define fermentation and pasteurisation
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Pasteurizing
Pasteurization is a compromise. If you boil a food you can kill all bacteria and make the food sterile, but you often significantly affect the taste and nutritional value of the food. When you pasteurize a food (almost always a liquid), what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing the effects on taste as much as you can. Commonly pasteurized foods include milk, ice cream, fruit juices, beer and non-carbonated beverages. Milk, for example, can be pasteurized by heating to 145 degrees F (62.8 degrees C) for half an hour or 163 degrees F (72.8 degrees C) for 15 seconds.
Ultra high temperature (UHT) pasteurizationcompletely sterilizes the product. It is used to created "boxes of milk" that you see on the shelf at the grocery store. In UHT pasteurization, the temperature of the milk is raised to about 285 degrees F (141 degrees C) for one or two seconds, sterilizing the milk.
Fermenting
Fermentation uses yeast (see How Bread Works for more information on yeast) to produce alcohol. Alcohol is a good preservative because it kills bacteria. When you ferment grape juice you create wine, which will last quite a long time (decades if necessary) without refrigeration. Normal grape juice would mold in days
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Pasteurization is a compromise. If you boil a food you can kill all bacteria and make the food sterile, but you often significantly affect the taste and nutritional value of the food. When you pasteurize a food (almost always a liquid), what you are doing is heating it to a high enough temperature to kill certain (but not all) bacteria and to disable certain enzymes, and in return you are minimizing the effects on taste as much as you can. Commonly pasteurized foods include milk, ice cream, fruit juices, beer and non-carbonated beverages. Milk, for example, can be pasteurized by heating to 145 degrees F (62.8 degrees C) for half an hour or 163 degrees F (72.8 degrees C) for 15 seconds.
Ultra high temperature (UHT) pasteurizationcompletely sterilizes the product. It is used to created "boxes of milk" that you see on the shelf at the grocery store. In UHT pasteurization, the temperature of the milk is raised to about 285 degrees F (141 degrees C) for one or two seconds, sterilizing the milk.
Fermenting
Fermentation uses yeast (see How Bread Works for more information on yeast) to produce alcohol. Alcohol is a good preservative because it kills bacteria. When you ferment grape juice you create wine, which will last quite a long time (decades if necessary) without refrigeration. Normal grape juice would mold in days
hope my answer will help you and make my answer as brainlist answer
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Pasteurization is the process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat.The use of pasteurization to kill pathogenic bacteria has helped reduce the transmission of diseases, such as typhoid fever, tuberculosis, scarlet fever, polio, and dysentery.
A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, is fermentation
A process in which an unfermented liquid, such as milk, or a partially fermented one, such as beer, is heated to a specific temperature for a certain amount of time in order to kill pathogens that could cause disease, spoilage, is fermentation
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