Food Preservation Methods

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What is the approximate percentage of water in intermediate moisture foods?

More than 60%

15 - 45% (correct)

Less than 10%

45 - 60%

What is the purpose of treating food with blanching and SO2 in drying techniques?

To change the texture of the food

To add moisture to the food

To add flavor to the food

To reduce microbial load and preserve color and vitamins (correct)

What type of microorganisms are able to grow in intermediate moisture foods?

Halophilic bacteria

Osmophilic bacteria

Osmophilic yeasts and molds (correct)

Psychrotrophic bacteria

What is the purpose of adding humectants to intermediate moisture foods?

To retain moisture in the food Signup and view all the answers

What is the process of removing water from food under vacuum while the food remains in a frozen state?

Lyophilisation Signup and view all the answers

What is the role of nitric oxide in the preservation of meat?

Production of nitrosomyoglobin, which has a red color Signup and view all the answers

What is the purpose of adding nitrite to meat before cooking?

To prevent the germination of Clostridium botulinum spores Signup and view all the answers

What is the primary goal of food preservation?

To extend shelf life and prevent spoilage Signup and view all the answers

What is the name of the factor produced by the reaction of nitrite with meat before cooking at 100°C?

Perigo factor Signup and view all the answers

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 Signup and view all the answers

Which of the following is a characteristic of benzoic acid as a preservative?

It acts as a proton ionophore in the cell membrane Signup and view all the answers

What is the minimum concentration of nitrite required to preserve meat color and enhance flavor?

100 ppm Signup and view all the answers

What is the maximum permitted level of sorbic acid in foods?

0.2% Signup and view all the answers

What is the role of ascorbic acid in the reaction of nitrite with meat?

To produce nitric oxide Signup and view all the answers

What type of foods are sorbic acid and its salts commonly used in?

Foods with pH < 6.0, such as cheeses and baked goods Signup and view all the answers

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 Signup and view all the answers

What is the purpose of adding 18% NaCl to the mixture during soy sauce production?

To preserve the moromi and prevent spoilage Signup and view all the answers

What is the role of Aspergillus oryzae in soy sauce production?

To digest starches and proteins in the beans Signup and view all the answers

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 Signup and view all the answers

What is the final product of soy sauce production?

Soy sauce and lees Signup and view all the answers

What is the role of lactobacilli and yeasts in soy sauce production?

To ferment the moromi and produce soy sauce Signup and view all the answers

What is the purpose of pasteurization?

To extend the shelf life of food by reducing microbial counts Signup and view all the answers

What is the primary function of the microbes in the fermentation process of cheese?

To produce acid and provide flavor and aroma Signup and view all the answers

What is the purpose of adding rennin in the cheese production process?

To cause casein to precipitate as curds Signup and view all the answers

What is the primary difference between fermented meat and fermented cheese?

The addition of nitrate or nitrite curing salts Signup and view all the answers

What is the purpose of drying fermented meat products?

To reduce the moisture content of the meat Signup and view all the answers

What is the name of the fungus used in the production of tempeh?

Rhizopus oryzae Signup and view all the answers

What is the primary function of the NaCl in the production of sauerkraut?

To inhibit the growth of unwanted microbes Signup and view all the answers