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FST 50
-- Introduction to Food Science and Technology
Final Exam
1. List 5 reasons for preserving food. (10
points)
2. List 10 factors which are involved in the
deterioration of food. (10 points)
3. List 6 common methods for controlling
microbial growth. (6 points)
4. List four reasons for drying food. (4
points)
5. List 6 advantages of drying with a drier
(e.g., a tunnel drier or spray drier) compared to sun drying. (6 points)
6. You are drying apple slices in a tunnel
drier, with the apple slices moving cocurrent to (same direction as) the flow
of hot air. The dry bulb and wet bulb temperatures of the air exiting the drier
are 120degF and 106degF, respectively. What is the relative humidity of the
exiting air? (Use the attached psychometric chart.) (2 points)
7. The apple slices which you have been
drying in the tunnel drier above exit the drier at equilibrium with the exiting
air. Calculate the water activity (aw) of the dried apple slices. (2
points)
8. The dried apples from the above example
have 20% moisture on a wet basis. Calculate the moisture ratio (T) and the
moisture content on a dry basis. (3 points)
9. List three differences between harvesting
seafood and harvesting other foods. (3 points)
10. List the three main spoilage factors for
seafood, with a brief explanation of why each factor is a particularly
difficult problem with seafood. (6 points)
11. List three approaches to extending the
supply of seafood. (3 points)
12. List 2 reasons why fermentation preserves
foods and 2 reasons why fermentation can improve foods. (4 points)
13. List 6 factors which act to control the
fermentation process. (6 points)
14. Define the following terms: (5 points)
psychrophilic bacteria--
mesophilic bacteria--
thermophilic bacteria--
aerobic bacteria--
anaerobic bacteria--
15. Distinguish cereal grains, legumes and
oilseeds from each other. Give an example of each. (6 points)
16. List the 3 main structural components of
a cereal grain. (3 points)
17. List the 3 main products from corn dry
milling. (3 points)
18. List 4 main products from corn wet
milling. (4 points)
19. List 3 sources of flavor perception in
beverages and other foods. (3 points)
20. In the production of beer, describe the
following processing steps: (4 points)
Malting--
Mashing--
Brewing/Boiling--
Fementing--
21. List the approximate composition of milk.
(5 points)
22. List 5 factors which can influence the
composition of milk. (5 points)
23. Provide a flow diagram for a process
which will give a 2% fat pastuerized milk which will not separate over
the shelf-life of the product. Briefly explain each operation in the process on
the diagram. (6 points)
24. List the 5 main functions of food
packaging. (5 points)
25. A breakfast cereal is filled into a
plastic bag which is contained in a paperboard box. A total of 16 boxes
of cereal are then placed in a cardboard box for storage and shipment.
Identify the primary, secondary and tertiary packaging in this
situation. Then list the protective functions being performed by
the primary, secondary and tertiary packaging. (6 points)
FST
50 -- Introduction to Food Science and Technology
Final Exam
1. List the 7 conditions necessary for
microorganisms to grow. Then relate your list to the methods of
preservation which you have studied in this course. (11 points)
2. List ten unit operations necessary between
the cow and non-fat dry milk for the market. (10 points)
3. You are drying apple slices in a tunnel
drier, with the apple slices moving counter-current to the flow of hot
air. The dry bulb and wet bulb temperatures of the air surrounding
(outside) the drier are 80degF and 60degF, respectively. What is the
relative humidity of this surrounding air? (Use the attached psychrometric
chart.) (2 points)
After being heated but before being
used to dry the apple slices, the air is at 180degF. What is the wet bulb
temperature and what is the relative humidity of this heated air? (4 points)
After drying the apple slices, the air
is at 100degF. What is the wet bulb temperature and what is the
relative humidity of this exiting air? (4 points)
4. The apple slices from the earlier example
go into the drier at 90% moisture (wet basis) and exit the drier at 20%
moisture (wet basis). Calculate the inlet and outlet apple slice
moisture contents on a dry basis. Then calculate how much water is
removed for each pound of apple dry solids. (5 points)
5. List three differences between
pastuerization and sterilization. (6 points)
6. Compare aseptic processing with
conventional canning. Then list three advantages of aseptic processing
compared to conventional canning. (6 points)
7. Draw a typical freezing curve. Label the
curve with the phenomenon occurring during each temperature or
temperature range. (6 points)
8. List and explain the two main causes of
food deterioration during food freezing, frozen storage and thawing. Then
list the four main methods of limiting this deterioration and why they work.
