Canning, Jams, And Jellies

Question 1

To select a safe heat-preservation treatment, the following must be known

Answer 1

1) Time/temperature to inactivate the most heat resistant pathogens/spoilage microorganisms
2) Heat penetration in a food, including the can or container

Question 2

There are spore forming bacteria such as: ____________________ and ____________________ which are more heat resistant the C. botulinum

Answer 2

Bacillus stearothermophilus; Putrefactive anaerobe

Question 3

TRUE or FALSE?
If a given temperature kills 90% if the population in the first minute of heating, 90% of the remaining population will be killed in the second minute, 90% of what is left will be killed in the third minute, and so on

Answer 3

TRUE

Question 4

If a quantity of food in a can contained one million organisms and it received heat for a time equal to four D values, then it will still contain __________ surviving organisms

Answer 4

100 (10^2)

Question 5

To provide a substantial margin of safety in __________ acid foods, we may assume that C. botulinum is present, and its population is large (approximately 10^12 spores)

Answer 5

Low

Question 6

Acid foods are currently defined as foods having a pH of 4.5 or less. Give three examples of acid food:

Answer 6

1) Tomatoes
2) Pickles
3) Lemons
4) Sauerkraut
5) Pineapple

Question 7

__________ have a great protective effect on microorganism that their spores by interfering with the penetration of wet

Answer 7

Fat/oils

This is why food with high fat/oil content should be processed with dry heat

Question 8

In general, wet heat is a given temperature is more lethal than dry heat because

Answer 8

1) Moisture is a good conductor of heat

2) Water penetrates microbial cells and spores

Question 9

What is ascetic packaging?

Answer 9

Food is sterilized outside of cans and then ascetically placed in sterilized containers and then sealed in an aseptic environment (e.g., UHT milk)

Question 10

Different temperature-time combination that are equally effective in microbial destruction can differ greatly in ____________________

Answer 10

Their damaging effect of food quality

Question 11

The point in a can of food which is last to reach the final heating temperature is designated the ____________________ within the can.

Answer 11

Cold Point

Question 12

Heat energy is transferred by __________, __________, and radiation

Answer 12

Conduction; convection

Question 13

A liquid food such as canned tomato juice can be readily set into __________ heating motion in addition to the heating by conduction it receives through the can wall

Answer 13

Convection

Question 14

A product containing free liquid and solid, such as a can of pears within a sugar syrup, will rise in temperature from a combination of

Answer 14

Conduction and convection

Question 15

Ice cream mix must be pasteurized at __________ temperature than milk to accomplish equivalent bacterial destruction

Answer 15

Higher

Question 16

Name several constituents of foods which protect microorganisms to various degrees against heat:

Answer 16

Fats/oils, sugars, and proteins

Question 17

Processing time can be markedly reduced by shaking the cans during heating, especially with ____________________ foods

Answer 17

Liquid or semi-liquid

Question 18

Milk pasteurization destroy common pathogens and inactivates the enzyme: __________, which otherwise would quickly cause the milk to become rancid

Answer 18

Lipase

Question 19

High temperature short time (HTST) pasteurization of raw milk employs a temperature of __________ for __________ seconds

Answer 19

72 degrees C; 16