fdst_lecture_4_answer - DISCUSSION QUESTIONS 1 ?...

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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 
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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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fdst_lecture_4_answer - DISCUSSION QUESTIONS 1 ?...

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