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Methods: Trần Quốc Tân
Methods: Trần Quốc Tân
Trn Quc Tn
STERILIZATION VERSUS
PASTEURIZATION
Word Pronunciation Definition Mean
Sterilization (n) /,sterilai'zein/ The procedure of making S kh trng
some object free of live
Sterilize (v) bacteria or other
microorganisms (usually by
heat or chemical means)
Eliminate (v) /lmnet/ to get rid of something that is not wanted or needed
Loai bo,kh bo
Spore(n) /sp:/ a structure consisting of one cell that is produced by something
such as a fungus and can develop into a new living thing of the
same type
Bao t
Shelf life (n) /lf.lf/ the length of time a packaged food or drug will last without
deteriorating
Tui bn,thi han s dung
o Th Diu Anh
Vocabulary Pronunciation Definition
Nutritive (adj) /nju:tritiv/ a nutritive substance is one that is used by living things to help them to
grow and be healthy
Co cht b,b,dinh dng
Affected /'fektid/ -c tt i vi ai
to be well affected towards someone
( + to, towards) co (tt, xu... i vi ai)
-B mc, b nhim (bnh...)
to be affected with (by) a disease
-Gi to, iu b, mu m, khng t nhin
to be very affected in one's manners
Sensitivity (n) /,sens'tivti/ the ability to respond to affective changes in your interpersonal
Sensitiveness (n) environment
s nhay cam, nhay
SECTION I: PASTEURIZATION
Pasteurization is a relatively mild heat treatment given to
foods with the purpose of destroying selected vegetative
microbial species (especially the pathogens) and
inactivating the enzymes. Because the process does not
eliminate all the vegetative microbial population and
almost none of the spore formers, pasteurized foods must
be contained and stored under conditions of refrigeration
with chemical additives or modified atmosphere
packaging, which minimize microbial growth.
Depending on the type of product, the shelf life of pasteurized
foods could range from several days (milk) to several months
(fruit juices). Because only mild heat treatment is involved, the
sensory characteristics and nutritive value of the food are
minimally affected. The severity of the heat treatment and the
length of storage depend on the nature of the product, pH
conditions, the resistance of the target microorganism or
enzyme, the sensitivity of the product, and the method of
heating.
Vocabulary Pronunciation Definition
pasteurizasion (n) /p:strai'zein/ partial sterilization of foods at a temperature that destroys harmful
microorganisms without major changes in the chemistry of the food
Thanh trng
conventional (adj) /kn'vennl of the usual, traditional, or accepted type, instead of being new and
different
Thng thng
temperatures(n) /'temprt[r]/ a measurement of how hot or how cold a place or object is.
Temperature is measured in degrees Fahrenheit or centigrade, which
is also called Celsius, using the symbo
Nhit
surface(n) /'s:fis/ the top layer or outside part of something
B mt
liquid(n) /'likwid/ a substance that can flow, has no fixed shape, and is not a solid or a
gas
Cht long
viscous (adj) /'visks/ a viscous liquid is thick and sticky
Nht
L Xun Trng
Most pasteurization operations involving liquids
(milk, milk products, beer, fruit juices, liquid egg,
etc) are carried out in continuous heat exchangers.
The product temperature is quickly raised to the
pasteurization levels in the first heat exchanger, held
for the required length of time in the holding tube,
and quickly cooled in a second heat exchanger
For viscous fluids, a swept surface heat exchanger is
often used to promote faster heat transfer and to
prevent surface fouling problems. In-package
pasteurization is similar to conventional thermal
processing of foods except that it is carried out at
lower temperatures.The thermal processing of high
acid foods (natural or acidified) is also sometimes
termed pasteurization to indicate that relatively
milder heat treatment is involved (generally carried
out at boiling water temperatures).
Vocabulary Pronunciation Definition
Sterilization (n) /,sterilaizeijn/ the procedure of making some object free of live
bacteria or other microorganisms (usually by heat or
chemical means)
S kh trng , s lm tit trng
Appropriate /prouprieit/ suitable for a particular person or place or condition etc
(adj) Thch hp, thch ang
vacuum (n) /vkjum/ an empty space in which there is no air or other gas
chn khng
Botulism (n) /blzm/ a serious illness that is caused by eating food that has not
been preserved correctly and that is filled with bacteria
s ng c khun
Criterion (n) /kratirijn/ something that is used as a reason for making a judgment or
decision
tiu chun L Anh Tun
Vocabulary Pronunciation Definition
Yeast (n) /ji:st/ a type of fungus that is used in making alcoholic
drinks (such as beer and wine) and in baking to help
make dough rise
men (bia, ru, bt lm bnh m)
Mold (n) /mld/ a soft substance that grows on the surface of damp or
rotting things.
meo, mc
Pasteurized foods must be contained and stored under conditions of refrigeration, which
minimize microbial growth.
5. Does the pasteurization process affect greatly the sensory characteristics
and nutritive value of the food?
It is tube
Question 10:
pH 4.5
Question 14: