INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
|
Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
|
|
|
hot point
|
|
|
flash point
|
|
|
cold point
|
|
|
finish point
|
Detailed explanation-1: -inside the can, called the cold spot. The areas of food farthest from the cold spot get a more severe heat treatment that may result in overprocessing and impairment of the overall quality of the product.
Detailed explanation-2: -The retort cold spot designates the location of the load where the temperature is the lowest during heating period. The packaging cold spot designates the place in the can where the Pasteurization Unit / Sterilization Value reached will be the lowest (sometimes located in the geometric center, but not always).
Detailed explanation-3: -Thermal processes are noncatalytic processes that decompose, rearrange, or combine hydrocarbon molecules by the application of heat. When feedstocks are heated to temperatures over 350 °C (660 °F), the thermal or free radical reactions start to give way to cracking of the mixture at significant rates.