NU FS100 Lecture Notes - Lecture 13: Heat Transfer, Food Quality, Pasteurization
17 Mar 2018
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A tool kit can be downloaded from the dietitians of canada website which has recipes and so on. Midterm 2: topics covered after the first midterm: Low temp, dehydration, thermal and novel processing techniques. March 27th: new deadline for assignment but submission portals open from mar. Commercial sterility: disruption of microbes or spores that might be grow in our food product. Heat transfer ability of the food: always molecule to molecule: conduction and convection. A can of pet food or ham is just solid. Heat resistance of the microbe: the most challenging. D values represent the time to destroy 1 log cycle (90%) of the bacteria present. When sausages (e. coli 0157: h7) are made according to canada"s food regulations, that has to be reduced by 5. Starting number of microbes-apply heat=probability of microbe survival. We don"t sterilize food in mild heat treatment. We maintain more nutrient and retain sensory changes in mild treatments.
