Lecture 12


Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: hod for killing microbes. ‐ Pasteurization is a relatively mild treatment. Its purpose Is to kill pathogenic bacteria. It also inactivates enzymes and kills many spoilage microorganisms. ‐ Sterilization kills all microorganisms. Examples of processes commonly applied to foods with this goal are canning and aseptic processing and packaging. Canning. Sterilization of food is carried out in hermetically sealed (airtight) containers, such as cans or bottles/jars. Aseptic processing and packaging. Food and packaging are sterilized separately. Then food is packaged in a sterile environment. on this topic in the next lecture. Extraction. Two examples: processing of oranges into juice, and extraction of oils from oilseeds. Readings 1. McGee p.22‐23 (Pasteurization and UHT treatments) 2. McGee p.298‐299 (Canning) 3. McGee p.23 box (Powdered Milk) 4. McGee p.206 (Refrigeration, Freezing) 5. McGee p.277‐278 (Temperature Control: Freezing) Video Many unit operations (steps) are involved in the processing of foods. For instance, to History of Pasteurization process p...
View Full Document

This note was uploaded on 08/16/2011 for the course FST 001 taught by Professor Charlesf.shoemaker during the Winter '10 term at UC Davis.

Ask a homework question - tutors are online