201 Lecture notes Autumn 2008_Part15

201 Lecture notes Autumn 2008_Part15 - 4. Problems: loss of...

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71 3. Canning = commercial sterilization = retorting
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72 a. Severe heat treatment to kill spoilage MO and any Clostridium botulinum spores. b. Required for products with pH's > 4.6 (1) most meats, vegetables c. Not a true sterilization for some very heat resistant MO survive (not pathogens): Thermophiles C. Dehydration 1. Both MO and enzymes need water to function 2. Does not kill enzymes, must blanch 3. Products: a. many fruit products, jerky- mechanical driers
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73 b. milk- spray driers c. coffee, tea- some freeze dried
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Unformatted text preview: 4. Problems: loss of texture, color, flavor 5. Freeze drying: 74 a.product frozen, then put in vacuum chamber b. water leaves product via sublimation (1) goes directly from solid (ice) to gas phase (water vapor) c. key: little or no heat is added (flavor retained) 75 Texture is retained d. major disadvantage = cost D. Concentration 1. removal of water-- results in highly concentrated product-- sugars, salts prevent growth of MO 2. Products: Maple syrup (60-70% sugar) Orange juice Sweetened/Condensed Milk...
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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_Part15 - 4. Problems: loss of...

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