1
Q
Blanching
A
fruit and veg
short time
@100c
2
Q
what does blanching do
A
destroys enzyme activity
reduce surface area microbe
removes intracellualr space
3
Q
pasteurisation L/L
A
63c x 30mins
4
Q
pasteurisation h/s
A
72c x 15secs
5
Q
what does pasteurisation do
A
destroy enzymes
destroy heat sensitive microbes
extend shelf life
6
Q
micro organisms that survive heat processing
A
thermophillics and thermodurics
7
Q
sterilization
A
pressure cooker and temps above 100c
8
Q
commercial sterility
A
less than absolute destruction of micorbes but thsoe remaining cannot grow
9
Q
A
Food Processing
flashcards
Decks in class (15)
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