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Questions and Answers
What is the primary purpose of blanching in food processing?
What is the primary purpose of blanching in food processing?
What is the minimum temperature required for pasteurization?
What is the minimum temperature required for pasteurization?
What is the purpose of driving off gases during blanching?
What is the purpose of driving off gases during blanching?
What is the purpose of wilting vegetable products during blanching?
What is the purpose of wilting vegetable products during blanching?
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What is the name of the process that involves using high temperatures to inactivate undesirable microorganisms?
What is the name of the process that involves using high temperatures to inactivate undesirable microorganisms?
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What is the duration of the HTST pasteurization process?
What is the duration of the HTST pasteurization process?
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What is the primary purpose of thermal processing in food preservation?
What is the primary purpose of thermal processing in food preservation?
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What is the category of thermal preservation that involves exposing foods to heated or boiling water?
What is the category of thermal preservation that involves exposing foods to heated or boiling water?
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What is the purpose of inactivating enzymes in plant tissues during blanching?
What is the purpose of inactivating enzymes in plant tissues during blanching?
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What is the category of thermal preservation that involves using high temperatures to inactivate all microorganisms?
What is the category of thermal preservation that involves using high temperatures to inactivate all microorganisms?
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Study Notes
Aseptic Ultra-High Temperature (UHT) Processing
- Utilizes laminated plastic, aluminum, and paper cartons, chemically sterilized with hydrogen peroxide and heat.
- Other packaging forms: plastic cans, flexible pouches, thermoformed plastic containers, bag-in-box, bulk totes.
- UHT-aseptically packaged products have a shelf life of 6 months or more without refrigeration.
Packaging Characteristics
- Tetra Pak cartons can be prone to perforations; newer plastic bottles resist pinhole formation, extending shelf life.
- UHT processed foods include liquids (milk, juices, cream, yogurt, wine, salad dressings) and semi-liquid/solid products (baby foods, tomato products, soups).
Preservation Mechanism
- No added agents in UHT processed milk/juices; the long storage is achieved through heat application and not additives.
- Critical to maintain aseptic conditions during transfer to packaging equipment post-thermal processing to prevent contamination.
Canning Process
- Heat treatment in canning differs due to slower heat transfer; achieving sterility may take several hours based on can size.
- Most commercially sterile products can have a shelf life of 2 years or more.
UHT Process Overview
- Combines ultra-high temperature heating (140-150°C) and aseptic packaging for commercial sterilization without refrigeration.
- Food is heated rapidly, held for a short time (4-6 seconds), and cooled in a vacuum chamber to flash off water.
Thermal Preservation Categories
- Blanching: Exposes vegetables/fruits to heated water or steam to inactivate enzymes and maintain food quality during storage.
- Pasteurization: Employs temperatures of at least 72°C for 15 seconds (HTST process) before packaging, ensuring microbial safety.
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Description
This quiz covers the process and types of packaging used in Ultra High Temperature (UHT) aseptic processing, including cartons, cans, pouches, and more. Learn about the sterilization method and shelf life of UHT-aseptically packaged products. Test your knowledge of aseptic packaging and its applications.
