FSHN 101 Lecture Notes - Lecture 28: Louis Pasteur, Almond Milk, Soy Milk

• School: University of Illinois
• Department: Food Science and Human Nutrition
• Course: FSHN 101
• Professor: Bohn Dawn

Document Summary

Inactivate enzymes and metabolic reactions resulting in senescence. Normal , non microbial degradation of plant tissue prior to tissue death. Food safety and increased shelf life vs impact on nutrition and product quality. Blanching: mild heat, applied to fruits and veggies to denature enzymes prior to freezing. Pasteurization: destroys pathogenic microorganisms and extends shelf life of food. Pasteurized products contain viable organisms that can grow/cause spoil. Usually pasteurization = combined with another means of preservation like refrigeration. Levels of pasteurization used to thermally process milk: Low temp long time- 145 f for 30 min. High temp short time- 161 f 15 sec. Ultra high temp- 280 f +, 2 seconds. Ltlt and htst = equivalent thermal processes. All pathogenic and toxin forming organisms = destroyed, as well as some spoilage microorganisms. Canning: very old, cheap food>can> remove oxygen/seal placed on it> heat> can+food. 1. food> heat > fil> package + food. Degree of heat placed on food= a lot less.