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FST490 - Exam #2
Food Pasteurization and sterilization by pressure
21
Other
Undergraduate 4
05/17/2010

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Cards

Term
Who is Nicolas Appert?
Definition
French inventor of airtight food preservation. Appert, known as the "father of canning", was a confectioner.
Term
Why are some people scare of spinach?
Definition
Because it has been associated with pathogens in the past.
Term
What does HPP stand for?
Definition
High Pressure Processing.
Term
What are the characteristics of HPP?
Definition
Covalent Bonds are not disrupted; Hydrogen, ionic and hydrophobic bonds will be affected (DNA and RNA are pressure sensitive, membranes, proteins, and enzymes are all pressure sensitive as well). Dormant bacterial spores not affected.
Term
Whats the Average Installed Vessel size of HPP units?
Definition
175 Liters
Term
Which continent/country has the most HPP units?
Definition
America
Term
In 2009, how many HPP units were there world wide?
Definition
~135
Term
What is one of the most popular foods used in HPP units?
Definition
Avocado Paste (others being used are sausages, salsas, oysters...)
Term
In the past, has there been inconsistent data related to HPP units?
Definition
Term
What are 3 important factors of HPP?
Definition
Temp, pressure, ph
Term
What is significant about the temperature when the pressure rises in a vessel?
Definition
The temperature also rises!
Term
What does PATP stand for?
Definition
Pressure Assisted Thermal Processing
Term
What are the draw backs of Combining pressure along with moderate temperatures (<100C)?
Definition
The combination is insufficient to achieve complete inactivation.
Term
What is one draw back and one positive of combining pressure and high temperatures (>100C)?
Definition
Food degradation, but temp is sufficient to achieve inactivation.
Term
What are some experimental challenges of PATP?
Definition
• Process variables: P, T, time
• pH shift and adiabatic heating
– Food & compression fluid dependent
• Pressure cycles and pressurization rate
• Food matrix effects
Term
What process is used for Milk ultra-pasteurization?
Definition
PATP (moderate temp (<100C) and pressure
Term
How many compounds are associated with cooked milk flavor?
Definition
27
Term
What process is used for the commercial milk sterilization process?
Definition
PATP - High temp (>100C) and high pressure.
Term
Acrylamide is a product of what reaction?
Definition
Maillard Reaction
Term
Swedish researchers found acrylamide
present in most foods in what year?
Definition
2002
Term
Where does electron transport (ETS) take place?
Definition
In the inner membrane of the mitochondria.
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