Prelims Flashcards by Edrien Joyce

Processing steps required to eliminate the potential for foodborne illness

PRESERVATION PROCESSES

How well did you know this?

Not at all

Perfectly

one of the traditional
preservation processes

❖Pasteurization

How well did you know this?

Not at all

Perfectly

→uses thermal energy to increase the
product temperature and inactivate specific
pathogenic microorganisms

Pasteurization

How well did you know this?

Not at all

Perfectly

→results in a shelf-stable product with refrigeration

❖Pasteurization

How well did you know this?

Not at all

Perfectly

more intense thermal process to reduce the population of all microorganisms in the product

COMMERCIAL STERILIZATION

How well did you know this?

Not at all

Perfectly

leads to shelf-stable products in cans and similar
containers

COMMERCIAL STERILIZATION

How well did you know this?

Not at all

Perfectly

Recently, technologies such as___________ have been investigated to reduce microbial
populations in foods without the need for thermal energy

Ultra-high pressure (UPH) and pulsed electric fields (PEF)

How well did you know this?

Not at all

Perfectly

type of process used

❖Systems or PROCESSING SYSTEM

How well did you know this?

Not at all

Perfectly

designed to
provide the desired increase in product temperature (focus siya sa temp thermal energy)

Traditional thermal processing systems

How well did you know this?

Not at all

Perfectly

it has
→holding time
→cooling from the elevated temperature

Traditional thermal processing systems

How well did you know this?

Not at all

Perfectly

bringing a treatment agent into contact with the food
product for the period of time needed to reduce the
action of deterioration reactions within the product
(may treatment agent siya ito yung mag cocontact sa food, in agiven time, in the process ma rereduce na yung deterioration na magaganap sa product)

Alternative preservation processes

How well did you know this?

Not at all

Perfectly

Eliminate pathogenic microorganisms and other components
causing deterioration of the product( clue word pathogenic, alam mo na ito)

PASTEURIZATION

How well did you know this?

Not at all

Perfectly

To extend the shelf-life and the safety of the food product (extend lang natin)

PASTEURIZATION

How well did you know this?

Not at all

Perfectly

→a thermal process used to eliminate specific pathogenic
microorganisms from a food
(thermal process na siya,eliminate specific pathogenic microor)

PASTEURIZATION

How well did you know this?

Not at all

Perfectly

is a similar thermal process used to inactivate enzymes
in foods and prevent the deterioration reactions in the product (okay enzymes naman ito)

PASTEURIZATION

How well did you know this?

Not at all

Perfectly

Both processes accomplish the desired result without using the high
temperatures normally associated with commercial sterilization.

Blanching and pasteurization

How well did you know this?

Not at all

Perfectly

designed for liquid foods, and with specific attention to achieving
a specific time-temperature process (again very specific sa attention at time-temp)
bakit?

pasteurization
kasi baka kapag nasobrahan sa temp, baka imbes na specific na pathogenic lang, magiging all, at iba na yun)

How well did you know this?

Not at all

Perfectly

additional info
also known as “flash pasteurization,”
is a continuous process that heats food products, like milk, to a high temperature (72°C) for a short time (15 seconds) to kill pathogens and extend shelf life

Continuous High Temperature Short Time (HTST) Pasteurization
System

How well did you know this?

Not at all

Perfectly

Some parts of the pasteurization system

→plate heat exchangers are used

Heat exchangers for product heating/cooling

How well did you know this?

Not at all

Perfectly

heating medium may be:

hot water or steam

How well did you know this?

Not at all

Perfectly

used to increase efficiency of the
process ( hot products: heating medium; cold water: cooling
medium)

regeneration section

How well did you know this?

Not at all

Perfectly

→important component of the pasteurization system|
why?

➢Holding tube
kase in here it is place when settling down of temperature happnes, in a way that, it satisfies lethality
real answer
ensuring that the product, in continuous flow, is held at the required temperature for the specified duration

How well did you know this?

Not at all

Perfectly

although lethality accumulates in the heating, holding, and
cooling sections, the FDA will consider only the lethality
accumulated in the _______

holding section

How well did you know this?

Not at all

Perfectly

reduction of a target pathogen during heating to a level, ideally zero, that renders a product safe for consumption at any point during its shelf life

Lethality

How well did you know this?

