28 Questions
What is the approximate percentage of water in intermediate moisture foods?
15 - 45%
What is the purpose of treating food with blanching and SO2 in drying techniques?
To reduce microbial load and preserve color and vitamins
What type of microorganisms are able to grow in intermediate moisture foods?
Osmophilic yeasts and molds
What is the purpose of adding humectants to intermediate moisture foods?
To retain moisture in the food
What is the process of removing water from food under vacuum while the food remains in a frozen state?
Lyophilisation
What is the role of nitric oxide in the preservation of meat?
Production of nitrosomyoglobin, which has a red color
What is the purpose of adding nitrite to meat before cooking?
To prevent the germination of Clostridium botulinum spores
What is the primary goal of food preservation?
To extend shelf life and prevent spoilage
What is the name of the factor produced by the reaction of nitrite with meat before cooking at 100°C?
Perigo factor
What is the primary mechanism of action of organic acids as preservatives?
By releasing charged ions inside the cell, disrupting the membrane and pH balance
Which of the following is a characteristic of benzoic acid as a preservative?
It acts as a proton ionophore in the cell membrane
What is the minimum concentration of nitrite required to preserve meat color and enhance flavor?
100 ppm
What is the maximum permitted level of sorbic acid in foods?
0.2%
What is the role of ascorbic acid in the reaction of nitrite with meat?
To produce nitric oxide
What type of foods are sorbic acid and its salts commonly used in?
Foods with pH < 6.0, such as cheeses and baked goods
Which of the following is a limitation of using sorbic acid as a preservative?
It does not inhibit lactic acid bacteria at pH > 4.5
What is the purpose of adding 18% NaCl to the mixture during soy sauce production?
To preserve the moromi and prevent spoilage
What is the role of Aspergillus oryzae in soy sauce production?
To digest starches and proteins in the beans
What is the purpose of incubating the mixture at room temperature for 24 hours during soy sauce production?
To bind the beans into a cake
What is the final product of soy sauce production?
Soy sauce and lees
What is the role of lactobacilli and yeasts in soy sauce production?
To ferment the moromi and produce soy sauce
What is the purpose of pasteurization?
To extend the shelf life of food by reducing microbial counts
What is the primary function of the microbes in the fermentation process of cheese?
To produce acid and provide flavor and aroma
What is the purpose of adding rennin in the cheese production process?
To cause casein to precipitate as curds
What is the primary difference between fermented meat and fermented cheese?
The addition of nitrate or nitrite curing salts
What is the purpose of drying fermented meat products?
To reduce the moisture content of the meat
What is the name of the fungus used in the production of tempeh?
Rhizopus oryzae
What is the primary function of the NaCl in the production of sauerkraut?
To inhibit the growth of unwanted microbes
Learn about the main methods of food preservation, including cleaning, blanching, chemical preservatives, and more. Understand how to extend shelf life and prevent spoilage.
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