Food_Processing - Questions and Re-grades If you have a...

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Questions and Re-grades Questions and Re-grades If you have a question or concern about the grading of your paper and/or exam, please submit your question, in writing , and the paper and/or exam will be re-graded We will accept re-grades anytime until 5:00 pm on Tuesday, March 31. No papers or exams will be re-graded after this date!
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Food Processing & Preservation
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Storage Life of Foods Storage Life of Foods Product Shelf Life @ 70ºF (days) Meat 1 - 2 Fish 1 - 2 Poultry 1 - 2 Fruits 1 - 7 Leafy vegetables 1 - 2 Root crops 7 – 20 Dried fruits 360 and more Dried seeds 360 and more Dried, salted, smoked meat & fish 360 and more Source: Potter & Hotchkiss,
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Perishability of Food STABLE (Keeps for several months to years) Cereal grains, oilseeds, sugar, nuts, & honey Baking Flour milling, Oil pressing Refrigeration Controlled atmospheres Chemical preservatives Juicing Refrigeration Pasteurization Canning, Freezing, Dehydration, Irradiation PERISHABLE (Keeps for one week to several months) root vegetables & pumpkins HIGHLY PERISHABLE (Keeps for hours to one week) Milk, fish, meat, poultry, many fruits and vegetables,
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Causes of Food Deterioration Causes of Food Deterioration Microorganisms * * Can attack virtually all food constituents * Breakdown or degrade food constituents and use them to grow ferment sugars digest proteins produce acid &/or gas * Produce metabolic by-products in food
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Causes of Food Deterioration Causes of Food Deterioration Microorganisms * Bacteria Spoilage at refrigerator temperature caused by psychrotrophs Organisms that have their optimum growth temperature between 68ºF - 86ºF (20-30ºC), but can grow at colder temps (<44.6ºF)(<7ºC). Pseudomonas and Enterococcus are the bacterial genera mainly responsible for spoilage at refrigerator temperatures.
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Causes of Food Deterioration Causes of Food Deterioration Microorganisms * Yeasts unicellular; larger than bacteria Can grow over wide pH ranges Can grow in up to 18% ethanol; 55-60% sucrose Often cause problems in acid products like fruit juices, salad dressings, yogurt, etc.
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Causes of Food Deterioration Causes of Food Deterioration Microorganisms * Molds Multicellular; filamentous fungi that grow in tangled masses Visible (& often colorful) growth occurs at several temperature ranges Cause spoilage of fruits & vegetables, dairy Some can produce mycotoxins which can be carcinogenic and mutagenic
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Causes of Food Deterioration Causes of Food Deterioration Microorganisms * Molds Carefully check foods with visible mold growth Make sure that the product has been kept refrigerated If solid cheese, cut off 1/2 to 1 inch If liquid product like soft or semi-soft cheeses, yogurt or sour cream. .. Throw it out!
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This note was uploaded on 05/04/2009 for the course FD SC 150 taught by Professor Gravani&miller during the Spring '07 term at Cornell University (Engineering School).

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Food_Processing - Questions and Re-grades If you have a...

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