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Food Preservation And Processing
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Food Preservation And Processing
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25 Questions

1. M. tuberculosis is destroyed in...

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

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

4. Thermal process is specific to (3)...

5. Inactivating contaminating organisms is...

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

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

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

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

10. Categories of chemical preservation (4)

11. Antibiotics are not universally permitted as...

12. What is an example of a fermentation reaction?

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

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

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

16. A difference in temperature is necessary for a ____ ________ in thermal destruction.

17. Ethylene and propolyne oxides are classified as

18. You can calculate doses for irradiation based on (3)...

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

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

21. Modified Atmosphere Packaging (MAP)...

22. Methods used to dehydrate (2)

23. Acid Foods have pH of...

24. Aging to react residual ethanol and ______ _____ to form ____ ____ (characteristic flavor)

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

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