FSN 125 Lecture Notes - Lecture 12: Maserati 250F, Thermal Death Time, Eugenol
9 Nov 2017
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Document Summary
Food processing - conversion of raw animal and plant tissue into forms that are practical and convenient to consume. Food preservation - use of specific thermal and non-thermal processing techniques to eliminate pathogens and minimize spoilage organisms in foods, making them safe and giving them an extended shelf life. Methods include: canning, refrigeration, freezing, dehydration, high pressure, irradiation, and use of certain food additives that inhibit growth of microorganisms. Preservation goals: 1) delay food perishability, 2) inhibit food spoilage. Thermal processing targets both pathogens and spoilage organisms and their spores. Microorganism cell damage alone is insufficient to prevent issues, need to be killed. Applied kill step can be either wet heat (steam) or dry heat. Not all organisms heat susceptibility is the same, different thermal profiles are required. Heat resistance - ability of an organism to survive thermal processing of a particular time and temperature combination that destroys non-heat resistant organisms. flow rate.
