INTRODUCTION TO FOOD TECHNOLOGY
FOOD SCIENCE VS FOOD TECHNOLOGY
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Commercial sterilization
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Pasteurization
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Sterilization
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Blanching
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Detailed explanation-1: -Pasteurization. Pasteurization is the application of heat to a food product in order to destroy pathogenic (disease-producing) microorganisms, to inactivate spoilage-causing enzymes, and to reduce or destroy spoilage microorganisms.
Detailed explanation-2: -Three basic heat treatments are used in food preservation: pasteurization, in which foods are treated at about 62°C for 30 minutes or 72°C for 15 to 17 s; hot filling, in which liquid foods and juices are boiled before being placed into containers; and steam treatment under pressure, such as used in the canning method.
Detailed explanation-3: -Preservation of High temperature (Heat) Preservation by low temperature. Preservation by Drying. Preservation by Radiation (irradiation) Chemical agents used in preservation of food. 25-Aug-2020