Part 1
what type of packaging is Reduced oxygen, increase CO2 & N2
MAP
–Before you start canning, you need to determine this parameter of the food.
acid level
lower temperature -32 oC to -40 oC, shorter time- this type of freezing allows for smaller and less ice crystal formation
quick freeze
this ingredient –Concentration is usually around 2-3% of the total weight; Promotes the growth of beneficial lactic acid bacteria (LAB).
salt
–Packages flexible, Rehydratable, Thermostabilized, Irradiated, , Shelf-stable tortilla - common for what type of packaging
space
–Migration of volatile compounds from the food to the plastic (and sometimes vice versa)
scalping
High-acid foods have a pH (acidity level) of less than 4.6 can be prepared using this method of canning
boiling water
•LTLT- Low Temperature Long Time: 63-69 oC for 30 minutes (depending on the product)... this type of mild heat treatment to kill pathogens is called
pasteurization
what preservation method •Involves soaking food in usually a vinegar solution (which is acidic) or brine (which contains salt)
pickling
sterile, shelf-stable, fruit drink boxes
aseptic packaging
stable and non-reactive under normal conditions…. doesn't easily react with other substances - does not affect flavour
inert
these fruit/vegetable are a borderline high-acid food and need an acid, such as lemon juice or vinegar, to be added for safer canning.
tomatoes
Ice (solid) changes directly to water vapour (gas) (skips the liquid phase) i.e. sublimes.. what kind of drying method
freeze-dry
what does HPP stand for
High Pressure Processing
• Keeping foods stored in oil, like vegetables and herbs, in the fridge- to protect from what?
clostridium botulinum
•Any material with a thickness <0.3 mm, which is formed from a combination of biopolymers and different additives
edible film/coating
•The level of temperature needed to kill botulism bacteria for low-acid foods can only be reached by using this method
pressure canner
the main microorganisms involved in fermentation.
LAB
this preservation method is a Disinfectant, Commonly used in bottled water, and is Environmentally friendly
Mixtures of low and high acid foods, such as spaghetti sauce with meat, vegetables and tomatoes, are considered?
low-acid
Homemade canned, preserved or fermented foodstuffs are a common source of this foodborne microorganism, and their preparation requires extra caution.
botulism
these type of pathogens more tolerant of cold temperatures
Psychrotrophic and mesophilic
These bacteria consume sugars in the vegetables and produce what as a by product?
lactic acid
what is an anaerobic environment ?
oxygen-free
–temp. of food at least 77°C when packed in jar for canning is called
hot pack