Food preservation and unit operations

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Across
  1. 2. a hurdle reduced via a salting preservation method to keep them from growing
  2. 8. process by which heat is transferred by movement of a heated fluid such as air or water
  3. 9. physical step in food processing that can not be further divided into smaller units
  4. 10. aseptic hurdle used to keep them out
  5. 11. technology that secures the microbial safety, stability and quality of food
  6. 13. heating 63°C for 30 minutes
  7. 15. drying using counter current mass transfer of water and solutes
  8. 16. reduce aw and used on high value goods such as coffee
  9. 17. complete destruction of microbes
Down
  1. 1. preservation technique using a high temp hurdle to kill them
  2. 3. direct application of heat to a food
  3. 4. Keep out, Kill, Keep them from growing
  4. 5. heat exchanger used for unpackaged liquid
  5. 6. common natural antimicrobial
  6. 7. heat directly transmitted through the material
  7. 12. diluted at 2% w/w it prevents enzymatic browning in blanched food
  8. 14. inactivated by heat, sulphur dioxide, and organic acid