FOOD 2010 Chapter Notes - Chapter 10: Food Preservation, Cold Food Festival, Psychrophile

• School: University of Guelph
• Department: Food Science
• Course: FOOD 2010
• Professor: Massimo Marcone

Document Summary

Vacuum cooling: cooling under conditions of no air (atmosphere) Hypobaric the pressure is reduced along with temperatures and humidity for. Cool storage: is considered any temperature from 68 28 f (16 (-2) c) Refrigeration: holding a food product at temperatures ranging from 40 45 f ( 4. 5 7 c) Cool storage is considered any temperature from 68 28 f. Refrigerator temperatures range from 40 45 f. Frozen storage temperatures range from 32 0 f. Microbes grow more rapidly at temperatures above 50 f although some growth occurs at subfreezing temperatures as long as water is available cold storage. Cool storage is the gentlest of the food perseveration methods: affects taste, texture, nutritive value, and color the least, but it is a short time preservation method. Refrigeration temperature is a key factor in predicting the length of the storage period. A group of microorganisms called psychrophilic will grow at refrigerated temperatures.