(12 points)
9. The heat capacity of broccoli above its
freezing point is 0.92 Btu/lb°F. The heat capacity of broccoli below
its freezing point is 0.47 Btu/lb degF. The average freezing temperature
of broccoli is 30degF and the heat of fusion of broccoli is 130
Btu/lb. Calculate the refrigeration load per 1000 lbs of broccoli if the
initial broccoli temperature is 60degF and the final frozen temperature is
0degF. (8 points)
10. List five factors which can influence the
composition of raw milk. (5 points)
11. Explain the difference between enzymatic
coagulation of milk and acid coagulation of milk. (4 points)
12. List three differences between harvesting
seafood and harvesting other foods. (3 points)
13. Explain why microbiolgical and chemical
spoilage are particularly difficult problems with seafood. (4 points)
14. Describe differences between fruits and
vegetables, both from a botanical point of view and a consumer point of view.
(4 points)
15. List the three main quality factors for
fruits and vegetables. (3 points)
16. List the three main nutritional
components of fruits and vegetables. (3 points)
17. List the five main functions of food
packaging. (5 points)
18. A new whole-meal concept involves
packaging a can of tomato sauce, a plastic-film-laminated paper pouch of dry
seasonings, and a plastic film bag of dry spaghetti, all into a
paperboard box. Using descriptive terms learned in class, describe
all the packaging used in this product concept. (8 points)
FST 50
-- Introduction to Food Science and Technology
Final Exam
1. List the three food deterioration classes
(i.e., the types of food deterioration). (6 points)
2. What are the four environmental factors
which influence food deterioration. Describe how you could protect a
dried food from damaging levels of these factors. (8 points)
3. List the four methods of food preservation
studied in this course. Alongside each method, explain why the
method works. (8 points)
4. You want to dry apple slices in a tunnel
drier, with the apple slices moving counter-current to the flow of hot
air. The dry bulb and wet bulb temperatures of the air surrounding
(outside) the drier are 80degF and 70degF, respectively. What is the
relative humidity of this surrounding air? (Use the attached psychrometric chart.)
(2 points)
You want to reduce the relative humidity of
the air to less than 10% before using it to dry the apple slices. To what
dry bulb temperature must you heat it? What is the wet bulb temperature
of this heated air? (4 points)
After drying the apple slices, the air is at
100degF. What is the wet bulb temperature and what is the relative
humidity of this exiting air? (4 points)
5. The apple slices from the earlier example
go into the drier at 90% moisture (wet basis) and exit the drier at 20%
moisture (wet basis). Calculate the inlet and outlet apple slice moisture
contents on a dry basis. Then calculate how much water is removed
for each pound of apple dry solids. (5 points)
6. Explain why high temperatures for short
times are normally preferable to low temperatures for long times in heat
processing. (4 points)
7. Explain why milk is pasteurized before the
following methods of preservation. (4 points)
a) refrigeration:
b) spray drying:
8. List the two main reasons for blanching vegetables
before freezing. Then list two reasons for blanching before
sterilization. (8 points).
Blanching before freezing:
a) _____________________________
b) _____________________________
Blanching before sterilization:
a) _____________________________
b) _____________________________
9. Define the term "D value" used
in thermal processing. (5 points)
10. Define the term "z value" used
in thermal processing. (5 points)
11. List five differences between
refrigeration and freezing of foods. (5 points)
12. Draw a typical freezing curve.
Label the curve with the phenomenon occurring during each temperature or
temperature range. (5 points)
13. List the three freezing methods. Next
to each method indicate whether the method involves heat transfer by
convection or conduction. (6 points)
14. The heat capacity of corn above its
freezing point is 0.79 Btu/lb°F. The heat capacity of corn below its
freezing point is 0.42 Btu/lb degF.
The average freezing temperature of corn is
30degF and the heat of fusion of corn is 106 Btu/lb. Calculate the
refrigeration load per 1000 lbs of corn if the initial corn temperature is
60degF and the final frozen temperature is 0degF. (8 points)
15. List the main constituents of milk. (5
points)
16. List three characteristic of a
colloid. Then list the two major colloids in milk. (10 points)
17. Use Stoke's Law to explain the rationale
for milk homogenization. (4 points)
18. List the five classes of fruits and give
an example of each. (10 points)
19. List the three classes of vegetables and
give an example of each. (6 points)
20. List the unit operations involved in
producing frozen mixed vegetables. (10 points)
21. List the five main functions of food
packaging. (10 points)
22. List five differences between three-piece
and two-piece cans. (5 points)
23. Use appropriate terminology to describe
the following packages. (12 points)
Metal can for sterilized
soup: a) __________________________
b) __________________________
c) __________________________
d) __________________________
Plastic bottle for carbonated
beverage: a) _____________________
b) _____________________
c) _____________________
d) _____________________
Plastic bag for dry
beans: a) __________________________
b) __________________________
c) __________________________
d) __________________________
FST 50
- Introduction to Food Science and Technology
Final Exam
1. Indicate by "Yes" or
"No" which of the following factors has effect on Biological,
Physical and Chemical Deterioration of food. (7.5 points)
Physical
Biological Chemical
Deterioration
Deterioration
Deterioration
temperature
moisture content
oxygen
light
time
2. Indicate briefly why each of the following
methods of preservation works and whether the method inhibits or
inactivates (destroys) microbes and enzymes. (12 points)
Reason for Effectiveness
Inhibit or Destroy?
