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Questions and Answers
What is the minimum temperature at which Vitamin C begins to degrade during thermal processing?
30°C
What is the primary goal of thermal processing in terms of microbial reduction?
Reducing the number of microbes to statistically small levels
What is the purpose of creating a hermetic environment during thermal processing?
To prevent recontamination during storage by removing oxygen and preventing microbial/oxygen ingress
What is the primary difference between pasteurization and sterilization?
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What is the purpose of blanching in thermal processing?
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What happens when jars or containers of thermally processed acidified vegetables are improperly sealed or cracked, and how can this lead to the growth of C. botulinum?
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What is the significance of the death rate curve in thermal processing, and what does it illustrate about microbial destruction?
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What is the key factor in the preservative effect of thermal processing, and how does it relate to microbial destruction?
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How do high temperatures affect the growth and proliferation of microorganisms, and what is the significance of this in thermal processing?
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What is the significance of the Z-value in thermal processing, and how does it relate to the D-value and F-value?
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What is the purpose of blanching in food processing, and how does it relate to enzyme inactivation and microbial reduction?
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What is the primary distinction between sterilization and commercial sterility in terms of microbial destruction?
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How do the temperatures used in blanching and pasteurization differ from those used in sterilization?
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What is the primary purpose of blanching in food processing?
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How does thermal processing affect nutrients in food?
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What is the primary difference between in-package sterilization and aseptic processing?
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What is the primary goal of pasteurization in food processing?
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