1) Food preservation methods
1. Inhibition
2. Inactivation
The advantages of using heat for food preservation are: safe and chemical-free, provides tender cooked flavours and taste, most of spoilage microorganisms are heat-labile, long shelf life
The main disadvantages of using heat are: overcooking, textural disintegration, undesirable cooked flavor, nutritional deterioration
3. Avoid recontamination
2) Time temperature data = N0 = 5.2 x 106 CFU
D80 = 0.53 min
z = 8°C
Lethality Rate = 10(T-Tr)/Z
T = temp in Celsius at which lethal rate is required; Tr = reference temperature
(i) Since the time step/interval is 5 s:
F80 = 41.212 × 8 = 329.696 s
F80 = 5.494 min
(ii) Number of survivors: N = N0 10-F/D = (5.2 x 106)10-5.494/0.53
1) List the food preservation fundamentals and provide advantages and disadvantages of each preservation strategy (15...
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