Heating
Freezing
Drying
Salting
Fermentation
Smoking
3. Give an example of a monosaccharide, an
example of a disaccharide and an example of a polysaccharide. (6 points)
Example
Monosaccharide:
Disaccharide:
Polysaccharide:
4. List five examples of the unit operation
of "Separating" as applied to specific food materials discussed in
Lecture or Lab. (10 points)
5. List the principal food components
converted by microbes in the following processes. (6 points)
fermentation:
proteolysis:
lypolysis:
6. List three foods preserved by
fermentation, the type of fermentation used, and the reason the food is
preserved. (9 points)
Food
Type of Fermentation
Reason for Preservation
a)
b)
c)
7. Assume that the humidity of the air
is 0.025 lb water/lb dry air. Also assume that the humidity of the
air would be 0.0425 lb water/lb dry air if the air were saturated with water
vapor. What is the relative humidity of this air? (4 points)
8. In the above example, assume that
the dry bulb temperature is 100degF. What is the wet bulb
temperature? Use the attached humidity chart. (4 points)
9. Assume that carrots are entering a tunnel
drier at 90% moisture on a wet basis and exiting the dryer at 5% moisture on a
wet basis. What are the entering and exiting moisture contents on a dry basis?
(4 points)
10. In the above example, how much water is
removed in the drier per pound of carrots entering the drier? (5 points)
11. Freezing is a method of preservation
which can minimize changes in food quality. What four changes can occur in
foods during freezing, frozen storage and thawing which can reduce food quality
and safety? (4 points)
12. List the four strategies one can use to
minimize the changes listed above and explain why they work. (8 points)
Strategies
Reason for Effectiveness
1.
2.
3.
4.
13. A certain food has heat capacities of 0.9
Btu/lb degF and 0.35 Btu/lb degF, above and below its average freezing
temperature of 28degF, respectively.
The latent heat of fusion for the food
is 130 Btu/lb. If the food starts at 70degF and the desired final
freezing temperature is 0degF, what is the refrigeration load per pound of
food? (6 points)
14. Give one example for each of the
following classes of fruits. (5 points)
Example
Berries
Drupes
Pomes
Citrus
Tropical
15. Give one example for each of the
following classes of vegetables. Explain the category of fruit vegetable.
(5 points)
Example
Earth vegetable
Herbage vegetable
Fruit vegetable
Explanation of fruit vegetable
category:
16. Distinguish among the primary goals
of blanching, pasteurization and sterilization. Indicate which must be
combined with another method of preservation and list a method. ( 12 points)
Primary Goal Combined with another preservation method?
List a method.
Blanching
Pasteurization
Commercial
Sterilization
17. What kind of data is required to
determine the D value for a particular microorganism in a particular
medium at a particular temperature?
How does one use the data to determine
the D value? (8 points)
a) Data required?:
b) Determination of D?:
18. What kind of information is required to
determine the z value for a microorganism?
How does one use the information to
Package level(s)
Package form(s)
Integral vs.
Non-integral
Preformed vs.
In-line Formed
21. Which of the following packages are made
of recyclable materials? ( 5 points)
Recyclable? (Yes or No)
Steel can
Aluminum can
Glass bottle
HDPE milk jug
PET soda bottle
22. Which aspects of providing seafood to the
consumer distinguish the seafood industry from the rest of the food
industry? (8 points)
1) Species issue:
2) Harvesting method:
3) Post-harvest handling:
4) Unique preservation method:
23. What does the abbreviation
"HACCP" mean? (4 points)
24. What is HACCP? (4 points)
1999 FINAL EXAM
FST 50
- Introduction to Food Preservation
1999 Final Exam
1) Besides water, what three classes of
compounds are the main constituents of foods? Give an example of each
compound class . (6 points)
2) List the four methods of food preservation
studied in this course that give shelf-lives of months to years.
Alongside each method, explain why the method works. (8 points)
3) List 10 unit operations common to food
processing. (10 points)
4) The D value for a targeted microorganism
in a particular food at 120degC is one (1) minute. What percentage of
these microorganisms in this food product will have been destroyed after 5
minutes at 120degC? What is the F value for this percentage of destruction?
