201 Lecture notes Autumn 2008_Part14

201 Lecture notes Autumn 2008_Part14 - sweet corn texture-...

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66 D. Temperature - too hot or too cold E. Moisture- gain or loss F. Air- oxygen G. Light- esp. ultraviolet
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67 H. Time - most critical Food deterioration is a mixture of the above. Example: Fruit- shelf life is a function of (1) ripening = natural enzymes, oxygen (2) micro's = yeast or mold growth (3) temperature of storage IV. Methods of Preservation for Foods A. Temperature control
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68 1. Refrigeration or Freezing a. Slows growth of MO, action of enzymes b. Does not kill MO or enzymes B. Use of heat (thermal processing) 1. Mild = blanching a. Used to inactivate or "kill" enzymes in fruits and vegetables prior to further processing b. Enzymes = browning of fruits flavor-
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Unformatted text preview: sweet corn texture- tomato products Example: tomatoes Juice Sauces, Ketchup want low viscosity want high viscosity Pectinases Crush and let enzyme work Crush and immediately heat Result: low viscosity high viscosity c. Methods of blanching: (1) immersion in boiling water 69 (2) steam (preferred) (3) microwave (4) chemical- sulfites, pyrophosphates, Vit.C 2. Pasteurization = intermediate heat treatment a. Kills pathogens (disease causing MO) b. Many spoilage MO survive (1) Product still requires refrigeration (2) Or requires refrigeration "after opening" 70 c. Products: (1) many fluids - milk, OJ, dressings (2) acid foods- fruits, etc. with pH < 4.6...
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This note was uploaded on 02/23/2012 for the course FDSCTE 201 taught by Professor Magino during the Fall '11 term at Ohio State.

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201 Lecture notes Autumn 2008_Part14 - sweet corn texture-...

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