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HPP

Food Micro Lab Final Exam

QuestionAnswer
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
Created by: goberoi