(8 points)
5) The microorganism mentioned above has a z
value of 10degC in the food product. What will the D value be at
130degC. (4 points)
6) The heat capacity of lean beef above its
freezing point is 0.77 Btu/lb degF. The heat capacity of lean beef below
its freezing point is 0.40 Btu/lb degF. The average freezing temperature
of lean beef is 28degF and the heat of fusion of lean beef is 100 Btu/lb.
Calculated the product refrigeration load per lb of lean beef if the initial
beef temperature is 70degF and the final frozen temperature is 0degF.
Show all your calculations, including units. (8 points)
7) Food fermentations are actually a balance
of fermentation, proteolysis and lypolysis. List the food components
converted by microbes in each of these processes. (6 points)
8) Explain the difference between natural
fermentation and controlled fermentation. (4 points)
9) List three foods preserved by
fermentation, the type of fermentation used, and the reason the food is
preserved. (9 points)
10) List four factors that contribute to the
quality of beer. (8 points)
11) Characterize cereal grains, legumes and
oilseeds and give an example of each below. (8 points)
High
in
High in High
in Low in
Carbohydrate
Protein
Oil Lysine Example
Cereal grains
Legumes
Oilseeds
12) List the main product(s) of the following
operations: (6 points)
13) List the three classes of driers and give
an example of each. (6 points)
14) Fresh diced carrots going into a tunnel
drier are at 90% moisture on a wet basis and exit the drier at 5% moisture on a
wet basis. Calculate what the beginning and final diced carrot moisture
contents are on a dry basis. Then, calculate how much water is being
removed per pound of fresh diced carrot entering the drier. (6 points)
15) In the above example, heated air entering
the drier has a dry bulb temperature of 180degF and wet bulb temperature of
90degF. The air exiting the drier has a dry bulb temperature of 95degF
and wet bulb temperature of 90degF. What are the absolute and relative
humidities of the heated drier inlet air and of the drier outlet air?
(Use attached humidity chart.) (8 points)
16) Explain why seafood quality is
particularly vulnerable to bacterial and chemical degradation. (4 points)
17) List the two main advantages of
aquaculture compared to traditional hunt and capture fishing. (4 points)
18) What does the abbreviation
"HACCP" mean? (4 points)
19) List the seven steps in HACCP. (7
points)
20) Whole-grain crackers are filled into a
clear plastic pouch. Four of the pouches are placed into a paperboard
box. Then, 48 of the paperboard boxes are placed into a corrugated box
for storage and shipment. Identify the primary, secondary and tertiary
packaging in this situation. Then identify the protective functions
provided by the primary, secondary and tertiary levels of packaging. (10
points)
21) Which of the following packages are made
of materials recyclable in Davis? (8points)
Recyclable? (Yes or No)
Steel can
Aluminum can
Glass jar
Paperboard box
HDPE milk jug
Pigmented HDPE yogurt cup
PET soda bottle
Polystyrene bakery tray
22) You have developed a new whole-grain
pasta which you wish to market as a fresh, full-moisture product. Because
of the oil and moisture content, the pasta is vulnerable to oxidation and mold
growth.
a) What kind of modified atmosphere packaging (MAP) system could you use
to protect this product? (2 points)
b) What additional active packaging concept could be employed to further
protect the pasta? (2 points)
2000 FINAL EXAM
1.Next to the disaccharides listed below, indicate which is from cellulose hydrolysis, which is in milk, which is from sugar beets, and and which is from corn syrup. (4 points)
’Ä¢ sucrose:
’Ä¢ lactose:
’Ä¢ maltose:
’Ä¢ cellobiose:
2.Next to the polysaccharides listed below, indicate which forms granules (G), which forms fibers (F), which is gum-like (Gum), which is sweet (S), which is soluble in cold water (CW), and which is not digestible (ND). ( 6 points)
’Ä¢ pectin:
’Ä¢ cellulose:
’Ä¢ starch:
3.Next to the food types listed below, indicate which is/are high in starch (S), which is/are high in protein (P), which is/are high in oil (O), which is/are deficient in the essential amino acid lysine (DL), and which is/are generally deficient in the essential amino acid methionine (DM).Give an example of each.(10 points)
’Ä¢ cereal grain: example:
’Ä¢ legumes: example:
’Ä¢ oilseeds: example:
4. Next to the food products listed below, give the main cereal grain used to produce the product. (4 points)
’Ä¢ bread:
’Ä¢ starch:
’Ä¢ sake :
’Ä¢ sweeteners:
5.Next to the statements below, indicate which are true (T) and which are false (F) for food fish. (5 points)
’Ä¢ Most food fish are obtained by aquaculture:
’Ä¢ More fish species exist compared to meat and poultry:
’Ä¢ Fish are more perishable than meat or poultry:
’Ä¢ The "fishy" odor of saltwater fish results from fat oxidation:
’Ä¢ The biggest factors reducing fish quality are temperature and time:
6.What kind of data is required to determine the D value for a particular microorganism in a particular medium at a particular temperature?
