4. Food Processing and Engineering

Thermal Processing — Quiz

Test your understanding of thermal processing with 5 practice questions.

Practice Questions

Question 1

Which enzyme’s inactivation is commonly used as an indicator of proper pasteurization in milk processing?

Question 2

Which model describes the temperature dependence of microbial D-values using the z-value concept?

Question 3

If the D-value at 121 °C is 3 minutes and the z-value is 10 °C, what is the D-value at 131 °C?

Question 4

In which retort system does mechanical agitation minimize cold spots, ensuring uniform heat penetration?

Question 5

In HTST pasteurization at 72 °C for 15 s, if the D-value of Coxiella burnetii at 72 °C is 0.25 s, what is the approximate log reduction achieved?