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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. Major concern of modified atmosphere packaging...
Preservative; flavor
Water
Biostatic effects of carbon dioxide are temperature dependent
Radiation

2. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
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
Increases; ceases; injury; death
Radiation; ions; radicals; microorganisms
Acid foods

3. In heat preservations microorganisms are controlled by either...
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
Sterilize

4. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acidity; water activity; chilling
90
Steam; headspace

5. acetic & lactic acids are used in...
1) concentration & dehydration 2) treating bulk stored grapes
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Heat; refrigerated - frozen - concentrated; dehydrated
Pickles - sauerkraut - and fermented milks

6. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Dehydration
90
Food
1) concentration & dehydration 2) treating bulk stored grapes

7. controlled atmosphere packaging (CAP) is...
Concentration and dehydration
Lactic acid; hexoses
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
Radiation

8. Freezing does (3)...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Acid foods & low acid foods
Sterilize
Biostatic effects of carbon dioxide are temperature dependent

9. Sensitivity of microorganisms to ______ expressed as D value
Gas impermeable
Radiation
Ethanol
Radiation; ions; radicals; microorganisms

10. Modified Atmosphere Packaging (MAP)...
1) food product 2) size of package 3) type of material used
Water
Relatively 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

11. Optimal thermal process is the _____ treatment that achieves ______ _______
Acid foods & low acid foods
Carbohydrates (sugars); undesirable spoilage
Minimum; commercial sterility
Fermentation

12. Two sources of irradiation...
Biostatic effects of carbon dioxide are temperature dependent
E-beams & Cobalt 60
1) concentration & dehydration 2) treating bulk stored grapes
Diacetyl

13. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Sublethal; mild
Carbohydrates (sugars); undesirable spoilage
1) benzoic acid 2) sorbic acid
Heat; refrigerated - frozen - concentrated; dehydrated

14. Chemical Preservation (2 techniques)
Clostridium botulinum
Minimum; commercial sterility
1) inorganic agents 2) organic agents
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

15. 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.
Denaturation of proteins
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
Gas impermeable
Biostatic effects of carbon dioxide are temperature dependent

16. Lactic acid fermentation produces ________ .
Concentration and dehydration
Low acid foods
Dairy
Diacetyl

17. Low acid foods all have a pH...
> 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
E-beams & Cobalt 60
Commercial sterility

18. In glass there is a risk of...
Boiling water; steam
Increases; ceases; injury; death
Thermal shock
Clostridium botulinum

19. Low acid foods require...
1 to 7
Lactic acid; hexoses
More sever heat processing (116-121
Low acid foods

20. Chilling preservation is widely used as short term preservation because it slows (4)...
< 4.5
Sublethal; mild
Fermentation
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

21. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Radiation
Chemical preservative
Reduced; 20
Oxidizing; decomposes; oxygen

22. 4 factors affecting heat resistance in microorganisms
Ethanol
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Seamed
Thermal shock

23. Categories of chemical preservation (4)
Carbon dioxide
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Biostatic effects of carbon dioxide are temperature dependent
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

24. ______ _____ and _____ are pasteurized after filling
Retard; hinder; mask
Application; commercial sterility
Low acid foods
Fruit juices; beer

25. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Entrapped air
Fermentation
Application; commercial sterility
Fall; increase

26. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Radiation; ions; radicals; microorganisms
Commercial sterility

27. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Steam; headspace
Reduced; 20
Heat; refrigerated - frozen - concentrated; dehydrated

28. salts & sugars...
90
Relatively mild
Reduce water activity and inhibit microorganisms growth
Reduced; 20

29. Lactic acid bacteria all produce ______ ______ from __________
Bakery products
1) inorganic agents 2) organic agents
Lactic acid; hexoses
Carbohydrates (sugars); undesirable spoilage

30. The main premise in heat preservation...
Fast; slow; heat; convection vs. conduction
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
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
Use of high temperature to destroy microorganisms

31. nitrates and nitrites target...
Seamed
1 to 7
Clostridium botulinum
Diacetyl

32. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Condenses
90
Preservative; flavor

33. Two groups of inorganic salts...
Concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
More sever heat processing (116-121
Minimum; commercial sterility

34. The temperature for chilling preservation is...
Radiation
Application; commercial sterility
Eggs
1 to 7

35. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Gas impermeable
Seaming; canned
Food
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

36. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
1) exposure to food to hot air dryers 2) freeze drying
1 to 7
Pathogenic microorganisms; enzyme inactivation
90% reduction

37. What is an example of a fermentation reaction?
18; crystallization
Reduce water activity and inhibit microorganisms growth
Diacetyl
Alcohol - yogurts - spirits - etc.

38. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Seamed
Soy sauce
Carbohydrates (sugars); undesirable spoilage

39. no CAP packages are in...
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
Headspace
Seaming; cooling
Commercial use

40. Ethylene and propolyne oxides are classified as
Antimicrobial agents
Acid foods
Fruit juices; beer
Chemical preservative

41. Smoke was originally used as a _______ and now for ______
Food additives
Penetrate; surface treatment
Preservative; flavor
Biostatic effects of carbon dioxide are temperature dependent

42. Pasteurization is a ___________ _______ heat treatment.
90% reduction
Acidity; water activity; chilling
Condenses
Relatively mild

43. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Sublethal; mild
Carbohydrates (sugars); undesirable spoilage
Seamed

44. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
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
Seaming; cooling
90% reduction
Carbon dioxide

45. 3 functions of a vacuum...
Minimum; commercial sterility
Soy sauce
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) inorganic agents 2) organic agents

46. 3 methods for producing a vacuum...
Radiation
Acid foods & low acid foods
Concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

47. Irradiation doesn't _______ well in food and is best for ________ ________ .
Ethanol
1) evaporation 2) freeze concentration
Penetrate; surface treatment
Denaturation of proteins

48. Methods used to dehydrate (2)
1 to 7
90% reduction
1) exposure to food to hot air dryers 2) freeze drying
Fermentation

49. Acid Foods have pH of...
< 4.5
Eggs
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

50. Antibiotics are not universally permitted as...
Seaming; cooling
Food additives
Use of high temperature to destroy microorganisms
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage