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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. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Fall; increase
Increases; ceases; injury; death
Reduced; 20
Relatively mild

2. ________ spores may be assumed to have ________ order of death.
Bacterial; logarithmic
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
Low acid foods
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement

3. Irradiation doesn't _______ well in food and is best for ________ ________ .
Reduce water activity and inhibit microorganisms growth
Low acid foods
Denaturation of proteins
Penetrate; surface treatment

4. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Steam; headspace
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Chemical preservative
Penetrate; surface treatment

5. FDA definition of chemical preservation...
Acid foods & low acid foods
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
Condenses
1) evaporation 2) freeze concentration

6. In steam displacement vacuum pulled as steam __________ .
Penetrate; surface treatment
Condenses
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Steam; headspace

7. Low acid foods require...
Fall; increase
80; 90 C
More sever heat processing (116-121
Increases; ceases; injury; death

8. Categories of chemical preservation (4)
Condenses
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Diacetyl
< 4.5

9. Preservative effect of ______ _____ is only effective on microorganisms.
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Headspace
Heat; refrigerated - frozen - concentrated; dehydrated
Carbon dioxide

10. Unfilled volume of a hermetic food container is referred to as the __________ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Headspace
Application; commercial sterility
Acetic acid; ethyl acetate

11. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Heat; refrigerated - frozen - concentrated; dehydrated
Thermal shock
1) heating cost 2) product quality loss

12. Lactic acid bacteria all produce ______ ______ from __________
Pathogenic microorganisms; enzyme inactivation
Lactic acid; hexoses
1) concentration & dehydration 2) treating bulk stored grapes
Use of high temperature to destroy microorganisms

13. Freezing is similar to conventional...
90% reduction
Dehydration
Commercial use
Boiling water; steam

14. In heat preservations microorganisms are controlled by either...
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Dehydration
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

15. controlled atmosphere packaging (CAP) is...
< 4.5
Bakery products
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
Concentration and dehydration

16. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Retard; hinder; mask
1) benzoic acid 2) sorbic acid
Acid foods & low acid foods

17. Chemical Preservation (2 techniques)
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) heating cost 2) product quality loss
1) inorganic agents 2) organic agents
Oxidizing; decomposes; oxygen

18. Two groups of inorganic salts...
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
Preservative; flavor
Fruit juices; beer

19. In steam displacement can is immediately...
1) concentration & dehydration 2) treating bulk stored grapes
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
Seamed
80; 90 C

20. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Sterilize
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
Soy sauce

21. Modified Atmosphere Packaging (MAP)...
1) exposure to food to hot air dryers 2) freeze drying
< 4.5
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
Yeast; ethanol; acetic acid; oxygen

22. Shelf Life and safety is influenced by (5)...
Radiation; ions; radicals; microorganisms
Pathogenic microorganisms; enzyme inactivation
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Low acid foods

23. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.
Increases; ceases; injury; death
Retard; hinder; mask
Heat; refrigerated - frozen - concentrated; dehydrated
Commercial sterility

24. Canned foods are divided into 2 groups based on pH...
Radiation; ions; radicals; microorganisms
Entrapped air
Antimicrobial agents
Acid foods & low acid foods

25. Sensitivity of microorganisms to ______ expressed as D value
Radiation
Fruit juices; beer
Reduced; 20
More sever heat processing (116-121

26. Two organic acids...
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) benzoic acid 2) sorbic acid
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

27. Methods used to dehydrate (2)
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
18; crystallization
1) exposure to food to hot air dryers 2) freeze drying
Fall; increase

28. _______ is injected into _____ to displace air in steam displacement.
Steam; headspace
Fast; slow; heat; convection vs. conduction
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) exposure to food to hot air dryers 2) freeze drying

29. What is an example of a fermentation reaction?
Antimicrobial agents
Entrapped air
Alcohol - yogurts - spirits - etc.
Radiation

30. Factors needed to produce commercial sterility (5)...
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) 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
Gas impermeable
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage

31. Salmonella is destroyed in...
Acid foods
Fruit juices; beer
Eggs
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

32. ______ _____ and _____ are pasteurized after filling
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Headspace
Fruit juices; beer
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

33. 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.
Seaming; cooling
Radiation
1) benzoic acid 2) sorbic acid
Gas impermeable

34. Removal of _____ is important for preservation
Acidity; water activity; chilling
Water
Commercial sterility
Seaming; canned

35. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
Condenses
< 4.5
Retard; hinder; mask
1) salts & sugars 2) nitrates and nitrites

36. Smoke was originally used as a _______ and now for ______
Seaming; cooling
Preservative; flavor
Commercial sterility
Lactic acid; hexoses

37. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
1) salts & sugars 2) nitrates and nitrites
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Oxidizing; decomposes; oxygen

38. Irradiated foods (6)
Low acid foods
Application; commercial sterility
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Antimicrobial agents

39. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
1) exposure to food to hot air dryers 2) freeze drying
1 to 7
1) evaporation 2) freeze concentration
Seaming; canned

40. Fruits and some tomato products are...
Food additives
PH
Acid foods
Lactic acid; hexoses

41. EtO is used to _____ package materials for asceptic products
Reduce water activity and inhibit microorganisms growth
1 to 7
Sterilize
Temperature; undesirable

42. Acid Foods have pH of...
Entrapped air
Fruit juices; beer
< 4.5
Fast; slow; heat; convection vs. conduction

43. M. tuberculosis is destroyed in...
Increases; ceases; injury; death
Biostatic effects of carbon dioxide are temperature dependent
Condenses
Dairy

44. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
1) evaporation 2) freeze concentration
Seamed
PH
Application; commercial sterility

45. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Bacterial; logarithmic
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Pathogenic microorganisms; enzyme inactivation
Fast; slow; heat; convection vs. conduction

46. Low acid foods all have a pH...
> 4.5
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
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss

47. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Seaming; cooling
Yeast; barley; sugars; carbon dioxide
Low acid foods
Fast; slow; heat; convection vs. conduction

48. Optimal thermal process is the _____ treatment that achieves ______ _______
Entrapped air
Seaming; canned
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Minimum; commercial sterility

49. Antimicrobrials lower
PH
Temperature; undesirable
Pickles - sauerkraut - and fermented milks
Acid foods

50. Chilling preservation is widely used as short term preservation because it slows (4)...
1) heating cost 2) product quality loss
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) 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

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Food Preservation And Processing

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