How does one use the data to determine the D value? (4 points)
7.What kind of information is required to determine the z value for a microorganism? How does one use the information to determine the z value? (4 points)
8.Next to the statements below, indicate which are true (T) and which are false (F) for frozen foods. (5 points)
’Ä¢ Freezing to -2_C (28_F) ensures that microbial growth and enzymatic activity are prevented:
’Ä¢ Fast freezing minimizes ice crystal size and resulting cell damage:
’Ä¢ Freezing involves removal of both sensible and latent heat:
’Ä¢ Temperature cycling during frozen storage can allow microbial, enzymatic and ice crystal damage to foods:
’Ä¢ Slow thawing of frozen foods minimizes damage due to melting of ice crystals:
9.Next to the statements below, indicate which are true (T) and which are false (F) for fermented foods. (4 points)
’Ä¢ Food fermentations encourage growth of certain microbes to prevent undesirable microbes from growing:
’Ä¢ Food fermentations produce compounds which inhibit growth of other microbes:
’Ä¢ "Controlled Fermentation" means that temperature, moisture content, oxygen level and time are carefully controlled:
10.List three foods preserved by fermentation, the type of microbe involved (e.g., bacteria), and the preserving compound produced.(9 points)
11.Next to the statements below, indicate which are true (T) and which are false (F) for production of beer.(5 points)
’Ä¢ Malting is limited germination of barley which breaks down cell walls and proteins in the barley endosperm:
’Ä¢ Corn or rice are often added as additional starch sources for brewing of beer:
’Ä¢ In the brewing process, yeast converts the starch directly to ethanol:
’Ä¢ The amount of hops added in brewing controls the color of the beer:
’Ä¢ As with wines, beer improves with months to years of aging:
12.List three reasons for drying foods. (6 points)
13.List the three classes of driers and give one example of each. (6 points)
14.Fresh diced carrots going into a tunnel drier are at 90% moisture on a wet basis and exit the drier at 10% moisture on a wet basis.Calculate what the beginning and final diced carrot moisture contents are on a dry basis. Then, calculate how much water is being removed per 1000 pounds of fresh diced carrots entering the drier. Show your calculations.(8 points)
90% wet basis conversion to dry basis (drier entrance):
10% wet basis conversion to dry basis (drier exit):
Water removal per 1000 lbs carrots entering drier:
15.In the above example, room temperature air entering the drier has a dry bulb temperature of 80_F and a wet bulb temperature of 63_F. After passing over steam coils, the heated air has a dry bulb temperature of 180_F and wet bulb temperature of 90_F. After passing over the carrot dice, the air exiting the drier has a dry bulb temperature of 95_F and wet bulb temperature of 90_F. What are the absolute and relative humidities of the room temperature air, heated air and drier outlet air? (Use attached humidity chart.) (6 points)
Absolute Humidity Relative Humidity
Room temperature air:
Heated air:
Outlet air:
16.What does the abbreviation ’ÄúHACCP’Äù mean? (4 points)
17.Next to the statements below, indicate which are true (T) or false (F) concerning HACCP. (5 points)
’Ä¢ A systematic approach to identification, evaluation and control of food safety hazards:
’Ä¢ First used by the space program:
’Ä¢ A zero-risk system:
’Ä¢ Applied only to biological hazards:
’Ä¢ Requires establishment of critical process limits, monitoring, corrective actions, verification and record-keeping:
18.Characterize the following packages. (9 points)
Steel can for sterilized soup Glass jar for peanuts Plastic bag in paperboard box for breakfast cereal
Package level(s)
Integral vs.
Non-integral
Preformed vs.
In-line Formed
19.Which of the following packages are made of recyclable materials?
( 5 points)
Recyclable? (Yes or No)
Steel can
Aluminum can
Glass bottle
HDPE milk jug
PET soda bottle
FST 50 -- Introduction to Food Preservation
Final Exam
1.Next to the carbohydrates listed below, indicate which is a monosaccharide, which is a disaccharide, which is a component of starch, and which is a gum.(4 points)
’Ä¢ amylose:
’Ä¢ lactose:
’Ä¢ glucose:
’Ä¢ pectin:
2.Next to the food types
listed below, indicate which are high in starch (S), which are high in protein
(P), which are generally high in oil (O), which are deficient in the essential
amino acid lysine (DL), and which are generally deficient in the essential
amino acid methionine (DM). Give an example of each. (10 points)
’Ä¢ cereal grains: example:
’Ä¢ legumes: example:
’Ä¢ oilseeds: example:
3.Next to the food products listed below, give the main cereal grain used to produce the product. (5 points)
’Ä¢ bread:
’Ä¢ starch:
’Ä¢ sake:
’Ä¢ beer:
’Ä¢ sweeteners:
4.List two operations which, if performed immediately after catching fish, can improve fish quality. (4 points)
5. List two activities that, if performed on fishing boats, reduce fish quality. (4 points)
6.What kind of data is required to determine the D value for a particular microorganism in a particular medium at a particular temperature?
