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FSC 325 EXAM 3 Continuous Heat Sterilization and
Pasteurization (2025) comprehensive questions and
verified detailed solutions ALREADY A+ GRADED
HIGHLY RECOMMENDED|100% CORRECT!!
pasteurization - ..(answers)..heat treatment below 100C
main function
inactive enzymes
kill non-spore forming bacteria
kill yeasts and molds
The severity of the heat treatment depends on pH of food - ..(answers)..Low acid
foods (pH > 4.5)
Destruction of pathogenic bacteria
High acid food (pH < 4.5)
Destruction of spoilage MO
Inactivation of enzymes
Extent of heat required determined by - ..(answers)..The D value of the most heat
resistant enzyme or MO which may be present in food
May be batch or continuous
examples:
Milk - 12D63 in C. burnettii (D63 = 2.5 min.)
Z = 4.1C
, 2
63°C for 30 min. or 71.5°C for 15 sec.
Liquid whole eggs - 9D in S. seftenburg
60°C for 3 min. or 64.4°C for 2.5 min.
Processes and equipment pasteurization - ..(answers)..LTLT
Low temperature, long time
Equipment specifications.
Thermometers (3; liquid juice, airspace and controller)
Agitators/headspace heater
Vat
Advantages
good for low volume
Easy to operate, control, clean and relatively inexpensive.
Disadvantages
Efficiency is very low, since heat recovery is ZERO.
High Temperature, Short Time - ..(answers)..High Temperature, Short Time
Milk - 71.5C for 15 sec
Higher Heat, Short time (HHST)
Better retention of nutrients
Also called flash pasteurization
Example: Milk
FSC 325 EXAM 3 Continuous Heat Sterilization and
Pasteurization (2025) comprehensive questions and
verified detailed solutions ALREADY A+ GRADED
HIGHLY RECOMMENDED|100% CORRECT!!
pasteurization - ..(answers)..heat treatment below 100C
main function
inactive enzymes
kill non-spore forming bacteria
kill yeasts and molds
The severity of the heat treatment depends on pH of food - ..(answers)..Low acid
foods (pH > 4.5)
Destruction of pathogenic bacteria
High acid food (pH < 4.5)
Destruction of spoilage MO
Inactivation of enzymes
Extent of heat required determined by - ..(answers)..The D value of the most heat
resistant enzyme or MO which may be present in food
May be batch or continuous
examples:
Milk - 12D63 in C. burnettii (D63 = 2.5 min.)
Z = 4.1C
, 2
63°C for 30 min. or 71.5°C for 15 sec.
Liquid whole eggs - 9D in S. seftenburg
60°C for 3 min. or 64.4°C for 2.5 min.
Processes and equipment pasteurization - ..(answers)..LTLT
Low temperature, long time
Equipment specifications.
Thermometers (3; liquid juice, airspace and controller)
Agitators/headspace heater
Vat
Advantages
good for low volume
Easy to operate, control, clean and relatively inexpensive.
Disadvantages
Efficiency is very low, since heat recovery is ZERO.
High Temperature, Short Time - ..(answers)..High Temperature, Short Time
Milk - 71.5C for 15 sec
Higher Heat, Short time (HHST)
Better retention of nutrients
Also called flash pasteurization
Example: Milk
