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Food Preservation And Processing

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 temperature for chilling preservation is...
Bacterial; logarithmic
1 to 7
Gas impermeable
1) heating cost 2) product quality loss

2. Benefits of optimal thermal process (2)...
Acid foods & low acid foods
Application; commercial sterility
1) heating cost 2) product quality loss
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

3. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Acetic acid; ethyl acetate
Water
Boiling water; steam
Food

4. nitrates and nitrites target...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Dairy
Fruit juices; beer
Clostridium botulinum

5. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Clostridium botulinum
Preservative; flavor
Eggs

6. Methods used to concentrate (2)
E-beams & Cobalt 60
1) evaporation 2) freeze concentration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Ethanol

7. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Commercial sterility
Relatively mild
Increases; ceases; injury; death
Carbohydrates (sugars); undesirable spoilage

8. Ethylene and propolyne oxides are classified as
Bacterial; logarithmic
Antimicrobial agents
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Condenses

9. Major concern of modified atmosphere packaging...
18; crystallization
Use of high temperature to destroy microorganisms
Biostatic effects of carbon dioxide are temperature dependent
Entrapped air

10. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
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
90% reduction
Relatively mild

11. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
1) exposure to food to hot air dryers 2) freeze drying
Antimicrobial agents
Lactic acid; hexoses

12. 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
Preservative; flavor
Steam; headspace
Minimum; commercial sterility

13. Two sources of irradiation...
E-beams & Cobalt 60
Commercial use
Sterilize
Dairy

14. _________ reactions preserve food products through the biology of the byproduct
Soy sauce
Increases; ceases; injury; death
Fermentation
Headspace

15. The preservative effect of heat processing is due to the...
Reduce water activity and inhibit microorganisms growth
Commercial sterility
Denaturation of proteins
< 4.5

16. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Fast; slow; heat; convection vs. conduction
Preservative; flavor
Sublethal; mild
Acetic acid; ethyl acetate

17. In steam displacement vacuum pulled as steam __________ .
Food
> 4.5
Condenses
Ethanol

18. Canned foods are divided into 2 groups based on pH...
Antimicrobial agents
Lactic acid; hexoses
Acid foods & low acid foods
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

19. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Fast; slow; heat; convection vs. conduction
Carbon dioxide
Oxidizing; decomposes; oxygen
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

20. controlled atmosphere packaging (CAP) is...
Acid foods & 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
Acetic acid; ethyl acetate
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

21. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Sublethal; mild
Preservative; flavor

22. Physical Preservation (4 techniques)
Yeast; ethanol; acetic acid; oxygen
Food
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial sterility

23. Two organic acids...
Seamed
Gas impermeable
1) benzoic acid 2) sorbic acid
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

24. In heat preservations microorganisms are controlled by either...
90
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Bacterial; logarithmic
Seaming; cooling

25. 4 factors affecting heat resistance in microorganisms
Food additives
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Reduce water activity and inhibit microorganisms growth

26. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
Low acid foods
Biostatic effects of carbon dioxide are temperature dependent
Gas impermeable

27. 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
1) food product 2) size of package 3) type of material used
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
Headspace

28. Pasteurization is a ___________ _______ heat treatment.
Food additives
More sever heat processing (116-121
Thermal shock
Relatively mild

29. no CAP packages are in...
Soy sauce
Commercial use
Fall; increase
1) exposure to food to hot air dryers 2) freeze drying

30. To minimize problems with modified atmosphere packaging (MAP) (4)...
18; crystallization
Clostridium botulinum
1) salts & sugars 2) nitrates and nitrites
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

31. Chilling preservation is widely used as short term preservation because it slows (4)...
Alcohol - yogurts - spirits - etc.
Temperature; undesirable
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; cooling

32. What is an example of a fermentation reaction?
> 4.5
Alcohol - yogurts - spirits - etc.
Sublethal; mild
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

33. Two groups of inorganic salts...
Bacterial; logarithmic
Concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
Fruit juices; beer

34. ________ spores may be assumed to have ________ order of death.
Commercial use
E-beams & Cobalt 60
Bacterial; logarithmic
Gas impermeable

35. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Boiling water; steam
Dairy
1) benzoic acid 2) sorbic acid

36. Vegetables - meat - and fish are...
Seamed
Heat; refrigerated - frozen - concentrated; dehydrated
Low acid foods
Acetic acid; ethyl acetate

37. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Entrapped air
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acetic acid; ethyl acetate

38. Low acid foods require...
Reduce water activity and inhibit microorganisms growth
Clostridium botulinum
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
More sever heat processing (116-121

39. Thermal process is specific to (3)...
Commercial sterility
Sublethal; mild
Food additives
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

40. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Commercial use
1) benzoic acid 2) sorbic acid
Alcohol - yogurts - spirits - etc.

41. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) benzoic acid 2) sorbic acid
Reduced; 20
90% reduction
Pathogenic microorganisms; enzyme inactivation

42. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Sterilize
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
Application; commercial sterility
Dehydration

43. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Bakery products
Food additives
Reduced; 20

44. Sensitivity of microorganisms to ______ expressed as D value
Increases; ceases; injury; death
Sublethal; mild
Radiation
Chemical preservative

45. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
Entrapped air
Chemical preservative
Retard; hinder; mask

46. Irradiation doesn't _______ well in food and is best for ________ ________ .
Oxidizing; decomposes; oxygen
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Penetrate; surface treatment
Acidity; water activity; chilling

47. EtO is used to _____ package materials for asceptic products
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) benzoic acid 2) sorbic acid
Reduce water activity and inhibit microorganisms growth
Sterilize

48. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial use
1) heating cost 2) product quality loss

49. FDA definition of chemical preservation...
< 4.5
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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
Acid foods

50. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Preservative; flavor
Ethanol
Pathogenic microorganisms; enzyme inactivation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

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Food Preservation And Processing

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