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Thermal Processing

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Total cards: 24•Content version: v3•Public deck•Updated: 8/1/2026

Card preview (24)

#1
Front (Question)

types of thermal processing?

Back (Answer)

cooking, blanching, pasteurization, sterilization

#2
Front (Question)

most widely applied unit op in food processing?

Back (Answer)

thermal processing

#3
Front (Question)

three basic mechs of heat transfer?

Back (Answer)

conduction, convection, radiation

#4
Front (Question)

conduction is heating of ___, convection is heating of ___

Back (Answer)

solids; fluids

#5
Front (Question)

examples of radiation?

Back (Answer)

infrared, microwave, dielectric

#6
Front (Question)

primary objective of cooking?

Back (Answer)

increase palatability

#7
Front (Question)

baking and roasting happen at _____degrees, frying happen at ____ degrees

Back (Answer)

150-200; 175-225

#8
Front (Question)

cooking inactivates ____ factors like ___ in pulses

Back (Answer)

anti-nutritional factors; lectins

#9
Front (Question)

___ bioavailability reduced by ___ browning

Back (Answer)

lysine; Maillard (non enzymatic)

#10
Front (Question)

these vitamins decrease in bioavailability but not concentration with cooking

Back (Answer)

vitamin A and D

#11
Front (Question)

these vits decreases in both [ ] and availability

Back (Answer)

thiamine, niacin, folate

#12
Front (Question)

primary purpose of blanching?

Back (Answer)

inactivate deteriorative enzymes, kill spoilage bacteria

#13
Front (Question)

blanching usually done on __ foods, prior to ____

Back (Answer)

solid; freezing/canning

#14
Front (Question)

blanching reduces ___ by removing tissue gases

Back (Answer)

volume

#15
Front (Question)

blanching of fruits before ___ allows surface ___

Back (Answer)

drying; pasteurization

#16
Front (Question)

blanching inactivates these deteriorative enzymes

Back (Answer)

LOX (lipoxygenase), polyphenol oxidase (PPO), pectinase

#17
Front (Question)

pectinase ___ plant tissues

Back (Answer)

softens

#18
Front (Question)

blanching is referred to as :

Back (Answer)

hot break process

#19
Front (Question)

loss of nutrients during blanching is mainly due to;

Back (Answer)

leaching (loss of ascorbic), thermal destruction, oxidation

#20
Front (Question)

what is observed as indicator of severity of blanching?

Back (Answer)

loss of ascorbic acid

#21
Front (Question)

A heat treatment which kills part of the microbial population present in food

Back (Answer)

pasteurization

#22
Front (Question)

target pathogens in pasteurization in milk?

Back (Answer)

tuberculosis (old), coxiella burnetti (new)

#23
Front (Question)

What are the two processes in pasteurization?

Back (Answer)

LTH, HTST

#24
Front (Question)

LTH is at __ degrees for ___ minutes; HTST is at ___ degrees for ___ seconds

Back (Answer)

63; 30; 72; 15