Thermal Processing

19問 • 2年前

Butter 張國榮

通報

問題一覧

the application of the combination of time and elevated temperature in food products

thermal processing

objectives of thermal processing

microbial safety, inactivation of pathogens, reduction of spoilage microorganisms, improved sensory properties

mild thermal processing method which is not solely intended to preserve products

blanching

pre-treatment for furher processing for minimally-processed foods inactivating enzymes to slow down quality deterioration commonly used in fruits and vegetables

blanching

remove air from intracellular spaces

blanching

relatively mild thermal processing method primarily intended to eliminate pathogenic microorganisms

pasteurization

involves temperatures of 100C or lower ; expect survival of heat-resistant microorganisms

pasteurization

low temperature long time enough to inactivate pathogen

63 C 30 min

primary high temperature short time HTST method

72 C 15 s

most severe thermal processing inactivating the most-heat-resistant microorganisms including endospores of the genus clostridium and bacillus achieved using moist heat under high pressure

sterilization

usually uses temperatures greater than 100 C most commonly 121 C

sterilization

the pH level ___ is an importnat boundary for canned foods due to potential growth if clostridium botulinum due to heat resistance that form bacterial endospores , botulism

4.6

foods with pH higher than 4.6 common for meat poultry, and seafoods which require more several thermal processing

Low-Acid Canned Foods

LACF usually requires __ log cycles schedule for elimination of Clostridium botulinum endospores

foods which are formulated or treated with food-safe acids or acid foods to ensure that finished products has a high pH of 4,6 or lower within 24 hours of thermal processing

high-acid canned foods

measure of the ability of a process to destroy a target microorganism

Lethality

temperature needed to kill a certain number of microorganisms at a set time (usually 10 min)

Thermal Death Point (TDP)

time needed to kill a certain number of microorganisms at a set temperature

Thermal Death Time (TDT)

also known as the decimal reduction time which measures the time needed to destroy 90'% (1 log) of the population of a certain miroorganism at a certain temperature

D-Value

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問題一覧

the application of the combination of time and elevated temperature in food products

thermal processing

objectives of thermal processing

microbial safety, inactivation of pathogens, reduction of spoilage microorganisms, improved sensory properties

mild thermal processing method which is not solely intended to preserve products

blanching

pre-treatment for furher processing for minimally-processed foods inactivating enzymes to slow down quality deterioration commonly used in fruits and vegetables

blanching

remove air from intracellular spaces

blanching

relatively mild thermal processing method primarily intended to eliminate pathogenic microorganisms

pasteurization

involves temperatures of 100C or lower ; expect survival of heat-resistant microorganisms

pasteurization

low temperature long time enough to inactivate pathogen

63 C 30 min

primary high temperature short time HTST method

72 C 15 s

most severe thermal processing inactivating the most-heat-resistant microorganisms including endospores of the genus clostridium and bacillus achieved using moist heat under high pressure

sterilization

usually uses temperatures greater than 100 C most commonly 121 C

sterilization

the pH level ___ is an importnat boundary for canned foods due to potential growth if clostridium botulinum due to heat resistance that form bacterial endospores , botulism

4.6

foods with pH higher than 4.6 common for meat poultry, and seafoods which require more several thermal processing

Low-Acid Canned Foods

LACF usually requires __ log cycles schedule for elimination of Clostridium botulinum endospores

foods which are formulated or treated with food-safe acids or acid foods to ensure that finished products has a high pH of 4,6 or lower within 24 hours of thermal processing

high-acid canned foods

measure of the ability of a process to destroy a target microorganism

Lethality

temperature needed to kill a certain number of microorganisms at a set time (usually 10 min)

Thermal Death Point (TDP)

time needed to kill a certain number of microorganisms at a set temperature

Thermal Death Time (TDT)

also known as the decimal reduction time which measures the time needed to destroy 90'% (1 log) of the population of a certain miroorganism at a certain temperature

D-Value