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12 Cards in this Set
- Front
- Back
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Temperature Reduction Chilling |
Definition: Short term way of preserving food
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Temperature Reduction Freezing |
Definition: Preserves food by inhibiting microbial growth and retarding the action of enzymes. Foods containing a large amount of water usually in solutions of sugar, salt, acids and other substances; these lower the freezing point of water. Food temperatures need to fall at least -5C before water is frozen. |
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Temperature Reduction Plate Freezing |
Definition: Food is prepared as normal and packed into a flat container which is then placed between flat, hollow, refrigerated metal plates, which are then adjusted to press tightly against the pack. Uses: Eliminates buldges, Example: Meat, difficult for irregular shaped foods |
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Temperature Reduction Blast Freezing |
Definition: Common form of freezing. Large cabinet in which a fan moves air over the product. The air temperature is -25C or lower. Uses: Batches of food can be frozen in this way Example: frozen fish |
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Temperature Reduction Cryogenic Freezing |
Definition: Rapid freezing with cold liquefied gas such as nitrogen and CO2. Products are sprayed with liquid nitrogen on a conveyor belt in a tunnel. Uses: Freeze fresh foods, for nutrients and texture to be preserved Example: Soft fruits, prawns, small products |
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High Temperature Canning |
Definition: Food packed in cans then sterilised or vice versa, then sealed with a double seam to ensure airtight. Heat processed in can, air drawn out and can is sealed and cooled in water. Uses: Prevent contamination, change in texture of foods, loss of vitamins B and C, long shelf life, few or no preservatives Example: Soups, vegetables, fruits, meat and fish |
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High Temperature Pasteurisation |
Definition: Heat treating liquid to 72C, where pathogenic micro organisms are destroyed. Uses: Extends shelf life for a limited time, days not months, no colour change Example: milk, egg, juice and soups |
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High Temperature Sterilisation |
Definition: Heated for a long period of time at higher temperatures 104 for 40 minutes. Uses: Kills enzymes and micro organisms, extends storage period, milk is changed to a creamy colour due to a slight caramelization of milk sugar and has a cooked flavour. Example: Milk and fruit juices |
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High Temperature Ultra-high temperature processing - UHT |
Definition: Milk is heated for a short period of time at high temperatures 130 for 1-5 seconds. Sold in airtight containers. Uses: Destroys all bacteria, extends storage life of milk up to 6 months, little colour or taste change, little loss of nutritional value. Example: Milk |
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High Temperature Bottling |
Definition: Toughed glass is filled with raw foods, heated slowly to boil the foods, air is expelled when the lid is put on as it cools down a vacuum is formed. Uses: Destroys all bacteria and spores, no oxygen is present so bacteria cannot multiply. Example: Jamming, pickling, chutney production |
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Drying Accelerated Freeze drying |
Definition: Food is quick frozen then placed in a vacuum under reduced pressure. Heat turn the ice into steam and leaves food dry. Uses: Little change to colour, flavour, texture and nutritional value, easy to hydrate, more costly. Example: Coffee and certain fruits |
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Drying Dehydration |
Definition: When moisture is removed from food. Uses: Doesn't kill microbes, stops their growth. Reduces water activity level, weight and bulk of food, helps to preserve the product.
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