User:Mckin130/sandbox

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (<100°C) to eliminate pathogens and extend shelf-life. The process is intended to reduce spoilage organisms and eliminate vegetative bacteria but not bacterial spores.

This process was named after the French scientist Louis Pasteur, whose research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization.

Most liquid products are heat treated in a continuous system where heat can be applied using plate heat exchanger and/or direct or indirect use of steam and hot water. Due to the mild heat there are minor changes to the nutritional quality of foods as well as the sensory characteristics. The effects on quality and nutrition of pasteurized food products is related to the presence of heat labile vitamins in the foods. Other novel pasteurization techniques have been created, such as Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF).

History

Louis Pasteur's pasteurization experiment illustrates the fact that the spoilage of liquid was caused by particles in the air rather than the air itself. These experiments were important pieces of evidence supporting the idea of Germ Theory of Disease.

The process of heating wine for preservation purposes has been known in China since 1117, and was documented in Japan in the diary Tamonin-nikki, written by a series of monks between 1478 and 1618. Much later, in 1768, an Italian priest and scientist Lazzaro Spallanzani's research proved a product could be "sterile" after thermal processing. He boiled meat broth for one hour, and the container was sealed immediately after boiling, and noticed that the broth did not spoil and was free from microorganisms. In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water. In that same year, the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810. Later that year, Appert published "L'Art de conserver les substances animales et végétales" (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.

La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food-bottling factory in the world, preserving a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called appertisation in his honor.

Appert's method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand, also of French origin, patented his own method, but this time in a tin can, so creating the modern-day process of canning foods. In 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves. Just a decade later, Appert's method of canning had made its way to America. Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by an inventor named Yates in 1855.

A less aggressive method was developed by the French chemist Louis Pasteur during an 1864 summer holiday in Arbois. To remedy the frequent acidity of the local aged wines, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a short time to kill the microbes, and that the wine could subsequently be aged without sacrificing the final quality. In honour of Pasteur, the process became known as "pasteurization". Pasteurization was originally used as a way of preventing wine and beer from souring, and it would be many years before milk was pasteurized. In the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated.

Milk

Milk is an excellent medium for microbial growth, and when stored at ambient temperature bacteria and other pathogens soon proliferate. The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease source, making it one of the world's most dangerous food products. Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7, among others.

Prior to industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption hence the risk of disease transmission via raw milk was reduced. As urban densities increased and supply chains lengthened to the distance from country to city, raw milk (often days old) became recognized as a source of disease. For example, between 1912 and 1937 some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales alone. Because tuberculosis has a long incubation period in humans, it was difficult to link unpasteurized milk consumption as the cause to the effect of disease. In 1892, chemist Earnest Lederle experimentally inoculated milk from tuberculosis-diseased cows into Guinea pigs, which caused them to develop the disease. In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in New York city.

Developed countries adopted milk pasteurization to prevent such disease and loss of life, and as a result milk is now widely considered one of the safest foods. A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of butter was practiced in Great Britain before 1773 and was introduced to Boston in the British Colonies by 1773, although it was not widely practiced in the United States for the next 20 years. Pasteurization of milk was suggested by Franz von Soxhlet in 1886. In the early 20th century, Milton Joseph Rosenau established the standards (i.e. low temperature, slow heating at 60 °C (140 °F) for 20 minutes) for the pasteurization of milk while at the United States Marine Hospital Service, notably in his publication of The Milk Question (1912). States in the U.S.A. began enacting mandatory dairy pasteurization laws with the first in 1947, and in 1973 the U.S. Federal Government required pasteurization of milk used in any interstate commerce.

The shelf life of refrigerated pasteurized milk is greater than that of raw milk. For example high-temperature, short-time (HTST) pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored non-refrigerated for up to 9 months .

According to the United States Centers for Disease Control between 1998 and 2011, 79% of the dairy-related outbreaks were due to raw milk or cheese products. They report 148 outbreaks and 2,384 illnesses (284 requiring hospitalizations), as well as two deaths due to raw milk or cheese products during the same time period.

Further information: Raw milk

Pasteurization process

Pasteurization is a mild heat treatment of liquid foods (both packaged and unpackaged) where products are typically heated to below 100°C. The heat treatment and cooling process are designed to inhibit a phase change of the product. The acidity of the food determines the parameters (time and temperature) of the heat treatment as well as the duration of shelf-life. Parameters also take into account nutritional and sensory qualities that are sensitive to heat.

In acidic foods (pH<4.6), such as fruit juice and beer, the heat treatments are designed to inactivate enzymes (pectin methylesterase and polygalacturonase in fruit juices) and destroy spoilage microbes (yeast, lactobacillus). Due to the low pH of acidic foods, pathogens are unable to grow. The shelf-life is extended several weeks. In low-acid foods (pH>4.6), such as milk and liquid eggs, the heat treatments are designed to destroy pathogens and spoilage organisms (yeast and molds). It is important to note that not all spoilage organisms are destroyed under pasteurization parameters thus requiring refrigeration.

Equipment

Food can be pasteurized in two ways: either after being packaged into containers or before being packaged into containers.

When food is packaged in glass, hot water is used to lower risk of thermal shock. Plastics and metals are also used to package foods, and these are packaged using steam or hot water since the risk of thermal shock is low.

