Processing Food by Thermal Application
Processing Food by Thermal Application
Processing Food by Thermal Application
Introduction
This module will cover the knowledge and skills required to process food
by Thermal Application. The method of preserving the product using
heat process willbe discussed, as well as the types of thermal processing.
COURSE MODULE
2. Lock-secures the lid in place to trap air inside the pot, and to avoid
accidents
APPARATUS
COURSE MODULE
METHOD OF PASTEURIZATION
COURSE MODULE
Products of Pasteurization
Pasteurized Milk
https://www.youtube.com/watch?v=aCTrzzwlYGw&feature=emb_logo
You’ll need the following
Procedures:
1. Set up the double boiler by filling the lower boiler halfway with
water. Place on medium-high heat.
2. With the help of a strainer, pour raw, fresh milk into the upper
boiler.
3. Place a clean thermometer in the upper boiler for monitoring.
4. Stir frequently.
5. Bring the temperature to 73 degrees Celsius and maintain for 15
seconds.
6. Carefully remove from the heat.
7. Cool in an ice bath immediately. Stir frequently and bring the
temperature down to 4.4 degrees Celsius.
8. Transfer into sterilized jars.
9. Store in a cool storage.
Note: A pot may be used when the product is for home consumption
only. When the product is to be distributed commercially, a double boiler
should be used
Procedures:
1. Set up the double boiler by filling the lower boiler halfway with
water. Place on medium-high heat.
2. Pour fresh orange juice int the upper boiler.
3. Place a clean thermometer in the upper boiler for monitoring.
4. Stir frequently.
5. Bring the temperature to 63 degrees and maintain temperature for
30 minutes.
6. Carefully remove from the heat.
7. Transfer into sterilized jars. Seal.
Note: A pot may be used when the product is for home consumption
only. When the product is to be distributed commercially, a double boiler
should be used.
COURSE MODULE
References