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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. Methods used to dehydrate (2)
1) heating cost 2) product quality loss
Chemical preservative
1) exposure to food to hot air dryers 2) freeze drying
< 4.5

2. 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.
Sublethal; mild
Gas impermeable
Preservative; flavor
Headspace

3. Shelf Life and safety is influenced by (5)...
Boiling water; steam
1) salts & sugars 2) nitrates and nitrites
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) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

4. Ethylene and propolyne oxides are classified as
Retard; hinder; mask
< 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Antimicrobial agents

5. Two organic acids...
Food additives
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

6. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Acetic acid; ethyl acetate
Retard; hinder; mask
Radiation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

7. In steam displacement can is immediately...
Seamed
Fall; increase
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Commercial use

8. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
> 4.5
Clostridium botulinum
Carbohydrates (sugars); undesirable spoilage

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

10. What is an example of a fermentation reaction?
Reduce water activity and inhibit microorganisms growth
Retard; hinder; mask
Alcohol - yogurts - spirits - etc.
Carbon dioxide

11. Preservative effect of ______ _____ is only effective on microorganisms.
Sterilize
Headspace
Fast; slow; heat; convection vs. conduction
Carbon dioxide

12. processes used to remove the water are referred to as...
Bacterial; logarithmic
Yeast; barley; sugars; carbon dioxide
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

13. In heat preservations microorganisms are controlled by either...
1) inorganic agents 2) organic agents
Clostridium botulinum
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

14. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) exposure to food to hot air dryers 2) freeze drying
Lactic acid; hexoses

15. Vegetables - meat - and fish are...
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
Relatively mild
Yeast; ethanol; acetic acid; oxygen

16. Thermal process is specific to (3)...
Relatively mild
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Use of high temperature to destroy microorganisms
1) salts & sugars 2) nitrates and nitrites

17. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Alcohol - yogurts - spirits - etc.
Food

18. The preservative effect of heat processing is due to the...
Antimicrobial agents
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Denaturation of proteins
Dairy

19. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Antimicrobial agents
Heat; refrigerated - frozen - concentrated; dehydrated
> 4.5

20. _________ reactions preserve food products through the biology of the byproduct
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Fermentation
Commercial sterility
< 4.5

21. 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
Acid foods
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Carbon dioxide

22. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Penetrate; surface treatment
Application; commercial sterility
Ethanol

23. Unfilled volume of a hermetic food container is referred to as the __________ .
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
Headspace
Preservative; flavor
Lactic acid; hexoses

24. Methods used to concentrate (2)
Preservative; flavor
More sever heat processing (116-121
1) evaporation 2) freeze concentration
Lactic acid; hexoses

25. Low acid foods all have a pH...
Minimum; commercial sterility
> 4.5
Penetrate; surface treatment
Fermentation

26. The main premise in heat preservation...
Headspace
Carbon dioxide
Use of high temperature to destroy microorganisms
Clostridium botulinum

27. In steam displacement vacuum pulled as steam __________ .
Condenses
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
Retard; hinder; mask
Entrapped air

28. Lactic acid bacteria all produce ______ ______ from __________
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Ethanol
Lactic acid; hexoses
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

29. EtO is used to _____ package materials for asceptic products
Sterilize
Dehydration
Concentration and dehydration
Soy sauce

30. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Gas impermeable
1) salts & sugars 2) nitrates and nitrites

31. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Biostatic effects of carbon dioxide are temperature dependent
Fast; slow; heat; convection vs. conduction
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Application; commercial sterility

32. 4 factors affecting heat resistance in microorganisms
Fermentation
1) concentration & dehydration 2) treating bulk stored grapes
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fast; slow; heat; convection vs. conduction

33. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Acidity; water activity; chilling
Fruit juices; beer
Biostatic effects of carbon dioxide are temperature dependent
80; 90 C

34. Factors needed to produce commercial sterility (5)...
Eggs
Commercial sterility
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

35. acetic & lactic acids are used in...
1) heating cost 2) product quality loss
< 4.5
Headspace
Pickles - sauerkraut - and fermented milks

36. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
Headspace
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
Heat; refrigerated - frozen - concentrated; dehydrated

37. _______ is injected into _____ to displace air in steam displacement.
Relatively mild
Lactic acid; hexoses
Commercial sterility
Steam; headspace

38. Each food has a minimal ______ below which it cannot be held without some _______ change
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
Temperature; undesirable
Relatively mild

39. In glass there is a risk of...
Acidity; water activity; chilling
Soy sauce
Acid foods
Thermal shock

40. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
1) heating cost 2) product quality loss
1) inorganic agents 2) organic agents
Pickles - sauerkraut - and fermented milks

41. Benefits of optimal thermal process (2)...
Diacetyl
Dairy
Water
1) heating cost 2) product quality loss

42. FDA definition of chemical preservation...
Fast; slow; heat; convection vs. conduction
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) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Bacterial; logarithmic

43. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Steam; headspace
Chemical preservative
Diacetyl
Acetic acid; ethyl acetate

44. Two sources of irradiation...
Temperature; undesirable
E-beams & Cobalt 60
Clostridium botulinum
More sever heat processing (116-121

45. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Use of high temperature to destroy microorganisms
Radiation; ions; radicals; microorganisms
1) heating cost 2) product quality loss

46. Steam displacement is limited to products without large amounts of __________ _____ .
Pathogenic microorganisms; enzyme inactivation
Entrapped air
Concentration and dehydration
Fast; slow; heat; convection vs. conduction

47. 3 methods for producing a vacuum...
Sterilize
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Reduce water activity and inhibit microorganisms growth
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

48. no CAP packages are in...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Carbon dioxide
Commercial use
Ethanol

49. Salmonella is destroyed in...
Eggs
Reduce water activity and inhibit microorganisms growth
Relatively mild
1) evaporation 2) freeze concentration

50. Chilling preservation is widely used as short term preservation because it slows (4)...
Clostridium botulinum
Low acid foods
Commercial sterility
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss