Thermal Processing in Food Sterilization

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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 Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers

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 Signup and view all the answers