Sterilisation Process

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Questions and Answers

What is the primary goal of sterilization?

  • To improve the product's nutritional value
  • To destroy all germs and pathogenic bacteria (correct)
  • To extend the shelf life of a product
  • To enhance the product's appearance

What is the temperature range used in UHT sterilization?

  • 160°C - 180°C
  • 100°C - 120°C
  • 135°C - 150°C (correct)
  • 190°C - 200°C

What is a characteristic of UHT treatment?

  • It is only possible in batch equipment
  • It results in significant heat damage to the product
  • It requires a long heat treatment
  • It results in minimal heat damage to the product properties (correct)

What is a common application of UHT sterilization?

<p>UHT milk (B)</p> Signup and view all the answers

What is a benefit of sterilization?

<p>It allows for the product's storage at room temperature permanently (D)</p> Signup and view all the answers

What is a key difference between sterilization and UHT treatment?

<p>Sterilization is a longer heat treatment, while UHT treatment is a shorter heat treatment. (B)</p> Signup and view all the answers

Which of the following products is NOT typically sterilized using UHT treatment?

<p>Canned fish (B)</p> Signup and view all the answers

What is a common feature of products that have undergone sterilization or UHT treatment?

<p>They can be stored at room temperature. (B)</p> Signup and view all the answers

What is a key advantage of UHT treatment over traditional sterilization methods?

<p>It results in minimal heat damage to the product properties. (B)</p> Signup and view all the answers

What is a requirement for UHT treatment?

<p>The product must be treated in a flow-through equipment. (A)</p> Signup and view all the answers

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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

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

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