Food Science: Ch 19 Thermal preservation: Hot & Cold processing

Complete destruction of microbes.

• pasteurization

• retort

• sterilization

Level of heat preservation used for canned foods and

sealed containers.

• blanching

• commercial sterilization

• aseptic canning

Large commercial pressure canner.

• hydrostatic cooker

• pasteurization

• retort

Low-heat treatment to kill pathogens

• aseptic canning

• pasteurization

• blanching

Is sometimes called ultrahigh temperature (UHT)

sterilization.

• blanching

• commercial sterilization

• aseptic canning

Suspending food briefly in boiling water or steam.

• blanching

• aseptic canning

• pasteurization

Heat processing _____.

• destroys enzymes and microbes

• requires packaging

• transfers energy into food

• All of the above.

Which is a disadvantage of heat preservation methods?

• Changes in texture, color, and nutritive value.

• High cost

• The inability to destroy all pathogens.

If a can is heated by conduction and convection, the cold point is _____ of the can.

• at the top

• slightly above the center

• slightly below the center

The thermal death curve _____.

• shows ideal processing times

• identifies processing temperature

• is used for high-acid foods