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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. The preservative effect of heat processing is due to the...
Carbon dioxide
Denaturation of proteins
Radiation; ions; radicals; microorganisms
1 to 7

2. Pasteurization is a ___________ _______ heat treatment.
90% reduction
Relatively mild
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

3. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Fruit juices; beer
Reduce water activity and inhibit microorganisms growth
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

4. acetic & lactic acids are used in...
Eggs
Seaming; cooling
Thermal shock
Pickles - sauerkraut - and fermented milks

5. 3 functions of a vacuum...
Biostatic effects of carbon dioxide are temperature dependent
Use of high temperature to destroy microorganisms
Entrapped 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

6. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
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
Boiling water; steam
Chemical preservative

7. Two groups of inorganic salts...
Fall; increase
Minimum; commercial sterility
1) salts & sugars 2) nitrates and nitrites
80; 90 C

8. What is an example of a fermentation reaction?
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Temperature; undesirable
Alcohol - yogurts - spirits - etc.

9. Acid Foods have pH of...
Bacterial; logarithmic
Fruit juices; beer
< 4.5
Boiling water; steam

10. Smoke was originally used as a _______ and now for ______
Application; commercial sterility
Relatively mild
Preservative; flavor
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

11. Antibiotics are not universally permitted as...
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
Food additives
Carbohydrates (sugars); undesirable spoilage
Seamed

12. 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.
Boiling water; steam
Gas impermeable
Fast; slow; heat; convection vs. conduction
Antimicrobial agents

13. Fruits and some tomato products are...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fermentation
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
Acid foods

14. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fast; slow; heat; convection vs. conduction
Application; commercial sterility

15. nitrates and nitrites target...
Clostridium botulinum
Food
Pathogenic microorganisms; enzyme inactivation
Oxidizing; decomposes; oxygen

16. The main premise in heat preservation...
Acetic acid; ethyl acetate
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
Use of high temperature to destroy microorganisms
Diacetyl

17. Propionic acid is used in...
Increases; ceases; injury; death
Bakery products
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Relatively mild

18. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Fermentation
Clostridium botulinum
Acetic acid; ethyl acetate
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

19. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Radiation; ions; radicals; microorganisms
Sterilize
Pathogenic microorganisms; enzyme inactivation

20. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Reduced; 20
1) inorganic agents 2) organic agents
Fall; increase

21. Removal of _____ is important for preservation
Reduced; 20
Seaming; canned
Relatively mild
Water

22. Irradiation doesn't _______ well in food and is best for ________ ________ .
Sublethal; mild
Yeast; barley; sugars; carbon dioxide
Headspace
Penetrate; surface treatment

23. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Ethanol
1) salts & sugars 2) nitrates and nitrites
Yeast; barley; sugars; carbon dioxide
More sever heat processing (116-121

24. Antimicrobrials lower
PH
18; crystallization
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Temperature; undesirable

25. salts & sugars...
PH
Water
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

26. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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
Fermentation

27. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Radiation; ions; radicals; microorganisms
< 4.5
18; crystallization
1 to 7

28. Sensitivity of microorganisms to ______ expressed as D value
Concentration and dehydration
Use of high temperature to destroy microorganisms
Biostatic effects of carbon dioxide are temperature dependent
Radiation

29. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
Temperature; undesirable
Thermal shock
Fall; increase

30. EtO is used to _____ package materials for asceptic products
Penetrate; surface treatment
Biostatic effects of carbon dioxide are temperature dependent
Sterilize
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

31. Modified Atmosphere Packaging (MAP)...
Gas impermeable
Water
Alcohol - yogurts - spirits - etc.
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

32. In acid foods bringing the slowest heating point in the can to...
Food
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
90
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

33. Thermal process is specific to (3)...
18; crystallization
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Condenses
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

34. Salmonella is destroyed in...
Eggs
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
Heat; refrigerated - frozen - concentrated; dehydrated
Reduced; 20

35. Chilling preservation is widely used as short term preservation because it slows (4)...
18; crystallization
Entrapped air
1) salts & sugars 2) nitrates and nitrites
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

36. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) inorganic agents 2) organic agents
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Preservative; flavor
Retard; hinder; mask

37. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Preservative; flavor
Yeast; ethanol; acetic acid; oxygen
1) salts & sugars 2) nitrates and nitrites
Seaming; cooling

38. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) benzoic acid 2) sorbic acid
Food additives
18; crystallization

39. Low acid foods require...
More sever heat processing (116-121
Food additives
Minimum; commercial sterility
Dehydration

40. Methods used to dehydrate (2)
1) evaporation 2) freeze concentration
1) exposure to food to hot air dryers 2) freeze drying
18; crystallization
Pathogenic microorganisms; enzyme inactivation

41. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
< 4.5
Seaming; canned
Steam; headspace

42. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
1) exposure to food to hot air dryers 2) freeze drying
1) food product 2) size of package 3) type of material used
More sever heat processing (116-121

43. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Increases; ceases; injury; death
Commercial sterility
18; crystallization

44. Lactic acid fermentation produces ________ .
Sterilize
Seamed
Diacetyl
Denaturation of proteins

45. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
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
Water
Increases; ceases; injury; death

46. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Headspace
> 4.5
Food
Dehydration

47. Preservative effect of ______ _____ is only effective on microorganisms.
Denaturation of proteins
Antimicrobial agents
Carbon dioxide
Seamed

48. Low acid foods all have a pH...
1) benzoic acid 2) sorbic acid
> 4.5
Water
Temperature; undesirable

49. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
90% reduction
Reduced; 20
> 4.5

50. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Dairy
Sublethal; mild
Fast; slow; heat; convection vs. conduction
Biostatic effects of carbon dioxide are temperature dependent