Food Processing Terms Crossword

Preserving food using anaerobic fermentation or vinegar.
Type of pasteurization where product is heated to 161 degrees for 15 seconds.
When product is heated to destroy disease-producing bacteria, yeasts, molds and viruses.
Type of pasteurizing where product is heated to 275-300 degrees for 2-4 seconds then cooled immediately.
The process where microorganisms are used to chemically breakdown a substance.
The process where milk is treated so fat globules decrease in size and there is not any separation of fat from milk serum.
Removing heat until the product has a temperature of 35-40 degrees.
Removing heat until a product reaches -10 to 0 degrees.
Extracting water from food to slow down the growth of bacteria.
Sealing food products in jars or cans to prevent the growth of bacteria.
Rapidly freezing food under a vacuum.
Using ionized radiation to kill bacteria and parasites in food.
Using dry edible salt to preserve food.