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Food Preservation And Processing

Instructions:

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. ______ _____ and _____ are pasteurized after filling
Soy sauce
Fruit juices; beer
Application; commercial sterility
Condenses

2. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Radiation; ions; radicals; microorganisms
Boiling water; steam
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Bacterial; logarithmic

3. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Steam; headspace
Dairy

4. Antibiotics are not universally permitted as...
1 to 7
Food additives
Reduce water activity and inhibit microorganisms growth
1) heating cost 2) product quality loss

5. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Acid foods & low acid foods
Commercial use
80; 90 C

6. Shelf Life and safety is influenced by (5)...
Radiation; ions; radicals; microorganisms
Yeast; barley; sugars; carbon dioxide
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
< 4.5

7. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Dairy
Acetic acid; ethyl acetate
Bakery products
1) food product 2) size of package 3) type of material used

8. Acid Foods have pH of...
Heat; refrigerated - frozen - concentrated; dehydrated
< 4.5
Boiling water; steam
Carbon dioxide

9. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
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
Yeast; ethanol; acetic acid; oxygen
Fall; increase
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

10. ____ ____ is created by the preservation of the addition of salt - fermentation provides the 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
Eggs
Reduced; 20
Soy sauce

11. In acid foods bringing the slowest heating point in the can to...
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
90
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Food additives

12. processes used to remove the water are referred to as...
Concentration and dehydration
Yeast; ethanol; acetic acid; oxygen
E-beams & Cobalt 60
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

13. Lactic acid bacteria all produce ______ ______ from __________
Penetrate; surface treatment
Lactic acid; hexoses
Condenses
Retard; hinder; mask

14. _______ is injected into _____ to displace air in steam displacement.
1) benzoic acid 2) sorbic acid
Steam; headspace
Radiation; ions; radicals; microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

15. Benefits of optimal thermal process (2)...
Fermentation
Soy sauce
Fast; slow; heat; convection vs. conduction
1) heating cost 2) product quality loss

16. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Headspace
Commercial sterility
Ethanol
Yeast; barley; sugars; carbon dioxide

17. Each food has a minimal ______ below which it cannot be held without some _______ change
Alcohol - yogurts - spirits - etc.
Temperature; undesirable
Denaturation of proteins
Increases; ceases; injury; death

18. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
More sever heat processing (116-121
Heat; refrigerated - frozen - concentrated; dehydrated
Entrapped air
Seaming; canned

19. EtO is used to _____ package materials for asceptic products
Clostridium botulinum
Sterilize
> 4.5
Acidity; water activity; chilling

20. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Headspace
Dairy
18; crystallization
Retard; hinder; mask

21. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Food
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
80; 90 C

22. M. tuberculosis is destroyed in...
Biostatic effects of carbon dioxide are temperature dependent
Condenses
Dairy
Fermentation

23. FDA definition of chemical preservation...
Fermentation
Seaming; canned
> 4.5
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

24. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
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
Fall; increase
Fruit juices; beer

25. In steam displacement can is immediately...
Seamed
90
Low acid foods
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

26. _____ or _____ exposures to high temperatures induces stress Which may cause injury
E-beams & Cobalt 60
1) evaporation 2) freeze concentration
Sublethal; mild
Soy sauce

27. Chemical Preservation (2 techniques)
1) inorganic agents 2) organic agents
Commercial sterility
Preservative; flavor
Reduce water activity and inhibit microorganisms growth

28. Methods used to dehydrate (2)
1) exposure to food to hot air dryers 2) freeze drying
More sever heat processing (116-121
Retard; hinder; mask
Food

29. no CAP packages are in...
Soy sauce
Thermal shock
1) inorganic agents 2) organic agents
Commercial use

30. ________ spores may be assumed to have ________ order of death.
Radiation
Bacterial; logarithmic
90% reduction
Water

31. Vegetables - meat - and fish are...
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) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Low acid foods
Acidity; water activity; chilling

32. The temperature for chilling preservation is...
1 to 7
Relatively mild
Carbon dioxide
Denaturation of proteins

33. In glass there is a risk of...
Thermal shock
PH
Ethanol
Fast; slow; heat; convection vs. conduction

34. Steam displacement is limited to products without large amounts of __________ _____ .
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Entrapped air
Sublethal; mild
PH

35. Lactic acid fermentation produces ________ .
Headspace
Diacetyl
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
90

36. Unfilled volume of a hermetic food container is referred to as the __________ .
Minimum; commercial sterility
1) concentration & dehydration 2) treating bulk stored grapes
Headspace
Entrapped air

37. Irradiated foods (6)
Sublethal; mild
1 to 7
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Low acid foods

38. The main premise in heat preservation...
Acetic acid; ethyl acetate
Seamed
Use of high temperature to destroy microorganisms
Sublethal; mild

39. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Low acid foods
Pathogenic microorganisms; enzyme inactivation
1) heating cost 2) product quality loss
Relatively mild

40. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Heat; refrigerated - frozen - concentrated; dehydrated
Commercial use
Radiation
Fall; increase

41. Factors needed to produce commercial sterility (5)...
Boiling water; steam
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
Preservative; flavor
Concentration and dehydration

42. Two sources of irradiation...
Eggs
Clostridium botulinum
Radiation
E-beams & Cobalt 60

43. 3 functions of a vacuum...
1) heating cost 2) product quality loss
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
Dairy

44. Smoke was originally used as a _______ and now for ______
Concentration and dehydration
90% reduction
Preservative; flavor
Heat; refrigerated - frozen - concentrated; dehydrated

45. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Seaming; canned
Acidity; water activity; chilling
> 4.5
Denaturation of proteins

46. Optimal thermal process is the _____ treatment that achieves ______ _______
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
E-beams & Cobalt 60
Minimum; commercial sterility

47. Categories of chemical preservation (4)
More sever heat processing (116-121
Clostridium botulinum
90% reduction
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

48. Ethylene and propolyne oxides are classified as
Minimum; commercial sterility
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
Antimicrobial agents
Reduced; 20

49. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
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
Fruit juices; beer
Oxidizing; decomposes; oxygen
Dehydration

50. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen
Yeast; barley; sugars; carbon dioxide
Carbon dioxide

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Food Preservation And Processing

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