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Explain about the Commercial Sterility?
It is important to remember that bacterial destruction is a logarithmic function, complete destruction not probable to make food commercially sterile for extended shelf-life at room temperature. Hence, only 90 % destruction is aimed and this is called commercial sterility.
Thermal conditions that are needed to produce commercial sterility depend on:
1. Nature of the food
2. Storage conditions post processing
3. Heat resistance of target organism
4. Heat transfer characteristics of food, container and heating medium
5. Initial load or quantity of organisms present
1) a) Initially, how do skeletal muscles (the type of muscle attached to bones) make ATP? b) write the reaction for this procss (Crp +ADP => Cr + ATP) as a ''coupled'' reaction, id
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Define Health Benefits of Other Dietary Factors with Antinutritional Effects? Despite the predominantly nutritional antagonistic effects of the factors described above, there i
Fat digestion requires two steps? What are the steps and what enzymes are used to accomplish each step?
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