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Questions and Answers
What is the primary purpose of sterilisation in food processing?
What is the primary purpose of sterilisation in food processing?
What is the typical temperature range for UHT treatment?
What is the typical temperature range for UHT treatment?
What is a characteristic of UHT treatment?
What is a characteristic of UHT treatment?
What is a common application of UHT treatment?
What is a common application of UHT treatment?
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What is a benefit of sterilisation in food processing?
What is a benefit of sterilisation in food processing?
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What is the primary reason for the deterioration of food during storage?
What is the primary reason for the deterioration of food during storage?
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What is an example of a biochemical change in food?
What is an example of a biochemical change in food?
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What is the result of microbial changes in food?
What is the result of microbial changes in food?
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What is the primary way to consume foods while they are fresh?
What is the primary way to consume foods while they are fresh?
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What is an example of a physical change in food?
What is an example of a physical change in food?
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Study Notes
Sterilisation
- Destroys all germs and pathogenic bacteria in their vegetative and sporulated form
- Temperature during the process is higher than 100°C
- Enables product stabilization at room temperature with a long shelf life (from a few months to a few years)
- Examples of sterilized products: canned fish, babyfood in jars, canned or jarred vegetables, sauces in pouches, bottled milks, pet food in pouches, in trays, babyfood in pouches
UHT Sterilisation
- Involves a very short heat treatment at a temperature of approximately 140°C (135-150°C) for only a few seconds
- Results in a sterilised product with minimal heat damage to the product properties
- Only possible in flow-through equipment
- Product is sterilised before being transferred to pre-sterilised containers in a sterile atmosphere
- Example: UHT milk
Food Deterioration
- During ordinary storage, food can undergo decay, leading to unusability and loss of quality
- The main reasons for food deterioration are:
- Water
- Air
- Light
- Temperature
- Enzymes
- Inorganic catalysts (such as traces of metals)
- Microorganisms
Types of Changes
- Physical Changes:
- Swelling
- Shrinkage
- Loss of volatiles
- Chemical Changes:
- Oxidation in fats
- Browning reactions
- Biochemical Changes:
- Fat cleavage by LIPASES
- Breakdown of proteins by PROTEASES
- Enzymatic oxidation by PHENOLASES
- Microbial Changes:
- Fermentation
- Moldiness
- Rottenness
- Formation of mycotoxins (e.g., aflatoxin)
Importance of Fresh Consumption
- Consuming food while it is fresh is ideal
- However, it can be challenging due to seasonal overabundance of certain foods
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Description
Learn about the sterilisation process, its importance in food preservation, and its applications in various products. Discover how sterilisation ensures a long shelf life for products.
