Projektowanie termicznej obróbki żywności kwaśnej i zakwaszonej. Cz. II

• Autorzy: Podolak R. , Kołakowski P.

Warianty tytułu

EN

Design of thermal processes for acid and acidified food. Part. II

• Języki publikacji: PL

Abstrakty

PL

W artykule omówiono zasady prawidłowego doboru procesu termicznego dla żywności kwaśnej i zakwaszonej. Głównym celem procesu termicznego żywności kwaśnej i zakwaszonej jest uzyskanie tzw. sterylności handlowej, czyli zniszczenia zarówno komórek wegetatywnych bakterii chorobotwórczych, które stanowią zagrożenie zdrowia konsumentów, jak i bakterii gnilnych, które mogą namnażać się w warunkach jej niechłodniczego przechowywania, dystrybucji, sprzedaży i w czasie przechowywania u końcowego użytkownika. Żywność kwaśna i zakwaszona poddana obróbce termicznej jest powszechnie uważana za żywność bezpieczną, jednak zdarzają się przypadki zakażenia bakteriami chorobotwórczymi po spożyciu produktów poddanych niewystarczającej obróbce termicznej. W związku z tym, aby żywność kwaśna i zakwaszona była bezpieczna do spożycia, procesy termiczne dla tego rodzaju produktów powinny być poprawnie zaprojektowane przez specjalistów z zakresu mikrobiologii żywności, termo bakteriologii i technologii produkcji.

EN

This paper is focused on appropriate design of thermal processes for acid and acidified shelf-stable products. The main purpose of the heat treatment applied to acid and acidified food is to bring them to a condition of „commercial sterility”, hence to destroy vegetative cells of microorganisms of public health significance, and those of non-health significance, such as spoilage microorganisms capable of multiplying in food products during their storage, distribution, retail selling and holding by the end user. Thermally processed acid foods have a good record of food safety and shelf stability and the parameters required to ensure safety and stability are well understood by the food industry. However, occasional outbreaks due to the under thermal processing of acid foods are observed. Therefore, the thermal process for acid food is required to be established by a competent person with the extensive knowledge in food microbiology, thermobacteriology and thermal processing in order to provide sufficient lethality to render a food product safe.

Słowa kluczowe

PL

żywność kwaśna; żywność zakwaszona; proces termiczny

EN

acid food; acidified food; thermal process

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2013
• Tom: T. 67, nr 4
• Strony: 38--40
• Opis fizyczny: Bibliogr. 34 poz.

Twórcy

autor

Podolak R.

• Grocery Manufacturers Association, Washington, DC 20005, USA

autor

Kołakowski P.

• Danisco Biolacta Sp z o.o., Wydział Innowacji, Olsztyn

Bibliografia

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