introduction to food processing

Question 1

What is food processing?

Answer 1

Any deliberate change in a food that occurs before it is available for us to eat.
Transformation of raw ingredients into food or the transformation of food into other forms

Question 2

Pasteurization

Answer 2

food treated at <100 d
destroys enzymes and relatively heat stable microorgs.
Used to extend shelf life by several days (milk) or months (bottled fruit)

Question 3

Milk pasteurizing temps

Answer 3

63d x 30 mins LTLT
72d x 15 secs HTST
2 groups of microorgs. survive= Thermophilics and thermodurics

Question 4

Sterilization

Answer 4

The destruction of all bacteria including their spores. Usually around 110-121d in pressure cookers.

Question 5

Cell wall composition

Answer 5

Peptidoglycan = gram + 60-80% gram- 10-20%
Lipopolysaccharide= gram + absent gram- present

Question 6

Lipopolysaccharides

Answer 6

Occurs when the gram - bacteria explodes.
An endotoxin and induces a strong response from normal animal immune systems.
Exogenous pyrogen = pyrogenic reaction fever like symptoms.