Packaging and Preservation Midterm 2 Exam Questions and Answers 100% Verified.

Canning - ANSWER-food in containers heated under steam and pressure acidity, density, heat transfer rate - ANSWER-these 3 factors affect canning process 2 years - ANSWER-shelf life of canned foods 6 cans - ANSWER-how many cans per case for #10? 12 c. - ANSWER-how many c per can in #10? 24 cans - ANSWER-how many cans per case in a #2 1/2? 3 1/2 c. - ANSWER-how man c. per can for #2 1/2? breather - ANSWER-can with a small air leak head space - ANSWER-space between top of product and can puffer - ANSWER-swollen at only one end springer - ANSWER-swollen at both ends Acceptable Quality Level - ANSWER-average number of defects per 100 pieces of product swell - ANSWER-due to spoilage or bacteria standard of fill - ANSWER-fill level must be on label per USDA vaccum packaging - ANSWER-modified atmosphere packaging, cryovac barrier bags aseptic packaging - ANSWER-ultra high T, "sterilization", >275 C (135 F), tetra brik Freezing - ANSWER-stops microbial growth, retains nutritional value conventional freezing method - ANSWER-contact method: place items between metal