CANNING - FDS - Midterm

Question 1

It is the preservation of foods in hermetically sealed containers, either in cans or in glass jars through the application of heat.

Answer 1

Canning

Question 2

Functions of hermetic heating in canning:

Answer 2

• It cooks the food
• Destroy the activity of enzymes present in food
• Destroy or renders inactive part or all of the microorganism in the food
• Creates a vacuum within the container which makes possible a reliable hermetic seal

Question 3

PRINCIPLE OF HEAT PRESEVATION OF FOOD

Answer 3

1. Coagulate bacterial proteins;
2. Inactivate enzymes.

Question 4

The holding method of pasteurization involves heating to

Answer 4

143 °F for 30 minutes

Question 5

Involves heating to 161 °F for 15 seconds.

Answer 5

Flash Pasteurization

Question 6

utilizes heat treatment from 90 °C for 1 or more seconds to 129 °C.

Answer 6

Ultrahigh Temperature Pasteurization (UHTP)

Question 7

Besides milk, other foods which are pasteurized are:

Answer 7

Wines
Vinegar
Fruit juices;
Pickles;
Milk and cream
Butter

Question 8

Father of canning

Answer 8

Nicholas Appert

Question 9

Appert’s technique of preserving foods became known as the

Answer 9

Art of Appertizing

Question 10

obtain a patent for preserving perishable foods in containers made of glass, pottery, tin and other metals.

Answer 10

Peter Durand of England

Question 11

the Father of Bacteriology, who determined the underlying cause of spoilage. He revealed that living microorganisms belonging to the lowest order of plant life were present in air, water, soil and all objects.

Answer 11

Louis Pasteur

Question 12

pH value of 5 or above.

Answer 12

Low acid foods

Question 13

Classification of Foods for Canning:

Answer 13

Low acid foods
Medium Acid foods
Acid foods
High Acid foods

Question 14

pH value between 4.5 and 5.

Answer 14

Medium Acid foods

Question 15

pH value between 4.5 and 3.7

Answer 15

Acid foods

Question 16

pH value below 3.7.

Answer 16

High Acid foods

Question 16

Two types of containers used in canning:

Answer 16

glass jars and tin cans

Question 17

Is the usual container for jam, jelly preserves, fresh milk, carbonated beverages, etc.

Answer 17

Glass

Question 18

Are ordinarily used in the canning of foods processed under pressure like vegetables and meat.

Answer 18

Tin cans

Question 19

Glass jars

Answer 19

Double seal jar
Mason jar

Question 20

wide mouth jar with a glass top that is held in place by a simple wire spring.

Answer 20

Double Seal Jar

Question 21

metal screw top lined with enamel or glass which makes a hermetic seal when screwed down on the rubber ring.

Answer 21

Mason Jar

Question 22

3 general methods of canning:

Answer 22

COLD PACK METHOD
HOT PACK METHOD
OPEN KETTLE METHOD

Question 23

the food is packed cold or raw in tin or glass jars, then covered with hot syrup or any other suitable liquid.

Answer 23

COLD PACK METHOD

Question 24

the raw material is precooked in an open kettle and immediately packed in sterile jars while hot, partially or completely sealed according to type of container, then processed and finally sealed.

Answer 24

HOT PACK METHOD

Question 24

the food is completely cooked in an ordinary kettle and packed while boiling hot into hot sterile jars and sealed immediately.

Answer 24

OPEN KETTLE METHOD

Question 25

The application of heat to products in sealed cans or partially sealed glass jars is called

Answer 25

Processing

Question 26

Processing is generally done in a

Answer 26

hot water bath steamer pressure cooker.

Question 27

the simplest and cheapest; must have a tight-fitting cover and a wooden or metal rack at the bottom at which to place the jars.

Answer 27

HOT WATER BATH

Question 28

it consists of a kettle with a tight-fitting cover and a rack 1 to 2 inches above the bottom of the kettle. It is easier to manipulate than the hot water bath.

Answer 28

STEAMER

Question 29

low acid foods like meats and vegetables require a higher processing temperature which a pressure cooker can obtain

Answer 29

PRESSURE COOKER or CANNER

Question 30

STEPS IN CANNING

Answer 30

Grading Washing Blanching Peeling Filling Addition of brine/syrup Exhausting Processing Cooling Coding and labeling

Question 31

PROBLEMS IN CANNING

Answer 31

Flat sour Swell Stack burning Pinholing Leaking Discoloration and Black Stain Glass Breakage Botulism

Question 32

A can which has undergone microbial spoilage without gas formation but with development of acid.

Answer 32

FLAT SOUR

Question 33

Bulging at the end of the cans due to formation of gas by microorganisms, either from lack of sterilization or by infection through a leak.

Answer 33

Swell

Question 34

Results from storing cans while too warm, thus holding the heat for several hours.

Answer 34

Stack Burning

Question 35

Due to the chemical action of foods on the container which eventually corrodes the can.

Answer 35

Pinholing

Question 36

Due to faulty sealing in tin cans or faulty glass closure

Answer 36

Leaking

Question 37

Due to the effects of various metals. This may occur even before the food is canned.

Answer 37

DISCOLORATION AND BLACK STAIN

Question 38

Most common problem encountered when canning in glass jars. Often due to thermal shock or sudden change in temperature from hot to cold or cold to hot immersion

Answer 38

GLASS BREAKAGE

Question 39

Most dangerous form of spoilage due to the toxin formed by Clostridium botulinum. This organism is not destroyed by ordinary boiling temperature unless the solution is sufficiently acid.

Answer 39

Botulism