PSYC 2390 Lecture Notes - Lecture 3: Yolk, Hurdle Technology, Peanut Butter

• School: University of Guelph
• Department: Psychology
• Course: PSYC 2390
• Professor: Lana Trick

Document Summary

Loss of moisture contributes to bread staling, while phase seperation (oily layer) occurs in freshly ground (vs. formulated and processed) peanut butter. Thermal processing for food preservation: the goal of preservation methods such as thermal processing is to delay food perishability and inhibit food spoilage. The two categories of nonthermal processing are traditional and innovative. Dairy products processing: homogenization decreases the size of fat globules dispersed in milk to prevent them from clustering and forming a cream line on the surface. Egg processing: at the preprocessing stage, eggs are placed in liquid co2 to allow for rapid chilling compared to standard chilling prior to cold storage.