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THERMAL PRESERVATION, Clostridium sporogenes 3679 (PA3679) and Bacillus…
THERMAL PRESERVATION
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canning
- "canned” @ heated to destroyed m/o
- food is packed into containers, then sealed
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heat resistance m/o
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factors
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growth temp- higher growth T, higher HR
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reduction of aw -reduce aw, increase HR
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pasteurization
heat treatment to inactivate enzymes and to kill heat sensitive m/o that cause spoilage with minimal changes
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SENSORY
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maillard reaction -color, flavor, nutritional val
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FOOD TEXTURE
plant -tissue damage (lose crisp, softening)
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partial sterilization
inactivate enzymes and destroy heat-sensitive organisms
and pathogens depending on the pH of the food
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Heat coagulates the proteins in any organism, causes oxidative free radical damage, causes drying of cells and can even burn them to ashes
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extreme viscous or sticky food, contains large solid particulates, or product that is easily cristallize
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