food processing methods canning flash cards

This process of treatment involves the irradiation pasteurization whereby foods such as poultry, red meat and vegetables get exposure of little gamma rays. The low temperature long time processing is a pasteurization method that uses low temperatures for long period to kill harmful pathogens and microorganisms. The damage that occurs to the nutrients and texture is minimum. At higher temperatures, bacteria are destroyed rapidly. It is usually applied to flow sterilization, in which the process time is less than 1 minute. Sterilization by heat occurs in times ranging from a few seconds to minutes. This process is successful in reducing harmful microorganisms in the beef without using any chemicals. Lastly, the beef goes through the cooling stage using a cold-water spray. This results to the steam raising the surface temperature of the beef to very high temperatures. It is pressured using strong steam for approximately six to eight seconds. The process passes beef pieces that have gone through inspection, washed as well as trimmed through a space that gives heat exposure to the beef. It uses heat to control or reduce harmful microorganisms and pathogens. The process of high temperature short time treatment also uses the idea of steam pasteurization. This process of pasteurization has its use in most drink boxes as well as pouches as it gives room for extended unrefrigerated storage. After the heating process, the product undergoing treatment goes for cooling down and later packaged. In this process, products that are pourable such as the juices get heating for three to five seconds to an appropriate temperature killing all the harmful microorganisms. Flash method involves high temperatures for short time treatment.

It involves three categories that include flash pasteurization, steam pasteurization and irradiation pasteurization. This process has its application in the pasteurization of milk. High temperature short time processing uses high heat for a short period to kill the pathogens in food substances.

Food processing methods canning flash cards