Blanching in Food Processing
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Questions and Answers

What is the purpose of pasteurization in acidic foods?

  • To reduce the acidity of the foods
  • To increase the shelf life by destroying micro-organisms and enzymes (correct)
  • To change the color of the foods
  • To enhance the nutritional value

    • How is sensible heat calculated during pasteurization?

  • $Q = mc(\theta B - \theta A)$
  • $Q = m/c(\theta A - \theta B)$
  • $Q = m/c(\theta B - \theta A)$
  • $Q = mc(\theta A - \theta B)$ (correct)

    • In pasteurization of unpackaged foods, what is a suitable heat exchanger for more viscous foods?

  • Plate Heat Exchangers
  • Swept Surface Heat Exchangers
  • Concentric Tube Heat Exchanger (correct)
  • Open Boiling Pans

    • How are glass containers handled in pasteurization to reduce thermal shock?

    <p>By using hot water</p> Signup and view all the answers

    What is the maximum temperature difference allowed between glass containers and water for heating?

    <p>20 oC</p> Signup and view all the answers

    How is food usually cooled after pasteurization?

    <p>To approximately 40 oC</p> Signup and view all the answers

    What are the changes to nutritional and sensory characteristics of most foods after pasteurization?

    <p>Only minor changes</p> Signup and view all the answers

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