Thermal Preservation

D 9.01 -- Thermal Preservation Definition Adding or removing heat to alter shelf-life. Shelf-life -- time food can be stored and still maintain its quality Heat processing -- adding heat to a food to destroy enzymes and some spoilage and pathogenic bacteria. Cold processing -- removing heat from food to slow deterioration from enzymes and bacteria. D 9.01 -- Thermal Preservation

Types of Thermal Preservation Heat processing Blanching Commercial sterilization Pasteurization Sterilization Dehydration Canning Cold processing Refrigeration Freezing D 9.01 -- Thermal Preservation

D 9.01 -- Thermal Preservation Blanching Immersing food in boiling water or steam to destroy enzymes. Often used before freezing or drying foods. Product shelf-life is short. D 9.01 -- Thermal Preservation

Commercial Sterilization Combines heat and vacuum seal to destroy spoilage and pathogenic microorganisms. Product shelf-life is long. Examples include water bath, retort, or hydrostatic cooker and cooler D 9.01 -- Thermal Preservation

D 9.01 -- Thermal Preservation Pasteurization A low heat treatment that destroys pathogenic microorganisms and stops enzyme activity Products have a medium shelf-life. Examples include batch, high temperature, and short-time. D 9.01 -- Thermal Preservation

D 9.01 -- Thermal Preservation Sterilization A high temperature heat treatment that destroys all microorganisms. Products have a long shelf-life. Examples include aseptic canning. D 9.01 -- Thermal Preservation

D 9.01 -- Thermal Preservation Dehydration Low temperature heat treatment that involves the removal of water as a means to prevent microbial growth. Products have a long shelf-life. Examples include tray, belt, drum, spray, vacuum, freeze-drying, sun, and oven drying D 9.01 -- Thermal Preservation

D 9.01 -- Thermal Preservation Concentration Removal of a portion of water from food to prevent microbial growth. Products have a medium shelf-life. Examples -- open kettle, heat evaporation, vacuum evaporation, and filtration D 9.01 -- Thermal Preservation

D 9.01 -- Thermal Preservation Refrigeration Slows enzyme activity and microbial growth. Products have a short shelf-life. D 9.01 -- Thermal Preservation

D 9.01 -- Thermal Preservation Freezing Slows enzyme activity and microbial growth Products have a long shelf-life D 9.01 -- Thermal Preservation