Food Preservation Chapter 13
Food Preservation Chapter 13
Heat Treatments 1. Blanching – Heat to deactivate enzymes 2. Pasteurization – Heat to kill pathogenic bacteria 3. Sterilization – Heat to kill all bacteria and other organisms
Heat Treatments 1. Blanching – Heat to deactivate enzymes 2. Pasteurization – Heat to kill pathogenic bacteria 3. Sterilization – Heat to kill all bacteria and other organisms
Low Temperature 1. Refrigeration - < 40° F 2. Freezing - 0° F
Low Temperature 1. Refrigeration - < 40° F 2. Freezing - 0° F
Lowering Water Activity 1. Dehydration 2. Concentration 3. Salt 4. Addition of Sugar
Lowering Water Activity 1. Dehydration 2. Concentration 3. Salt 4. Addition of Sugar
Chemical Preservation
Chemical Preservation