What are the different heating methods used in food processing?
When using heat treatment to produce a safe food product, one should assume that a highly resistant spore former is present Which food would need …
How does heat treatment extend the shelf life of food?
wait for a significant period of time before placing under refrigerated conditions. hold the produce or meat at room temperature so that the metabolic reactions continue to progress for at least 3 days. elevate the temperature of the produce or meat as quickly as possible to assure that quality is maintained. cool the produce or meat as soon as possible to extend the shelf-life.
Why is heat treatment of milk and dairy products important?
Brief heat treatment that reduces the number of spoilage organisms and destroys disease-causing microbes. ... a brief heat treatment used to make foods and beverages safe for consumption is a) disinfection b) decontamination c) pasteurization. ... a _____ instrument is one that should only come into contact with intact skin.
What is the safe refrigeration temperature for food?
the heat they generate in a product. Upon treatment with heat or chemicals, bacteria will. ... is the use of heat to reduce numbers of pathogenic/spoilage bacteria in a food item to a safe level. ... _____ is a brief heat treatment that reduces the number of spoilage organisms and destroys pathogens. It can be used on foods or inanimate objects.
What is the process of heating a food to a specific temperature for a definite length of time?
The process of heating a food, usually liquid, to a specific temperature for a definite length of time, and then cooling it immediately is known as. Pasteurization. The process applied to fruits and vegetables to inactivate natural food enzymes is known as. blanching.
What is food technology?
Food Technology is a misnomer for Food Science. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food. Food Technology is the application of Food Science to manufacture and distribute safe, nutritious ans wholesome food.
How long can you keep produce at room temperature?
hold the produce or meat at room temperature so that the metabolic reactions continue to progress for at least 3 days. elevate the temperature of the produce or meat as quickly as possible to assure that quality is maintained. cool the produce or meat as soon as possible to extend the shelf-life. Fruit stored under refrigeration conditions ...
How to extend shelf life of meat after harvest?
After the harvest of vegetables or the slaughter of animals it is necessary to. cool the produce or meat as soon as possible to extend the shelf-life. wait for a significant period of time before placing under refrigerated conditions. hold the produce or meat at room temperature so that the metabolic reactions continue to progress ...
What is decontamination in healthcare?
decontamination. reduces number of pathogens to a safe level. Healthcare-associated infection (HAI) infections acquired while receiving treatment in a hospital or other healthcare facility. disinfection by-products (DBPs) compounds formed when chlorine or other disinfectants react with natural chemicals in water.
What is the chemical that kills bacteria?
bactericide. Substance that kills bacteria. bacteriostatic. Prevents the growth of bacteria, but does not kill them. disinfectant. A chemical that destroys many, but not all, microbes. pasteurization. Brief heat treatment that reduces the number of spoilage organisms and destroys disease-causing microbes. preservation.
Which is more efficient, a membrane or a depth filter?
a) Depth filters have much smaller pores than membrane filters, and are therefore far more efficient than membrane filters. b) Membrane filters have smaller pores than depth filters, but depth filters have complex passages that retain microbes while letting the fluid through. Both methods are efficient.
Why do countries regulate the heat treatment of milk and dairy products?
Most countries employ legislation regulating the heat treatment of milk and dairy products to ensure that the milk products are safe from any pathogenic bacteria.
Why is milk treated with heat?
As with all food products, health and safety are paramount. For reasons of safeguarding public health , the dairy industry treats milk with heat, destroying pathogenic bacteria, which can cause illness in humans. The process has its origins in the 19th century, when milk was a common transmitter of tuberculosis and typhus. French scientist Louis Pasteur (1822 – 1895) discovered that heat treatment kills pathogenic bacteria, as well as bacteria causing spoilage. Since the mid 20th century it has been common practice to pasteurize milk in order to safeguard it for human consumption. Most countries employ legislation regulating the heat treatment of milk and dairy products to ensure that the milk products are safe from any pathogenic bacteria.
How is milk shelf life determined?
The microbiological shelf life of milk is first determined by the number of microorganisms already present in the raw milk. Second, the efficiency in reducing microorganisms by the chosen preservation technique – in this case, heat – determines how many microbes will survive and be present after packaging. Finally, the storage and distribution ...
What is the temperature of milk treated?
High-temperature ESL treatment is performed to destroy all microorganisms that cause spoilage and can multiply during refrigeration. High-temperature treatment (HTT) encompasses heating milk at 120-135°C for 0.5-4 seconds. A common standard of ESL treatment is heating at 127°C for 2 seconds. In Europe, the average shelf life of milk treated at high temperatures is over 30 days.
What is Tetra Pak heat treatment?
There are three principal categories of heating methods: pasteurization, extended shelf life (ESL) treatment and ultra-high temperature (UHT) treatment. Tetra Pak promotes continuous processing with quick heating and cooling, and a precisely calculated holding time, resulting in a much lower heat load applied to the milk compared with traditional batch methods.
Why is milk pasteurized?
Since the mid 20th century it has been common practice to pasteurize milk in order to safeguard it for human consumption. Most countries employ legislation regulating the heat treatment ...
How does UHT sterilize milk?
UHT treatment sterilizes milk by treating it at a very high temperature for a short time. This process destroys all microorganisms, including spores, which are the most heat resistant and – if not eradicated – can germinate in packaged milk and spoil it.