GCSE+FT+Unit+2+Lesson+7+Heat+treatment

toc =Unit 2 Lesson 7 - Industrial Heat Treatment Techniques=

Pasteurisation
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UHT - Ultra Heat Treatment
UHT pasteurization and aseptic packaging are becoming more and more common not only for milk and fruit juices but for soups and broths, sport drinks, soy beverages, pasta sauces, coffee drinks, and other liquids. @http://itotd.com/articles/220/milk-in-a-box/ Listen to the podcast link below: @http://itotd.com/audio/03OIJP/ITotD-220-Milk_Box.mp3

TASK
1. Look at the Golden Cirlce website below to see how pineapple is canned in industry. Take the online quiz at the end of the tour.[|Pineapple Tour] 2. Now look at the Tetra Tour in the same website and take the quiz at the end. [|Tetra Tour]

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3. Copy and complete the following table using your GCSE text book on page 14. [|UHT advantages/disadvantages]
 * **Process** || **Explanation of the processing technique used - state times & temperatures** || **Uses - list specific foods** || **Advantages** || **Disadvantages** ||
 * **Pasteurisation** ||  ||   ||   ||   ||
 * **Sterilisation** ||  ||   ||   ||   ||
 * **UHT - Ultra Heat Treatment** ||  ||   ||   ||   ||
 * **Canning** ||  ||   ||   ||   ||

4. Outline the safety issues concerned with each preservation technique. Consider things such as bacteria and cross contamination.