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Food Preservation And Processing

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...
Denaturation of proteins
> 4.5
Food additives
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

2. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.
Seaming; canned
Fruit juices; beer
Relatively mild
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

3. Fruits and some tomato products are...
> 4.5
Soy sauce
Acid foods
E-beams & Cobalt 60

4. Smoke was originally used as a _______ and now for ______
Preservative; flavor
Carbohydrates (sugars); undesirable spoilage
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) inorganic agents 2) organic agents

5. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Use of high temperature to destroy microorganisms
Low acid foods
1) salts & sugars 2) nitrates and nitrites
Reduced; 20

6. no CAP packages are in...
Condenses
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Commercial use
Penetrate; surface treatment

7. M. tuberculosis is destroyed in...
PH
More sever heat processing (116-121
E-beams & Cobalt 60
Dairy

8. Ozone is a strong _______ agent which ______ spontaneously in air and water leaving only ______ .
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Dairy
1) heating cost 2) product quality loss
Oxidizing; decomposes; oxygen

9. Pasteurization is the _____ treatment given to high acid foods and those that are _____ - _____ - ______ - or _______ .
Fermentation
Heat; refrigerated - frozen - concentrated; dehydrated
Seaming; cooling
Reduce water activity and inhibit microorganisms growth

10. _______ is injected into _____ to displace air in steam displacement.
Commercial use
Carbohydrates (sugars); undesirable spoilage
Steam; headspace
Entrapped air

11. Sulfur dioxide used in (2)...
18; crystallization
1) heating cost 2) product quality loss
1) concentration & dehydration 2) treating bulk stored grapes
Carbohydrates (sugars); undesirable spoilage

12. Factors needed to produce commercial sterility (5)...
Retard; hinder; mask
Acetic acid; ethyl acetate
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial

13. The main premise in heat preservation...
Use of high temperature to destroy microorganisms
Chemical preservative
Boiling water; steam
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration

14. Freezing is similar to conventional...
Dehydration
90
Chemical preservative
Headspace

15. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
Bakery products
Radiation
Fast; slow; heat; convection vs. conduction
E-beams & Cobalt 60

16. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Carbohydrates (sugars); undesirable spoilage
Fall; increase
Fast; slow; heat; convection vs. conduction
Acid foods & low acid foods

17. _____ or _____ exposures to high temperatures induces stress Which may cause injury
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
> 4.5
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
Sublethal; mild

18. Propionic acid is used in...
Bakery products
Acetic acid; ethyl acetate
> 4.5
Temperature; undesirable

19. Low acid foods all have a pH...
> 4.5
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Bacterial; logarithmic
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

20. Chilling preservation is widely used as short term preservation because it slows (4)...
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Penetrate; surface treatment
Low acid foods
Biostatic effects of carbon dioxide are temperature dependent

21. controlled atmosphere packaging (CAP) is...
90% reduction
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 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) salts & sugars 2) nitrates and nitrites

22. Two groups of inorganic salts...
1) salts & sugars 2) nitrates and nitrites
1) benzoic acid 2) sorbic acid
Temperature; undesirable
Gas impermeable

23. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Carbohydrates (sugars); undesirable spoilage
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) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
Gas impermeable

24. Shelf Life and safety is influenced by (5)...
Commercial use
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
Water

25. 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
Heat; refrigerated - frozen - concentrated; dehydrated
Yeast; ethanol; acetic acid; oxygen

26. 3 methods for producing a vacuum...
Temperature; undesirable
Seaming; cooling
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) thermal exhaust or hot filling 2) mechanical 3) steam displacement

27. Irradiation doesn't _______ well in food and is best for ________ ________ .
Use of high temperature to destroy microorganisms
Relatively mild
Penetrate; surface treatment
Sublethal; mild

28. Removal of _____ is important for preservation
Water
18; crystallization
Yeast; barley; sugars; carbon dioxide
Carbohydrates (sugars); undesirable spoilage

29. Low acid foods require...
Water
1) inorganic agents 2) organic agents
More sever heat processing (116-121
Acid foods

30. Steam displacement is limited to products without large amounts of __________ _____ .
Sublethal; mild
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
Entrapped air
Boiling water; steam

31. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Yeast; ethanol; acetic acid; oxygen
Pathogenic microorganisms; enzyme inactivation
Radiation
Concentration and dehydration

32. acetic & lactic acids are used in...
Relatively mild
Pickles - sauerkraut - and fermented milks
1) antioxidants 2) antibrowning 3) antistaling 4) antimicrobrial
More sever heat processing (116-121

33. processes used to remove the water are referred to as...
Penetrate; surface treatment
Concentration and dehydration
1 to 7
Carbon dioxide

34. In acid foods bringing the slowest heating point in the can to...
Pickles - sauerkraut - and fermented milks
Boiling water; steam
90
Heat; refrigerated - frozen - concentrated; dehydrated

35. In thermal process criteria _________ of heat to foods for a period of time and temperature to achieve _________ ________ .
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
Application; commercial sterility
Chemical preservative
Commercial sterility

36. Lactic acid fermentation produces ________ .
< 4.5
Diacetyl
Commercial use
Penetrate; surface treatment

37. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Low acid foods
Commercial use
90
Radiation; ions; radicals; microorganisms

38. Antibiotics are not universally permitted as...
80; 90 C
Reduced; 20
Food additives
Fruit juices; beer

39. Packaging material is impregnated with a ________ ______ which exerts an antimicrobrial effected on the packaged food.
Pickles - sauerkraut - and fermented milks
Commercial use
Chemical preservative
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods

40. In thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
Bacterial; logarithmic
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
80; 90 C
Soy sauce

41. Physical Preservation (4 techniques)
Fall; increase
Bacterial; logarithmic
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)

42. _________ reactions preserve food products through the biology of the byproduct
Bakery products
Penetrate; surface treatment
Fermentation
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

43. nitrates and nitrites target...
Diacetyl
Clostridium botulinum
Concentration and dehydration
Preservative; flavor

44. In steam displacement can is immediately...
18; crystallization
1) spores vs. vegetative cells 2) pH of food 3) Aw of food 4) composition of food (proteins - fats - sugars)
Temperature; undesirable
Seamed

45. Inactivating contaminating organisms is...
Antimicrobial agents
Increases; ceases; injury; death
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 sterility

46. Categories of chemical preservation (4)
Relatively mild
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
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

47. 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
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
Reduced; 20
Alcohol - yogurts - spirits - etc.

48. Preservative effect of ______ _____ is only effective on microorganisms.
Commercial use
Acidity; water activity; chilling
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Carbon dioxide

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.
Gas impermeable
1) heating cost 2) product quality loss
Application; commercial sterility
Seamed

50. Optimal thermal process is the _____ treatment that achieves ______ _______
Thermal shock
Minimum; commercial sterility
Acidity; water activity; chilling
Concentration and dehydration