1. Thermal Preservation

2. 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 Thermal Preservation

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

4. 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 Thermal Preservation

5. 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 Thermal Preservation

6. 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 Thermal Preservation

7. 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 Thermal Preservation

8. 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 Thermal Preservation

9. 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 Thermal Preservation

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

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