Lebensmitteltechnologe BP Practice Questions - Lebensmitteltechnologe Lebensmitteltechnologin mit eidgenössischem Fachausweis Exam - Lebensmitteltechnologe BP Practice Questions - Lebensmitteltechnologe Lebensmitteltechnologin mit eidgenössischem Fachausweis Exam

Question 1

In thermal food preservation kinetics, what does the decimal reduction time (D-value) specifically represent?

The time in minutes required at a given constant temperature to reduce the surviving microbial population by 90% (one logarithmic cycle) The temperature increase required to reduce the thermal death time by a factor of 10 The total time needed to achieve commercial sterility in a low-acid canned food at 121.1°C The duration of the holding phase required to completely inactivate all bacterial endospores and thermophilic enzymes

Correct Answer:

The time in minutes required at a given constant temperature to reduce the surviving microbial population by 90% (one logarithmic cycle)

Question 2

A scheduled thermal process uses a 12D target for a microorganism whose D-value at 121.1°C is 0.21 minutes. What equivalent process time at 121.1°C does that target represent?

2.52 minutes 1.20 minutes 12.00 minutes 0.42 minutes

Correct Answer:

2.52 minutes

Question 3

A target spoilage spore in a vegetable broth has a D121.1°C of 1.5 minutes and a z-value of 10°C. If the retort temperature is lowered from 121.1°C to 111.1°C, what is the new D-value at 111.1°C?

15.0 minutes 0.15 minutes 3.0 minutes 7.5 minutes

Correct Answer:

15.0 minutes

Question 4

Which processing parameter combination correctly describes high-temperature short-time (HTST) pasteurization of liquid whole milk under standard Swiss and European dairy standards?

At least 72°C for 15 seconds, or another validated time-temperature combination with an equivalent effect 63°C to 65°C for 30 minutes, designed specifically to destroy thermophilic bacterial endospores while retaining peroxidase activity 135°C to 150°C for 2 to 4 seconds, designed for complete commercial sterility with ambient shelf stability 85°C to 90°C for 5 minutes, targeting complete denaturation of whey proteins for cheese curd production

Correct Answer:

At least 72°C for 15 seconds, or another validated time-temperature combination with an equivalent effect

Question 5

What is the primary scientific principle governing High-Pressure Processing (HPP / Pascalization) in non-thermal food preservation?

Isostatic pressure is transmitted instantaneously and uniformly throughout the entire food matrix regardless of shape or volume, disrupting non-covalent bonds without breaking covalent bonds Hydrostatic shock waves create high localized thermal gradients that boil cellular moisture and denature structural polysaccharides Differential pressure gradients between the surface and core shear bacterial cell walls through ultrasonic cavitation High pressure accelerates oxidation of lipids, generating reactive oxygen species that chemically sterilize the product

Correct Answer:

Isostatic pressure is transmitted instantaneously and uniformly throughout the entire food matrix regardless of shape or volume, disrupting non-covalent bonds without breaking covalent bonds

Question 1

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Prepare with the Lebensmitteltechnologe BP Practice Questions - Lebensmitteltechnologe Lebensmitteltechnologin mit eidgenössischem Fachausweis Exam practice quiz. This question bank includes 100 questions covering food, primary, swiss, industrial, and processing. Use it to review important concepts, identify knowledge gaps, and build confidence for the related exam, course, or assessment.

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Lebensmitteltechnologe BP Practice Questions - Lebensmitteltechnologe Lebensmitteltechnologin mit eidgenössischem Fachausweis Exam

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Lebensmitteltechnologe BP Practice Questions - Lebensmitteltechnologe Lebensmitteltechnologin mit eidgenössischem Fachausweis Exam

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