Term
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Definition
| French inventor of airtight food preservation. Appert, known as the "father of canning", was a confectioner. |
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Term
| Why are some people scare of spinach? |
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Definition
| Because it has been associated with pathogens in the past. |
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Term
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Definition
| High Pressure Processing. |
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Term
| What are the characteristics of HPP? |
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Definition
| Covalent Bonds are not disrupted; Hydrogen, ionic and hydrophobic bonds will be affected (DNA and RNA are pressure sensitive, membranes, proteins, and enzymes are all pressure sensitive as well). Dormant bacterial spores not affected. |
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Term
| Whats the Average Installed Vessel size of HPP units? |
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Definition
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Term
| Which continent/country has the most HPP units? |
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Definition
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Term
| In 2009, how many HPP units were there world wide? |
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Definition
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Term
| What is one of the most popular foods used in HPP units? |
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Definition
| Avocado Paste (others being used are sausages, salsas, oysters...) |
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Term
| In the past, has there been inconsistent data related to HPP units? |
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Definition
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Term
| What are 3 important factors of HPP? |
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Definition
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Term
| What is significant about the temperature when the pressure rises in a vessel? |
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Definition
| The temperature also rises! |
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Term
| What does PATP stand for? |
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Definition
| Pressure Assisted Thermal Processing |
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Term
| What are the draw backs of Combining pressure along with moderate temperatures (<100C)? |
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Definition
| The combination is insufficient to achieve complete inactivation. |
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Term
| What is one draw back and one positive of combining pressure and high temperatures (>100C)? |
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Definition
| Food degradation, but temp is sufficient to achieve inactivation. |
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Term
| What are some experimental challenges of PATP? |
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Definition
• Process variables: P, T, time
• pH shift and adiabatic heating
– Food & compression fluid dependent
• Pressure cycles and pressurization rate
• Food matrix effects |
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Term
| What process is used for Milk ultra-pasteurization? |
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Definition
| PATP (moderate temp (<100C) and pressure |
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Term
| How many compounds are associated with cooked milk flavor? |
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Definition
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Term
| What process is used for the commercial milk sterilization process? |
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Definition
| PATP - High temp (>100C) and high pressure. |
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Term
| Acrylamide is a product of what reaction? |
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Definition
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Term
Swedish researchers found acrylamide
present in most foods in what year? |
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Definition
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Term
| Where does electron transport (ETS) take place? |
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Definition
| In the inner membrane of the mitochondria. |
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