FOOD PROCESSING AND PRESERVATION
THERMAL PROCESSING
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
To prevent the food from spoiling
|
|
|
To extend the shelf life
|
|
|
To protect the food from harmful microbes
|
|
|
Change the food into different product for consumption
|
Detailed explanation-1: -Pasteurization kills harmful microbes in milk without affecting the taste or nutritional value (sterilization= all bacteria are destroyed). Excerpt taken from the Conference for Food Protection addressing the Senate: “Each year, foodborne diseases sicken an estimated 48 million Americans, killing 3, 000 of them.
Detailed explanation-2: -Pasteurization is a physical process based on the heat treatment of liquid and solid foods to substantially reduce their microbiological load by controlling temperature and time. This technique allows the elimination of microorganisms that cause food spoilage or are a problem for food safety.
Detailed explanation-3: -One type of processing happens when we cook raw meat, poultry, and fish to make them safe to eat. Similarly, when milk is pasteurized, it is made safe by heating it at a high enough temperature for long enough to kill disease-causing germs. Most nutrients remain in milk after it is pasteurized.
Detailed explanation-4: -Prolonged shelf life. Preventing Disease. Quick and safe sanitation. Consistent product quality. Potential improvements in flavor and scent. Regulatory compliance. Heat treatment. Target temperatures. More items •12-Jan-2023