Lecture 4 1-19-10 - - Conduction molecule to molecule most...

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- Conduction – molecule to molecule most important in solid foods (simplest). Cold point of can is geometric center of can; Convection – heat currents most important in liquids (1/3 from top or 1/3 from bottom); Particulates can be both. - 1 st order is logarithmic (fig 113); D-value: time to kill 90% of organisms. Z- value: Degrees Celsius required for a ten-fold change in the D value ; type of microbe; incubation conditions; conditions during heat treatment. - Moisture content in the mass of water divided by the mass of sample. Water activity is the vapor pressure of the food divided by the vapor pressure of pure water. (fig 113, tab 1.12,1.13) - Hazard Analysis and Critical Control Points. Identifying hazards (severe or moderate). 1) Chopping, cutting, slicing and dicing: (a) large to medium (stewing steak, cheese and sliced fruit for canning) (b) medium to small (bacon, sliced green beans and diced carrot (c) small to granular (minced or shredded meat, flaked fish or nuts and shredded
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This note was uploaded on 06/15/2010 for the course FDST 4080 taught by Professor Pegg during the Spring '10 term at University of Georgia Athens.

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Lecture 4 1-19-10 - - Conduction molecule to molecule most...

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