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Chapter 9-Heat

Across
Mild heat treatment generally applied to fruits and vegetables to inaction enzymes that might decrease product quality
The time in m minutes at a specified temperature that reduces the number of microorganisms by one log cycle.
Complete destruction of microorganisms
Product is heated in a steam-jacketed kettle to a specific temperate then rapidly cooled
All pathogenic and toxin-forming organisms have been destroyed, as well as other organisms capable of growth and spoilage under normally handling and storage conditions.
The food is sterilized outside of the container and then placed in a sterile container and sealed under aseptic conditions.
The temperature required to decrease the time necessary to obtain a one-log reduction in cell numbers to 1//10th of the original value.
Down
The product is placed in a container then heated in a steam atmosphere without agitation
Uses hydrostatic heat to control pressure
A comparatively low-energy thermal process that destroys all pathogenic microorganisms and extend shelf life by decreasing the number of spoilage organisms present.
Product heating method where the the product is heated after being placed in the container
Method of heating food before packaging where food processors fill unsterilized containers with sterilized food that is still hot enough to render the package commercially sterile