Not at all

Perfectly

the d___ of the holding tube is crucial to achieve a uniform and sufficient thermal process

design

a metering pump located upstream from the holding tube

➢Pumps and flow control

used to maintain the required product flow rate

Pumps and flow control

this pump is used for this application of pasteurization

positive displacement pump

are more sensitive to pressure drop and should be used only for clean-in-place applications

Centrifugal pumps

an important control point in any pasteurization system

Flow diversion valve (FDV)

→this remotely activated valve is located downstream from the holding tube

Flow diversion valve (FDV)

a _____________located at the exit to the holding tube activates the FDV

temperature sensor

concept: FDV when the temperature is _______ the established pasteurization temperature, the valve is maintained in a_________position; if the product temperature __________ _________the desired pasteurization temperature, the FDV diverts the product flow to the _____ product _____ to the system

below forward flow drops below unheated inlet

-the ______ and _________ prevent product that has not received the established time-temperature treatment from reaching the product packaging system

valve and sensor

with application to solid food as it inactivate an enzyme system (okay blanching alam mo na ito)

BLANCHING SYSTEM

→since blanching systems are designed for solid foods,_________ systems are used to carry the product through the system

conveying

in blanching, the environment within the system, where the product pieces are heated, are ___________

team or heated water

in blaching, the _____ and _____ of the conveyor ensures that the thermal treatment of the product provides the desired inactivation of the _______ system for a given product ( the slowest heating location ex. sa lab experiment nila Ma'am Jen ...of the product pieces will increase in temperature during the ______ stage of the process, while the product is exposed to the steam or hot water

design and speed enzyme initial

In blanching, Second stage →the product is exposed to a____ environment, usually _____ or _____

cold air or water

in blanching, the _____________ _____________at the slowest heating/ cooling location of the product pieces are critical in ensuring the process, and are established by the speed of the conveyor through both stages of the system

temperature-time profile

➢the use of a thermal process to achieve a shelf-stable food product

COMMERCIAL STERILIZATION SYSTEMS pasteurization is also a thermal process

systems are designed to increase the product temperature to rather high magnitudes for specified periods of time increase tempt rather high magnitude

COMMERCIAL STERILIZATION SYSTEMS

temperatures used usually exceed the boiling point of water, and the equipment must include this capability

COMMERCIAL STERILIZATION SYSTEMS

COMMERCIAL STERILIZATION SYSTEMS Three categories

batch, continuous and aseptic

Accomplish the thermal treatment after the product is placed in the container or package

Batch and continuous

the process is accomplished before the product is placed in the container or package, and the container or package requires a separate process

Aseptic

the typical batch system is referred to as a

still retort

a vessel designed to expose the product to temperatures above the boiling point of water

still retort

In batch system of Comercial Sterilization, must maintain pressures up to______, or the pressures needed to maintain steam temperature as high as _____

475 kPa 135 – 150 ºC

the _________ ________is designed to allow the environment (pressure and temperature) within the vessel to be _________ to some desired level for a specified time, held, and then returned to ambient ______ and ________ conditions this is under batch systems

control system increased pressure temperature

Batch System for a typical process, the product __________ would be placed into the ____ →the______ is sealed → ________ ______ ______would be released into the vessel until the desired ________ and ______ are reached →the product (in containers) is ______for a predetermined period of time → the pressure is ________ and the temperature surrounding the product containers ___________

containers (with product) vessel vessel high pressure steam pressure and temperature held released decrease

→involves a design of the processing vessel to allow for automated filling and discharge of product containers

Crateless retort

In CONTINUOUS RETORT SYSTEMS ➢the vessel is first filled with_________ → _____ →application of ________process →product containers are removed in an _______manner (semi-continuous)

product containers sealing thermal automated

in contrast to the continuous crateless retort system which is just semi-continuous, this one is the real continuous

Hydrostatic sterilization system

→uses a tower and two columns of water to maintain a high-pressure steam environment for the product containers to move through

Hydrostatic sterilization system

in Hydrostatic sterilization system →the _______ of the water columns is sufficient to maintain the desired steam pressure and temperature

height

➢Hydrostatic sterilization system →the product _____ carries the containers through the system in a ________ manner →the product containers enter the system through a _________ of _________ and heating of product is initiated →the heating of the product is completed as the product is conveyed through the _____ _______ →the final stage of the process is accomplished as the product containers are conveyed through a ________ of _____ →the____________ for product within the system is a function of the conveyor speed

conveyor continuous column of hot water steam environment column of cold water residence time

most commercial sterilization systems are designed for food product placed in metal cans however, an alternative system for product placed in a flexible ________ requires an approach to suspend the ________ in the steam environment within the retort vessel

pouch

➢includes a unique crate within the vessel to suspend the product pouches in the steam environment and allow the heating of the product in the most efficient manner

