FOS 3042 Lecture 8: Module 8 part 1 FOS3024

• School: University of Florida
• Department: Food Science and Human Nutrition
• Course: FOS 3042
• Professor: asliodabasi

Document Summary

Food processing: heat: the conversion of raw animal and plant tissue into for that are convenient and practical to consume. Extrusion: encompasses the basic preparaion of food, the alteration of a. Food product into another form and the preservation and packaging techniques: food preservations. Use of thermal and no thermal processing techniques to minimize the number of pathogenic and spoilage organisms in food, making them safe and giving them extended shelf life. Use of food additives that inhibit microbial growth: pasteurization. The process of heating a food, usually liquid to a specific temperature for a definite length of time and then cooling it immediately. In 1864 the first pasteurization test was completed. The process was originally conceived as a way of preventing wine and beer from souring. Refrigerates milk shelf life of two to three weeks. With sterile handling and aseptic packaging, extended to. Maillard browning occurs because of high temperature changes the flavor and odor of milk.