Food Processing Midterms

prevention or delay of microbial decomposition, prevention or delay of self-decomposition food, prevention of damage due to insects, pests, etc.

3 principles of food preservation by order

true

D value denotes the time in minutes at a constant temperature necessary to destroy 90% of the organisms present (true or false)

general or graphical method

It denotes determining the exact lethality of a particular process including the come-up time and the cooling time

freezing

It denotes exposure of food temperature range of 0F-32F resulting in the crystallization of the water in the tissues of the food

thermal death time

It denotes the length of time needed to kill all microorganisms in a sample at a given temperature

thermal death point

The lowest temperature at which all microbes are killed in a 10-minute exposure

hard swell

a can bulged at both ends, and so tightly that no indentation can be made with thumb pressure. A hard swell will generally buckle before the can bursts

soft swell

a can bulged at both ends, but not so tightly that the ends cannot be pushed in somewhat with thumb pressure

flipper

a can that normally appears flat; when brought down sharply on its end on a flat surface

flat

a can with both ends concave; it remains in this condition even when the can is brought down sharply on its end on a solid, flat surface

springer

a can with one end permanently bulged

nomogram method

a quick and simple procedure for use when the heat penetration curve on semilog paper is a straight line and the Z value is 18F

crates

are used to facilitate loading and unloading of cans

C

beer manufacture was introduced by __________________ in 3500 BC A. Greeks B. Chinese C. Babylonians D. Romans

general method, nomogram method, formula method

calculation methods used to determine heat process for canned foods using heat penetration data and TDT data

food preservation

can be defined as the process of treating and handling food in such a way as to stop or greatly slow down spoilage and prevent foodborne illness while maintaining nutritional value, texture, flavor.

commercial sterility

defined as a condition where microorganisms that cause illness and those capable of growing in the food under normal non-refrigerated conditions are eliminated

drying

denotes removal of moisture in foods through natural means

commercial sterility

denotes the destruction of all viable microorganisms of public health significance including those capable of reproducing under normal or non-refrigerated conditions

true

during the food gathering period, people practice only cooking of food as a means to preserve and extend their shelf-life (true or false)

chilling

exposure of food to temperatures not far from freezing (45F)

true

france obtained a patent for the use of high energy radiation in food processing in 1929 (true or false)

A

he introduced the use of ionizing radiation to preserve hamburger meat in the US A. B.E. Proctor B. Bigelow C. Clarence Birdseye D. Esty and Meyer

Peter Durand

he obtained a patent for the use of tin can

Louis Pasteur

introduced pasteurization as a means to inactivate undesirable organisms through his work on wine spoilage

calculation method

involves the correlation of heat penetration data and thermal death time which can be achieved in 3 ways

experimental pack procedure

involves the inoculation of the canned food with bacteria of known heat resistance, processing at different levels of time and or temperature and determining the degree of spoilage by incubation or subculturing

m

is also referred to as "order of the process" factor

D value

it is the time in minutes at a constant temperature necessary to destroy 90% of the organisms present

C

obtained a patent for sterilization of food by autoclaving A. Gail Borden B. L.A. Fastier C. R. Chevallier-Appert D. Grimwade

process

refers to the application of heat to hermetically sealed containers for a definite time and at a definite temperature under specific conditions

false

retort pouch technology was introduced in Mysore, India in 1975 (true or false)

bacteria

the _________ are the most thermally resistant

prescientific era

the era prior to the establishment of bacteriology as a science may be designated as the

food-gathering period, food-producing period

the era prior to the establishment of bacteriology as a science may be designated as the prescientific era. this era is divided into two, namely:

D

the following are advantages of food preservation except, A. extend of shelf-life of the commodity B. ease of handling and transporting perishable foods to far places C. production of variety of products D. production cost is reduced or cheaper

C

the following are examples of self-decomposition of foods, except: A. ripening of fruits B. staling of fish C. rancidity of fats/oils D. rotting of vegetables

experimental pack procedure

the inoculation of the canned food with bacteria of known resistance, processing at different levels of time and or temperature and determining the degree of spoilage by incubation or subculturing

true

the mechanical process of drying fruits and vegetables was introduced by A.F. Spawn (true or false)

F-value

the number of minutes required to destroy a given number of organisms at a given temperature

Fo value

the number of minutes required to destroy a specified number of spores at 250F

Francois Nicolas Appert

the person who introduced canning as a means to preserve meat using bottles in 1809

C

the science that deals with the process of prevention of decay or spoilage of food, allowing it to be stored in a fit condition for future use A. food processing B. food storage C. food preservation D. food control

Z value

the slope of thermal death time curve or the phantom thermal death time curve

thermal death time curve

the straight line of best fit above all survival points and below as many destruction points as possible is called the

false

the use of ionizing radiation in food was introduced in 1960 (true or false)

formula method

this is adapted to any problem in the determination of processes or lethalities but is time consuming and need only be used when the heat penetration curve is broken

general or graphical method

this is useful for determining the exact lethality of a particular process, including the come-up time and the cooling time

general method

was the first method developed for thermal process calculations

D

wines were introduced/prepared by A. Egyptians B. Romans C. Babylonians D. Assyrians

12,000 BCE

year when egyptians dry foods under sun bu nile river

500,000 BCE

year when food is cooked over fire and smoked, emerging as an excellent preservation method