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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. Ethylene and propolyne oxides are classified as
Boiling water; steam
Clostridium botulinum
Radiation
Antimicrobial agents

2. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Water
Headspace
Radiation; ions; radicals; microorganisms
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

3. Sensitivity of microorganisms to ______ expressed as D value
Gas impermeable
Radiation
Lactic acid; hexoses
80; 90 C

4. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Lactic acid; hexoses
Fall; increase
1) food product 2) size of package 3) type of material used
Seaming; cooling

5. In steam displacement can is immediately...
Minimum; commercial sterility
Pickles - sauerkraut - and fermented milks
Seamed
Lactic acid; hexoses

6. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Pathogenic microorganisms; enzyme inactivation
Yeast; ethanol; acetic acid; oxygen
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Ethanol

7. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Carbohydrates (sugars); undesirable spoilage
Heat; refrigerated - frozen - concentrated; dehydrated
1 to 7
1) inorganic agents 2) organic agents

8. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Acetic acid; ethyl acetate
Fall; increase
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

9. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Yeast; barley; sugars; carbon dioxide
1) concentration & dehydration 2) treating bulk stored grapes
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction

10. processes used to remove the water are referred to as...
Concentration and dehydration
Acetic acid; ethyl acetate
Denaturation of proteins
Soy sauce

11. Shelf Life and safety is influenced by (5)...
Soy sauce
Reduced; 20
Acetic acid; ethyl acetate
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

12. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Steam; headspace
Commercial sterility
Fruit juices; beer

13. Propionic acid is used in...
More sever heat processing (116-121
Bakery products
Radiation
Alcohol - yogurts - spirits - etc.

14. Low acid foods require...
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
More sever heat processing (116-121
Temperature; undesirable
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

15. salts & sugars...
Antimicrobial agents
Reduced; 20
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
Reduce water activity and inhibit microorganisms growth

16. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Increases; ceases; injury; death
Fall; increase
Radiation; ions; radicals; microorganisms
Lactic acid; hexoses

17. Acid Foods have pH of...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
90% reduction
< 4.5
Denaturation of proteins

18. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Food
Boiling water; steam
Reduce water activity and inhibit microorganisms growth
Use of high temperature to destroy microorganisms

19. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Concentration and dehydration
Reduce water activity and inhibit microorganisms growth
E-beams & Cobalt 60
Retard; hinder; mask

20. Optimal thermal process is the _____ treatment that achieves ______ _______
Use of high temperature to destroy microorganisms
Minimum; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
1) benzoic acid 2) sorbic acid

21. Inactivating contaminating organisms is...
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
Commercial sterility
PH
Dairy

22. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Acid foods & low acid foods
Minimum; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes
Chemical preservative

23. Methods used to concentrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Clostridium botulinum
1) evaporation 2) freeze concentration
Entrapped air

24. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acid foods
Commercial use
1) heating cost 2) product quality loss
Acetic acid; ethyl acetate

25. _______ is injected into _____ to displace air in steam displacement.
Oxidizing; decomposes; oxygen
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Clostridium botulinum
Steam; headspace

26. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Denaturation of proteins
Steam; headspace
1) benzoic acid 2) sorbic acid
Pathogenic microorganisms; enzyme inactivation

27. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Carbohydrates (sugars); undesirable spoilage
Temperature; undesirable
Denaturation of proteins
Boiling water; steam

28. Two sources of irradiation...
Denaturation of proteins
E-beams & Cobalt 60
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Bacterial; logarithmic

29. What is an example of a fermentation reaction?
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Relatively mild
Temperature; undesirable
Alcohol - yogurts - spirits - etc.

30. Chemical Preservation (2 techniques)
Pickles - sauerkraut - and fermented milks
Chemical preservative
80; 90 C
1) inorganic agents 2) organic agents

31. Irradiation doesn't _______ well in food and is best for ________ ________ .
Lactic acid; hexoses
1) concentration & dehydration 2) treating bulk stored grapes
Penetrate; surface treatment
Food additives

32. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
1 to 7
Soy sauce
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
Chemical preservative

33. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Food additives
More sever heat processing (116-121
Fruit juices; beer

34. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) heating cost 2) product quality loss
Lactic acid; hexoses
90% reduction

35. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Biostatic effects of carbon dioxide are temperature dependent
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
Condenses

36. Factors needed to produce commercial sterility (5)...
Alcohol - yogurts - spirits - etc.
Diacetyl
Entrapped air
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

37. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Commercial sterility
18; crystallization
Bacterial; logarithmic
> 4.5

38. Freezing is similar to conventional...
Dehydration
Bacterial; logarithmic
> 4.5
Commercial use

39. 3 functions of a vacuum...
1) benzoic acid 2) sorbic acid
Radiation; ions; radicals; microorganisms
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

40. Methods used to dehydrate (2)
1) food product 2) size of package 3) type of material used
90
Heat; refrigerated - frozen - concentrated; dehydrated
1) exposure to food to hot air dryers 2) freeze drying

41. Salmonella is destroyed in...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Eggs
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
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

42. Two groups of inorganic salts...
1) inorganic agents 2) organic agents
1) heating cost 2) product quality loss
Water
1) salts & sugars 2) nitrates and nitrites

43. The temperature for chilling preservation is...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Pathogenic microorganisms; enzyme inactivation
1 to 7
Fermentation

44. Two organic acids...
80; 90 C
Radiation
1) benzoic acid 2) sorbic acid
Acidity; water activity; chilling

45. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Thermal shock
Boiling water; steam
Concentration and dehydration

46. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated
90% reduction
1) evaporation 2) freeze concentration

47. ______ _____ and _____ are pasteurized after filling
Acid foods
Fall; increase
Fruit juices; beer
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

48. Antibiotics are not universally permitted as...
Condenses
Food additives
Seaming; cooling
Acid foods & low acid foods

49. EtO is used to _____ package materials for asceptic products
Concentration and dehydration
Sterilize
Fast; slow; heat; convection vs. conduction
Denaturation of proteins

50. Low acid foods all have a pH...
Concentration and dehydration
> 4.5
Lactic acid; hexoses
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth