Search results
Results From The WOW.Com Content Network
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...
Using an aseptic technique, bacteria are placed on a slide and heat fixed. The slide is then suspended over a water bath with some sort of porus paper over it, so that the slide is steamed . Malachite green is applied to the slide, which can penetrate the tough walls of the endospores, staining them green.
While all members of the surgical team should demonstrate good aseptic technique, it is the role of the scrub nurse or surgical technologist to set up and maintain the sterile field. [ 13 ] [ 14 ] To prevent cross-contamination of patients, instruments are sterilized through autoclaving or by using disposable equipment; suture material or ...
Aseptic processing works by placing sterilized food (typically by heat, see ultra-high temperature processing) into sterlized packaging material under sterile conditions. The result is a sealed, sterile food product similar to canned food, but depending on the technique used, damage to food quality is typically reduced compared to canned food.
The equipment required is a colorimeter, some cuvettes and a suitable color reagent. The process may be automated, e.g. by the use of an AutoAnalyzer or by flow injection analysis . Recently, colorimetric analyses developed for colorimeters have been adapted for use with plate readers to speed up analysis and reduce the waste stream.
A candy thermometer is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does. Once the syrup reaches 171 °C (340 °F) or higher, the sucrose molecules break down into many simpler sugars, creating an amber -colored substance known as caramel .
Aseptic techniques are used to maintain microbiological cultures and to prevent contamination of the growth medium. There are many different types of methods used to streak a plate. Picking a technique is a matter of individual preference and can also depend on how large the number of microbes the sample contains.
The higher the peak temperature, the more sugar is dissolved and the more water evaporates, resulting in a higher ratio of sugar to water. Before the availability of cheap and accurate thermometers, cooks would use the ice-water (or cold water) test to determine the saturation of the confection. Fudge is made at the "soft ball" stage, which ...