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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.
- Spring '11