lecture_14 - microbes based on heat resistance? Provide an...

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FOOD SCIENCE 4010--Lecture 14 Heat Sterilization PRINCIPLES: Commercial sterilization is the killing of all pathogenic and spoilage microbes in a food. A thermal death curve plots microbial survival as a function of time at a given temperature. Canning is a 12-D process. Heat preservation can be administered before after packaging. Microwave energy heats food evenly. DISCUSSION QUESTIONS: 1. How do microbes differ in their resistance to heat? What are the main categories of
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Unformatted text preview: microbes based on heat resistance? Provide an example of each. 2. What are the advantages and limitations of the tube-and-shell heat exchanger? 3. How does heating by saturated steam differ from heating by flames and heating by hot water? Which is more effective? Why? 4. How does retort processing differ from aseptic processing? List the advantages and disadvantages of each. 5. How does heat processing affect color quality of a food product?...
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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.

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lecture_14 - microbes based on heat resistance? Provide an...

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