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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