Pateurisation

Question 1

Does pasteurisation kill all pathogenic bacteria?

Answer 1

yes

Question 2

what is pasteurisation?

Answer 2

food is rapidly heated then rapidly cooled

Question 3

What is LTLT?

Answer 3

low temperature long time. used for batch pasteurisation

Question 4

during batch pasteurisation how is milk treated?

Answer 4

63C for 30 mins

Question 5

what equipment is used during batch pasteurisation?

Answer 5

a jacketed vat surrounded by insulating water, steam or heated coils

Question 6

who developed pasteurisation in 1865?

Answer 6

Louis Pasteur

Question 7

peroxidase

Answer 7

breakdown H2O2

Question 8

catalase

Answer 8

split H2O2

Question 9

Lipase

Answer 9

split triglycerides into 3 fatty acids and glycerol

Question 10

lysozyme

Answer 10

hydrolyse bacteria

Question 11

alkaline phosphatase

Answer 11

splits phosphoric acid esters

Question 12

what is HTST?

Answer 12

High temperature short time

Question 13

during continuous pasteurisation how is milk treated?

Answer 13

71.5C for 15 seconds

Question 14

what equipment does continuous pasteurisation use?

Answer 14

a plate heat exchanger

Question 15

what is a plate heat exchanger?

Answer 15

thin stainless steel plates that increase the heat transfer coefficient

Question 16

What is the main principle of a plate heat exchanger?

Answer 16

Countercurrent flow

Question 17

If pasteurisation occurs using food packaged in glass why does water have to be used?

Answer 17

to prevent thermal shock that would damage the glass

Question 18

what is the max temperature difference during heating of the water and glass?

Answer 18

20C

Question 19

What is the max temperature difference during cooling of water and glass?

Answer 19

10C