Processing and Food Microbiology Lecture

Processing and Food Microbiology Lecture - Processing and...

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Processing and Food Microbiology Harrison FDST 4030/6030 1 Food Processing and Food Microbiology Harrison, FDST 4030/6030 Processing and Food Microbiology Processing Principles High Temperature Low Temperature Reduce Moisture Alter Gaseous Atmosphere Alter pH Packaging Preservatives - Chemical and Biological Irradiation/UV Radiation Sanitation and Handling Combination Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperatures Variety of equipment to achieve this Immersion cookers, steam injectors, smokehouses, heating tunnels, ovens, etc. Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperatures Smokehouse Alkar.com Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperature Spiral Cooker Use for fully cooked products Fully cooked items followed by chilling Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperature Immersion cooker
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Processing and Food Microbiology Harrison FDST 4030/6030 2 Harrison, FDST 4030/6030 Processing and Food Microbiology High Temperature Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen and Refrigerated Foods Fruits Vegetables Meat Poultry Seafood Etc. Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen and Refrigerated Foods Time to chill to desired temperature Cooling solids vs. liquids Means use to chill Air chill (including CO 2 , liquid nitrogen) Liquid chill Harrison, FDST 4030/6030 Processing and Food Microbiology Refrigeration Harrison, FDST 4030/6030 Processing and Food Microbiology Refrigeration Hydrochiller and Hydrocoolers Harrison, FDST 4030/6030 Processing and Food Microbiology Blanched Foods Blancher Used to inactivate naturally- occurring enzymes Commonly used for vegetables prior to freezing
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Harrison FDST 4030/6030 3 Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods Contact belt freezer Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods Tunnel freezer Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods Package spiral freezer Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods Spoilage and pathogenic microorganisms may be present During freezing and frozen storage Some may be injured Some may be killed Not an effective, reliable means to reduce pathogen populations Exception might be parasites While frozen – concern would be whether or not they survive and become problems after thawing Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods Processing Blanching Microbial numbers reduced some Typically only common with vegetables Freezing methods Control of problems Sanitation Proper blanching and freezing Harrison, FDST 4030/6030 Processing and Food Microbiology Frozen Foods Microbial spoilage problems- rare
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This note was uploaded on 09/30/2011 for the course FDST 4030 taught by Professor Harrison during the Fall '11 term at UGA.

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Processing and Food Microbiology Lecture - Processing and...

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