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Tecnología de calor

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Tecnología de calor

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About this activity

Tecnología del calor y técnicas de congelación de alimentos

Created by

ELVIA ANDREA PENA CASTANEDA
ELVIA ANDREA PENA CASTANEDA
Mexico

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Tecnología de calor
 

Crossword Puzzle

Tecnología de calorOnline version

Tecnología del calor y técnicas de congelación de alimentos

by ELVIA ANDREA PENA CASTANEDA
1

Proceso térmico que se realiza en alimentos o líquidos para eliminar microorganismos patógenos sin alterar demasiado la calidad del alimento.

2

Proceso térmico en el cual se obtiene un un elemento libre de microorganismos patógenos.

3

Tipo de pasteurización en el cual su temperatura es de 88 a 97°C durante 12 segundos.

4

Procedimiento que consiste en pasar un objeto sobre una flama

5

Procedimiento en el cual las temperaturas son altas (110-125°C durante 20-40 minutos

6

Consiste en eliminar microorganismos por medio de una corriente de calor a una temperatura de 170° C por 30 minutos.

7

Método que consiste en eliminar microorganismos por medio de vapor de agua a presión a una temperatura de 134°C durante 30 minutos. Se caracteriza por ser esterilizado en volúmenes pequeños.

8

Proceso de esterilización de la leche se somete a 135 a 140°C por 3 o 4 segundos para eliminar todos los microorganismos.

9

Técnica de conservación mediante proceso de reducción y mantenimiento de temperatura. Esta nunca está debajo de 0°C.

10

Conservación que se basa en solidificar el agua que tienen los alimentos la temperatura va de -40 a -50°C

11

Congelación muy rápida e intensa para evitar la pérdida de nutrientes del alimento

12

Proceso de deshidratación que congela un producto y que posterior a esto, elimina el agua por sublimacion

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