Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Preservation
FPE Final Exam
| Describe High Temperature Short Time pasteurization. | A product is heated to a particular temperature, held at that temperature, and then cooled to storage temperature. |
| T or F: Pasteurization and blanching use lower temperatures than sterilization. | True |
| Define pasteurization. | A thermal process used to eliminate specific pathogenic microorganisms in foods. |
| Define blanching. | A thermal process used to eliminate specific enzymes in foods. |
| ____ heat exchangers are usually used in HTST pasteurization. | Plate |
| T or F: The FDA does not consider the time spent in the holding tube in a pasteurization system. | False |
| Usually a _____ ______ pump is used in a HTST pasteurization system. | positive displacement |
| Where is the flow diversion valve located in a HTST pasteurization system? | At the exit of the holding tube. |
| In a blanching system, the product is exposed to ____ or _____. | steam, hot water |
| T or F: Temperatures for commercial sterilization systems usually exceed the boiling temperature of water. | True |
| Name the three types of commercial sterilization systems. | Batch, continuous, aseptic |
| T or F: In an aseptic sterilization system, products are sterilized together. | False |
| T or F: Aseptic processing systems can be used for solid foods. | False |
| For spores, there is a prolonged initial ____ growth phase. | lag |
| Define decimal reduction time. | Time needed to achieve a 90% reduction in microbial population. |
| What is the slope of a microbial survivor curve equivalent to? | rate constant K |
| Exposure to higher temperatures results in _____ slopes of first order curves. | increasing |
| Define z-value. | The temperature necessary to cause a 90% reduction in the decimal reduction time. |
| Define thermal death time. | The total time required to accomplish a stated reduction in population of vegetative cells or spores. |
| What is the typical thermal death time for shelf-stable foods? | 12D - value of C. botulinum |
| What is the purpose of commercial sterilization? | To eliminate the need for refrigeration. |
Created by:
goberoi