2.1. Processing by application of heat 2.1.1. Pasteurization Pasteurization process slightly

700 WordsApr 23, 20193 Pages
2.1. Processing by application of heat 2.1.1. Pasteurization Pasteurization process slightly affects the nutritional and sensory properties of most foods because it is a comparatively mild heat treatment. In the other words, food is heated to below 100 oC. According to Fellows,P (2000) Pasteurization ensures destruction of pathogenic micro-organisms in non-acid foods (pH>4.5) such as milk, ice cream, liquid egg in order to provide human health safety and for food lead to increase the shelf life for a few days. Moreover, a milder treatment is related to small losses of volatile aroma compound, also, the presence of O2 and enzyme activity cause the changing of fruits and vegetables’ color. However, foods’ shelf life extend for several months…show more content…
Canning (retorting) concern foods are first filled into containers and then sterilized by hot steam or hot water. Firstly, the air inside the container must be emptied before the filled into container. Internal corrosion and oxidative changing’s in some foods are forestalled by the removal of oxygen. Ultra high temperatures (UHT) explain that production of sterile product by pumping the product through a heat exchanger, which is then packed into pre-sterilized containers in a sterile environment. Ultra high temperature provide to away from infection at air-tight seal. Thus, foods shelf life is increasing at least 3 months at ambient temperature. According to Fellow,P (2000),the chart shows that time-temperature conditions for canning and UHT. Firstly UHT rise until 150 oC, than it remains steady 2 munities which is holding time, and then the value of temperature has steady decline from 150 oC to 80 oC and approximate sixth minute UHT’s and canning’s temperature is intersect. Finally, Canning peak from 80 oC to 120oC and is a sharply drop at 70oC. 2.1.3. Blanching Blanching applies to destroy enzymatic activity in vegetables and some fruits during the processing. If the foods are not blanched, undesirable changes are occurred by sensory properties and nutritional values. In the other word, blanching effect the destruction of the color, texture and nutrition value of foods. According to Fellows,P (2002) foods may have more

    More about 2.1. Processing by application of heat 2.1.1. Pasteurization Pasteurization process slightly

      Open Document