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Food Preservation And Processing

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Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
Lactic acid; hexoses
> 4.5
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

2. Lactic acid fermentation produces ________ .
Yeast; ethanol; acetic acid; oxygen
80; 90 C
Diacetyl
Thermal shock

3. ______ _____ and _____ are pasteurized after filling
1) inorganic agents 2) organic agents
Radiation; ions; radicals; microorganisms
Fruit juices; beer
Denaturation of proteins

4. Antimicrobrials lower
Bakery products
Radiation
Carbohydrates (sugars); undesirable spoilage
PH

5. Inactivating contaminating organisms is...
Seaming; canned
Boiling water; steam
Bacterial; logarithmic
Commercial sterility

6. Antibiotics are not universally permitted as...
Food additives
1) evaporation 2) freeze concentration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Reduce water activity and inhibit microorganisms growth

7. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
1) salts & sugars 2) nitrates and nitrites
Boiling water; steam
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

8. acetic & lactic acids are used in...
Yeast; ethanol; acetic acid; oxygen
Condenses
Pickles - sauerkraut - and fermented milks
Thermal shock

9. Two groups of inorganic salts...
Carbohydrates (sugars); undesirable spoilage
Application; commercial sterility
1) salts & sugars 2) nitrates and nitrites
E-beams & Cobalt 60

10. Vegetables - meat - and fish are...
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
Acidity; water activity; chilling
Concentration and dehydration
Low acid foods

11. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
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
Relatively mild
1) food product 2) size of package 3) type of material used
Pathogenic microorganisms; enzyme inactivation

12. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Dehydration
Concentration and dehydration
Acetic acid; ethyl acetate
Yeast; ethanol; acetic acid; oxygen

13. Two organic acids...
Increases; ceases; injury; death
Temperature; undesirable
1) benzoic acid 2) sorbic acid
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

14. _________ reactions preserve food products through the biology of the byproduct
Fermentation
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) evaporation 2) freeze concentration
Gas impermeable

15. Thermal process is specific to (3)...
Minimum; commercial sterility
Ethanol
Diacetyl
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

16. no CAP packages are in...
Low acid foods
1) food product 2) size of package 3) type of material used
Commercial use
Eggs

17. In steam displacement vacuum pulled as steam __________ .
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
Condenses
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Antimicrobial agents

18. Sulfur dioxide used in (2)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Condenses
Carbohydrates (sugars); undesirable spoilage
1) concentration & dehydration 2) treating bulk stored grapes

19. You can calculate doses for irradiation based on (3)...
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 product 2) size of package 3) type of material used
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
Seamed

20. Two sources of irradiation...
Yeast; barley; sugars; carbon dioxide
E-beams & Cobalt 60
Thermal shock
90

21. processes used to remove the water are referred to as...
80; 90 C
Alcohol - yogurts - spirits - etc.
Concentration and dehydration
Oxidizing; decomposes; oxygen

22. Shelf Life and safety is influenced by (5)...
1) inorganic agents 2) organic agents
Boiling water; steam
Entrapped air
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

23. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
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
Fermentation
Acid foods & low acid foods

24. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Preservative; flavor
Increases; ceases; injury; death
18; crystallization
More sever heat processing (116-121

25. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Commercial sterility
Seaming; canned
Condenses
Dehydration

26. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Clostridium botulinum
Oxidizing; decomposes; oxygen
Increases; ceases; injury; death
Pathogenic microorganisms; enzyme inactivation

27. Steam displacement is limited to products without large amounts of __________ _____ .
Sublethal; mild
Acetic acid; ethyl acetate
Entrapped air
< 4.5

28. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Commercial sterility
Food

29. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
< 4.5
Denaturation of proteins
Pickles - sauerkraut - and fermented milks

30. 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
Water
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Low acid foods

31. Ethylene and propolyne oxides are classified as
Antimicrobial agents
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
Low acid foods
1) heating cost 2) product quality loss

32. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Soy sauce
Carbon dioxide
18; crystallization
Commercial use

33. Freezing is similar to conventional...
PH
Dehydration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Lactic acid; hexoses

34. The main premise in heat preservation...
Oxidizing; decomposes; oxygen
Alcohol - yogurts - spirits - etc.
Use of high temperature to destroy microorganisms
Bakery products

35. Methods used to dehydrate (2)
Acid foods & low acid foods
1) exposure to food to hot air dryers 2) freeze drying
Relatively mild
Retard; hinder; mask

36. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
90
Bakery products
Application; commercial sterility
Chemical preservative

37. Salmonella is destroyed in...
Eggs
Concentration and dehydration
More sever heat processing (116-121
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

38. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Acid foods
Seaming; cooling
Bacterial; logarithmic

39. What is an example of a fermentation reaction?
< 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Alcohol - yogurts - spirits - etc.
90% reduction

40. Irradiated foods (6)
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Food
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Acidity; water activity; chilling

41. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
Fruit juices; beer
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
Fast; slow; heat; convection vs. conduction

42. Smoke was originally used as a _______ and now for ______
1) benzoic acid 2) sorbic acid
Preservative; flavor
Oxidizing; decomposes; oxygen
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

43. controlled atmosphere packaging (CAP) is...
1) exposure to food to hot air dryers 2) freeze drying
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
90
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

44. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Relatively mild
Thermal shock
Penetrate; surface treatment

45. 4 factors affecting heat resistance in microorganisms
Minimum; commercial sterility
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
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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

46. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
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
Yeast; ethanol; acetic acid; oxygen
Commercial sterility

47. Major concern of modified atmosphere packaging...
Bacterial; logarithmic
Soy sauce
Biostatic effects of carbon dioxide are temperature dependent
Diacetyl

48. EtO is used to _____ package materials for asceptic products
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Fast; slow; heat; convection vs. conduction
Sterilize
Use of high temperature to destroy microorganisms

49. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Acid foods
Boiling water; steam
Water
Sterilize

50. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
1 to 7
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

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Food Preservation And Processing

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