Notes on Aseptic processing - Aseptic processing...

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Aseptic processing Carcinogens from cooking meats Polycyclic aromatic hydrocarbons (PAHs): formed when fat drips on a grill and burns then rise with smoke and deposited on food surface Limit : use lower-fat meat and a layer of aluminum foil to prevent fat from dripping on coals Heterocyclic amines (HCAs): produced by burning of substances in meats Limit : precook meat, marinate meat before cooking, cook at lower temperatures, reduce cooking time with smaller pieces of meat, avoid overcooking Acrylamide Formed from chemical reactions during high-temperature baking or frying, particularly in carbohydrate-rich foods
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Unformatted text preview: Highest levels in French fries and snack chips Smaller amounts in coffee and foods made from grains (breakfast cereal and cookies) High doses may cause cancer, reproductive problems, and nervous system toxicity Used in more than 40 countries and used infrequently in the US because of public suspicion and of lack of irradiation facilities Exposes food to high doses of X-rays, gamma radiation, or high-energy electrons to kill microbes and insects and inactivate enzymes that cause germination and ripening of fruits and vegetables...
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  • Spring '07
  • ShaileshJain
  • Nutrition, Ionizing radiation, Polycyclic Aromatic Hydrocarbons, Polycyclic aromatic hydrocarbon

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