How does one use the data to determine the D value? (4 points)
’Ä¢Data required for determination of D:
’Ä¢Use of data to determine D:
7.If the D value at 120_C is 1.2 minute, what F value would be required to achieve 6 log-cycle microbial death at 120_C? If the z value is 10_C, what is the D value at 130_C? (4 points)
’Ä¢ F value for 6 log-cycle death at 120_C:
’Ä¢ D value at 130_C:
8. Freezing is a method of preservation that can minimize changes in food quality. What four changes can occur in foods during freezing, frozen storage and thawing which can reduce food quality and safety? (4 points)
9.List the four strategies one can use to minimize the changes listed above and explain why they work. (4 points)
10.A certain food has heat capacities of 0.9 Btu/lb _F and 0.35 Btu/lb _F, above and below its average freezing temperature of 28_F, respectively.
The latent heat of fusion for the food is 130 Btu/lb. If the food starts at 70_F and the desired final freezing temperature is 0_F, what is the refrigeration load per pound of food? (4 points)
11.Next to the
statements below, indicate which are true (T) and which are false (F) for
fermented foods.(5 points)
’Ä¢ Food fermentation is one of the most recently-discovered means of food preservation:
’Ä¢ Food fermentations produce compounds that inhibit growth of other microbes:
’Ä¢ Food fermentations often increase food nutritional value:
’Ä¢ Fermented foods do not generally require additional preservation methods such as refrigeration or heat processing:
’Ä¢ "Natural Fermentation" means that temperature, moisture content and oxygen level cannot be controlled and no additional ingredients may be added:
12.List three foods produced by fermentation, the type of microbe involved (e.g., bacteria), and the preserving compound produced. (9 points)
Food Microbe Type Preserving Compound
13.Next to the statements below, indicate which are true (T) and which are false (F) for production of beer. (4 points)
’Ä¢ Malting is limited germination of barley which breaks down cell walls and proteins in the barley endosperm and activates enzymes:
’Ä¢ Corn or rice are often substituted for barley in brewing of beer:
’Ä¢ In the brewing process, yeast converts the starch directly to ethanol:
’Ä¢ Amount of hops added in brewing controls the flavor and aroma of the beer:
14.List four reasons for drying foods. (4 points)
15.List the three classes of food driers. (6 points)
16.Fresh apple slices going into a tunnel drier are at 90% moisture on a wet basis and exit the drier at 20% moisture on a wet basis. Calculate what the beginning and final sliced apple moisture contents are on a dry basis. Then, calculate how much water is being removed per 1000 pounds of fresh apple slices entering the drier. Show your calculations. (8 points)
90% wet basis conversion to dry basis (drier entrance):
20% wet basis conversion to dry basis (drier exit):
Water removal per 1000 lbs sliced apples entering drier:
17. In the above example, room temperature air entering the drier has a dry bulb temperature of 80_F and a wet bulb temperature of 70_F. After passing over steam coils, the heated air has a dry bulb temperature of 200_F. After passing over the apple slices, the air exiting the drier has a dry bulb temperature of 110_F. What are the absolute and relative humidities of the room temperature air, heated air and drier outlet air? (Use attached humidity chart.) (6 points)
Absolute Humidity Relative Humidity
Room temperature air:
Heated air:
Drier outlet air:
18.What does the abbreviation ’ÄúHACCP’Äù mean? (4 points)
19.Next to the statements below, indicate which are true (T) or false (F) concerning HACCP. (5 points)
’Ä¢ A systematic approach to identification, evaluation and control of food safety hazards:
’Ä¢ First used by the space program:
’Ä¢ A zero-risk system:
’Ä¢ Applied only to biological hazards:
’Ä¢ Requires establishment of critical process limits, monitoring, corrective actions, verification and record-keeping:
20.What is the mechanism of bacterial death (lethality) in High Pressure Processing? (4 points)
21.List the functions of packaging. (5 points)
22.Characterize the following packages. (6 points)
Aluminum can for soda pop Glass jar for vacuum-packed peanuts Paperboard box for holding pouches of crackers
Package level(s)
Integral vs.
