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References
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Glossary
- Blanching
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Mild heat treatment that inactivates enzymes that would cause deterioration of food during frozen storage.
- Canning
-
An example of a food processing method that involves severe heat treatment. Food is placed inside a can, the lid is sealed in place, and the can is then heated in a large commercial pressure cooker known as a retort.
- Commercial sterility
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Severe heat treatment. A sterilization where all pathogenic and toxin-forming organisms have been destroyed as well as all other types of organisms which, if present, could grow in the product and produce spoilage under normal handling and storage conditions.
- Concentration
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Method of removing some of the water from a food, to decrease its bulk and weight. Concentration does not prevent bacterial growth.
- Conduction
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Transfer of heat from one molecule to another molecule; the major method of heat transfer through a solid.
- Convection
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Flow or currents in a heated liquid or gas.
- D value
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Decimal reduction time; time in minutes at a specific temperature required to destroy 90 % of the organisms in a given population.
- Dehydration
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A means of preservation with the primary intent to decrease moisture content and preclude the possibility of microbial growth such as bacteria, mold, and yeast.
- Irradiation
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The administration of measured doses of energy that are product-specific. It reduces the microbial load of a food, kills insects, controls ripening, and inhibits the sprouting of some vegetables.
- Ohmic heat
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In place of radiant heat, a continuous electrical current is passed through food to heat it rapidly, maintaining quality.
- Pasteurization
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Mild heat treatment that destroys pathogenic bacteria and most nonpathogens. It inactivates enzymes and extends shelf life.
- Radiation
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Fastest method of heat transfer; the direct transfer of heat from a radiant source to the food being heated.
- Thermal death rate curve
-
Provides data on the rate of destruction of a specific organism in a specific medium or food at a specific temperature.
- Thermal death time curve
-
Provides data on the destruction of a specific organism at different temperatures.
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Vaclavik, V.A., Christian, E.W. (2014). Food Preservation . In: Essentials of Food Science. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-9138-5_16
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DOI: https://doi.org/10.1007/978-1-4614-9138-5_16
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