Level of heat preservation used for canned foods and

sealed containers.

Large commercial pressure canner.

Low-heat treatment to kill pathogens

Is sometimes called ultrahigh temperature (UHT)

sterilization.

Suspending food briefly in boiling water or steam.

Heat processing _____.

Which is a disadvantage of heat preservation methods?

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

The thermal death curve _____.

An ingredient that may shield microbes and therefore increase processing time and/or temperature is ____

Preservation of high-acid foods requires temperatures of _____°C

Which commercial canning method agitates containers to stir the contents?

Cold-pack methods are most likely to be used for _____.

Which food can be processed using the water-bath method?

Cold processing methods preserve foods by _____.

Which processing method is often used in the fields during harvest?

The best way to control humidity levels in refrigeration is _____.

Changing the gas atmosphere of a refrigeration space increases shelf life by _____.

Refrigeration is used to _____.

Maximum recommended storage times in home freezers as compared to commercial freezers are _

Which ingredient in food will slow the rate of freezing the most?

Sharp freezing uses _____.

Immersion freezing involves _____.

Most changes to frozen foods is usually caused by _____.

The slower the freezing process, _____.

Which foods should be blanched prior to freezing?

A heat-processing method used on containers as large as tank cars is

agitating retorts.

A safe method of processing most fruits, pickles, and acidified tomatoes is the cold-pack method.

For total freezing to occur in the center of food, the temperature must be –18°C (0°F).

As the concentration of solutes outside cells increase, the freezing point increases.

Freezer burn is caused by ice sublimating.