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What is Thermal Processing of Foods Explained about?
This document discusses thermal processing methods for preserving foods, including blanching, pasteurization, and commercial sterilization. It explains that thermal processing uses regulated heat to control chemical, enzymatic, and microbial reactions in food. The key types are defined as blanching (a mild heat process), pasteurization (a moderate heat process below boiling that destroys pathogens and inactivates enzymes), and commercial sterilization (a high heat process above 121°C that destroys all micro
- Author
- Kri Q
- Language
- EN