Busy. Please wait.

show password
Forgot Password?

Don't have an account?  Sign up 

Username is available taken
show password


Make sure to remember your password. If you forget it there is no way for StudyStack to send you a reset link. You would need to create a new account.
We do not share your email address with others. It is only used to allow you to reset your password. For details read our Privacy Policy and Terms of Service.

Already a StudyStack user? Log In

Reset Password
Enter the associated with your account, and we'll email you a link to reset your password.
Didn't know it?
click below
Knew it?
click below
Don't know
Remaining cards (0)
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


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



Use these flashcards to help memorize information. Look at the large card and try to recall what is on the other side. Then click the card to flip it. If you knew the answer, click the green Know box. Otherwise, click the red Don't know box.

When you've placed seven or more cards in the Don't know box, click "retry" to try those cards again.

If you've accidentally put the card in the wrong box, just click on the card to take it out of the box.

You can also use your keyboard to move the cards as follows:

If you are logged in to your account, this website will remember which cards you know and don't know so that they are in the same box the next time you log in.

When you need a break, try one of the other activities listed below the flashcards like Matching, Snowman, or Hungry Bug. Although it may feel like you're playing a game, your brain is still making more connections with the information to help you out.

To see how well you know the information, try the Quiz or Test activity.

Pass complete!

"Know" box contains:
Time elapsed:
restart all cards