About this document
Thermal Processing of Microorganisms by Pratama Nur Hasan is a document available to read on EtoBox.
The document discusses thermal processing techniques for food, including cooking, blanching, pasteurization, sterilization, and others. It explains key aspects of different thermal processing methods like their objectives, typical processing conditions, and principles. Specific techniques covered include blanching, pasteurization, sterilization, and their purposes in destroying microorganisms and enzymes in foods. The document also categorizes microorganisms based on their oxygen sensitivity and classifies
- Author
- Pratama Nur Hasan
- Language
- EN