Non-integral
23.Which of the following packages are made of recyclable materials? (7 points)
Recyclable? (Yes or No)
Steel can
Glass bottle
HDPE milk jug
PET soda bottle
PVC vegetable oil bottle
Paperboard cereal box
Aseptic juice box
FST 50 - Introduction to Food Preservation
2002 Final Exam
1) Besides water, what three classes of compounds are the main constituents of foods? Give an example of each compound class . (6 points)
2) Alongside each preservation method listed below, explain why the method works to preserve food. (12 points)
Heat Sterilization:
Freezing:
Drying:
Fermentation:
Irradiation:
High Pressure:
3) Typically, a 10_C increase in heat-processing temperature produces a 10-fold increase in rate of microorganism death (R m ), but only a 2-fold increase in rate of food deterioration (R f ) (e.g., vitamin loss). Explain in words or equations how increasing the processing temperature (T) (assume a 10_C increase) results in a shorter-time (t) process and higher-quality food. (4 points)
4) The D value for a targeted microorganism in a particular food at 120_C is one (1) minute. What percentage of these microorganisms in this food product will have been destroyed after 6 minutes at 120_C? What is the F value for this percentage of destruction? (8 points)
5) The microorganism mentioned above has a D value of 0.1 minutes at 130_C. What is the microorganism's z value in this food? (4 points)
6) The heat capacity of lean beef above its freezing point is 0.77 Btu/lb_F. The heat capacity of lean beef below its freezing point is 0.40 Btu/lb_F. The average freezing temperature of lean beef is 28_F and the heat of fusion of lean beef is 100 Btu/lb. Calculated the product refrigeration load per lb of lean beef if the initial beef temperature is 70_F and the final frozen -storage temperature is 0_F. Show all your calculations, including units. (8 points)
7) Three common food fermentations involving conversion of simple sugars (monosaccharides) are lactic acid (LA) fermentation, alcoholic fermentation and leavening. For each, list the class of microorganism used, the compound(s) produced, and an example of a fermented food product . (9 points)
8) Define natural fermentation and controlled fermentation. (4 points)
9) List the three ingredients that contribute to the quality of beer. (6 points)
10) Characterize cereal grains, legumes and oilseeds and give an example of each below. (8 points)
High in High in High in Low in
Carbohydrate Protein Oil Lysine Example
Cereal grains
Legumes
Oilseeds
11) List the main food product(s) of the following operations: (5 points)
Wheat Milling:
Rice Milling:
Corn Wet Milling:
12) List the four reasons for drying foods. (4 points)
13) Indicate the water activity (aw) ranges that define the water-rich food, intermediate-moisture food (IMF) and dry-food categories. Also list the classes of microorganisms that can grow in each food category. (6 points)
14) List the three classes of driers and give an example of each. (6 points)
15) Fresh diced carrots going into a tunnel drier are at 90% moisture on a wet basis and exit the drier at 5% moisture on a wet basis. Calculate what the beginning and final diced carrot moisture contents are on a dry basis. Then, calculate how much water is being removed per pound of fresh diced carrot entering the drier. (6 points)
16) In the above example, room temperature air entering the drier has a dry bulb temperature of 90_F and a wet bulb temperature of 67_F. After passing over steam coils, the heated air has a dry bulb temperature of 180_F. The air exiting the drier has a dry bulb temperature of 100_C. What are the absolute and relative humidities of the room air, heated drier inlet air and of the drier outlet air? (Use attached humidity chart.) (6 points)
17) Explain why seafood quality is particularly vulnerable to bacterial and chemical degradation leading to off-aromas. (4 points)
18) List two advantages of aquaculture compared to traditional hunt and capture fishing. (4 points)
19) What does the abbreviation "HACCP" mean? (4 points)
20) Next to the statements below, indicate which are true (T) or false (F) concerning HACCP (5 points)
’Ä¢ A systematic approach to identification, evaluation and control of food safety hazards: .
’Ä¢ First used by the space program: .
’Ä¢ A zero-risk system: .
’Ä¢ Applied only to biological hazards: .
