HEAT

High temp -> low temp, increases kinetic energy and expands a substance
( thermal expansion)
Heating kills microorganism, enzymes and improves shelf life. Aseptic packaging
prevents recontamination
Mild heat treatments blanching pasteurization -> kill pathogens, reduce bacteria,
inactivate enzymes, doesnt affect flavor or nutrition but has short shelf life
Severe heating sterilization, canning -> kills all bacteria, long shelf life, food is
overcooked( change in taste, nutrients)
Blanching: boiling, steaming then placing in ice water inactivates enzymes and
prevents off odors and colors, helps remove skins of nuts and fruits
Pasteurization: destroys pathogens, extends shelf life ( ie milk and eggs)
Sterilization: destroys all microorganisms and pores 121 C for 15 mins but is
usually longer, destroys food quality ( canning commercial sterilization)
Canning: made by Nicolas Appert to feed napoleons troops, shelf life of over of 2
years. Steps: washing, sorting blanching, steaming, sterilization, cooling
Acidity, consistency and particle size of food as well as material, size, shape of
container must be considered in choosing heat treatment
Products at edge of container heats before centre
Target microorganisms determine the time of heating needed ad well as the amount
of it present nd food acidity
Rate of destruction is logarithmic. D value = time(min) at a given temp to kill 90%
of bacteria
Organism
C. jejuni D55=60s
C. botulinum D121=0.21s
C. botulinum toxin D85=5mins
E. coli- D71.7=1s
S. aureus D71.7=4.1s
Z Value: temp needed to decrease d by 1/10
12D Concept: a safety margin where 12D values at a temp is used in which 1 of
10^12 cans have a spore that survives
Low acidity = higher temps needed (116-121C-7pH) high acidity = slightly less
temp(100C-4pH)
Clostridum botulinum can cause deadly food poisoning, spores are harmless on
fresh foods but produce cells and multiply when moist low acid, less than 2%
oxygen (anaerobic) places and temp 3-48C