Unit 9B
No description yet. This curated deck is ready for daily study.
Card preview (11)
aseptic processing
processing and then packaging opposite of conventional processing good for heat sensitive products bc is it very amenable to HTST processing
describe aseptic proccessing stages of milk through the 3 stages
1) pasteurization at 62.5 for 30 mins than packaged 2) continuos HTST process at 70 degrees for 15 seconds and then rapidly cooled to 2 degrees and then packaged 3) development of UHT at above 100 degrees for 1 second usually by direct steam injection
UHT need to be refrigerated after?
not until after opening ( think pre portioned creamers on table that don’t need to be refrigerated)
commonly used to sterilize packages?
hydrogen peroxide and ultraviolet light
the more ____ chilled the food the better the quality and nutritive value
rapidly slow freezing produces large ice crystals
is top or bottom of fridges colder
bottom
if humidity is low in circulating air what results
dry food
why would you replace oxygen with CO2
to halt the chemical reactions that cause food spoilage
eutectic point in most foods
below -50 degrees
commercial food products are held at?
-18 degrees
% freezing cost of the product
about 10 %