Food Processing and Preservation

quiz

Q. The recommended minimum temperature for home freezer storage is

  • -10°F
  • 0°F
  • 10°F
  • 32°F

Answer: b)

0°F is the minimum temperature to maintain frozen food quality. At temperatures between -10°F and -20°F, food quality will be kept longer. At higher temperatures, food will deteriorate more quickly. 

2. Mold on dehydrated food can result from

  • Case hardening
  • Improper conditioning
  • Incomplete drying
  • All of the above

Answer: b)

4.6 is the dividing line between low and high acid foods. Foods with a pH below 4.6 are considered high in acid and can be safely processed in a water bath or atmospheric steam canner. These include most fruits, pickles, sauerkraut, jams, jellies, and other acidified foods. Plain vegetables, meat, poultry, seafood, and combinations of these foods have a pH above 4.6 and must be canned in a pressure canner. Tomatoes are on the borderline and must have acid added to ensure a pH of 4.6 or lower when processing. 

Q. Appertizing is a process called canning and is named after

  1. Nicholas Appert
  2. Michael Appert
  3. John Apert
  4. Willians Apert

Answer: a)

Nicolas Appert, who invented the method of preserving food by enclosing it in hermetically sealed containers so canning is also called appertizing.

Q. Shelf life of food is related to

  1. Freshness of food
  2. Time limit for which a food can be used
  3. Quality of food
  4. Decomposition of food

Answer: b)

The shelf life of food is the period during which the food retains an acceptable quality from a safety and organoleptic point of view, and depends on four main factors, namely formulation, processing, packaging and storage conditions.

Q. Method of preserving food by lowering the water content

  • Concentration
  • Dehydration
  • Irradiation
  • Pasteurization

Answer: b)

Dehydration: The availability of water is measured by aw of a food and defined as the ratio of the vapor pressure (P) of water in a food to the vapor pressure (P0) of pure water at the same temperature. The relation of aw to solute concentration is explained by Raoult’s law for “ideal” solutions: P n1 aw P0 n1 ‡ n2 where n1 and n2 are the number of moles of solute and solvent, respectively.

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