Test your basic knowledge |

Food Preservation And Processing

Subjects : industries, engineering
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 preservative effect of heat processing is due to the...






2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.






3. Fruits and some tomato products are...






4. Smoke was originally used as a _______ and now for ______






5. In dehydration mositure content of the food is ____ to concentration less than ____ w/w






6. no CAP packages are in...






7. M. tuberculosis is destroyed in...






8. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .






9. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .






10. _______ is injected into _____ to displace air in steam displacement.






11. Sulfur dioxide used in (2)...






12. Factors needed to produce commercial sterility (5)...






13. The main premise in heat preservation...






14. Freezing is similar to conventional...






15. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )






16. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value






17. _____ or _____ exposures to high temperatures induces stress Which may cause injury






18. Propionic acid is used in...






19. Low acid foods all have a pH...






20. Chilling preservation is widely used as short term preservation because it slows (4)...






21. controlled atmosphere packaging (CAP) is...






22. Two groups of inorganic salts...






23. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms






24. Shelf Life and safety is influenced by (5)...






25. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.






26. 3 methods for producing a vacuum...






27. Irradiation doesn't _______ well in food and is best for ________ ________ .






28. Removal of _____ is important for preservation






29. Low acid foods require...






30. Steam displacement is limited to products without large amounts of __________ _____ .






31. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)






32. acetic & lactic acids are used in...






33. processes used to remove the water are referred to as...






34. In acid foods bringing the slowest heating point in the can to...






35. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .






36. Lactic acid fermentation produces ________ .






37. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.






38. Antibiotics are not universally permitted as...






39. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.






40. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.






41. Physical Preservation (4 techniques)






42. _________ reactions preserve food products through the biology of the byproduct






43. nitrates and nitrites target...






44. In steam displacement can is immediately...






45. Inactivating contaminating organisms is...






46. Categories of chemical preservation (4)






47. In heat preservations microorganisms are controlled by either...






48. Preservative effect of ______ _____ is only effective on microorganisms.






49. 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.






50. Optimal thermal process is the _____ treatment that achieves ______ _______