MICR-4070 Lecture Notes - Lecture 12: Thermal Death Time, Magnetic Ink Character Recognition, Microbiology

47 views4 pages
12 Mar 2018
Department
Course
Professor

Document Summary

Micr 4070: food and dairy microbiology, test 2 (lecture 3: physical preservation methods) Factors affecting thermal death (continued from lecture 2) Nature of the food: chemical composition-e. g proteins, carbohydrates, fats, etc. Macromolecules can bind to water and prevent damage: aw- available water for bacteria to use. The lower the aw, the fewer deaths (aka more heat resistant: ph. Microbes are more sensitive at a low ph, especially in the presence of acetate, lactate, or propionate. Thermal death time (tdt): the time necessary to kill a given number of organisms at a specified temperature: population size dependent. D value: the time required to destroy 90% of the organisms at a specified temperature. Wednesday, march 21, 2018: make sure to include what temperature is being used, population size independent, steeper slopes indicate shorter times. When using these, the effect on the food needs to be considered.

Get access

Grade+20% off
$8 USD/m$10 USD/m
Billed $96 USD annually
Grade+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
40 Verified Answers
Class+
$8 USD/m
Billed $96 USD annually
Class+
Homework Help
Study Guides
Textbook Solutions
Class Notes
Textbook Notes
Booster Class
30 Verified Answers

Related Documents