University:
Swansea University
Course:
PM134 | Microbiology
Academic year:

2023
Views:

318

Pages:

3
Author:

Amal J.

Difference b/w MAP and CAS.once MAP is done whatever happens inside packet we are notbothered about it.chip-packed T when opened it is changed , No monitoringCAS - Controlling the Atmosphere You have to monitor itWVTR - water vapour transmission reali rateOTR- O2 transmission rateGTR- Gas transmission rateAI foil has the spookly thing in lays packet.LPPE layer above AI foil in jacket. - Time exposure amount present of minore- theTime Periodply.L033- stronger shelf lifeawshelf life.03-07 Internet shortev0.7-1 - Spoils very fast.eg:-RuffTime Period when a food is woked and Packed depends on theSpoilage of food,5sa-Aseptic conditions are used for PackagingUHT - Teta Parked (multiager packing) :Increase in exposurethe shely life.10,000 CFO available in Milk.Higher Population of microbes higher metabolitesbright highersBiscuits have Salt to Keep up thesaturation.Humidity is a storage windn not Processing windn.HPP -High Pressure Processingoma heating -pulse electric field- -Microwave -federy Factors affecting ProcessingHPP400-600 me mpa.7400- - Kill microbe without heat treatmentIf you press things within water it will feel equal pressuause/water to insert PressureAdvantage is it will help to remain the shapeH is a Non thermal Processit will not Kill the toxic ie, no chemical composition is changed.loadAlready Prepared proctarced product is used. (ie, minimal ie, no toxins). microbialPulse electric fieldhasfrequehigher the froquemore.pulle light field.UV - only applicable to surface treatment . it creates shock.heat thenelenTeImplicit factorsLightlag phase - They can verist anything.Productivetog phase - we can use simple "Ter" to kill.as they are not foreign to that atmosphere anymore