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Canada (162,462)
HNSC 1200 (46)
Snehil Dua (46)
Chapter 2

HNSC 1200 Chapter 2: Topic 2.8

3 Pages

Human Nutritional Sciences
Course Code
HNSC 1200
Snehil Dua

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Oc78 complete destruction of microorganisms through extended heat treatment or use of chemicals entire portion of food is exposed to wet heat to reach a temp of 121 degrees C for 15 minutes in commercially- sterile foods (e.g.: canned and bottled foods), all pathogenic and toxin producing organisms, as well as spoilage microorganisms, are destroyed. Some heat- resistance bacterial spore may remain, however are unlikely to multiply. commercially-sterile foods have a shelf-life of 2 years or more. pasteurization: heating foods to a specific high temperature (approx. 80-90 degrees) for a short time kills most pathogenic microorganisms, and to extend the shelf life of the food. The amount of time required depends on the temperature used. See table 16.2: pasteurization temperature vs time required differs from sterilization b/c lower temperature is used pasteurized food is not sterile, so it must be refrigerated or preserved by other means. Ex: pasteurized milk or eggs are found in the refrigerator section of the grocery store and must be stored in our fridge at home pasteurization of milk and fruit juices can result in loss of vitamin C. However, there are no adverse nutritional implications. Milk is low in vitamin C, while the amount remaining in pasteurized orange juice will provide the recommended daily intake Flash pasteurization uses higher temperatures, for a short period of time (3-15 seconds) to destroy pathogenic microorganisms. Also called “high-temperature, short time” (HTST) pasteurization or “ultra-high temperature” (UHT) pasteurization. The product is quickly cooled after the heat treatment and then packaged. This allows the product to be safely stored unrefrigerated for extended periods of time (e.g. drink boxes and pouches). For ex: you can find milk in your grocery store sold in tetra packs that is not refrigerated. This is b/c it has undergone flash pasteurization, so does not require refrigeration until after the product is opened. blanching: Oc78 a quick heat treatment applied to vegetables and fruit to inactivate natural food enzymes that affect colour and texture and to decrease oxidative degradation of the food. the food is briefly dipped into boiling water or briefly exposed to steam commonly done before freezing fruits and vegetables, b/c freezing does not completely stop enzyme activity e.g. potatoes are blanched before being frozen as french fries to maintain their texture. green beans are blanched before they are frozen to help maintain their bright green colour canning: food is held at a temperature above 110 degrees C for a number of minutes kills most harmful or spoilage-causing microbes and their spores, however canned f
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