NFSC 112 Study Guide - Final Guide: Stainless Steel, Leaf Vegetable, Green Bean
1 Dec 2016
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Document Summary
What are the different methods for accelerating cooling. Chill injury physical damage caused to fruits and vegetables from too low refrigeration temperatures. Storage temperature below 13 c slow down the activities of natural ripening enzymes and result in poor colors in tomatoes and bananas. Exchange of odor/ avors between foods: butter and milk will absorb odors from sh and fruit; eggs from onion. Nutrient losses vitamin c (e. g. , broccoli, asparagus, green bean) loss of sugar in sweet corn (converted to starch not really losing nutrients) Texture loss of rmness/crispness in fruits and vegetables. Some foods should not be refrigerated, i. e. breads staling rate is greater at refrigerated temperatures than room temps. Driving force: temperature of freezing medium, thermal conducting characteristics heat transfer of medium, contact velocity of heat transfer of medium with product. Resistance: product thickness, product geometry, product composition, resistance to heat transfer of the food packaging, cardboard insulates. Rapid thawing is recommended for most foods to maintain quality.
