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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 thermal exhaust or hot filling heat contents to ___ to ___ prior to seaming.
80; 90 C
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
Concentration and dehydration
Chemical preservative

2. Methods used to concentrate (2)
1) evaporation 2) freeze concentration
Penetrate; surface treatment
Acidity; water activity; chilling
Acid foods

3. Vegetables - meat - and fish are...
Low acid foods
80; 90 C
Commercial sterility
1) heating cost 2) product quality loss

4. To minimize problems with modified atmosphere packaging (MAP) (4)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
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
Bacterial; logarithmic
Low acid foods

5. Methods used to dehydrate (2)
Boiling water; steam
Denaturation of proteins
Increases; ceases; injury; death
1) exposure to food to hot air dryers 2) freeze drying

6. Benefits of optimal thermal process (2)...
1) heating cost 2) product quality loss
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Eggs
Food additives

7. Low acid foods require...
E-beams & Cobalt 60
Minimum; commercial sterility
Biostatic effects of carbon dioxide are temperature dependent
More sever heat processing (116-121

8. salts & sugars...
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
Reduce water activity and inhibit microorganisms growth
E-beams & Cobalt 60
Use of high temperature to destroy microorganisms

9. 3 methods for producing a vacuum...
Seaming; canned
Commercial sterility
1) thermal exhaust or hot filling 2) mechanical 3) steam displacement
Fermentation

10. no CAP packages are in...
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Commercial use
Fermentation
Soy sauce

11. acetic & lactic acids are used in...
Pickles - sauerkraut - and fermented milks
1 to 7
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
Relatively mild

12. In irradiation ionizing ______ breaks chemical bonds when absorbed by materials and produces ____ or neutral free ________ that destroy _________ biological processes.
Seaming; canned
Radiation; ions; radicals; microorganisms
1) potatoes 2) spices 3) tropical fruits & vegetables (imports) 4) some ground beef 5) omaha steaks 6) all military foods
1 to 7

13. _________ 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
Fall; increase
Food additives

14. 3 functions of a vacuum...
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
Lactic acid; hexoses
Carbon dioxide
> 4.5

15. In a fermentation reaction microorganisms consume ________ in foods and produce compounds that may inhibit the growth of ________ ______ and pathogenic microorganisms
Acid foods & low acid foods
Fermentation
90
Carbohydrates (sugars); undesirable spoilage

16. Acid Foods have pH of...
Seamed
Radiation; ions; radicals; microorganisms
Gas impermeable
< 4.5

17. The temperature for chilling preservation is...
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
Alcohol - yogurts - spirits - etc.
90% reduction
1 to 7

18. Removal of _____ is important for preservation
Entrapped air
Gas impermeable
Water
Soy sauce

19. You can calculate doses for irradiation based on (3)...
Headspace
Preservative; flavor
Denaturation of proteins
1) food product 2) size of package 3) type of material used

20. A difference in temperature is necessary for a ____ ________ in thermal destruction.
Yeast; ethanol; acetic acid; oxygen
Fermentation
90% reduction
More sever heat processing (116-121

21. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food
1) benzoic acid 2) sorbic acid
Condenses
Dairy
Retard; hinder; mask

22. Freezing reduces temperature of food _____ degrees with the resultant _____ of part of the water and some of the solutes.
Carbon dioxide
Acidity; water activity; chilling
Fall; increase
18; crystallization

23. Propionic acid is used in...
Eggs
Bakery products
Seamed
Retard; hinder; mask

24. Modified Atmosphere Packaging (MAP)...
1) concentration & dehydration 2) treating bulk stored grapes
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) 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

25. Lactic acid bacteria all produce ______ ______ from __________
Gas impermeable
Lactic acid; hexoses
Soy sauce
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

26. M. tuberculosis is destroyed in...
PH
< 4.5
> 4.5
Dairy

27. The thermal process criteria depends on information about how _____ or _____ the products will ____ . (______ vs. _______ )
1) growth of microorganisms 2) postharvest metabolic activities 3) deteriorative chemical reactions 4) moisture loss
1 to 7
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
Fast; slow; heat; convection vs. conduction

28. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required
Soy sauce
Retard; hinder; mask
Yeast; ethanol; acetic acid; oxygen
Pickles - sauerkraut - and fermented milks

29. Shelf Life and safety is influenced by (5)...
1) nature of the food 2) gaseous environment in package 3) nature of package 4) storage temperature 5) packaging process & machinery
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
Denaturation of proteins
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

30. Pasteurization destroys ______ ______ (high acid) or spoilage and _______ ________ (low acid)
Pathogenic microorganisms; enzyme inactivation
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
Carbohydrates (sugars); undesirable spoilage
Lactic acid; hexoses

31. Alcoholic fermentation involves ________ fermentation of malted _____ or grape _____ where both ethanol and _____ are formed.
Yeast; barley; sugars; carbon dioxide
18; crystallization
Lactic acid; hexoses
Seaming; canned

32. Sulfur dioxide used in (2)...
1) concentration & dehydration 2) treating bulk stored grapes
Pathogenic microorganisms; enzyme inactivation
80; 90 C
Retard; hinder; mask

33. nitrates and nitrites target...
1) evaporation 2) freeze concentration
Steam; headspace
Oxidizing; decomposes; oxygen
Clostridium botulinum

34. In dehydration mositure content of the food is ____ to concentration less than ____ w/w
Reduced; 20
Biostatic effects of carbon dioxide are temperature dependent
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
Heat; refrigerated - frozen - concentrated; dehydrated

35. Salmonella is destroyed in...
Biostatic effects of carbon dioxide are temperature dependent
Diacetyl
Eggs
Pickles - sauerkraut - and fermented milks

36. Each food has a minimal ______ below which it cannot be held without some _______ change
Food
Sublethal; mild
Application; commercial sterility
Temperature; undesirable

37. In steam displacement vacuum pulled as steam __________ .
Entrapped air
Pickles - sauerkraut - and fermented milks
Carbon dioxide
Condenses

38. Steam displacement is limited to products without large amounts of __________ _____ .
< 4.5
Denaturation of proteins
Entrapped air
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

39. Two groups of inorganic salts...
Carbohydrates (sugars); undesirable spoilage
< 4.5
Chemical preservative
1) salts & sugars 2) nitrates and nitrites

40. Irradiation doesn't _______ well in food and is best for ________ ________ .
1) reduce water activity 2) detrimental effects of ice crystals 3) amount of drip after freeze-thaw cycle isn indicator of structural damage
Penetrate; surface treatment
1) applying a temperature which is adequate to kill them 2) maintaining a temperature someWhat above that which permits growth
Condenses

41. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value
Fall; increase
Thermal shock
Yeast; ethanol; acetic acid; oxygen
Oxidizing; decomposes; oxygen

42. Fruits and some tomato products are...
Boiling water; steam
Relatively mild
Acid foods
1) inorganic agents 2) organic agents

43. controlled atmosphere packaging (CAP) is...
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) 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
Radiation
Increases; ceases; injury; death

44. Physical Preservation (4 techniques)
1) inorganic agents 2) organic agents
1) heat 2) irradiation 3) chilling and freezing 4) concentration and dehydration
90
< 4.5

45. ____ ____ is created by the preservation of the addition of salt - fermentation provides the flavor)
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
Food
Soy sauce
Seaming; canned

46. Factors needed to produce commercial sterility (5)...
Steam; headspace
Bakery products
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
Acid foods & low acid foods

47. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)
Entrapped air
1) benzoic acid 2) sorbic acid
Steam; headspace
Acetic acid; ethyl acetate

48. Sensitivity of microorganisms to ______ expressed as D value
Increases; ceases; injury; death
1) benzoic acid 2) sorbic acid
Radiation
E-beams & Cobalt 60

49. Optimal thermal process is the _____ treatment that achieves ______ _______
Gas impermeable
90
Minimum; commercial sterility
Seaming; cooling

50. Chemical Preservation (2 techniques)
Sublethal; mild
Bakery products
1) inorganic agents 2) organic agents
Water

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Food Preservation And Processing

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