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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. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Steam; headspace
Use of high temperature to destroy microorganisms
18; crystallization
Chemical preservative

2. nitrates and nitrites target...
Condenses
Gas impermeable
Clostridium botulinum
Lactic acid; hexoses

3. Lactic acid bacteria all produce ______ ______ from __________
Dairy
Fermentation
Lactic acid; hexoses
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

4. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Food additives
Reduce water activity and inhibit microorganisms growth
Seamed

5. Two sources of irradiation...
Diacetyl
Entrapped air
Fast; slow; heat; convection vs. conduction
E-beams & Cobalt 60

6. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Soy sauce
Sublethal; mild
1) salts & sugars 2) nitrates and nitrites
Yeast; barley; sugars; carbon dioxide

7. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Yeast; ethanol; acetic acid; oxygen
Minimum; commercial sterility
Soy sauce
Radiation

8. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Seaming; cooling
Acetic acid; ethyl acetate
Fall; increase
Clostridium botulinum

9. In heat preservations microorganisms are controlled by either...
Sublethal; mild
1) inorganic agents 2) organic agents
Food
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

10. processes used to remove the water are referred to as...
Antimicrobial agents
Acetic acid; ethyl acetate
Concentration and dehydration
PH

11. Chilling preservation is widely used as short term preservation because it slows (4)...
Fast; slow; heat; convection vs. conduction
Preservative; flavor
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Seaming; canned

12. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
1 to 7
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Fall; increase
Seaming; cooling

13. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Dairy
Fruit juices; beer
Reduce water activity and inhibit microorganisms growth

14. In steam displacement can is immediately...
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
Concentration and dehydration
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Seamed

15. Two groups of inorganic salts...
Fermentation
Fast; slow; heat; convection vs. conduction
Thermal shock
1) salts & sugars 2) nitrates and nitrites

16. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Headspace
Sterilize
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
Seaming; canned

17. Ethylene and propolyne oxides are classified as
Acetic acid; ethyl acetate
Oxidizing; decomposes; oxygen
Antimicrobial agents
Bacterial; logarithmic

18. The main product in ethanolic fermentation is ________ - sometimes carbon dioxide.
Ethanol
Soy sauce
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Penetrate; surface treatment

19. Two organic acids...
Sublethal; mild
1) benzoic acid 2) sorbic acid
1) food product 2) size of package 3) type of material used
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

20. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Biostatic effects of carbon dioxide are temperature dependent
Relatively mild
80; 90 C
Soy sauce

21. What is an example of a fermentation reaction?
Application; commercial sterility
Acetic acid; ethyl acetate
Concentration and dehydration
Alcohol - yogurts - spirits - etc.

22. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
1) inorganic agents 2) organic agents
Commercial use
Acidity; water activity; chilling
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

23. Unfilled volume of a hermetic food container is referred to as the __________ .
Headspace
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) particular food and its formulation & preparation 2) size of container 3) type of retort system
Steam; headspace

24. Freezing does (3)...
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 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
Commercial use
1) food product 2) size of package 3) type of material used

25. In acid foods bringing the slowest heating point in the can to...
Fermentation
Biostatic effects of carbon dioxide are temperature dependent
90
1) heating cost 2) product quality loss

26. The temperature for chilling preservation is...
Soy sauce
Food additives
Yeast; ethanol; acetic acid; oxygen
1 to 7

27. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Radiation; ions; radicals; microorganisms
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) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Heat; refrigerated - frozen - concentrated; dehydrated

28. Irradiation doesn't _______ well in food and is best for ________ ________ .
More sever heat processing (116-121
18; crystallization
Penetrate; surface treatment
Lactic acid; hexoses

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

30. Major concern of modified atmosphere packaging...
Retard; hinder; mask
Biostatic effects of carbon dioxide are temperature dependent
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Yeast; barley; sugars; carbon dioxide

31. Lactic acid fermentation produces ________ .
Biostatic effects of carbon dioxide are temperature dependent
Diacetyl
Clostridium botulinum
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

32. Thermal process is specific to (3)...
Heat; refrigerated - frozen - concentrated; dehydrated
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Carbon dioxide
1) salts & sugars 2) nitrates and nitrites

33. _______ is injected into _____ to displace air in steam displacement.
Antimicrobial agents
Steam; headspace
1 to 7
Acidity; water activity; chilling

34. Propionic acid is used in...
1) heating cost 2) product quality loss
Bakery products
Seaming; cooling
Diacetyl

35. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Oxidizing; decomposes; oxygen
Bacterial; logarithmic
1) evaporation 2) freeze concentration
Retard; hinder; mask

36. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
> 4.5
90
Radiation; ions; radicals; microorganisms
PH

37. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
E-beams & Cobalt 60
1) benzoic acid 2) sorbic acid
Fast; slow; heat; convection vs. conduction
> 4.5

38. ________ spores may be assumed to have ________ order of death.
Eggs
Water
Bacterial; logarithmic
Biostatic effects of carbon dioxide are temperature dependent

39. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Temperature; undesirable
Boiling water; steam
1) benzoic acid 2) sorbic acid
Pathogenic microorganisms; enzyme inactivation

40. acetic & lactic acids are used in...
Fruit juices; beer
Penetrate; surface treatment
Pickles - sauerkraut - and fermented milks
1) food product 2) size of package 3) type of material used

41. Fruits and some tomato products are...
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
Food additives
Acid foods
Seaming; cooling

42. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Headspace
18; crystallization
PH

43. _________ reactions preserve food products through the biology of the byproduct
Condenses
Fermentation
Dairy
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

44. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
1) benzoic acid 2) sorbic acid
Radiation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

45. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Lactic acid; hexoses
Increases; ceases; injury; death
80; 90 C
Acidity; water activity; chilling

46. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Concentration and dehydration
Pickles - sauerkraut - and fermented milks
Fall; increase
More sever heat processing (116-121

47. Freezing is similar to conventional...
Dehydration
Radiation
Use of high temperature to destroy microorganisms
Reduce water activity and inhibit microorganisms growth

48. Salmonella is destroyed in...
Yeast; ethanol; acetic acid; oxygen
Eggs
Gas impermeable
1) inorganic agents 2) organic agents

49. 4 factors affecting heat resistance in microorganisms
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Dehydration

50. Canned foods are divided into 2 groups based on pH...
Temperature; undesirable
Use of high temperature to destroy microorganisms
Acid foods & low acid foods
Carbon dioxide

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Food Preservation And Processing

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