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Unformatted text preview: Most important aspect of food processing is to kill or slow down microbial safety Pathogens, spoilage microbes, fermentative microbes, and the free-rider microbes Canning done right kills all microbes Must kill spoilage and pathogenic Freezing and drying removes them from growing • Raw materials are the primary ingredients for processed foods. Ex: frozen mashed potatoes… raw material = potato Formulated food. . mixing ingredients but may not have raw materials • Sensors measure a process variable and properly sequence events. In line device that aids in the tracking of quality in a process Thermometer pH electrode in a pipe…...
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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 University of Georgia Athens.
- Spring '11