FNH 200 Lecture Notes - Lecture 6: Hermetic Seal, Thermal Death Time, Clostridium
19 Oct 2018
School
Department
Course
Professor
Document Summary
2017sa-fnh200-98b-exploring our food-mcqueen lesson 6: thermal preservation of foods: 6. 0 overview. To understand the concepts that form the basis of thermal preservation of foods, you must become familiar with the associated terminology. In this lesson you will learn the meaning of terms such as blanching, pasteurization, commercial sterilization, z-value, f-value, hermetically sealed containers, decimal reduction time and 12d concept of safety in the context of thermally processed foods. You will also learn about the containers that are used to package thermally processed foods. The overall goal of this lesson is that you gain an appreciation of how various food commodity groups are preserved through the application of thermal energy. Food safety facts on botulism. https://www. canada. ca/en/public-health/services/food-poisoning/botulism-clostridium-botulinum. (https://www. canada. ca/en/public- health/services/food-poisoning/botulism-clostridium-botulinum. html)html (https://www. canada. ca/en/public-health/services/food- poisoning/botulism-clostridium-botulinum. html) or link through here: http://www. inspection. gc. ca/english/fssa/concen/cause/botulisme. shtml (http://www. inspection. gc. ca/english/fssa/concen/cause/botulisme. shtml) Dairy processing: milk (6:46 min) butter (2:50 min) The links for these videos will be indicated later in the lesson. 2017sa-fnh200-98b-exploring our food-mcqueen lesson 6: thermal preservation of foods: 6. 1 methods used in thermal preservation.
