food_processing

food_processing - Processing Principles Food Processing and...

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Processing and Food Microbiology Harrison – FDST 4030/6030 1 Food Processing and Food Microbiology Harrison, FDST 4030/6030 Processing and Food Microbiology Processing Principles ± High Temperature ± Low Temperature ± Reduce Moisture ± Alter Gaseous Atmosphere ± Alter pH ± Packaging ± Preservatives - Chemical and Biological ± Irradiation/UV Radiation ± Sanitation and Handling ± Combination Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperatures ± Variety of equipment to achieve this ± Immersion cookers, steam injectors, smokehouses, heating tunnels, ovens, etc. Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperatures ± Smokehouse Alkar.com Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperature ± Spiral Cooker ± Use for fully cooked products ± Fully cooked items followed by chilling Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperature ± Immersion cooker
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Processing and Food Microbiology Harrison – FDST 4030/6030 2 Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperature Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperature Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen and Refrigerated Foods ± Fruits ± Vegetables ± Meat ± Poultry ± Seafood ± Etc. Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen and Refrigerated Foods ± Time to chill to desired temperature ± Cooling solids vs. liquids ± Means use to chill ± Air chill (including CO 2 , liquid nitrogen) ± Liquid chill Harrison, FDST 4030/6030 Processing and Food Microbiology Refrigeration Harrison, FDST 4030/6030 Processing and Food Microbiology Refrigeration ± Hydrochiller
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Processing and Food Microbiology Harrison – FDST 4030/6030 3 Harrison, FDST 4030/6030 Processing and Food Microbiology Refrigeration ± Hydrocoolers Harrison, FDST 4030/6030 Processing and Food Microbiology Blanched Foods ± Blancher ± Used to inactivate naturally- occurring enzymes ± Commonly used for vegetables prior to freezing Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods ± Contact belt freezer Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods ± Tunnel freezer Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods ± Package spiral freezer Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods ± Spoilage and pathogenic microorganisms may be present ± During freezing and frozen storage ± Some may be injured ± Some may be killed ² Not an effective, reliable means to reduce pathogen populations ² Exception might be parasites ± While frozen – concern would be whether or not they survive and become problems after thawing
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Processing and Food Microbiology Harrison – FDST 4030/6030 4 Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods ± Processing ± Blanching ± Microbial numbers reduced some ± Typically only common with vegetables ± Freezing methods
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This note was uploaded on 04/08/2011 for the course FDST 4080 taught by Professor Pegg during the Winter '10 term at UGA.

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food_processing - Processing Principles Food Processing and...

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