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HPP
Food Micro Lab Final Exam
Question | Answer |
---|---|
What prevents the package from being crushed in HPP? | Forces are distributed evenly throughout the product with uniform pressure. |
T or F: HPP is transmitted instantaneously. | True |
T or F: HPP breaks covalent bonds in the food product. | False |
Name three factors which effect microbial inactivation by HPP. | Pressure level, duration of pressure, process temperature, microorganism type, pH and water activity of the food |
How does HPP inactivate microorganisms? | Denatures proteins, enzymes and causes leakage of the microbial membrane. |
Rate these microorganisms on their sensitivity to HPP: gram negatives, spores, yeast/mold, gram positives. | Gram negatives > yeast/mold > gram positives > spores |
What are the pressure ranges used for HPP? | 340 to 680 MPa |
T or F: The medium used for HPP to exert pressure is air. | False |