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 (D)</p> Signup and view all the answers

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

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

How is food usually cooled after pasteurization?

<p>To approximately 40 oC (A)</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 (B)</p> Signup and view all the answers

Flashcards

Why pasteurize acidic foods?

To increase shelf life by eliminating microorganisms and enzymes.

Sensible heat calculation

Q = mc(θA - θB), where Q is heat, m is mass, c is specific heat, and θ is temperature.

Viscous Food Heat Exchanger

Concentric Tube Heat Exchanger

Glass Container Handling

Using hot water

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Max. Temperature Difference

20 oC

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Cooling post-pasteurization

Cooled to approximately 40 oC

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Nutritional/Sensory Changes

Only minor changes

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