11 Questions
What is the primary purpose of thermal processing in foods?
Inactivating microorganisms and endogenous enzymes
Which temperature range is typically used for thermal processing of foods?
Between 50°C to 150°C
What is the main difference between pasteurization and sterilization in thermal processing?
Temperature range used
What does thermal reaction kinetics measure in the context of food processing?
Rate at which substrate transforms into new products
What is the purpose of blanching in food preparation?
Inactivating enzymes in vegetables
What is the main purpose of water blanching?
Inactivating enzymes in food products
Which blanching method involves the product being placed on a belt conveyor?
Steam Blanching
What type of treatment occurs during microwave blanching at 915 MHz?
Loss of ascorbic acid
What is the key benefit of ohmic heating as mentioned in the text?
Fast processing
Which non-thermal processing method uses electromagnetic waves to generate heat?
Microwave Heating
What is the main purpose of pulsed light technology as mentioned in the text?
Killing microorganisms on food surfaces
Learn about thermal processing used for food sterilization, including the heating temperatures, considerations, and reaction kinetics involved in the process. Understand how microorganisms are inactivated and how nutrient loss is managed during sterilization.
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