Canning, Jams, And Jellies
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To select a safe heat-preservation treatment, the following must be known
1) Time/temperature to inactivate the most heat resistant pathogens/spoilage microorganisms 2) Heat penetration in a food, including the can or container
There are spore forming bacteria such as: ____________________ and ____________________ which are more heat resistant the C. botulinum
Bacillus stearothermophilus; Putrefactive anaerobe
TRUE or FALSE? If a given temperature kills 90% if the population in the first minute of heating, 90% of the remaining population will be killed in the second minute, 90% of what is left will be killed in the third minute, and so on
TRUE
If a quantity of food in a can contained one million organisms and it received heat for a time equal to four D values, then it will still contain __________ surviving organisms
100 (10^2)
To provide a substantial margin of safety in __________ acid foods, we may assume that C. botulinum is present, and its population is large (approximately 10^12 spores)
Low
Acid foods are currently defined as foods having a pH of 4.5 or less. Give three examples of acid food:
1) Tomatoes 2) Pickles 3) Lemons 4) Sauerkraut 5) Pineapple
__________ have a great protective effect on microorganism that their spores by interfering with the penetration of wet
Fat/oils This is why food with high fat/oil content should be processed with dry heat
In general, wet heat is a given temperature is more lethal than dry heat because
1) Moisture is a good conductor of heat 2) Water penetrates microbial cells and spores
What is ascetic packaging?
Food is sterilized outside of cans and then ascetically placed in sterilized containers and then sealed in an aseptic environment (e.g., UHT milk)
Different temperature-time combination that are equally effective in microbial destruction can differ greatly in ____________________
Their damaging effect of food quality
The point in a can of food which is last to reach the final heating temperature is designated the ____________________ within the can.
Cold Point
Heat energy is transferred by __________, __________, and radiation
Conduction; convection
A liquid food such as canned tomato juice can be readily set into __________ heating motion in addition to the heating by conduction it receives through the can wall
Convection
A product containing free liquid and solid, such as a can of pears within a sugar syrup, will rise in temperature from a combination of
Conduction and convection
Ice cream mix must be pasteurized at __________ temperature than milk to accomplish equivalent bacterial destruction
Higher
Name several constituents of foods which protect microorganisms to various degrees against heat:
Fats/oils, sugars, and proteins
Processing time can be markedly reduced by shaking the cans during heating, especially with ____________________ foods
Liquid or semi-liquid
Milk pasteurization destroy common pathogens and inactivates the enzyme: __________, which otherwise would quickly cause the milk to become rancid
Lipase
High temperature short time (HTST) pasteurization of raw milk employs a temperature of __________ for __________ seconds
72 degrees C; 16