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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. You can calculate doses for irradiation based on (3)...
1) salts & sugars 2) nitrates and nitrites
1) food product 2) size of package 3) type of material used
Eggs
1) exposure to food to hot air dryers 2) freeze drying

2. In steam displacement can is immediately...
Heat; refrigerated - frozen - concentrated; dehydrated
Use of high temperature to destroy microorganisms
Acid foods
Seamed

3. The temperature for chilling preservation is...
1) inorganic agents 2) organic agents
18; crystallization
1 to 7
Sublethal; mild

4. Optimal thermal process is the _____ treatment that achieves ______ _______
Concentration and dehydration
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Minimum; commercial sterility
Pathogenic microorganisms; enzyme inactivation

5. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Sublethal; mild
Increases; ceases; injury; death
Headspace
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

6. Benefits of optimal thermal process (2)...
Preservative; flavor
Seaming; canned
1) heating cost 2) product quality loss
Yeast; barley; sugars; carbon dioxide

7. Factors needed to produce commercial sterility (5)...
Seamed
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
90% reduction

8. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
More sever heat processing (116-121
Relatively mild
Diacetyl

9. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Sterilize
Bakery products

10. Irradiation doesn't _______ well in food and is best for ________ ________ .
Radiation; ions; radicals; microorganisms
Eggs
Penetrate; surface treatment
Denaturation of proteins

11. Acid Foods have pH of...
Yeast; barley; sugars; carbon dioxide
Carbohydrates (sugars); undesirable spoilage
< 4.5
Radiation

12. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Pathogenic microorganisms; enzyme inactivation
Reduced; 20
Gas impermeable
Radiation; ions; radicals; microorganisms

13. Low acid foods all have a pH...
< 4.5
> 4.5
Fruit juices; beer
Carbohydrates (sugars); undesirable spoilage

14. Methods used to concentrate (2)
18; crystallization
Reduce water activity and inhibit microorganisms growth
1) evaporation 2) freeze concentration
Diacetyl

15. Low acid foods require...
18; crystallization
More sever heat processing (116-121
Concentration and dehydration
Ethanol

16. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Seaming; canned
Sublethal; mild

17. To minimize problems with modified atmosphere packaging (MAP) (4)...
Heat; refrigerated - frozen - concentrated; dehydrated
Fruit juices; beer
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) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

18. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Seaming; canned
Diacetyl
Condenses
18; crystallization

19. Unfilled volume of a hermetic food container is referred to as the __________ .
Radiation; ions; radicals; microorganisms
Pathogenic microorganisms; enzyme inactivation
Headspace
Eggs

20. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Entrapped air

21. Lactic acid fermentation produces ________ .
Acid foods & low acid foods
Diacetyl
Minimum; commercial sterility
Oxidizing; decomposes; oxygen

22. 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
Relatively mild
Bacterial; logarithmic
Thermal shock

23. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
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
Food
Antimicrobial agents

24. Modified Atmosphere Packaging (MAP)...
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) heating cost 2) product quality loss
Minimum; commercial sterility
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

25. In acid foods bringing the slowest heating point in the can to...
1) heating cost 2) product quality loss
Dehydration
Clostridium botulinum
90

26. FDA definition of chemical preservation...
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
< 4.5
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
Biostatic effects of carbon dioxide are temperature dependent

27. _________ reactions preserve food products through the biology of the byproduct
Fermentation
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
80; 90 C
Concentration and dehydration

28. Chilling preservation is widely used as short term preservation because it slows (4)...
Fall; increase
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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
Heat; refrigerated - frozen - concentrated; dehydrated

29. Canned foods are divided into 2 groups based on pH...
1) salts & sugars 2) nitrates and nitrites
Condenses
Acid foods & low acid foods
1) heating cost 2) product quality loss

30. The main premise in heat preservation...
< 4.5
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Use of high temperature to destroy microorganisms

31. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Seaming; canned
Bakery products
Increases; ceases; injury; death
Use of high temperature to destroy microorganisms

32. In steam displacement vacuum pulled as steam __________ .
Condenses
Dairy
Water
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

33. Sulfur dioxide used in (2)...
Sublethal; mild
18; crystallization
Low acid foods
1) concentration & dehydration 2) treating bulk stored grapes

34. Antibiotics are not universally permitted as...
Entrapped air
Food additives
Increases; ceases; injury; death
Yeast; ethanol; acetic acid; oxygen

35. nitrates and nitrites target...
Clostridium botulinum
Reduced; 20
Commercial sterility
Seaming; canned

36. The preservative effect of heat processing is due to the...
Denaturation of proteins
Soy sauce
90% reduction
Commercial sterility

37. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Boiling water; steam
Clostridium botulinum
18; crystallization
Yeast; ethanol; acetic acid; oxygen

38. Vegetables - meat - and fish are...
Sterilize
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
Penetrate; surface treatment
Low acid foods

39. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Soy sauce
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Ethanol

40. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Gas impermeable
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Temperature; undesirable

41. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acidity; water activity; chilling
Sublethal; mild
Acid foods & low acid foods
Acetic acid; ethyl acetate

42. 4 factors affecting heat resistance in microorganisms
1) benzoic acid 2) sorbic acid
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
< 4.5
E-beams & Cobalt 60

43. 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
Boiling water; steam
1) benzoic acid 2) sorbic acid
Pathogenic microorganisms; enzyme inactivation

44. Two sources of irradiation...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Bakery products
E-beams & Cobalt 60
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

45. Freezing is similar to conventional...
Yeast; ethanol; acetic acid; oxygen
Concentration and dehydration
Temperature; undesirable
Dehydration

46. 3 methods for producing a vacuum...
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) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Radiation; ions; radicals; microorganisms

47. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
1) food product 2) size of package 3) type of material used
Ethanol
1) evaporation 2) freeze concentration

48. Inactivating contaminating organisms is...
Commercial sterility
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
> 4.5
Acidity; water activity; chilling

49. EtO is used to _____ package materials for asceptic products
Fruit juices; beer
Sterilize
Eggs
Seamed

50. Each food has a minimal ______ below which it cannot be held without some _______ change
Fall; increase
Acetic acid; ethyl acetate
Seamed
Temperature; undesirable