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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 a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Penetrate; surface treatment
1 to 7

2. 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.
Fast; slow; heat; convection vs. conduction
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
Gas impermeable

3. Low acid foods all have a pH...
> 4.5
Radiation; ions; radicals; microorganisms
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
90% reduction

4. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Ethanol
Entrapped air
Fall; increase

5. Canned foods are divided into 2 groups based on pH...
Acid foods
Steam; headspace
Fermentation
Acid foods & low acid foods

6. The temperature for chilling preservation is...
Boiling water; steam
Fall; increase
1 to 7
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

7. Smoke was originally used as a _______ and now for ______
Relatively mild
Reduced; 20
Preservative; flavor
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

8. Major concern of modified atmosphere packaging...
Gas impermeable
Biostatic effects of carbon dioxide are temperature dependent
Concentration and dehydration
Headspace

9. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Relatively mild
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Application; commercial sterility
18; crystallization

10. Fruits and some tomato products are...
> 4.5
Acid foods
Chemical preservative
Reduce water activity and inhibit microorganisms growth

11. Steam displacement is limited to products without large amounts of __________ _____ .
Minimum; commercial sterility
> 4.5
Entrapped air
Pathogenic microorganisms; enzyme inactivation

12. Chemical Preservation (2 techniques)
Acid foods
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) inorganic agents 2) organic agents
1) heating cost 2) product quality loss

13. Categories of chemical preservation (4)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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) 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) exposure to food to hot air dryers 2) freeze drying

14. Lactic acid fermentation produces ________ .
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
Diacetyl
Acid foods
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

15. Modified Atmosphere Packaging (MAP)...
E-beams & Cobalt 60
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
Concentration and dehydration
Reduce water activity and inhibit microorganisms growth

16. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Food
Diacetyl
Gas impermeable
Application; commercial sterility

17. Preservative effect of ______ _____ is only effective on microorganisms.
Thermal shock
Sterilize
Carbon dioxide
More sever heat processing (116-121

18. Propionic acid is used in...
More sever heat processing (116-121
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
Bakery products
Minimum; commercial sterility

19. processes used to remove the water are referred to as...
Concentration and dehydration
Increases; ceases; injury; death
Clostridium botulinum
Sterilize

20. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Fruit juices; beer
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
80; 90 C
1) concentration & dehydration 2) treating bulk stored grapes

21. Freezing does (3)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduced; 20
Low acid foods

22. Irradiated foods (6)
Increases; ceases; injury; death
Fruit juices; beer
Biostatic effects of carbon dioxide are temperature dependent
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

23. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Carbon dioxide
Soy sauce
1) evaporation 2) freeze concentration
Sterilize

24. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Alcohol - yogurts - spirits - etc.
Ethanol
Acid foods

25. In steam displacement vacuum pulled as steam __________ .
Condenses
Acetic acid; ethyl acetate
Sublethal; mild
Acid foods & low acid foods

26. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Yeast; barley; sugars; carbon dioxide
Acetic acid; ethyl acetate
Dairy

27. The preservative effect of heat processing is due to the...
Eggs
Denaturation of proteins
Chemical preservative
Sublethal; mild

28. Unfilled volume of a hermetic food container is referred to as the __________ .
1) exposure to food to hot air dryers 2) freeze drying
E-beams & Cobalt 60
Oxidizing; decomposes; oxygen
Headspace

29. M. tuberculosis is destroyed in...
Fruit juices; beer
Entrapped air
Dairy
Reduce water activity and inhibit microorganisms growth

30. acetic & lactic acids are used in...
Low acid foods
Pickles - sauerkraut - and fermented milks
Water
Increases; ceases; injury; death

31. ______ _____ and _____ are pasteurized after filling
Minimum; commercial sterility
Fruit juices; beer
Fermentation
Seaming; cooling

32. FDA definition of chemical preservation...
1) exposure to food to hot air dryers 2) freeze drying
Reduced; 20
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
Fruit juices; beer

33. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Fermentation
Seamed
Food
Thermal shock

34. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
Seaming; cooling
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
Commercial use

35. Irradiation doesn't _______ well in food and is best for ________ ________ .
Penetrate; surface treatment
Pathogenic microorganisms; enzyme inactivation
Acidity; water activity; chilling
1) food product 2) size of package 3) type of material used

36. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fall; increase
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Reduced; 20
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

37. Two groups of inorganic salts...
Food additives
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) salts & sugars 2) nitrates and nitrites

38. What is an example of a fermentation reaction?
> 4.5
18; crystallization
Alcohol - yogurts - spirits - etc.
Pickles - sauerkraut - and fermented milks

39. 4 factors affecting heat resistance in microorganisms
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) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Heat; refrigerated - frozen - concentrated; dehydrated
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

40. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Bacterial; logarithmic
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

41. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Pickles - sauerkraut - and fermented milks
Fast; slow; heat; convection vs. conduction
1) evaporation 2) freeze concentration
E-beams & Cobalt 60

42. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
> 4.5
1) salts & sugars 2) nitrates and nitrites
Radiation; ions; radicals; microorganisms
Seamed

43. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Minimum; commercial sterility
Concentration and dehydration
Fall; increase
Seaming; cooling

44. Salmonella is destroyed in...
Yeast; barley; sugars; carbon dioxide
Eggs
Seamed
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

45. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
< 4.5
Increases; ceases; injury; death
Diacetyl

46. In glass there is a risk of...
Thermal shock
Heat; refrigerated - frozen - concentrated; dehydrated
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
Sterilize

47. The main premise in heat preservation...
1 to 7
Use of high temperature to destroy microorganisms
Fruit juices; beer
Preservative; flavor

48. 3 functions of a vacuum...
Radiation; ions; radicals; microorganisms
Radiation
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

49. In acid foods bringing the slowest heating point in the can to...
90
1) salts & sugars 2) nitrates and nitrites
Acid foods
Sterilize

50. 3 methods for producing a vacuum...
Condenses
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Chemical preservative
Bakery products