Test your basic knowledge |

Food Preservation And Processing

Subjects : industries, engineering
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. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.






2. 4 factors affecting heat resistance in microorganisms






3. Each food has a minimal ______ below which it cannot be held without some _______ change






4. 3 functions of a vacuum...






5. To minimize problems with modified atmosphere packaging (MAP) (4)...






6. _____ or _____ exposures to high temperatures induces stress Which may cause injury






7. In steam displacement can is immediately...






8. Lactic acid bacteria all produce ______ ______ from __________






9. Preservative effect of ______ _____ is only effective on microorganisms.






10. EtO is used to _____ package materials for asceptic products






11. Steam displacement is limited to products without large amounts of __________ _____ .






12. Sensitivity of microorganisms to ______ expressed as D value






13. 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.






14. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)






15. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.






16. Inactivating contaminating organisms is...






17. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value






18. In dehydration mositure content of the food is ____ to concentration less than ____ w/w






19. acetic & lactic acids are used in...






20. Chemical Preservation (2 techniques)






21. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.






22. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.






23. Ethylene and propolyne oxides are classified as






24. The main premise in heat preservation...






25. Antibiotics are not universally permitted as...






26. Irradiation doesn't _______ well in food and is best for ________ ________ .






27. In glass there is a risk of...






28. _________ reactions preserve food products through the biology of the byproduct






29. nitrates and nitrites target...






30. Propionic acid is used in...






31. In acid foods bringing the slowest heating point in the can to...






32. Freezing is similar to conventional...






33. Methods used to concentrate (2)






34. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.






35. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.






36. You can calculate doses for irradiation based on (3)...






37. The temperature for chilling preservation is...






38. Preservation is achieved by the increased _______ or decreased _______ - and _________ .






39. no CAP packages are in...






40. FDA definition of chemical preservation...






41. Unfilled volume of a hermetic food container is referred to as the __________ .






42. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.






43. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .






44. salts & sugars...






45. Removal of _____ is important for preservation






46. Categories of chemical preservation (4)






47. Freezing does (3)...






48. ______ _____ and _____ are pasteurized after filling






49. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.






50. Two sources of irradiation...