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Thermal Preservation

Thermal Preservation. Definition. Adding or removing heat to alter shelf-life. Shelf-life -- time food can be stored and still maintain its quality Heat processing -- adding heat to a food to destroy enzymes and some spoilage and pathogenic bacteria.

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Thermal Preservation

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  1. Thermal Preservation

  2. Definition • Adding or removing heat to alter shelf-life. Shelf-life -- time food can be stored and still maintain its quality • Heat processing -- adding heat to a food to destroy enzymes and some spoilage and pathogenic bacteria. • Cold processing -- removing heat from food to slow deterioration from enzymes and bacteria. D 9.01 -- Thermal Preservation

  3. Types of Thermal Preservation • Heat processing • Blanching • Commercial sterilization • Pasteurization • Sterilization • Dehydration • Canning • Cold processing • Refrigeration • Freezing D 9.01 -- Thermal Preservation

  4. Blanching • Immersing food in boiling water or steam to destroy enzymes. • Often used before freezing or drying foods. • Product shelf-life is short. D 9.01 -- Thermal Preservation

  5. Commercial Sterilization • Combines heat and vacuum seal to destroy spoilage and pathogenic microorganisms. • Product shelf-life is long. • Examples include water bath, retort, or hydrostatic cooker and cooler D 9.01 -- Thermal Preservation

  6. Pasteurization • A low heat treatment that destroys pathogenic microorganisms and stops enzyme activity • Products have a medium shelf-life. • Examples include batch, high temperature, and short-time. D 9.01 -- Thermal Preservation

  7. Sterilization • A high temperature heat treatment that destroys all microorganisms. • Products have a long shelf-life. • Examples include aseptic canning. D 9.01 -- Thermal Preservation

  8. Dehydration • Low temperature heat treatment that involves the removal of water as a means to prevent microbial growth. • Products have a long shelf-life. • Examples include tray, belt, drum, spray, vacuum, freeze-drying, sun, and oven drying D 9.01 -- Thermal Preservation

  9. Concentration • Removal of a portion of water from food to prevent microbial growth. • Products have a medium shelf-life. • Examples -- open kettle, heat evaporation, vacuum evaporation, and filtration D 9.01 -- Thermal Preservation

  10. Refrigeration • Slows enzyme activity and microbial growth. • Products have a short shelf-life. D 9.01 -- Thermal Preservation

  11. Freezing • Slows enzyme activity and microbial growth • Products have a long shelf-life D 9.01 -- Thermal Preservation

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