Minimal processing of Foods
19 important questions on Minimal processing of Foods
What is UHP/HHP?
High hydrostatic pressure
A lot of force is put on one point., over 75 MPa
Why does UHP/HHP work?
How does the inactivation by HHP go over time and aw-value?
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At what pressures do spores become inactivated?
What is the effect of HHP on inactivation of spores?
Copnclusion spores can survive high pressure treatment
What is (PEF) processing?
The membrane of the microorganism breaks because:
20-60 kV/cm goes trough it.
The balance between + outside the cell and - inside the cell is disturbed and therefore holes are present in the cells. Therefore there is a dis-balance of compounds in and outside the cell and it will die.
However you do need a wet product like dairy, soup, sauces, fruit juices.
How is the effectivety of PEF processing influanced?
The higher the pH the better the inactivation by PEF.
What is the lytic cycle of a virus?
The virus enters the cell. Starts replicating itself and and advantualy the cell will burst open and the virus will be spread.
What is the lytogenic cycle of a virus?
The DNA of the virus is build in the DNA of the micro-organism and also replicates when the cell is replicating. At a certain point one replication will due to a certain factor extreete the virus its DNA and now it can work as the same as the lytic cycle.
What is the holin-lysin module?
The holin makes a hole in the membrane.
The lysin goes trough the holin and will break the cell wall.
Because there are a lot of components in the cell wall there are a lot of different lysins.
What are the two functional domains of a lysin?
The other part is the catalytic domain: this will give the activity to the lysin. So this catalyses the break down of the cell wall.
Why do you usually need a mix of baterio phages?
What can you do if people don't want to add bactero phages.
What can influance the activity of lysins?
How can fermentation improve food safety?
Or there is competition and the fermenting organism wins form the pathogen.
But most important antimicrobial peptides.
What are antimicrobial peptides?
The producing micro-organism has an immunity mechanism for this peptide.
Very effective since it can work in the nM range.
What is the disadvantage of antimicrobial peptides?
Why does antimicrobial peptides only work on grampositive bacteria?
What does a hurdle technique mean?
Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative factors (hurdles) that the microorganisms in question are unable to overcome (jump over). These hurdles may be temperature, water activity, acidity, redox potential, preservatives, and others.
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