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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. Methods used to concentrate (2)
Biostatic effects of carbon dioxide are temperature dependent
Dairy
Gas impermeable
1) evaporation 2) freeze concentration

2. Physical Preservation (4 techniques)
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Increases; ceases; injury; death
Yeast; ethanol; acetic acid; oxygen
Entrapped air

3. The main premise in heat preservation...
Application; commercial sterility
Steam; headspace
Seaming; canned
Use of high temperature to destroy microorganisms

4. 4 factors affecting heat resistance in microorganisms
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Pickles - sauerkraut - and fermented milks
1) evaporation 2) freeze concentration
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

5. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
> 4.5
Fast; slow; heat; convection vs. conduction

6. Low acid foods all have a pH...
Condenses
Acetic acid; ethyl acetate
Oxidizing; decomposes; oxygen
> 4.5

7. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
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
Gas impermeable
Dairy

8. Smoke was originally used as a _______ and now for ______
Carbon dioxide
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Fall; increase
Preservative; flavor

9. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Dairy
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; crystallization
Fast; slow; heat; convection vs. conduction

10. Each food has a minimal ______ below which it cannot be held without some _______ change
Temperature; undesirable
Headspace
Fermentation
Boiling water; steam

11. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
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
1) evaporation 2) freeze concentration

12. Ethylene and propolyne oxides are classified as
Acid foods
Biostatic effects of carbon dioxide are temperature dependent
Antimicrobial agents
Lactic acid; hexoses

13. Acid Foods have pH of...
Dehydration
Lactic acid; hexoses
< 4.5
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

14. M. tuberculosis is destroyed in...
Food
Dairy
1 to 7
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

15. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Fruit juices; beer
1 to 7
Condenses

16. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Relatively mild
Chemical preservative
More sever heat processing (116-121
Commercial sterility

17. Canned foods are divided into 2 groups based on pH...
Yeast; ethanol; acetic acid; oxygen
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Acid foods & low acid foods
80; 90 C

18. Fruits and some tomato products are...
Fruit juices; beer
Preservative; flavor
Acid foods
Carbohydrates (sugars); undesirable spoilage

19. Chilling preservation is widely used as short term preservation because it slows (4)...
Seaming; canned
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Application; commercial sterility
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

20. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Food
More sever heat processing (116-121
Soy sauce
Seaming; canned

21. Two organic acids...
Seaming; cooling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Soy sauce
1) benzoic acid 2) sorbic acid

22. Chemical Preservation (2 techniques)
Condenses
Fruit juices; beer
Boiling water; steam
1) inorganic agents 2) organic agents

23. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
Penetrate; surface treatment
Yeast; ethanol; acetic acid; oxygen
1) evaporation 2) freeze concentration

24. FDA definition of chemical preservation...
Bakery products
1) evaporation 2) freeze concentration
Concentration and dehydration
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

25. Thermal process is specific to (3)...
Antimicrobial agents
Dehydration
Fruit juices; beer
1) particular food and its formulation & preparation 2) size of container 3) type of retort system

26. Vegetables - meat - and fish are...
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
Gas impermeable
1) benzoic acid 2) sorbic acid

27. _________ reactions preserve food products through the biology of the byproduct
Ethanol
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
1) salts & sugars 2) nitrates and nitrites
Fermentation

28. salts & sugars...
> 4.5
Reduce water activity and inhibit microorganisms growth
Food additives
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

29. The temperature for chilling preservation is...
1 to 7
Denaturation of proteins
Gas impermeable
Radiation; ions; radicals; microorganisms

30. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
1) heating cost 2) product quality loss
Thermal shock
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; barley; sugars; carbon dioxide

31. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
1) inorganic agents 2) organic agents
80; 90 C
90
Fruit juices; beer

32. Low acid foods require...
Seaming; cooling
Sterilize
More sever heat processing (116-121
Pickles - sauerkraut - and fermented milks

33. nitrates and nitrites target...
Radiation
Sublethal; mild
Clostridium botulinum
1) inorganic agents 2) organic agents

34. Lactic acid bacteria all produce ______ ______ from __________
Acidity; water activity; chilling
Seaming; canned
Lactic acid; hexoses
90% reduction

35. Inactivating contaminating organisms is...
Biostatic effects of carbon dioxide are temperature dependent
Heat; refrigerated - frozen - concentrated; dehydrated
Commercial sterility
Acid foods & low acid foods

36. EtO is used to _____ package materials for asceptic products
Reduced; 20
Sterilize
Acidity; water activity; chilling
1 to 7

37. The preservative effect of heat processing is due to the...
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
Denaturation of proteins
Fall; increase
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

38. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
PH
Condenses
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Application; commercial sterility

39. A difference in temperature is necessary for a ____ ________ in thermal destruction.
90% reduction
Oxidizing; decomposes; oxygen
1) salts & sugars 2) nitrates and nitrites
1) heating cost 2) product quality loss

40. 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) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Use of high temperature to destroy microorganisms
1) exposure to food to hot air dryers 2) freeze drying

41. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
More sever heat processing (116-121
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
Oxidizing; decomposes; oxygen

42. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) food product 2) size of package 3) type of material used
Acidity; water activity; chilling
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) salts & sugars 2) nitrates and nitrites

43. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
1) inorganic agents 2) organic agents
More sever heat processing (116-121
Acidity; water activity; chilling

44. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
80; 90 C
Headspace
Reduced; 20

45. Preservative effect of ______ _____ is only effective on microorganisms.
Carbon dioxide
Seamed
Antimicrobial agents
Food additives

46. Propionic acid is used in...
Pathogenic microorganisms; enzyme inactivation
Fruit juices; beer
Dehydration
Bakery products

47. Sensitivity of microorganisms to ______ expressed as D value
Radiation
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
Radiation; ions; radicals; microorganisms
Steam; headspace

48. In steam displacement vacuum pulled as steam __________ .
Minimum; commercial sterility
Entrapped air
Condenses
80; 90 C

49. In acid foods bringing the slowest heating point in the can to...
Fermentation
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
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
90

50. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
Increases; ceases; injury; death
Eggs
Food
Application; commercial sterility

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Food Preservation And Processing

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