fdst_lecture_4_answer

fdst_lecture_4_answer - DISCUSSION QUESTIONS 1 ?...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon
DISCUSSION QUESTIONS: 1. What are the primary sources of heat for food processing? How does direct heat differ from  indirect heat? Provide two examples of each.  Electricity, gas (natural and liquid petroleum), liquid fuel oil Solid fuels to a small extent  Direct heating – heat and products of combustion come in direct contact  w/ the food. Causes an obvious risk of contamination to the food by odors  or incompletely burned fuels. Ex: Kiln driers and baking ovens. Electricity  – microwave ovens deep frying Indirect Heating – employ a heat exchanger to separate the food from the  products of combustion Ex: steam (a boiler) resistance heater or infrared  heaters. Hot plate or steam direct ; frying in a pan  2. What are the conditions during heat treatment that affect microbial health? Cells die @ a higher temperature 
Background image of page 1

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full Document Right Arrow Icon
Image of page 2
This is the end of the preview. Sign up to access the rest of the document.
  • Spring '11
  • Shewfelt
  • heat stable w/, direct contact  w/, high pH stability, low pH stability, heat stable  High, incompletely burned fuels.

{[ snackBarMessage ]}

Page1 / 2

fdst_lecture_4_answer - DISCUSSION QUESTIONS 1 ?...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online