Lesson 8 Glossary
Enzymes - Chemicals naturally occurring in foods that can work to spoil the food.
Pasteurization - Mild heat treatment for a short time designed to inactivate pathogens and Certain enzymes.
Pathogenic Microorganisms - Microorganisms that cause illness if consumed in a contaminated food.
Psychrophilic Microorganisms - Microorganisms that prefer cold temperatures to grow.
Freezing Point - The temperature at which water turns into ice.
Lactose - Milk sugar.
Solutes - Chemicals that are solid that dissolve in liquids.
Conduction - A heat transfer phenomenon. When heat travels from a hot solid to a cool solid, it is said that heat traveled through conduction.
Electric Component - It has a part that behaves like electricity.
Ionizing Radiation - Radiation energy capable of breaking atoms or molecules to electrically charged parts.
Loss Factor - A measure of how much microwave energy a certain food absorbs. The higher the loss factor, the higher the amount of microwave energy absorbed.
Magnetic Component - It has a part that behaves like a magnet.
Non-Ionizing Radiation - Not capable of ionizing atoms or molecules.
Penetration Depth - The depth to which microwaves can penetrate food.