ihk fresh and pasteurised milk.
of disease
f.
g.
Refrigeration: This procedure uses low temperature to prevent growth of
micro-organisms. Micro-organisms and enzymes get deactivated at low
temperatures and hence, the spoilage of food gets prevented.
Vacuum packing: In this method air is removed from the package prior
to sealing. The vacuum, thus created, reduces oxygen in the package.
This limits the growth of bacteria or fungi in the package. This method is
commonly used to store dry foods like cereals, nuts, coffee, cheese and
potato chips.
Answers
Answer:
The time and temperature required for the sterilization of foods are influenced by several factors, including the type of microorganisms found on the food, the size of the container, the acidity or pH of the food, and the method of heating.
The sterilization of low-acid foods (pH greater than 4.6) is generally carried out in steam vessels called retorts at temperatures ranging from 116 to 129 °C (240 to 265 °F). The retorts are controlled by automatic devices, and detailed records are kept of the time and temperature treatments for each lot of processed cans. At the end of the heating cycle, the cans are cooled under water sprays or in water baths to approximately 38 °C (100 °F) and dried to prevent any surface rusting. The cans are then labeled, placed in fibreboard cases either by hand or machine, and stored in cool, dry warehouses
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