Search results
Results From The WOW.Com Content Network
Principal hurdles used for food preservation (after Leistner, 1995) [43] [44] Parameter Symbol Application High temperature F Heating Low temperature T Chilling, freezing: Reduced water activity: a w: Drying, curing, conserving: Increased acidity: pH: Acid addition or formation Reduced redox potential: E h: Removal of oxygen or addition of ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Principal hurdles used for food preservation (after Leistner, 1995) [3] [4] Parameter Symbol Application High temperature F Heating Low temperature T Chilling, freezing ...
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
The use of nitrites in food preservation is highly controversial [22] due to the potential for the formation of nitroso-compounds such as nitrosamines, N-nitrosamides and nitrosyl-heme. [citation needed] When the meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines.
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 ...