’Ä¢ Requires establishment of critical process limits, monitoring, corrective actions, verification and record-keeping:
21) List the functions of packaging. (5 points)
22) Whole-grain crackers are filled into a clear plastic pouch. Four of the pouches are placed into a paperboard box. Then, 48 of the paperboard boxes are placed into a corrugated box for storage and shipment. Identify the primary, secondary and tertiary packaging in this situation. (3 points)
FST 50 - Introduction to Food Preservation
2003 Final Exam
1) Next to the carbohydrates listed below,
indicate which is a monosaccharide, which is a disaccharide, which is a
component of starch, which is a component of food fiber, and which is a gum. (5
points)
’Ä¢ cellulose:
’Ä¢ amylose:
’Ä¢ lactose:
’Ä¢ glucose:
’Ä¢ pectin:
2) Next to the proteins listed below, indicate which is from milk, which is
from meat, which is from corn, and which is from soy. Also indicate which
proteins are deficient in the amino acids lysine or methionine. (7 points)
Source Deficiency
Lysine Methionine
’Ä¢ myosin:
’Ä¢ casein:
’Ä¢ gluten:
’Ä¢ soy protein isolate:
’Ä¢ whey protein:
3) Next to the food products listed below, give the main cereal grain used to
produce the product. (5 points)
’Ä¢ bread:
’Ä¢ starch:
’Ä¢ sake:
’Ä¢ beer:
’Ä¢ sweeteners:
4) Alongside each preservation method listed below, explain why the method
works to preserve food. (12 points)
Heat Sterilization:
Freezing:
Drying:
Fermentation:
Irradiation:
High Pressure:
5) Next to the statements below, indicate which are true (T) and which are
false (F) for fermented foods. (5 points)
’Ä¢ Fermentation is one of the most recently-discovered means of preservation:
’Ä¢ Fermentations produce compounds that inhibit growth of other microbes:
’Ä¢ Fermentations often increase food nutritional value:
’Ä¢ Fermented foods do not generally require additional preservation methods such
as refrigeration or heat processing:
’Ä¢ "Natural Fermentation" means that temperature, moisture content and
oxygen level cannot be controlled and no additional ingredients may be added:
6) Assume that the humidity of the air is 0.025 lb water/lb dry air. Also
assume that the humidity of the air would be 0.0425 lb water/lb dry air if the
air were saturated with water vapor. What is the relative humidity of this air?
(4 points)
7) In the above example, assume that the dry bulb temperature is 100_F. What is
the wet bulb temperature? Use the attached humidity chart.
(4 points)
8) Assume that carrots are entering a tunnel drier at 90% moisture on a wet
basis and exiting the dryer at 10% moisture on a wet basis. What are the
entering and exiting moisture contents on a dry basis? (4 points)
9) In the above example, how much water is removed in the drier per pound of
carrots entering the drier? (5 points)
10) In the above example, approximately how much heat must the drier provide
per hour to dry 100 lbs of carrots per hour? Assume the heat capacity of the
carrots averages 0.9 Btu/lb carrots_F as the carrots are heated from 70_ to
100_F. Assume the average temperature of water evaporation is 100_F, and the
latent heat of evaporation is 970 Btu/lb H2O. Be sure to carry all units. (10
points)
11) Indicate the water activity (aw) ranges that define the water-rich food,
intermediate-moisture food (IMF) and dry-food categories. Also list the classes
of microorganisms that can grow in each food category. (6 points)
aw range Classes of microbes that can grow
Water-rich food
IMF
Dry food
12) Freezing is a method of preservation that can minimize changes in food
quality. What five changes caused by slow freezing, temperature cycling in
frozen storage and/or improper thawing can occur to reduce frozen food quality
and safety? (5 points)
1.
2.
3.
4.
5.
13) List five of the unit operations necessary to convert barley to bottled
beer. You may use terms specific to this process or more general terms. Either
way, describe what happens to barley during the operation (10 points)
1.
2.
3.
4.
5.
14) The D value for a targeted microorganism in a particular food at 120_C is
1.2 minute. What percentage of these microorganisms in this food product will
have been destroyed after 6 minutes at 120_C? What is the F value for this
percentage of destruction? (8 points)
15) The microorganism mentioned above has a D value of 0.12 minutes at 135_C.
What is the microorganism's z value in this food? (4 points)
16) List the five functions of food packaging. (5 points)
1.
2.
3.
4.
5.
17) List the six pieces of information that a food label must provide.
(6points)
1.
2.
3.
4.
5.
6.
18) Characterize the following packages. (12 points)
Steel can for Glass jar for Plastic bag in paperboard sterilzed soup
vacuum-packed box for breakfast cereal
peanuts
’Ä¢Package level(s)
’Ä¢Package form(s)
’Ä¢Integral vs.
Non-integral
’Ä¢Preformed vs.
In-line Formed
19) Which of the following packages are made of recyclable materials? ( 5
points)
Recyclable? (Yes or No)
Steel can
Aluminum can
Glass bottle
HDPE milk jug
PET soda bottle Yes
20) GMPs are federal regulations required of food manufacturers to ensure the
safety of foods. What does GMP stand for? To what 5 aspects (i.e., components)
of food manufacture do GMPs apply? (7 points)
GMP =
1.
2.
3.
4.
5.
21) What does the abbreviation ’ÄúHACCP’Äù mean? What are the 7 principles (steps)
of a HACCP program? (9points)
HACCP =
1.
2.