Thermodynamics HW Solutions 367

Thermodynamics HW Solutions 367 - Chapter 4 Transient Heat...

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Unformatted text preview: Chapter 4 Transient Heat Conduction Special Topic: Refrigeration and Freezing of Foods 4-86C The common kinds of microorganisms are bacteria, yeasts, molds, and viruses. The undesirable changes caused by microorganisms are off-flavors and colors, slime production, changes in the texture and appearances, and the spoilage of foods. 4-87C Microorganisms are the prime cause for the spoilage of foods. Refrigeration prevents or delays the spoilage of foods by reducing the rate of growth of microorganisms. Freezing extends the storage life of foods for months by preventing the growths of microorganisms. 4-88C The environmental factors that affect of the growth rate of microorganisms are the temperature, the relative humidity, the oxygen level of the environment, and air motion. 4-89C Cooking kills the microorganisms in foods, and thus prevents spoilage of foods. It is important to raise the internal temperature of a roast in an oven above 70C since most microorganisms, including some that cause diseases, may survive temperatures below 70C. that cause diseases, may survive temperatures below 70C....
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This note was uploaded on 01/19/2012 for the course PHY 4803 taught by Professor Dr.danielarenas during the Fall '10 term at UNF.

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