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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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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. Categories of chemical preservation (4)
Ethanol
Radiation; ions; radicals; microorganisms
90
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

2. Acid Foods have pH of...
Thermal shock
Acid foods & low acid foods
Entrapped air
< 4.5

3. Low acid foods require...
More sever heat processing (116-121
Reduced; 20
Reduce water activity and inhibit microorganisms growth
Acetic acid; ethyl acetate

4. Chilling preservation is widely used as short term preservation because it slows (4)...
Water
Commercial use
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Acid foods & low acid foods

5. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Food
Relatively mild
Acidity; water activity; chilling
Seaming; canned

6. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) food product 2) size of package 3) type of material used
Penetrate; surface treatment
Concentration and dehydration
E-beams & Cobalt 60

7. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
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
Sublethal; mild
Food additives

8. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
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
Heat; refrigerated - frozen - concentrated; dehydrated
Acetic acid; ethyl acetate
1) food product 2) size of package 3) type of material used

9. The temperature for chilling preservation is...
1 to 7
1) concentration & dehydration 2) treating bulk stored grapes
Temperature; undesirable
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

10. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Yeast; barley; sugars; carbon dioxide
Lactic acid; hexoses

11. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Sublethal; mild
1) exposure to food to hot air dryers 2) freeze drying
Acetic acid; ethyl acetate
More sever heat processing (116-121

12. To minimize problems with modified atmosphere packaging (MAP) (4)...
Eggs
1) heating cost 2) product quality loss
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement

13. Freezing does (3)...
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
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
Gas impermeable
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

14. Salmonella is destroyed in...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
18; crystallization
Eggs
Biostatic effects of carbon dioxide are temperature dependent

15. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Food
1) heating cost 2) product quality loss

16. Two organic acids...
Reduced; 20
Use of high temperature to destroy microorganisms
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) benzoic acid 2) sorbic acid

17. no CAP packages are in...
Boiling water; steam
Minimum; commercial sterility
Commercial use
Heat; refrigerated - frozen - concentrated; dehydrated

18. 3 functions of a vacuum...
Acetic acid; ethyl acetate
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) 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
Acidity; water activity; chilling

19. _________ reactions preserve food products through the biology of the byproduct
Radiation
Bakery products
Retard; hinder; mask
Fermentation

20. Preservative effect of ______ _____ is only effective on microorganisms.
Condenses
Carbon dioxide
Fast; slow; heat; convection vs. conduction
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

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

22. Sensitivity of microorganisms to ______ expressed as D value
Headspace
Radiation
PH
Acid foods

23. Methods used to dehydrate (2)
Headspace
Boiling water; steam
1) exposure to food to hot air dryers 2) freeze drying
Penetrate; surface treatment

24. M. tuberculosis is destroyed in...
Dairy
Fermentation
Carbohydrates (sugars); undesirable spoilage
1) food product 2) size of package 3) type of material used

25. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acid foods
Food
Steam; headspace

26. EtO is used to _____ package materials for asceptic products
Thermal shock
Sterilize
Denaturation of proteins
PH

27. Physical Preservation (4 techniques)
Concentration and dehydration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Sublethal; mild
Temperature; undesirable

28. Propionic acid is used in...
1) evaporation 2) freeze concentration
Sterilize
More sever heat processing (116-121
Bakery products

29. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Denaturation of proteins
Retard; hinder; mask
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 to 7

30. ________ spores may be assumed to have ________ order of death.
Carbohydrates (sugars); undesirable spoilage
Bacterial; logarithmic
Seaming; cooling
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

31. Smoke was originally used as a _______ and now for ______
> 4.5
Seamed
Preservative; flavor
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

32. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

33. 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
Oxidizing; decomposes; oxygen
Chemical preservative
Carbohydrates (sugars); undesirable spoilage

34. processes used to remove the water are referred to as...
Acidity; water activity; chilling
Application; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes
Concentration and dehydration

35. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Fast; slow; heat; convection vs. conduction
Carbohydrates (sugars); undesirable spoilage
Sublethal; mild
Chemical preservative

36. Antimicrobrials lower
Antimicrobial agents
PH
Radiation
Sublethal; mild

37. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Use of high temperature to destroy microorganisms
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
Retard; hinder; mask
Fast; slow; heat; convection vs. conduction

38. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) salts & sugars 2) nitrates and nitrites
90% reduction
Diacetyl
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

39. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
1) exposure to food to hot air dryers 2) freeze drying
Commercial sterility
Steam; headspace

40. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Denaturation of proteins
1) evaporation 2) freeze concentration
Sterilize

41. In glass there is a risk of...
1) salts & sugars 2) nitrates and nitrites
Thermal shock
Entrapped air
Retard; hinder; mask

42. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Yeast; ethanol; acetic acid; oxygen
Fast; slow; heat; convection vs. conduction
Increases; ceases; injury; death
Retard; hinder; mask

43. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor
Increases; ceases; injury; death
Fall; increase

44. nitrates and nitrites target...
Antimicrobial agents
Clostridium botulinum
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) benzoic acid 2) sorbic acid

45. Irradiated foods (6)
Heat; refrigerated - frozen - concentrated; dehydrated
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
Bakery products

46. In acid foods bringing the slowest heating point in the can to...
Use of high temperature to destroy microorganisms
1) evaporation 2) freeze concentration
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
90

47. Lactic acid fermentation produces ________ .
Diacetyl
Retard; hinder; mask
1) exposure to food to hot air dryers 2) freeze drying
Denaturation of proteins

48. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Antimicrobial agents
1) evaporation 2) freeze concentration
1) heating cost 2) product quality loss
Oxidizing; decomposes; oxygen

49. 3 methods for producing a vacuum...
Biostatic effects of carbon dioxide are temperature dependent
Condenses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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

50. salts & sugars...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acetic acid; ethyl acetate
Reduce water activity and inhibit microorganisms growth
Fall; increase

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Food Preservation And Processing

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