FOOD 3004 Study Guide - Final Guide: Organoleptic, Ultra-High-Temperature Processing, Flash Pasteurization

• School: Carleton University
• Department: Food Science
• Course: FOOD 3004
• Professor: Rania Agil

Document Summary

Food spoilage & preservation part 1- lecture objectives. Know the 4 main mechanisms of food spoilage. Be familiar with the term hurdle effect and what it means. Know how packaging can also contribute to food preservation. Be familiar with the key differences among the various methods of milk pasteurization (eg. traditional, htst, uht, etc. ) and know what the acronyms stand for. Know the main objective or goal of thermal processing: provide required preservation w/ least damage to organoleptic & nutritional quality of the product. Be familiar with the key differences between in-package thermal processing. Know and understand the step by step process of in-package processing and vs aseptic filling vs hot filling the main purpose of each step: filling into the cans via volumetric* or gravimetric filling. Never filled completely, some free space (head-space) to form vacuum in sealed can at the end of process: expelling air from head-space prior to sealing (vacuum)