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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]
There are several side effects of the process, including a slight increase in a product's sweetness, but pascalization does not greatly affect the nutritional value, taste, texture, and appearance. Thus, high pressure treatment of foods is regarded as a "natural" preservation method, as it does not use chemical preservatives. [25]
This experiment was performed at room-temperature. However, the intentional lack of high temperature in the experiments isolated the actual effects of pressure on life and results clearly indicated life to be largely pressure insensitive. [21] Newer results from independent research groups [22] have shown the validity of Sharma et al. (2002 ...
This risk can be minimized by use of additional hurdles such as temperature control (maintain temperature below 3 degrees C), lowering water activity (less than 0.92), reducing pH (below 4.5) or addition of preservatives such as nitrite to delay metabolic activity and growth of pathogens.
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 ...
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 ...
Cryopreservation of recalcitrant seed is the hardest due to intolerance to low temperature and low water content. [52] However, plant vitrification solution can solve the problem and help recalcitrant seed (Nymphaea caerulea) cryopreserve.
These symptoms can begin as early as shortly after and as late as weeks after consumption of the contaminated food. [10] Time and temperature control safety (TCS) plays a critical role in food handling. [11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13]