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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. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Seaming; cooling
Fast; slow; heat; convection vs. conduction
Boiling water; steam
1 to 7

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Heat; refrigerated - frozen - concentrated; dehydrated
Acid foods & low acid foods
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

3. Benefits of optimal thermal process (2)...
Reduced; 20
90% reduction
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) heating cost 2) product quality loss

4. processes used to remove the water are referred to as...
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
Fast; slow; heat; convection vs. conduction
Concentration and dehydration
Carbohydrates (sugars); undesirable spoilage

5. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fall; increase
Reduced; 20
Entrapped air
Acetic acid; ethyl acetate

6. ______ _____ and _____ are pasteurized after filling
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
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
Food additives
Fruit juices; beer

7. 4 factors affecting heat resistance in microorganisms
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Denaturation of proteins
Sublethal; mild
Increases; ceases; injury; death

8. Physical Preservation (4 techniques)
Boiling water; steam
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Pickles - sauerkraut - and fermented milks

9. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Acetic acid; ethyl acetate
Acidity; water activity; chilling
Pathogenic microorganisms; enzyme inactivation
Reduce water activity and inhibit microorganisms growth

10. Major concern of modified atmosphere packaging...
Concentration and dehydration
Boiling water; steam
Biostatic effects of carbon dioxide are temperature dependent
1) inorganic agents 2) organic agents

11. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Clostridium botulinum
More sever heat processing (116-121
Soy sauce

12. salts & sugars...
Water
Fall; increase
Reduce water activity and inhibit microorganisms growth
PH

13. Preservation is achieved by the increased _______ or decreased _______ - and _________ .
Antimicrobial agents
Entrapped air
More sever heat processing (116-121
Acidity; water activity; chilling

14. In steam displacement vacuum pulled as steam __________ .
Food
Fermentation
Condenses
Sterilize

15. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
< 4.5
Seaming; cooling
Fall; increase
Oxidizing; decomposes; oxygen

16. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Oxidizing; decomposes; oxygen
Increases; ceases; injury; death
Use of high temperature to destroy microorganisms
1) inorganic agents 2) organic agents

17. The preservative effect of heat processing is due to the...
Denaturation of proteins
Temperature; undesirable
Food
PH

18. Sensitivity of microorganisms to ______ expressed as D value
Heat; refrigerated - frozen - concentrated; dehydrated
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Radiation
Sublethal; mild

19. Vegetables - meat - and fish are...
Low acid foods
Carbon dioxide
1) salts & sugars 2) nitrates and nitrites
Headspace

20. no CAP packages are in...
Condenses
Bacterial; logarithmic
Commercial use
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

21. Ethylene and propolyne oxides are classified as
Oxidizing; decomposes; oxygen
Antimicrobial agents
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
Steam; headspace

22. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sterilize
E-beams & Cobalt 60
Food

23. Canned foods are divided into 2 groups based on pH...
Acid foods & low acid foods
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Condenses
Yeast; ethanol; acetic acid; oxygen

24. 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) heating cost 2) product quality 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
Acetic acid; ethyl acetate

25. Steam displacement is limited to products without large amounts of __________ _____ .
Sublethal; mild
Entrapped air
80; 90 C
Carbon dioxide

26. Pasteurization is a ___________ _______ heat treatment.
Entrapped air
Relatively mild
Lactic acid; hexoses
Thermal shock

27. Factors needed to produce commercial sterility (5)...
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
Relatively mild
Seaming; cooling

28. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
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
Radiation; ions; radicals; microorganisms
Use of high temperature to destroy microorganisms
80; 90 C

29. _________ reactions preserve food products through the biology of the byproduct
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
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
Condenses

30. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Seaming; canned
Lactic acid; hexoses
Carbon dioxide

31. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Fruit juices; beer
Fast; slow; heat; convection vs. conduction
Soy sauce
Boiling water; steam

32. Removal of _____ is important for preservation
Water
1) salts & sugars 2) nitrates and nitrites
1) heating cost 2) product quality loss
Pickles - sauerkraut - and fermented milks

33. Lactic acid bacteria all produce ______ ______ from __________
Lactic acid; hexoses
Sublethal; mild
Pathogenic microorganisms; enzyme inactivation
80; 90 C

34. Two organic acids...
1) benzoic acid 2) sorbic acid
Chemical preservative
90
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

35. Optimal thermal process is the _____ treatment that achieves ______ _______
Minimum; commercial sterility
Bakery products
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
> 4.5

36. Inactivating contaminating organisms is...
Seaming; canned
Commercial sterility
Chemical preservative
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

37. Categories of chemical preservation (4)
Temperature; undesirable
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Headspace

38. In heat preservations microorganisms are controlled by either...
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
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
Reduce water activity and inhibit microorganisms growth
90% reduction

39. What is an example of a fermentation reaction?
Lactic acid; hexoses
Alcohol - yogurts - spirits - etc.
1) salts & sugars 2) nitrates and nitrites
Increases; ceases; injury; death

40. Chemical Preservation (2 techniques)
Clostridium botulinum
1) inorganic agents 2) organic agents
Gas impermeable
Soy sauce

41. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Acid foods & low acid foods
Radiation
Fall; increase
Minimum; commercial sterility

42. Thermal process is specific to (3)...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
80; 90 C
< 4.5
Commercial sterility

43. 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
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Antimicrobial agents
1) evaporation 2) freeze concentration

44. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
Diacetyl
Soy sauce
Acid foods & low acid foods
Reduce water activity and inhibit microorganisms growth

45. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Radiation; ions; radicals; microorganisms
Dehydration
Pathogenic microorganisms; enzyme inactivation
Preservative; flavor

46. Two sources of irradiation...
E-beams & Cobalt 60
Eggs
Increases; ceases; injury; death
18; crystallization

47. Modified Atmosphere Packaging (MAP)...
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
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
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

48. _______ is injected into _____ to displace air in steam displacement.
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Application; commercial sterility
Steam; headspace
PH

49. The temperature for chilling preservation is...
1 to 7
Diacetyl
Seaming; cooling
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

50. You can calculate doses for irradiation based on (3)...
> 4.5
Ethanol
Commercial sterility
1) food product 2) size of package 3) type of material used

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Food Preservation And Processing

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