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Food Preservation And Processing
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Avg score: 18% • Most missed: “Preservation is achieved by the increased _______ or decreased _______ - and ___…”
Food Preservation And Processing
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25 Questions

1. ______ _____ and _____ are pasteurized after filling

2. In glass there is a risk of...

3. Preservative effect of ______ _____ is only effective on microorganisms.

4. In heat preservation z values _____ in temperature necessary to ____ D to 10x (1 log) its former value

5. To minimize problems with modified atmosphere packaging (MAP) (4)...

6. _______ produces ____ which is then oxidized by a bacteria to _____ _____ (vinegar) in a mixed alcohol-acidic fermentations. ______ is also required

7. EtO is used to _____ package materials for asceptic products

8. Major concern of modified atmosphere packaging...

9. Concentration is moisture content of the _____ is reduced to concentration exceeding 20 weight to weight.

10. Antibiotics are not universally permitted as...

11. _________ reactions preserve food products through the biology of the byproduct

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

13. Benefits of optimal thermal process (2)...

14. acetic & lactic acids are used in...

15. no CAP packages are in...

16. The main premise in heat preservation...

17. In chemical preservation chemicals have been added to foods to ____ - ___ - or ______ undesirable changes in food

18. In thermobacteriology as temperature ______ above that at which growth of microorganisms _____ - ______ and ____ occurs.

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

20. For mechanical portion of air is sucked out prior to ______ . Best suited for widest variety of ________ foods.

21. In dehydration mositure content of the food is ____ to concentration less than ____ w/w

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

23. Factors needed to produce commercial sterility (5)...

24. Physical Preservation (4 techniques)

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

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