BIOS242, Week 4-OL
Name: Jenny Keech D41079766
Lab 4: Pasteurization and Sterilization
Learning Outcomes
Explain the concept of food spoilage and shelf life.
Explain the principle of pasteurization and sterilization.
Analyze the parameters of High-Temperature-Time-Treatment (HTST) pasteurization.
Perform canning as a method of sterilization.
Identify how plastic and metal can be used as materials for packaging.
Introduction: Experiment with pasteurization and sterilization Virtual Simulation Lab
In the Pasteurization and Sterilization lab, you will help Adam, an organic farmer, to increase the
shelf life of his peach juice. Together with Marie, a food scientist, you will learn the basics of
food spoilage and shelf life by performing a series of spoilage detection experiments. Later, you
will explore two types of heat treatment, pasteurization and sterilization, to eliminate the food
spoilage in the peach juice. Finally, you will employ your knowledge to determine which type of
packaging and heat treatment is suitable for Adam’s peach juice. Will you be able to eliminate
spoilage in Adam’s peach juice?
Questions:
1. Purpose: Why is food safety important?
Food safety is important as it helps to protect consumer from the risk of food
borne illnesses. It also helps to prevent consumers from risks of health –related
conditions such as allergy and even death.
2. What practices would you recommend to keep food safe at home?
Always wash your food, hands, counters, and cooking tools. Wash hands in warm
soapy water for at least 20 seconds before and after handling food. Keep raw
foods to themselves. Germs can spread from one food to another. Cook
thoroughly, food needs to get hot and stay hot because the heat kills germs. Put
leftover food in the fridge right away, do not leave sitting out because the germs
will grow back.
3. What would you recommend for storage of milk at home?
Almost all dairy products need to be stored in the refrigerator. The exceptions
include powdered milk products, and products such as UHT products, which can
be stored in the pantry.
1
This study source was downloaded by 100000840546212 from CourseHero.com on 01-30-2022 06:48:14 GMT -06:00
https://www.coursehero.com/file/67071453/OL-Pasteurization-and-Sterilizationdocx/
Name: Jenny Keech D41079766
Lab 4: Pasteurization and Sterilization
Learning Outcomes
Explain the concept of food spoilage and shelf life.
Explain the principle of pasteurization and sterilization.
Analyze the parameters of High-Temperature-Time-Treatment (HTST) pasteurization.
Perform canning as a method of sterilization.
Identify how plastic and metal can be used as materials for packaging.
Introduction: Experiment with pasteurization and sterilization Virtual Simulation Lab
In the Pasteurization and Sterilization lab, you will help Adam, an organic farmer, to increase the
shelf life of his peach juice. Together with Marie, a food scientist, you will learn the basics of
food spoilage and shelf life by performing a series of spoilage detection experiments. Later, you
will explore two types of heat treatment, pasteurization and sterilization, to eliminate the food
spoilage in the peach juice. Finally, you will employ your knowledge to determine which type of
packaging and heat treatment is suitable for Adam’s peach juice. Will you be able to eliminate
spoilage in Adam’s peach juice?
Questions:
1. Purpose: Why is food safety important?
Food safety is important as it helps to protect consumer from the risk of food
borne illnesses. It also helps to prevent consumers from risks of health –related
conditions such as allergy and even death.
2. What practices would you recommend to keep food safe at home?
Always wash your food, hands, counters, and cooking tools. Wash hands in warm
soapy water for at least 20 seconds before and after handling food. Keep raw
foods to themselves. Germs can spread from one food to another. Cook
thoroughly, food needs to get hot and stay hot because the heat kills germs. Put
leftover food in the fridge right away, do not leave sitting out because the germs
will grow back.
3. What would you recommend for storage of milk at home?
Almost all dairy products need to be stored in the refrigerator. The exceptions
include powdered milk products, and products such as UHT products, which can
be stored in the pantry.
1
This study source was downloaded by 100000840546212 from CourseHero.com on 01-30-2022 06:48:14 GMT -06:00
https://www.coursehero.com/file/67071453/OL-Pasteurization-and-Sterilizationdocx/
