Thermal Processing By Dheeraj Sharma | FST

Article By : Dheeraj Sharma

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The use of high temperatures to preserve and ensure the safety of food is based on the effect of microbial destruction. Thermal processing is one of the most widely used unit operations employed in the food industry and is frequency determined as a Critical Control Point (CCP).

Mild processes : Blanching, Pasteurization.
More severe  processes : Canning, Baking, Roasting, Frying.

Important Points :

• Blanching
• Pasteurization
• Sterilization
• Death Rate Curve
• Thermal death time (TDT) curve
• Some Factors that Affect the Heat Resistance of   Micro - organisms

Conditions Affecting the Growth of Microorganism :

• Water 
• Temperature 
• Oxygen Requirements 
• pH

Questions : 

1. Why moist heat is more effective than dry heat ?