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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. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Low acid foods
Water
Seamed
Application; commercial sterility

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; canned
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Steam; headspace

3. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fruit juices; beer
E-beams & Cobalt 60
Reduced; 20
Penetrate; surface treatment

4. Irradiated foods (6)
Commercial sterility
Seamed
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Temperature; undesirable

5. controlled atmosphere packaging (CAP) is...
Water
Acidity; water activity; chilling
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
Lactic acid; hexoses

6. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Penetrate; surface treatment
Fast; slow; heat; convection vs. conduction
Heat; refrigerated - frozen - concentrated; dehydrated
Acidity; water activity; chilling

7. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Eggs
Concentration and dehydration
1) concentration & dehydration 2) treating bulk stored grapes

8. Two organic acids...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Lactic acid; hexoses
1) benzoic acid 2) sorbic acid
More sever heat processing (116-121

9. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
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
Pathogenic microorganisms; enzyme inactivation
Heat; refrigerated - frozen - concentrated; dehydrated
Fall; increase

10. 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) evaporation 2) freeze concentration
1) heating cost 2) product quality loss
Water

11. Smoke was originally used as a _______ and now for ______
Concentration and dehydration
Reduced; 20
Preservative; flavor
Antimicrobial agents

12. Salmonella is destroyed in...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Headspace
Eggs
Acid foods

13. Removal of _____ is important for preservation
Dairy
Seaming; canned
Water
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

14. Acid Foods have pH of...
< 4.5
Bacterial; logarithmic
Seamed
Pathogenic microorganisms; enzyme inactivation

15. 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
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

16. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Yeast; ethanol; acetic acid; oxygen
Radiation; ions; radicals; microorganisms
1) heating cost 2) product quality loss

17. What is an example of a fermentation reaction?
Reduced; 20
Alcohol - yogurts - spirits - etc.
Clostridium botulinum
Sublethal; mild

18. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Headspace
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

19. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Food additives
Yeast; ethanol; acetic acid; oxygen
Fast; slow; heat; convection vs. conduction
Seaming; cooling

20. In glass there is a risk of...
Seamed
Reduced; 20
1) inorganic agents 2) organic agents
Thermal shock

21. Steam displacement is limited to products without large amounts of __________ _____ .
Food additives
Lactic acid; hexoses
Headspace
Entrapped air

22. Each food has a minimal ______ below which it cannot be held without some _______ change
Yeast; ethanol; acetic acid; oxygen
Penetrate; surface treatment
Temperature; undesirable
Carbon dioxide

23. Lactic acid fermentation produces ________ .
Acetic acid; ethyl acetate
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Diacetyl
Chemical preservative

24. In acid foods bringing the slowest heating point in the can to...
Increases; ceases; injury; death
90
1) heating cost 2) product quality loss
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

25. Optimal thermal process is the _____ treatment that achieves ______ _______
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
Minimum; commercial sterility
1) benzoic acid 2) sorbic acid
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

26. The preservative effect of heat processing is due to the...
Yeast; ethanol; acetic acid; oxygen
Denaturation of proteins
Food
Penetrate; surface treatment

27. Low acid foods all have a pH...
Fermentation
Application; commercial sterility
> 4.5
Alcohol - yogurts - spirits - etc.

28. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fruit juices; beer
E-beams & Cobalt 60

29. To minimize problems with modified atmosphere packaging (MAP) (4)...
Alcohol - yogurts - spirits - etc.
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) 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

30. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Yeast; ethanol; acetic acid; oxygen
Penetrate; surface treatment
80; 90 C
> 4.5

31. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Temperature; undesirable
Retard; hinder; mask
Antimicrobial agents
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

32. FDA definition of chemical preservation...
18; crystallization
Fall; increase
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
Oxidizing; decomposes; oxygen

33. Antimicrobrials lower
PH
Dairy
Water
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

34. acetic & lactic acids are used in...
Preservative; flavor
Minimum; commercial sterility
Concentration and dehydration
Pickles - sauerkraut - and fermented milks

35. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Entrapped air
Acidity; water activity; chilling

36. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Sterilize
18; crystallization
Antimicrobial agents
Fall; increase

37. The temperature for chilling preservation is...
1) benzoic acid 2) sorbic acid
1 to 7
Diacetyl
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

38. Major concern of modified atmosphere packaging...
Alcohol - yogurts - spirits - etc.
Bacterial; logarithmic
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Biostatic effects of carbon dioxide are temperature dependent

39. Pasteurization is a ___________ _______ heat treatment.
Pathogenic microorganisms; enzyme inactivation
Penetrate; surface treatment
Fermentation
Relatively mild

40. Freezing does (3)...
Commercial sterility
1) food product 2) size of package 3) type of material used
Seaming; canned
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

41. Lactic acid bacteria all produce ______ ______ from __________
> 4.5
PH
Lactic acid; hexoses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

42. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) salts & sugars 2) nitrates and nitrites
Sublethal; mild
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

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

44. Canned foods are divided into 2 groups based on pH...
Dehydration
Preservative; flavor
Acid foods & low acid foods
< 4.5

45. _________ reactions preserve food products through the biology of the byproduct
Increases; ceases; injury; death
Fermentation
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Yeast; barley; sugars; carbon dioxide

46. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Ethanol
Entrapped air
Soy sauce
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

47. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
More sever heat processing (116-121
< 4.5
Denaturation of proteins

48. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Condenses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

49. salts & sugars...
Reduce water activity and inhibit microorganisms growth
Steam; headspace
Dairy
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

50. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Lactic acid; hexoses
Application; commercial sterility