Thermal Processing of Foods: Heat, Temperature and Validation
In this free online course, you will learn about the main reasons why food products are subjected to thermal processing.
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This free online course explains the various factors considered in making decisions on why and when to apply thermal processes on food products. In this course, you learn about the best ways on making decisions on how to conduct the heat penetration and temperature distribution test, and two thermal process stages.
This course then explains chemical and reactions that occur during the thermal process and external factors that affect the gorwth of microorganims in food. You will learn about F and D values. You will also learn about activation energy and maximum temperature of storage. Next, you will learn how the slowest heating point during heat penetration is made to recieveadequate thermal treatment.
Finally, this course will introduce you to how to optimize the thermal process while maintaining quality, and the factors to consider during the transfer of heat. Start the course and learn about ways of estimating how long it will take a food to remain safe for consumption. You will be introduced to calculations around the shelf life test. You will then learn about target microorganims and biochemical systems.Start Course Now
Heat and Temperature
Heat and Temperature - Learning Outcomes
Temperature Distribution and Heat Penetration
Kinetics of Reactions
F Value and Process Requirements
Heat and Temperature - Lesson Summary
Quality Attributes and Validation
Quality Attributes and Validation - Learning Outcomes
Quality Considerations and Process Optimization
Shelf Life Studies
Validation of Heat Process
Quality Attributes and Validation - Lesson Summary
Upon successful completion of this course you will be able to:
- Discuss the goals and reasons for thermal processing of foods
- Explain the factors considered for heat penetration in thermal processing foods
- Explain the factors that affect the growth of microorganims in foods
- Determine activation energy and temperature of storage for food products
- Discuss heat transfer considerations in thermal processing
- Conduct calculations around the shelf life test
- Determine how long a foodproduct can remain safe for consumption
- Analyze the concept of target microorganims as it relates to heat process validatio
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