lec_13 - FOOD SCIENCE 4010-Lecture 13 Blanching and...

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FOOD SCIENCE 4010--Lecture 13 Blanching and pasteurization PRINCIPLES: Blanching is a short heat treatment to inactivate enzymes prior to performing other preservation techniques. Come up time – period btwn time that its @ room temp and inactivation temp… increasing activity of enzymes… b/c for every 10* C increase you ~double the enzyme activity Heating product prior to going into can to inactivate enzymes Generally do not blanche fruits… destroys texture… tend to hold up well when frozen unlike veggies Lipoxygenase – need to kill it b/c it leads to off flavors Don’t want to overblanche b/c you lose vitamins and impact flavor If you underblanched then have active enzymes Blanching has minimal effects on vegetable quality. Add a little zinc and it will maintain the chlorophyll When correctly blanched… flavor and aroma are not affected Can sometimes soften the texture w/ blanching… add calcium pectate – cross links pectin… strengthens pectin… strengthens cell wall … helps protect from deterioration Quality of milk is carefully monitored from farm pickup to final product. Concerned by fat compounds, pesticides, antibiotics, bacteria
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This note was uploaded on 04/08/2011 for the course FDST 4060 taught by Professor Shewfelt during the Spring '11 term at UGA.

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lec_13 - FOOD SCIENCE 4010-Lecture 13 Blanching and...

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