Podcast
Questions and Answers
What is the primary goal of sterilization?
What is the primary goal of sterilization?
What is the temperature range used in UHT sterilization?
What is the temperature range used in UHT sterilization?
What is a characteristic of UHT treatment?
What is a characteristic of UHT treatment?
What is a common application of UHT sterilization?
What is a common application of UHT sterilization?
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What is a benefit of sterilization?
What is a benefit of sterilization?
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What is a key difference between sterilization and UHT treatment?
What is a key difference between sterilization and UHT treatment?
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Which of the following products is NOT typically sterilized using UHT treatment?
Which of the following products is NOT typically sterilized using UHT treatment?
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What is a common feature of products that have undergone sterilization or UHT treatment?
What is a common feature of products that have undergone sterilization or UHT treatment?
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What is a key advantage of UHT treatment over traditional sterilization methods?
What is a key advantage of UHT treatment over traditional sterilization methods?
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What is a requirement for UHT treatment?
What is a requirement for UHT treatment?
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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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Description
This quiz covers the process of sterilisation, its purpose, and its applications in food preservation. It explains how sterilisation destroys germs and pathogenic bacteria, and its effects on product shelf life.
