INTRODUCTION TO FOOD TECHNOLOGY
IMPORTANCE OF FOOD TECHNOLOGY IN TODAYS WORLD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Pasteurization
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Canning
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Dehydration
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None of the above
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Detailed explanation-1: -Pasteurization is a heat treatment that kills part but not all the microorganisms present and the temperature applied is below 100oC. The heating may be by means of steam, hot H2O, dry heat or electric currents and the products are cooled promptly after the heat treatments.
Detailed explanation-2: -First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible for such diseases as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis.
Detailed explanation-3: -Pasteurization: Process developed by Louis Pasteur of heating milk, wine, or other liquids to 65–77°C (or the equivalent) for approximately 30 minutes to kill or markedly reduce the number of pathogenic and spoilage organisms other than bacterial spores.