NU FS100 Chapter Notes - Chapter 9: Pasteurization, Microorganism, Aseptic Processing
13 Mar 2017
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Document Summary
Heating or cooking foods kills some microorganisms, destroy enzymes and improves shelf life. Heating methods create various degrees of preservation. The transfer of energy from one part of a substance to another by a difference in temperature, it is in a constant transit: flowing from a substance of higher temperature to lower temperature. Heat can be used to create varying degrees of preservation depending on the product e. g. sterilization, pasteurization and blanching. Limited to only pureed or liquid form foods. The complete destruction of microorganisms (at least 15 minutes at 121 c) The time it takes to sterilize food depends on the amount. All pathogenic and toxin forming organisms have been destroyed. These products may contain viable spores but they do not grow under normal conditions. A low energy thermal process that destroys all pathogenic microorganisms and also extends shelf life by decreasing the number of spoilage organisms. Not sterile and will remain subject to spoiling.
