FOOD 2410 Lecture Notes - Lecture 3: Dielectric Heating, Polyphenol Oxidase, Ketone
10 Aug 2018
School
Department
Course
Professor
Document Summary
Sterilization: the complete destruction of microbial populations, at temperature of 121 for at least 15 minutes. Absolute sterility: the sterilization of surgical instruments, all microorganisms originally on them would be destroyed before they are used. Commercial sterility: the situation where the growth of microorganisms is stopped under a specific set of conditions, all pathogenic and toxin-forming microorganisms are destroyed, spoilage organisms are destroyed too. Aseptic packaging: to achieve an aseptically packaged product, you need a sterilized product and a sterilized packaging material, the juice contact surface of a packaging material is sterilized used hydrogen peroxide solution/spray. 3-10b): sauces (pasta and salsa, fruit compote, fruit pie fillings. Frequency: volumetric heating to minimize temperature gradient within food product stream, temperature is controlled by adjusting voltage to the heaters, vertical column to maintain. "flooded" state: based on "dielectric heating, material is placed in an electric field which alternates at microwave frequencies (896 to 3,000.
