Unit 9B

Question 1

aseptic processing

Answer 1

processing and then packaging
opposite of conventional processing

good for heat sensitive products bc is it very amenable to HTST processing

Question 2

describe aseptic proccessing stages of milk through the 3 stages

Answer 2

1) pasteurization at 62.5 for 30 mins than packaged
2) continuos HTST process at 70 degrees for 15 seconds and then rapidly cooled to 2 degrees and then packaged
3) development of UHT at above 100 degrees for 1 second usually by direct steam injection

Question 3

UHT need to be refrigerated after?

Answer 3

not until after opening ( think pre portioned creamers on table that don’t need to be refrigerated)

Question 4

commonly used to sterilize packages?

Answer 4

hydrogen peroxide and ultraviolet light

Question 5

the more ____ chilled the food the better the quality and nutritive value

Answer 5

rapidly

slow freezing produces large ice crystals

Question 6

is top or bottom of fridges colder

Answer 6

bottom

Question 7

if humidity is low in circulating air what results

Answer 7

dry food

Question 8

why would you replace oxygen with CO2

Answer 8

to halt the chemical reactions that cause food spoilage

Question 9

eutectic point in most foods

Answer 9

below -50 degrees

Question 10

commercial food products are held at?

Answer 10

-18 degrees

Question 11

% freezing cost of the product

Answer 11

about 10 %