Blanching:
Blanching is a relatively mild heat treatment performed to improve the quality of preserved or stored food products. It is used to remove trapped gases from the product, soften the product, fix product color, or inactivate enzymes. It also eliminates or reduces the numbers of relatively heat-sensitive pathogens and spoilage organisms.
• Water and steam blanchers: Water and steam blanchers are the most commonly used blanchers in the food processing industry
• Time and temperature control: Control of the blanching time and temperature are not usually critical to the safety of the product unless a blancher is used to prepare a product for a later heat treatment, such as retorting.
• Control instruments: Control instruments are simple, usually an …show more content…
TRUE OR FALSE: Standards for minimal internal temperatures vary according to the food product and which pathogens are most likely to be present: True
12. Which of the following tests measures how much pressure can be applied to a retortable pouch until the seal fails: Burst Tests
13. Which of the following tests is used to assess the integrity of the seal on a glass container: Security Test
14. Which of the following best explains the process of conduction: The transfer of heat moves slowly through the food one molecule at a time
15. Which of the following best explains the process of conduction:
16. The length of time at a certain temperature that it takes to reduce the number of survivors by one log (90% reduction) is called the _____: D Value
17. TRUE OR FALSE: It will take longer to kill pathogens in the cold spots of food: True
18. Which of the following statements is true: Oils tend to shield pathogens from the effects of heat.
19. Which of the following definitions describes the F value: Target treatment necessary to reduce the number of live organisms to almost zero.
20. The nature of radiation heat transfer is the best explanation for ____cold spots in a jar of microwaved baby food
Blanching is a relatively mild heat treatment performed to improve the quality of preserved or stored food products. It is used to remove trapped gases from the product, soften the product, fix product color, or inactivate enzymes. It also eliminates or reduces the numbers of relatively heat-sensitive pathogens and spoilage organisms.
• Water and steam blanchers: Water and steam blanchers are the most commonly used blanchers in the food processing industry
• Time and temperature control: Control of the blanching time and temperature are not usually critical to the safety of the product unless a blancher is used to prepare a product for a later heat treatment, such as retorting.
• Control instruments: Control instruments are simple, usually an …show more content…
TRUE OR FALSE: Standards for minimal internal temperatures vary according to the food product and which pathogens are most likely to be present: True
12. Which of the following tests measures how much pressure can be applied to a retortable pouch until the seal fails: Burst Tests
13. Which of the following tests is used to assess the integrity of the seal on a glass container: Security Test
14. Which of the following best explains the process of conduction: The transfer of heat moves slowly through the food one molecule at a time
15. Which of the following best explains the process of conduction:
16. The length of time at a certain temperature that it takes to reduce the number of survivors by one log (90% reduction) is called the _____: D Value
17. TRUE OR FALSE: It will take longer to kill pathogens in the cold spots of food: True
18. Which of the following statements is true: Oils tend to shield pathogens from the effects of heat.
19. Which of the following definitions describes the F value: Target treatment necessary to reduce the number of live organisms to almost zero.
20. The nature of radiation heat transfer is the best explanation for ____cold spots in a jar of microwaved baby food