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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. Lactic acid fermentation produces ________ .
Radiation
Diacetyl
Water
Boiling water; steam

2. FDA definition of chemical preservation...
Temperature; undesirable
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
Minimum; commercial sterility
Fast; slow; heat; convection vs. conduction

3. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Fermentation
Biostatic effects of carbon dioxide are temperature dependent
90% reduction
Eggs

4. The preservative effect of heat processing is due to the...
< 4.5
Pathogenic microorganisms; enzyme inactivation
90% reduction
Denaturation of proteins

5. M. tuberculosis is destroyed in...
1) heating cost 2) product quality loss
Gas impermeable
Dairy
90% reduction

6. What is an example of a fermentation reaction?
Dairy
Reduce water activity and inhibit microorganisms growth
Carbohydrates (sugars); undesirable spoilage
Alcohol - yogurts - spirits - etc.

7. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Thermal shock
Seamed
Boiling water; steam

8. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Thermal shock
Carbon dioxide
Fast; slow; heat; convection vs. conduction
Steam; headspace

9. Modified Atmosphere Packaging (MAP)...
Heat; refrigerated - frozen - concentrated; dehydrated
18; crystallization
1) inorganic agents 2) organic agents
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

10. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
1) concentration & dehydration 2) treating bulk stored grapes
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
1) salts & sugars 2) nitrates and nitrites

11. Acid Foods have pH of...
1 to 7
< 4.5
Denaturation of proteins
Temperature; undesirable

12. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Dehydration
Soy sauce
Application; commercial sterility

13. Irradiated foods (6)
Preservative; flavor
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Food additives
Dairy

14. Lactic acid bacteria all produce ______ ______ from __________
Antimicrobial agents
Lactic acid; hexoses
Steam; headspace
Biostatic effects of carbon dioxide are temperature dependent

15. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Commercial sterility
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Pathogenic microorganisms; enzyme inactivation
Sterilize

16. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Application; commercial sterility
Radiation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Retard; hinder; mask

17. Major concern of modified atmosphere packaging...
Bacterial; logarithmic
Entrapped air
Biostatic effects of carbon dioxide are temperature dependent
80; 90 C

18. 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.
Food additives
Gas impermeable
1 to 7
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

19. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
Denaturation of proteins
90% reduction
Condenses

20. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
Water
Steam; headspace
Reduce water activity and inhibit microorganisms growth

21. In glass there is a risk of...
Temperature; undesirable
Thermal shock
Acetic acid; ethyl acetate
Retard; hinder; mask

22. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
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
Seaming; cooling
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Seaming; canned

23. In heat preservations microorganisms are controlled by either...
Diacetyl
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) benzoic acid 2) sorbic acid

24. In acid foods bringing the slowest heating point in the can to...
1) evaporation 2) freeze concentration
More sever heat processing (116-121
Food
90

25. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) concentration & dehydration 2) treating bulk stored grapes
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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

26. ______ _____ and _____ are pasteurized after filling
1) inorganic agents 2) organic agents
More sever heat processing (116-121
Fruit juices; beer
Acid foods & low acid foods

27. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Condenses
1) evaporation 2) freeze concentration
80; 90 C
Sterilize

28. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Denaturation of proteins
Boiling water; steam
Reduced; 20
Bacterial; logarithmic

29. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Bacterial; logarithmic
> 4.5
Diacetyl
Acetic acid; ethyl acetate

30. Inactivating contaminating organisms is...
PH
Boiling water; steam
Biostatic effects of carbon dioxide are temperature dependent
Commercial sterility

31. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor
Commercial use
Yeast; ethanol; acetic acid; oxygen

32. salts & sugars...
Biostatic effects of carbon dioxide are temperature dependent
Relatively mild
1) benzoic acid 2) sorbic acid
Reduce water activity and inhibit microorganisms growth

33. Optimal thermal process is the _____ treatment that achieves ______ _______
Biostatic effects of carbon dioxide are temperature dependent
Temperature; undesirable
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
Minimum; commercial sterility

34. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Radiation; ions; radicals; microorganisms
Yeast; barley; sugars; carbon dioxide
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

35. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
1) salts & sugars 2) nitrates and nitrites
Relatively mild
Carbon dioxide

36. Fruits and some tomato products are...
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
Acid foods & low acid foods
1) evaporation 2) freeze concentration
Acid foods

37. 3 methods for producing a vacuum...
PH
Bacterial; logarithmic
Minimum; commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

38. controlled atmosphere packaging (CAP) is...
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
Ethanol
E-beams & Cobalt 60
Thermal shock

39. 4 factors affecting heat resistance in microorganisms
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
Antimicrobial agents
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
> 4.5

40. The temperature for chilling preservation is...
1 to 7
Soy sauce
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) concentration & dehydration 2) treating bulk stored grapes

41. processes used to remove the water are referred to as...
1) concentration & dehydration 2) treating bulk stored grapes
Concentration and dehydration
1) exposure to food to hot air dryers 2) freeze drying
Ethanol

42. Two sources of irradiation...
> 4.5
Soy sauce
E-beams & Cobalt 60
Commercial use

43. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Use of high temperature to destroy microorganisms
Commercial use
Ethanol
Increases; ceases; injury; death

44. no CAP packages are in...
80; 90 C
Commercial use
Carbohydrates (sugars); undesirable spoilage
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

45. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
Pathogenic microorganisms; enzyme inactivation
Diacetyl
Entrapped air

46. Chilling preservation is widely used as short term preservation because it slows (4)...
More sever heat processing (116-121
Fruit juices; beer
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Ethanol

47. In steam displacement vacuum pulled as steam __________ .
Condenses
Relatively mild
Bakery products
Acidity; water activity; chilling

48. Two organic acids...
Bakery products
1) benzoic acid 2) sorbic acid
Steam; headspace
Food additives

49. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Carbohydrates (sugars); undesirable spoilage
Seamed
1) concentration & dehydration 2) treating bulk stored grapes

50. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Fast; slow; heat; convection vs. conduction
Heat; refrigerated - frozen - concentrated; dehydrated
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling