About this document
High Temperature Food Preservation Methods by Naresh N is a document available to read on EtoBox.
This document discusses food preservation methods using high temperatures, specifically pasteurization and sterilization. It explains that pasteurization uses heat of 60-80°C to eliminate pathogens while sterilization uses higher heat to kill all microorganisms. Several factors influence the heat resistance of microorganisms including moisture, pH, proteins and microbial life stage. Key thermal destruction concepts discussed are thermal death time (TDT), D-value, Z-value, and F-value which help determine ap
- Author
- Naresh N
- Language
- EN