1 / 11

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.

beatricej
Télécharger la présentation

Thermal Preservation

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  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

More Related