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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 thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Chemical preservative
Fast; slow; heat; convection vs. conduction
Boiling water; steam
Reduced; 20

2. Lactic acid fermentation produces ________ .
Commercial use
Diacetyl
E-beams & Cobalt 60
18; crystallization

3. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Penetrate; surface treatment
Chemical preservative
Seamed

4. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Seaming; canned
Fast; slow; heat; convection vs. conduction
Acetic acid; ethyl acetate
Headspace

5. Inactivating contaminating organisms is...
E-beams & Cobalt 60
Commercial sterility
< 4.5
Acid foods & low acid foods

6. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
18; crystallization
1) food product 2) size of package 3) type of material used
Retard; hinder; mask
Yeast; ethanol; acetic acid; oxygen

7. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Seaming; cooling
Food additives
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Acid foods & low acid foods

8. Acid Foods have pH of...
Use of high temperature to destroy microorganisms
Dairy
Temperature; undesirable
< 4.5

9. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
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
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
Food additives
Reduced; 20

10. M. tuberculosis is destroyed in...
Dairy
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling

11. To minimize problems with modified atmosphere packaging (MAP) (4)...
Acid foods & low acid foods
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
Thermal shock
Diacetyl

12. Two sources of irradiation...
Reduced; 20
Soy sauce
E-beams & Cobalt 60
Thermal shock

13. The preservative effect of heat processing is due to the...
Commercial sterility
Denaturation of proteins
18; crystallization
Commercial use

14. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Yeast; barley; sugars; carbon dioxide
Biostatic effects of carbon dioxide are temperature dependent
Retard; hinder; mask
Lactic acid; hexoses

15. acetic & lactic acids are used in...
Gas impermeable
Pickles - sauerkraut - and fermented milks
Commercial sterility
Preservative; flavor

16. Irradiation doesn't _______ well in food and is best for ________ ________ .
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
Penetrate; surface treatment
Food
> 4.5

17. The temperature for chilling preservation is...
Yeast; barley; sugars; carbon dioxide
Concentration and dehydration
1 to 7
PH

18. Sulfur dioxide used in (2)...
Antimicrobial agents
1) concentration & dehydration 2) treating bulk stored grapes
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Carbohydrates (sugars); undesirable spoilage

19. 4 factors affecting heat resistance in microorganisms
Fermentation
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
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
Low acid foods

20. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Chemical preservative
80; 90 C
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
Penetrate; surface treatment

21. In acid foods bringing the slowest heating point in the can to...
90
E-beams & Cobalt 60
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
Low acid foods

22. In steam displacement vacuum pulled as steam __________ .
> 4.5
Commercial sterility
Condenses
Chemical preservative

23. Methods used to dehydrate (2)
Denaturation of proteins
1) exposure to food to hot air dryers 2) freeze drying
Acid foods & low acid foods
Eggs

24. 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.
Gas impermeable
Reduce water activity and inhibit microorganisms growth
Preservative; flavor
Sterilize

25. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Yeast; ethanol; acetic acid; oxygen
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Carbohydrates (sugars); undesirable spoilage
Food

26. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Acidity; water activity; chilling
1) salts & sugars 2) nitrates and nitrites
Pathogenic microorganisms; enzyme inactivation
Preservative; flavor

27. Two groups of inorganic salts...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1) salts & sugars 2) nitrates and nitrites
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
More sever heat processing (116-121

28. _____ or _____ exposures to high temperatures induces stress Which may cause injury
E-beams & Cobalt 60
Clostridium botulinum
Sublethal; mild
Thermal shock

29. The main premise in heat preservation...
Radiation
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Use of high temperature to destroy microorganisms
Radiation; ions; radicals; microorganisms

30. Irradiated foods (6)
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) evaporation 2) freeze concentration
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Retard; hinder; mask

31. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
Oxidizing; decomposes; oxygen
1) food product 2) size of package 3) type of material used
Antimicrobial agents
Seaming; cooling

32. EtO is used to _____ package materials for asceptic products
Food
1 to 7
Penetrate; surface treatment
Sterilize

33. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Chemical preservative
Condenses
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

34. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Use of high temperature to destroy microorganisms
Seaming; cooling
Fall; increase

35. Antimicrobrials lower
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
90% reduction
1) heating cost 2) product quality loss
PH

36. Low acid foods all have a pH...
E-beams & Cobalt 60
> 4.5
Gas impermeable
Fermentation

37. Pasteurization is a ___________ _______ heat treatment.
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Retard; hinder; mask
Relatively mild
PH

38. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Concentration and dehydration
Dairy

39. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Use of high temperature to destroy microorganisms
1) benzoic acid 2) sorbic acid
Boiling water; steam
1) inorganic agents 2) organic agents

40. Optimal thermal process is the _____ treatment that achieves ______ _______
Sterilize
Seaming; canned
Minimum; commercial sterility
Thermal shock

41. In steam displacement can is immediately...
Heat; refrigerated - frozen - concentrated; dehydrated
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
Seamed
More sever heat processing (116-121

42. Ethylene and propolyne oxides are classified as
Acetic acid; ethyl acetate
Acid foods
Antimicrobial agents
Sterilize

43. Vegetables - meat - and fish are...
Sterilize
Low acid foods
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Yeast; ethanol; acetic acid; oxygen

44. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Radiation; ions; radicals; microorganisms
Penetrate; surface treatment
More sever heat processing (116-121

45. 3 functions of a vacuum...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduce water activity and inhibit microorganisms growth
Diacetyl
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

46. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Pickles - sauerkraut - and fermented milks
> 4.5
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

47. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Seamed
Pathogenic microorganisms; enzyme inactivation
Food additives
Carbohydrates (sugars); undesirable spoilage

48. Lactic acid bacteria all produce ______ ______ from __________
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) benzoic acid 2) sorbic acid
Lactic acid; hexoses
Temperature; undesirable

49. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Concentration and dehydration
Acid foods
> 4.5
Application; commercial sterility

50. Modified Atmosphere Packaging (MAP)...
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
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Sublethal; mild