Thermal Processing in Food Sterilization

11 Questions

Match the following thermal processing temperatures with their corresponding techniques:

65-85C = Pasteurization 110-121C = Sterilization 140-160C = Ultrahigh temperature (UHT) treatment 50-150C = Heating of food

Match the following considerations with their relevance to thermal processing:

Destruction of microorganisms = Major consideration Types of food = Major consideration Chemical composition = Major consideration Initial microbial load = Major consideration

Match the following terms with their descriptions:

Thermal reaction kinetics = Rate at which substrate disappears and a new product forms Thermal death kinetics = Time it takes to kill microorganisms through exposure to temperature Blanching = Known as mild heat treatment Ultrahigh temperature (UHT) treatment = Treatment at 140-160C

Match the following temperature ranges with their corresponding processes:

50-150C = Heating of food 65-85C = Pasteurization 110-121C = Sterilization 140-160C = Ultrahigh temperature (UHT) treatment

Match the following factors with their impact on thermal processing:

Reaction kinetics = Extent of degradation or inactivation of nutritional and sensory factors in foods Nutrient loss = Impact on thermal processing Initial microbial load = Consideration for thermal processing Types of food = Consideration for thermal processing

Match the food processing method with its description:

Water Blanching = Involves LTLT and HTST process Steam Blanching = Product placed on a belt conveyor Canning = Sealing in airtight container prior to sterilization Drying = Removal of solvent by evaporation from a solid

Match the food preservation method with its benefit:

Ohmic Heating = Fast processing Microwave Heating = Use of electromagnetic waves for heat generation High Pressured Processing = Kills microorganisms without degrading vitamins, flavor, and color Pulsed Light Technology = Rapid inactivation of microorganisms on surfaces

Match the non-thermal processing method with its description:

Ohmic Heating = Food material heated by passing electricity Microwave Heating = Generates heat using electromagnetic waves Pulsed Electric Field Technology = Discharge of high voltage electric pulses into food product Pulsed Light Technology = Used for inactivation of microorganisms on surfaces

Match the drying method with its process:

Sun Drying = Evaporation of water by exposure to sun Microwave Blanching = Batch treatment at 915 MHz Steam Blanching = Based on combustion of hot gas with steam Water Blanching = Involves LTLT and HTST process

Match the food safety technology with its function:

High Pressured Processing = Kills microorganisms at room temperature Pulsed Light Technology = Inactivates microorganisms on food surfaces and packaging materials Microwave Heating = Generates heat using electromagnetic waves Ohmic Heating = Heating by passing electricity through food material

Match the blanching method with its characteristic:

Water Blanching = Loss of ascorbic acid along with peroxidase inactivation Steam Blanching = Also known as gas blanching Microwave Blanching = Done through batch treatment at 915 MHz High Pressured Processing = Kills microorganisms without degrading nutrients

Explore the process of thermal processing used for the sterilization of foods to ensure optimal quality. Learn about the heating of food at temperatures between 50°C to 150°C with the aim of inactivating microorganisms and endogenous enzymes. Delve into the major considerations such as destruction of microorganisms, types of food, chemical composition, initial microbial load, reaction kinetics, and nutrient loss.