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Thermal Processing and Reaction Kinetics in Food Sterilization

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Thermal Processing and Reaction Kinetics in Food Sterilization

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Questions and Answers

What is the primary purpose of thermal processing in foods?

Enhancing the flavor of foods

Reducing the nutrient content of foods

Preventing chemical reactions in foods

Inactivating microorganisms and endogenous enzymes (correct)

Which temperature range is typically used for thermal processing of foods?

Above 200°C

Between 50°C to 150°C (correct)

Around 30°C

Below 0°C

What is the main difference between pasteurization and sterilization in thermal processing?

Temperature range used (correct)

Nutrient content preservation

Type of food processed

Microbial load after processing

What does thermal reaction kinetics measure in the context of food processing?

Rate at which substrate transforms into new products Signup and view all the answers

What is the purpose of blanching in food preparation?

Inactivating enzymes in vegetables Signup and view all the answers

What is the main purpose of water blanching?

Inactivating enzymes in food products Signup and view all the answers

Which blanching method involves the product being placed on a belt conveyor?

Steam Blanching Signup and view all the answers

What type of treatment occurs during microwave blanching at 915 MHz?

Loss of ascorbic acid Signup and view all the answers

What is the key benefit of ohmic heating as mentioned in the text?

Fast processing Signup and view all the answers

Which non-thermal processing method uses electromagnetic waves to generate heat?

Microwave Heating Signup and view all the answers

What is the main purpose of pulsed light technology as mentioned in the text?

Killing microorganisms on food surfaces Signup and view all the answers