enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Food preservation - Wikipedia

    en.wikipedia.org/wiki/Food_preservation

    Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, and the presence of preservatives or biopreservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted ...

  3. Ultra-high-temperature processing - Wikipedia

    en.wikipedia.org/wiki/Ultra-high-temperature...

    Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]

  4. Confit - Wikipedia

    en.wikipedia.org/wiki/Confit

    Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 ...

  5. Hurdle technology - Wikipedia

    en.wikipedia.org/wiki/Hurdle_technology

    The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture. Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. According to the ...

  6. Curing (food preservation) - Wikipedia

    en.wikipedia.org/wiki/Curing_(food_preservation)

    The use of nitrites in food preservation is highly controversial [22] due to the potential for the formation of nitroso-compounds such as nitrosamines, N-nitrosamides and nitrosyl-heme. [citation needed] When the meat is cooked at high temperatures, nitrite-cured meat products can also lead to the formation of nitrosamines.

  7. Aseptic processing - Wikipedia

    en.wikipedia.org/wiki/Aseptic_processing

    Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...

  8. List of food additives - Wikipedia

    en.wikipedia.org/wiki/List_of_food_additives

    Peanut oil/Ground nut oil – mild-flavored cooking oil. Pecan oil – valued as a food oil, but requiring fresh pecans for good quality oil. [9] Pectin – vegetable gum, emulsifier; Perilla seed oilhigh in omega-3 fatty acids. Used as an edible oil, for medicinal purposes, in skin care products and as a drying oil.

  9. Flash pasteurization - Wikipedia

    en.wikipedia.org/wiki/Flash_pasteurization

    Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...