Sterilization can be accomplished by an amalgamation of heat, chemicals, irradiation, high pressure and filtration such as steam under pressure, dry heat, ultraviolet radiation, gas vapour sterilants, chlorine dioxide gas etc. Successful sterilization strategies are necessary for working in a lab and negligence of this could lead to severe consequences, it could unexpectedly cost a …
Sterilization indicates to any process that removes, kills, or deactivates all compositions of microorganisms such as fungi, bacteria, viruses, spores, unicellular eukaryotic organisms such as Plasmodium, etc. Sterilization can be attainted through diverse means, including heat, chemicals, irradiation, high pressure, and filtration. Sterilization is distinct from disinfection, sanitization, and pasteurization, in that those methods reduce …
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Thermal processing is defined as the aggregate of temperature and time required to remove a specific number of microorganisms from a food product. The three general equipment classifications for thermal processing equipment are: Batch Semi-continuous Continuous Classification used depends upon the scope of production and the nature of the business. While the science behind heat …
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The use of electromagnetic energy in food processing is considered with respect to food safety, nutritional quality, and organoleptic quality. The results of nonionizing radiation sources such as microwave and radio-frequency energy and ionizing radiate on sources. Nonionizing microwave energy sources are more and more used in home and industrial food processing and are well-accepted …
Dairy products are basically products made from containing milk of mammals, which include food products like yoghurt, cheeses and butter among others. These products have been a part of staple food in many countries and used in traditional cuisines as well. Rates of dairy consumption vary widely worldwide. The consumption can be as high as …
How do you make Dairy products fit for consumption? Read More »
