activity; chilling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Seaming; cooling

2. Steam displacement is limited to products without large amounts of __________ _____ .
1) benzoic acid 2) sorbic acid
1) heating cost 2) product quality loss
Entrapped air
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

3. Canned foods are divided into 2 groups based on pH...
Low acid foods
1) evaporation 2) freeze concentration
Food
Acid foods & low acid foods

4. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Fast; slow; heat; convection vs. conduction
18; crystallization
Minimum; commercial sterility

5. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Fast; slow; heat; convection vs. conduction
Seaming; canned
Bacterial; logarithmic

6. salts & sugars...
Reduce water activity and inhibit microorganisms growth
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Increases; ceases; injury; death
Yeast; ethanol; acetic acid; oxygen

7. Antimicrobrials lower
PH
Increases; ceases; injury; death
Relatively mild
Food additives

8. Propionic acid is used in...
Commercial sterility
18; crystallization
Seamed
Bakery products

9. Optimal thermal process is the _____ treatment that achieves ______ _______
Clostridium botulinum
1) concentration & dehydration 2) treating bulk stored grapes
Minimum; commercial sterility
> 4.5

10. Unfilled volume of a hermetic food container is referred to as the __________ .
Acid foods & low acid foods
Headspace
Soy sauce
Fruit juices; beer

11. nitrates and nitrites target...
Carbon dioxide
Clostridium botulinum
Oxidizing; decomposes; oxygen
Ethanol

12. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Fall; increase
Soy sauce
Sublethal; mild
90

13. The temperature for chilling preservation is...
1 to 7
Preservative; flavor
Diacetyl
1) benzoic acid 2) sorbic acid

14. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Ethanol
Application; commercial sterility
Gas impermeable
Seaming; canned

15. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Gas impermeable
Radiation; ions; radicals; microorganisms
Bakery products

16. Major concern of modified atmosphere packaging...
Dehydration
Biostatic effects of carbon dioxide are temperature dependent
Soy sauce
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

17. Low acid foods require...
Food additives
Commercial use
More sever heat processing (116-121
1) benzoic acid 2) sorbic acid

18. Vegetables - meat - and fish are...
Denaturation of proteins
Seaming; canned
Low acid foods
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

19. Smoke was originally used as a _______ and now for ______
Acetic acid; ethyl acetate
Preservative; flavor
Radiation
Antimicrobial agents

20. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Boiling water; steam
Reduce water activity and inhibit microorganisms growth
90% reduction

21. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Radiation; ions; radicals; microorganisms
1) food product 2) size of package 3) type of material used
Steam; headspace
Reduced; 20

22. FDA definition of chemical preservation...
Sublethal; mild
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Headspace
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

23. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Seamed
Entrapped air
Fall; increase
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

24. In heat preservations microorganisms are controlled by either...
Temperature; undesirable
Pickles - sauerkraut - and fermented milks
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Increases; ceases; injury; death

25. Antibiotics are not universally permitted as...
1) evaporation 2) freeze concentration
Preservative; flavor
Food additives
1) inorganic agents 2) organic agents

26. ________ spores may be assumed to have ________ order of death.
Acid foods & low acid foods
Bacterial; logarithmic
Reduced; 20
Carbohydrates (sugars); undesirable spoilage

27. Fruits and some tomato products are...
Increases; ceases; injury; death
Acid foods
Reduce water activity and inhibit microorganisms growth
1) inorganic agents 2) organic agents

28. Methods used to concentrate (2)
Diacetyl
Headspace
Fruit juices; beer
1) evaporation 2) freeze concentration

29. 3 methods for producing a vacuum...
Reduce water activity and inhibit microorganisms growth
Carbon dioxide
Carbohydrates (sugars); undesirable spoilage
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

30. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) inorganic agents 2) organic agents
Headspace
Sublethal; mild

31. 3 functions of a vacuum...
Yeast; barley; sugars; carbon dioxide
Steam; headspace
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
Pathogenic microorganisms; enzyme inactivation

32. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Dairy
Sublethal; mild
Soy sauce
Carbohydrates (sugars); undesirable spoilage

33. Preservative effect of ______ _____ is only effective on microorganisms.
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
> 4.5
Carbon dioxide
Fruit juices; beer

34. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) exposure to food to hot air dryers 2) freeze drying
Fermentation
Headspace
Retard; hinder; mask

35. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Chemical preservative
Carbohydrates (sugars); undesirable spoilage
Entrapped air

36. ______ _____ and _____ are pasteurized after filling
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
Fruit juices; beer
Seamed

37. Salmonella is destroyed in...
More sever heat processing (116-121
Lactic acid; hexoses
Eggs
Yeast; ethanol; acetic acid; oxygen

38. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
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
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
1) inorganic agents 2) organic agents

39. Modified Atmosphere Packaging (MAP)...
Clostridium botulinum
PH
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

40. Inactivating contaminating organisms is...
Pathogenic microorganisms; enzyme inactivation
Temperature; undesirable
Commercial sterility
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

41. Two groups of inorganic salts...
Eggs
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
Minimum; commercial sterility

42. Factors needed to produce commercial sterility (5)...
Seamed
Biostatic effects of carbon dioxide are temperature dependent
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
Commercial sterility

43. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
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
Yeast; ethanol; acetic acid; oxygen
Antimicrobial agents
Fermentation

44. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) food product 2) size of package 3) type of material used
Minimum; commercial sterility
Low acid foods
18; crystallization

45. Chilling preservation is widely used as short term preservation because it slows (4)...
Retard; hinder; mask
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
Entrapped air

46. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Acid foods
Pickles - sauerkraut - and fermented milks
Fruit juices; beer

47. Shelf Life and safety is influenced by (5)...
1) inorganic agents 2) organic agents
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

48. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Eggs
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

49. Freezing does (3)...
Boiling water; steam
PH
Entrapped air
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

50. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Application; commercial sterility
Clostridium botulinum
Yeast; barley; sugars; carbon dioxide
Carbohydrates (sugars); undesirable spoilage

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Food Preservation And Processing

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