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Food Preservation And Processing

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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. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Fast; slow; heat; convection vs. conduction
Seaming; canned
Bakery products

2. salts & sugars...
Boiling water; steam
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
80; 90 C
Reduce water activity and inhibit microorganisms growth

3. Thermal process is specific to (3)...
Low acid foods
Acidity; water activity; chilling
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
Carbohydrates (sugars); undesirable spoilage

4. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) concentration & dehydration 2) treating bulk stored grapes
Yeast; ethanol; acetic acid; oxygen
Acidity; water activity; chilling

5. Two groups of inorganic salts...
90% reduction
Chemical preservative
1) salts & sugars 2) nitrates and nitrites
Entrapped air

6. Lactic acid fermentation produces ________ .
1) evaporation 2) freeze concentration
1) heating cost 2) product quality loss
Diacetyl
Commercial use

7. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Food additives
Seamed
Pathogenic microorganisms; enzyme inactivation
Lactic acid; hexoses

8. _________ reactions preserve food products through the biology of the byproduct
Gas impermeable
1) exposure to food to hot air dryers 2) freeze drying
Condenses
Fermentation

9. Unfilled volume of a hermetic food container is referred to as the __________ .
Fall; increase
1) inorganic agents 2) organic agents
Use of high temperature to destroy microorganisms
Headspace

10. Acid foods are processed in ______ ____ or in _____ at ____ pressure - how filling -closing - holding for 5 min - and cooling.
Boiling water; steam
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Clostridium botulinum
Bakery products

11. Sensitivity of microorganisms to ______ expressed as D value
Fast; slow; heat; convection vs. conduction
Water
Radiation
Sublethal; mild

12. You can calculate doses for irradiation based on (3)...
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
Bacterial; logarithmic
Use of high temperature to destroy microorganisms

13. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
80; 90 C
1) exposure to food to hot air dryers 2) freeze drying
Soy sauce
Yeast; ethanol; acetic acid; oxygen

14. Steam displacement is limited to products without large amounts of __________ _____ .
Entrapped air
More sever heat processing (116-121
Gas impermeable
Retard; hinder; mask

15. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
Biostatic effects of carbon dioxide are temperature dependent
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
Fast; slow; heat; convection vs. conduction

16. Vegetables - meat - and fish are...
Low acid foods
Soy sauce
Pathogenic microorganisms; enzyme inactivation
Thermal shock

17. Canned foods are divided into 2 groups based on pH...
1) salts & sugars 2) nitrates and nitrites
Alcohol - yogurts - spirits - etc.
Condenses
Acid foods & low acid foods

18. Low acid foods require...
Dairy
Retard; hinder; mask
1) food product 2) size of package 3) type of material used
More sever heat processing (116-121

19. 3 methods for producing a vacuum...
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Gas impermeable
1) evaporation 2) freeze concentration
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth

20. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Penetrate; surface treatment
Radiation; ions; radicals; microorganisms
Heat; refrigerated - frozen - concentrated; dehydrated
Application; commercial sterility

21. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Heat; refrigerated - frozen - concentrated; dehydrated
Denaturation of proteins
Seaming; canned
1) evaporation 2) freeze concentration

22. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
1) salts & sugars 2) nitrates and nitrites
Seaming; cooling
Diacetyl

23. ________ spores may be assumed to have ________ order of death.
Headspace
Bacterial; logarithmic
Diacetyl
90

24. In steam displacement can is immediately...
Ethanol
Acetic acid; ethyl acetate
Dairy
Seamed

25. Optimal thermal process is the _____ treatment that achieves ______ _______
Concentration and dehydration
1) salts & sugars 2) nitrates and nitrites
Ethanol
Minimum; commercial sterility

26. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Carbohydrates (sugars); undesirable spoilage
Chemical preservative
18; crystallization
Antimicrobial agents

27. _____ or _____ exposures to high temperatures induces stress Which may cause injury
Fermentation
Sublethal; mild
Fast; slow; heat; convection vs. conduction
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery

28. Two sources of irradiation...
Preservative; flavor
1) evaporation 2) freeze concentration
Use of high temperature to destroy microorganisms
E-beams & Cobalt 60

29. 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
Ethanol
Water
Oxidizing; decomposes; oxygen

30. 4 factors affecting heat resistance in microorganisms
1) evaporation 2) freeze concentration
90
Food
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

31. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Commercial sterility
Carbohydrates (sugars); undesirable spoilage
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Alcohol - yogurts - spirits - etc.

32. controlled atmosphere packaging (CAP) is...
Yeast; barley; sugars; carbon dioxide
Penetrate; surface treatment
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
Antimicrobial agents

33. Inactivating contaminating organisms is...
Commercial sterility
Use of high temperature to destroy microorganisms
80; 90 C
Minimum; commercial sterility

34. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
Thermal shock
Chemical preservative
> 4.5

35. In steam displacement vacuum pulled as steam __________ .
Antimicrobial agents
Ethanol
Bakery products
Condenses

36. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
80; 90 C
Pickles - sauerkraut - and fermented milks
Chemical preservative
1) exposure to food to hot air dryers 2) freeze drying

37. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
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
Concentration and dehydration
Food
Retard; hinder; mask

38. Each food has a minimal ______ below which it cannot be held without some _______ change
1) evaporation 2) freeze concentration
Bacterial; logarithmic
Food additives
Temperature; undesirable

39. Smoke was originally used as a _______ and now for ______
Food
Preservative; flavor
1) concentration & dehydration 2) treating bulk stored grapes
Fast; slow; heat; convection vs. conduction

40. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Pickles - sauerkraut - and fermented milks
Yeast; ethanol; acetic acid; oxygen
80; 90 C
Seaming; canned

41. Methods used to dehydrate (2)
Acid foods
1) evaporation 2) freeze concentration
1) benzoic acid 2) sorbic acid
1) exposure to food to hot air dryers 2) freeze drying

42. Fruits and some tomato products are...
Acid foods
Condenses
Bacterial; logarithmic
Preservative; flavor

43. Irradiated foods (6)
90% reduction
Fall; increase
Acid foods & low acid foods
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

44. In thermal exhause or hot filling contraction of contents after ___ and ______ produces a vacuum.
Yeast; barley; sugars; carbon dioxide
Seaming; cooling
Carbohydrates (sugars); undesirable spoilage
1) benzoic acid 2) sorbic acid

45. Salmonella is destroyed in...
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
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
1) food product 2) size of package 3) type of material used

46. Two organic acids...
1) benzoic acid 2) sorbic acid
Biostatic effects of carbon dioxide are temperature dependent
Heat; refrigerated - frozen - concentrated; dehydrated
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

47. 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.
Boiling water; steam
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Retard; hinder; mask
Gas impermeable

48. Pasteurization is a ___________ _______ heat treatment.
Relatively mild
Thermal shock
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Reduced; 20

49. 3 functions of a vacuum...
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
> 4.5
Lactic acid; hexoses

50. Freezing is similar to conventional...
1) particular food and its formulation & preparation 2) size of container 3) type of retort system
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Relatively mild
Dehydration

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Food Preservation And Processing

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