Term
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Definition
| A unit operation in which foods are heated at a high temp for a long time to destroy microbial and enzymatic activity. Is a sole method, typically 121C for 15min minimum. |
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Term
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Definition
The process of heating every particle of milk to a minimum temp, holding continuously for a minimum time in equipment thats properly operated.
-destroys pathogens
- less severe than sterilization |
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Term
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Definition
A unit operation where food is heated rapidly to a pre-set temp, held for a pre-set time, then cooled rapidly to near ambient temp.
-not a sole method of preservation
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Term
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Definition
Destroy enzyme activity, reduce microbial numbers on surface, remove intercellular air (oxidative rancidity), chemical change to pigments
-Polyphenoloxidase (PPO)--> prevent browning
- Pectinase --> break down food
-Catalase and peroxidase |
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Term
| Factor affect length of heat treatment: equipment |
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Definition
| method of heating, temperature |
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Term
| Factors affecting length of heat treatment: Product |
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Definition
| physical state (convection/conduction, mixing), size, intrinsic (pH), composition, Quality attributes desired |
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Term
| factors affecting length of heat treatment: Package |
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Definition
| size/vol, amount of product, packaging material |
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Term
| factors affecting length of heat treatment: microorganisms |
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Definition
| Type (heat resistant spores), size of population |
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Term
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Definition
a product that received a heat treatment sufficient to result in the destruction of all pathogenic and vegetative spoilage microorganisms, but may contain some spores
-spores only acceptable if they cant grow
-impossible to predict survival of 1 bug after heating |
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Term
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Definition
decimal reduction time; the time at a specific temp it takes for a one-log reduction in bacterial population.
-temp dependent |
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Term
| Heat sterilization and acidity: low acid foods (pH>4.6) |
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Definition
Heat treatment to destroy C-bot, requires a retort (12D)
- 1/1trillion survive |
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Term
| Heat sterilization and Acidity: Medium-acid foods (pH 4.6-3.7) |
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Definition
| heat treatment to destroy yeast and fungi and other heat-resistant enzymes |
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Term
| Heat sterilization and Acidity: High-acid foods (pH<3.7) |
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Definition
| Heat treatment to inactivate enzymes; less severe treatment can be done with boiling (5D) |
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