lecture_13-1

lecture_13-1 - FOOD SCIENCE 4010-Lecture 13 Blanching and...

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FOOD SCIENCE 4010--Lecture 13 Blanching and pasteurization PRINCIPLES: Blanching is a short heat treatment to inactivate enzymes prior to performing other preservation techniques. Blanching has minimal effects on vegetable quality. Quality of milk is carefully monitored from farm pickup to final product. Pasteurization eliminates pathogens but not spoilage microbes. A small increase in pasteurization temperature leads to a big decrease in time. DISCUSSION QUESTIONS:
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