| A | B |
|---|
| aseptic | germ-free environment |
| vinegar | acid product used in canning |
| botulism | a form of deadly food poisoning |
| canning | a severe heat treatment method |
| clostridium | bacterial type that is the most resistant in canned foods |
| conduction | transfer of heat from one particle to another by contact |
| convection | transfer of heat from one particle to another by movement |
| D value | the thermal death curve, it represents time in minutes |
| heat | the transfer of energy from one part of a substance to another |
| heating | a food prep method that kills some microorganisms and destroys most enzymes |
| hydrostatic | a retort method where cans flow continuously |
| logarithmic | expression of numbers using exponents |
| pasteurization | a low-energy thermal method |
| proteins | protects bacterial spores in ice cream |
| radiation | transfer of energy by electromagnetic waves |
| retort | container in which a product is heated |
| sterilization | complete destruction of microorganisms |
| sugar | product that protects bacterial spores in canned fruits |
| temperature | one of the factors necessary for thermal death |
| blanching | mild heat treatment |