POUCH PROCESSING SYSTEMS

by exposing both sides of the thin pouch to the heating medium, the slowest heating location of the product reaches the desired temperature __________, and can be cooled ______to complete the thermal process

rapidly

it is a continuous sterilization (note it is sterlization

ASEPTIC PROCESSING SYSTEMS

free from contamination caused by harmful bacteria, viruses, or other microorganisms

Aseptic

this system ➢the product is ________ __________ prior to being placed in a container ➢the systems require__________ sterilization of the container, and placement of the product into the container while in an aseptic environment ➢_________ to products that can be pumped through a heat exchanger for both heating and cooling ➢by using __________ steam as a heating medium in a heat exchanger, the product can be heated to temperatures exceeding ________ → holding tube →product cooling in a heat exchanger using ____

thermally processed independent limited high pressure 100 ºC cold water

cannot be used for solid foods, but have been adapted for high viscosity foods and liquid products containing solid particles

ASEPTIC PROCESSING SYSTEMS

the use of high pressures to achieve food preservation has evolved as a potential commercial process

ULTRA-HIGH PRESSURE (UHP) SYSTEMS

in UPH historically, there have been demonstrations of inactivation of microbial populations by using ultra-high pressures in the range of

300 to 800 Mpa

Components of UPH →vessel designed to maintain the_____________ required for the process →________ _______within the vessel is in contact with the product and delivers the impact of the agent to the product and microbial population within the product

high pressures transmitting medium

current systems operate in a ____ or ______ mode.

batch and semi-continuous

a typical UHP process for a______food or product in a container would be accomplished by placing the product in the system vessel, followed by ______ the ______ around the product with the _____ _____ ➢pressure is increased by high pressure pumps for the transmitting liquid or by activating a ______ to reduce the ________ of the medium surrounding the product ➢after the desired pressure is reached in the vessel, the pressure is maintained for the _______ of _______ needed to accomplish the required reduction in microbial population in the product ➢at the end of the _____ ______, the pressure is released and the process is completed

solid filling the space transmitting medium piston volume period of time holding period

➢a system for __________ product would use a high-pressure transfer value to introduce product into the vessel ➢the pressure is increased by introducing ______ behind a free ______ applied __________to the product ➢the product is pumped out of the vessel, and the process cycle is repeated ➢the processed product must be filled into packages or containers in an ________environment ➢during the UHP process, the product temperature will be increased further to _______ heating ➢a typical product would experience an increase of_______ per ______, although the magnitude of increase would vary with product composition ➢The___________increase may or may not influence the process depending on the temperature of the product entering the UHP system

pumpable water; piston; directly aseptic adiabatic 3ºC per 100 MPa temperature

➢the exposure of a food product to a pulsed electric field results in a reduction in the ________population within the product

microbial

PEF S ➢requires a component to generate the electric field and a______ _____ to expose the product to the field in a controlled manner this includes a method for conveying the product through an environment where it is exposed to the pulsed electric field for a controlled period of time

treatment chamber

most PEF S systems are designed for ______foods that can be pumped through a tube or pipe (the electric field surround the tube)

liquid

➢the portion of the PEF system designed to create the electric field has at least two electrodes: one high ________ and the other at ______ ______ the treatment involves exposing the product to pulses of voltage between the _______ _____ Several different configurations for the electrodes and the product flow have been developed:

voltage ground level two electrodes parallel plate, coaxial and colinear

it is the primary process variable →depending on the microbial population, the intensities may be as low as _____ kV/cm or as high as ____ kV/cm →for all microorganisms, the rate of reduction in the population will _____ as the field intensity is _____

➢electric field intensity 2- 35 kV/cm increase

has high synergistic influence on the effectiveness of the process in PEF S

Temperature

Product composition → products creating higher electrical conductivity; existence of ______ ______ in liquid products

gas bubbles

Ultraviolet light, pulsed light, and ultrasound ➢High voltage arc discharge, oscillating magnetic fields, and x-rays ➢Microwave and radio frequency and ohmic-induction heating systems (depend on the increase of product temperature to achieve the process)

ALTERNATIVE PRESERVATION SYSTEMS

Lab Result Heating Medium Mode of transfer order of heating order of cooling

juice> convection> top, middle, bottom> bottom middle top meat> conduction> bottom, top, middle> bottom, top ,middle

convective materials geometric center is ____ height of the can conductive materials geometric center is _______ height of the can which is faster to penetrate the cold point

1/3 1/2 convective

it is defined as the point that receives the least heat and assumed to be the lowest heating point of the container

Cold point