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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. Physical Preservation (4 techniques)
Yeast; ethanol; acetic acid; oxygen
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
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

2. A difference in temperature is necessary for a ____ ________ in thermal destruction.
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
Chemical preservative
Commercial sterility

3. Two organic acids...
Soy sauce
More sever heat processing (116-121
Retard; hinder; mask
1) benzoic acid 2) sorbic acid

4. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
1) inorganic agents 2) organic agents
Heat; refrigerated - frozen - concentrated; dehydrated
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

5. Irradiated foods (6)
Diacetyl
Chemical preservative
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1 to 7

6. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Fast; slow; heat; convection vs. conduction
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

7. ________ spores may be assumed to have ________ order of death.
Fall; increase
Steam; headspace
Bacterial; logarithmic
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. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1 to 7
E-beams & Cobalt 60
Yeast; barley; sugars; carbon dioxide

9. Major concern of modified atmosphere packaging...
Fast; slow; heat; convection vs. conduction
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
90
Biostatic effects of carbon dioxide are temperature dependent

10. Shelf Life and safety is influenced by (5)...
1) salts & sugars 2) nitrates and nitrites
Concentration and dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Use of high temperature to destroy microorganisms

11. Low acid foods require...
More sever heat processing (116-121
Reduce water activity and inhibit microorganisms growth
Acid foods
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

12. Sensitivity of microorganisms to ______ expressed as D value
Seaming; canned
18; crystallization
Sublethal; mild
Radiation

13. acetic & lactic acids are used in...
1) food product 2) size of package 3) type of material used
Bacterial; logarithmic
Alcohol - yogurts - spirits - etc.
Pickles - sauerkraut - and fermented milks

14. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Soy sauce
Fall; increase
Dairy

15. Removal of _____ is important for preservation
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
Water
Chemical preservative
1) food product 2) size of package 3) type of material used

16. Vegetables - meat - and fish are...
Preservative; flavor
Relatively mild
Bacterial; logarithmic
Low acid foods

17. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Commercial sterility
80; 90 C
1) heating cost 2) product quality loss
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

18. Irradiation doesn't _______ well in food and is best for ________ ________ .
80; 90 C
Seaming; cooling
Penetrate; surface treatment
Concentration and dehydration

19. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Entrapped air
Sterilize
Fast; slow; heat; convection vs. conduction
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

20. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
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
Yeast; barley; sugars; carbon dioxide
Denaturation of proteins
Fall; increase

21. controlled atmosphere packaging (CAP) is...
Application; commercial sterility
PH
Relatively mild
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

22. The main premise in heat preservation...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbohydrates (sugars); undesirable spoilage
Lactic acid; hexoses
Use of high temperature to destroy microorganisms

23. Methods used to concentrate (2)
Gas impermeable
1) evaporation 2) freeze concentration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Acid foods

24. You can calculate doses for irradiation based on (3)...
1) food product 2) size of package 3) type of material used
Relatively mild
Acid foods & low acid foods
Heat; refrigerated - frozen - concentrated; dehydrated

25. Thermal process is specific to (3)...
Thermal shock
1) heating cost 2) product quality loss
1) exposure to food to hot air dryers 2) freeze drying
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

26. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Seamed
90% reduction
Temperature; undesirable

27. The preservative effect of heat processing is due to the...
More sever heat processing (116-121
Denaturation of proteins
Dehydration
Temperature; undesirable

28. Modified Atmosphere Packaging (MAP)...
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 to 7
Temperature; undesirable
Application; commercial sterility

29. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Carbohydrates (sugars); undesirable spoilage
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Oxidizing; decomposes; oxygen
Retard; hinder; mask

30. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Increases; ceases; injury; death
Application; commercial sterility
Pathogenic microorganisms; enzyme inactivation
Retard; hinder; mask

31. Factors needed to produce commercial sterility (5)...
Dairy
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
Antimicrobial agents
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. Freezing does (3)...
Seaming; canned
Oxidizing; decomposes; oxygen
Clostridium botulinum
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

33. Categories of chemical preservation (4)
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Steam; headspace
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

34. Inactivating contaminating organisms is...
Commercial sterility
1) exposure to food to hot air dryers 2) freeze drying
Antimicrobial agents
1) evaporation 2) freeze concentration

35. What is an example of a fermentation reaction?
Heat; refrigerated - frozen - concentrated; dehydrated
Thermal shock
Reduced; 20
Alcohol - yogurts - spirits - etc.

36. Antimicrobrials lower
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
PH
Increases; ceases; injury; death
Relatively mild

37. Sulfur dioxide used in (2)...
Acidity; water activity; chilling
Entrapped air
1) concentration & dehydration 2) treating bulk stored grapes
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

38. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Temperature; undesirable
Yeast; ethanol; acetic acid; oxygen
Bacterial; logarithmic
Antimicrobial agents

39. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Seaming; canned
Boiling water; steam
1) benzoic acid 2) sorbic acid
Temperature; undesirable

40. To minimize problems with modified atmosphere packaging (MAP) (4)...
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
1) food product 2) size of package 3) type of material used
Low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

41. Unfilled volume of a hermetic food container is referred to as the __________ .
Fruit juices; beer
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Headspace
Low acid foods

42. ______ _____ and _____ are pasteurized after filling
Radiation
Penetrate; surface treatment
Fruit juices; beer
Relatively mild

43. In steam displacement can is immediately...
Heat; refrigerated - frozen - concentrated; dehydrated
Seamed
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
90

44. 4 factors affecting heat resistance in microorganisms
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fermentation
Carbon dioxide

45. Low acid foods all have a pH...
Bakery products
> 4.5
Clostridium botulinum
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

46. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Preservative; flavor
Acetic acid; ethyl acetate
Fall; increase
Water

47. Steam displacement is limited to products without large amounts of __________ _____ .
Thermal shock
Entrapped air
< 4.5
Low acid foods

48. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Pickles - sauerkraut - and fermented milks
Radiation
Diacetyl
Ethanol

49. In acid foods bringing the slowest heating point in the can to...
Entrapped air
Acetic acid; ethyl acetate
18; crystallization
90

50. Freezing is similar to conventional...
E-beams & Cobalt 60
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Dehydration
Reduce water activity and inhibit microorganisms growth