Lesson_11_ Outline_canning

Lesson_11_ Outline_canning - 1. List some types of thermal...

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1. List some types of thermal processes blanching pasteurization canning aseptic processing 2. Options for milk pasteurization: 145 degrees for 30 minutes (batch) 161 for 15 seconds (HTST) 180 for 3 seconds (UHT) 3. Pasteurization pasteurization is a relatively mild heat treatment to destroy pathogens and or extend the shelf life. 4. Blanching is a mild heat treatment applied to fruits and vegetables to inactivate natural food enzymes. 5. Sterilization complete destruction of microorganisms and spores; food is not sterilized. Commercial sterilization means that enough heat has been applied so that all pathogens and toxin-forming organisms have been destroyed, as well as any organisms that would cause spoilage under normal handling and storage. 6. Commercial sterilization 7. Summary of thermal processes: process time food item 1
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sterilization hours none commercial sterilization 5-40 min canned and bottled foods pasteurization 0.03-3 min eggs, milk, beer, juice blanching 0.5-5min fruits, vegetables
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Lesson_11_ Outline_canning - 1. List some types of thermal...

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