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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. Steam displacement is limited to products without large amounts of __________ _____ .
Commercial use
Entrapped air
Yeast; ethanol; acetic acid; oxygen
Use of high temperature to destroy microorganisms

2. Major concern of modified atmosphere packaging...
Condenses
Biostatic effects of carbon dioxide are temperature dependent
Acid foods
Diacetyl

3. Removal of _____ is important for preservation
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
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
Water

4. Low acid foods require...
Carbon dioxide
Food
More sever heat processing (116-121
Radiation; ions; radicals; microorganisms

5. The main premise in heat preservation...
Acetic acid; ethyl acetate
Use of high temperature to destroy microorganisms
Preservative; flavor
1) salts & sugars 2) nitrates and nitrites

6. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Carbon dioxide
Soy sauce
Reduce water activity and inhibit microorganisms growth
80; 90 C

7. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
Application; commercial sterility
Fermentation
Water
Sterilize

8. Freezing is similar to conventional...
90
18; crystallization
Dehydration
Fast; slow; heat; convection vs. conduction

9. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Fall; increase
More sever heat processing (116-121
PH

10. acetic & lactic acids are used in...
Condenses
Pickles - sauerkraut - and fermented milks
Alcohol - yogurts - spirits - etc.
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

11. 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.
> 4.5
1) heating cost 2) product quality loss
Gas impermeable
Acidity; water activity; chilling

12. Preservative effect of ______ _____ is only effective on microorganisms.
1) salts & sugars 2) nitrates and nitrites
Carbon dioxide
Headspace
Acid foods & low acid foods

13. Smoke was originally used as a _______ and now for ______
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Preservative; flavor
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Commercial use

14. Irradiated foods (6)
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Penetrate; surface treatment
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
PH

15. Pasteurization is a ___________ _______ heat treatment.
1) benzoic acid 2) sorbic acid
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
Diacetyl
Relatively mild

16. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
Pathogenic microorganisms; enzyme inactivation
Thermal shock
Clostridium botulinum

17. Low acid foods all have a pH...
Alcohol - yogurts - spirits - etc.
1) evaporation 2) freeze concentration
> 4.5
Concentration and dehydration

18. 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
Acidity; water activity; chilling
Gas impermeable
Seamed

19. FDA definition of chemical preservation...
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
Lactic acid; hexoses
Use of high temperature to destroy microorganisms
Commercial use

20. Categories of chemical preservation (4)
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
Boiling water; steam
< 4.5
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

21. M. tuberculosis is destroyed in...
Concentration and dehydration
Radiation
Dairy
> 4.5

22. _________ reactions preserve food products through the biology of the byproduct
Fermentation
Temperature; undesirable
Retard; hinder; mask
80; 90 C

23. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
1 to 7
Pickles - sauerkraut - and fermented milks
Chemical preservative
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

24. In glass there is a risk of...
Retard; hinder; mask
Commercial use
Thermal shock
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

25. A difference in temperature is necessary for a ____ ________ in thermal destruction.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
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% reduction
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

26. The preservative effect of heat processing is due to the...
Denaturation of proteins
Pathogenic microorganisms; enzyme inactivation
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
Antimicrobial agents

27. Optimal thermal process is the _____ treatment that achieves ______ _______
Carbon dioxide
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
Minimum; commercial sterility
Radiation; ions; radicals; microorganisms

28. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) evaporation 2) freeze concentration
Condenses
Oxidizing; decomposes; oxygen
Radiation

29. ______ _____ and _____ are pasteurized after filling
Fruit juices; beer
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
Eggs
Denaturation of proteins

30. ________ spores may be assumed to have ________ order of death.
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
Application; commercial sterility
Headspace
Bacterial; logarithmic

31. Chilling preservation is widely used as short term preservation because it slows (4)...
Low acid foods
1) food product 2) size of package 3) type of material used
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Concentration and dehydration

32. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Retard; hinder; mask
Thermal shock
18; crystallization
Radiation

33. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
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
Heat; refrigerated - frozen - concentrated; dehydrated

34. Antimicrobrials lower
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
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
PH

35. The temperature for chilling preservation is...
Relatively mild
Entrapped air
1 to 7
Fruit juices; beer

36. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Headspace
1) concentration & dehydration 2) treating bulk stored grapes
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seaming; canned

37. _____ or _____ exposures to high temperatures induces stress Which may cause injury
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
Bacterial; logarithmic
Penetrate; surface treatment
Sublethal; mild

38. Two organic acids...
Antimicrobial agents
Acid foods
1) benzoic acid 2) sorbic acid
Reduce water activity and inhibit microorganisms growth

39. Fruits and some tomato products are...
Retard; hinder; mask
Temperature; undesirable
1) evaporation 2) freeze concentration
Acid foods

40. Vegetables - meat - and fish are...
Relatively mild
80; 90 C
Fruit juices; beer
Low acid foods

41. Acid Foods have pH of...
Acid foods & 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
1 to 7
< 4.5

42. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fast; slow; heat; convection vs. conduction
Clostridium botulinum
Radiation
Bakery products

43. Salmonella is destroyed in...
Acid foods
Eggs
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

44. controlled atmosphere packaging (CAP) is...
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
Acetic acid; ethyl acetate
Eggs
80; 90 C

45. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Acidity; water activity; chilling
90
Clostridium botulinum
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

46. In steam displacement can is immediately...
Antimicrobial agents
Bakery products
Boiling water; steam
Seamed

47. Propionic acid is used in...
1) evaporation 2) freeze concentration
Pathogenic microorganisms; enzyme inactivation
Bakery products
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

48. Freezing does (3)...
Minimum; commercial sterility
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
1) food product 2) size of package 3) type of material used

49. In steam displacement vacuum pulled as steam __________ .
Temperature; undesirable
Application; commercial sterility
Condenses
Commercial sterility

50. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Soy sauce
Carbon dioxide