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Heat Treatment
·Heat treatment is a process by which
foods are heated to temperatures high
enough to denature any enzymes present
and kill microorganisms.
·Forms of heat treatment include:
- Pasteurisation
- Cooking/Boiling
- Canning…read more

Slide 3

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Forms Of Heat Treatment
· Pasteurisation: This treatment is used on milk, beer
and other beverages. It involves heating the substance
to high temperature for a specific amount of time and
then cooling. This process destroys microorganisms
responsible for spoilage without changing the
nutritional value. It doesn't destroy all microorganisms.…read more

Slide 4

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Forms Of Heat Treatment
· Boiling/Cooking: Applying heat until heat reaches
100°C. Boiling foods in water doesn't destroy all
microorganisms but things like mould are quickly
destroyed at temperatures 100°C and higher. Cooking
until piping hot will kill most microorganisms, making it
safe to eat.…read more

Slide 5

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Forms Of Heat Treatment
· Canning: Preparation of food packed into a sealed tin
which is then subjected to temperatures higher than
100°C for a period of time then cooled to about 38°C.
This is to prevent unnecessary adverse effects of heat on
the texture, flavour or colour of the food.…read more

Slide 6

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Heat Treatment and Food
poisoning
· Heat treatment helps avoid food poisoning because
most harmful microorganisms are destroyed during the
process. Also, the enzymes are denatured at high
temperature due to the change in their structure so they
cannot be used either.
· The enzymes cannot cope in extreme heat. The heat
causes the enzymes to gain a lot of kinetic energy,
making them vibrate more. These vibrations means
there will be more collision but some of the bonds in the
enzymes tertiary structure are broken which therefore
changes the overall structure of the enzyme. The change
in structure means the substrate can no longer fit the
active site and the enzyme is denatured.…read more

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