Most liquid foods are pasteurized using continuous systems that have a heating zone, hold tube, and cooling zone, after which the product is filled into the package. Plate heat exchangers are used for low viscosity products such as milk, nut milks and juices. A plate heat exchanger is composed of many thin vertical stainless steel plates, which separate the liquid from the heating or cooling medium. Scraped surface heat exchangers contain an inner rotating shaft in the tube, and serves to scrape high viscous material which might accumulate on the wall of the tube. Shell or tube heat exchangers are designed for the pasteurization of Non-Newtonian foods such as dairy products, tomato ketchup and baby foods. A tube heat exchanger is made up of concentric stainless steel tubes. Food passes through the inner tube while the heating/cooling medium is circulated through the outer or inner tube.

The benefits of a using heat exchanger to pasteurize non packaged foods versus pasteurizing foods in containers are:

• Heat exchangers provide uniform treatment;There is greater flexibility with regards to the products which can be pasteurized on these plates
• The process is more energy efficient compared to pasteurizing foods in packaged containers.
• Greater throughput

After being heated in a heat exchanger, the product flows through a hold tube for a set period of time to achieve the required treatment. If pasteurization temperature or time is not achieved, a flow diversion valve is utilized to divert under-processed product back to the raw product tank . If the product is adequately processed, it is cooled in a heat exchanger, then filled.

High temperature short time (HTST) pasteurization, such as that used for milk (71.5°C for 15 seconds) ensures safety of milk and provides a refrigerated shelf life of approximately two weeks. In UHT pasteurization, milk is pasteurized at 135°C for 1-2 seconds which provides the same level of safety, but along with the packaging, extends shelf life to 3 months under refrigeration.

Verification

Direct microbiological techniques are the ultimate measurement of pathogen contamination, but these are costly and time-consuming, which means that products have a reduced shelf-life by the time pasteurization is verified.

As a result of the unsuitability of microbiological techniques, milk pasteurization efficacy is typically monitored by checking for the presence of alkaline phosphatase, which is denatured by pasteurization. Destruction of alkaline phosphatase ensures the destruction of common milk pathogens. Therefore, the presence of alkaline phosphatase is an ideal indicator of pasteurization efficacy. ^{For liquid eggs, the effectiveness of the heat treatment is measured by the residual activity of α-amylase.}

Efficacy against pathogenic bacteria

During the early 20th century there was no robust knowledge of what time and temperatures combinations would inactivate pathogenic bacteria in milk, and so a number of different pasteurization standards were in use. By 1943, both HTST pasteurization conditions of 72 °C for 15 seconds, as well as batch pasteurization conditions of 63 °C for 30 minutes, were confirmed by studies of the complete thermal death (as best as could be measured at that time) for a range of pathogenic bacteria in milk. Complete inactivation of Coxiella burnetii (which was thought at the time to cause Q fever by oral ingestion of infected milk) as well as of Mycobacterium tuberculosis (which causes tuberculosis) were later demonstrated. For all practical purposes, these conditions were adequate for destroying almost all yeasts, molds, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic, heat-resistant organisms. However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated. Demonstration of the extent of inactivation of pathogenic bacteria by milk pasteurization came from a study of surviving bacteria in milk that was heat treated after being deliberately spiked with high levels of the most heat-resistant strains of the most significant milk-borne pathogens.

The mean log₁₀ reductions and temperatures of inactivation of the major milk-borne pathogens during a 15-s treatment are:

• Staphylococcus aureus >6.7 at 66.5 °C
• Yersinia enterocolitica >6.8 at 62.5 °C,
• pathogenic Escherichia coli >6.8 at 65 °C
• Cronobacter sakazakii >6.7 at 67.5 °C
• Listeria monocytogenes >6.9 at 65.5 °C, and
• Salmonella ser. Typhimurium >6.9 at 61.5 °C.

The Codex Alimentarius Code of Hygienic Practice for Milk notes that milk pasteurization is designed to achieve at least a 5 log₁₀ reduction of Coxiella burnetii. The Code also notes that: “The minimum pasteurization conditions are those having bactericidal effects equivalent to heating every particle of the milk to 72°C for 15 seconds (continuous flow pasteurization) or 63°C for 30 minutes (batch pasteurization)” and that “To ensure that each particle is sufficiently heated, the milk flow in heat exchangers should be turbulent, i.e. the Reynolds number should be sufficiently high.” The point about turbulent flow is important because simplistic laboratory studies of heat inactivation that use test tubes, without flow, will have less bacterial inactivation than larger scale experiments that seek to replicate conditions of commercial pasteurization.

As a precaution, modern HTST pasteurization processes must be designed with flow-rate restriction as well as divert valves which ensure that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature. It is common for the temperatures to exceed 72 °C by 1.5 °C or 2 °C.

Effects on nutritional and sensory characteristics of foods

Effects on nutritional characteristics of foods

Pasteurization, because of its mild heat treatment, increases the shelf-life by a few days or weeks. However, this mild heat also means there are only in minor changes to the nutritional quality of foods. The effects on quality and nutrition of pasteurized food products is related to the presence of heat labile vitamins in the foods.

Milk

According to a systematic review and meta-analysis, it was found that pasteurization appeared to qualitatively reduce concentrations of vitamins B12 and E, but it did increase concentrations of vitamin A. Apart from meta-analysis, it's not possible to conclude the effect of pasteurization on vitamins A, B12, and E based merely on consultation of the vast literature available.

Milk is not an important source of vitamins B12 or E in the North American diet, so the effects of pasteurization on the adult daily intake of these vitamins is negligible. However, milk is considered an important source of vitamin A, and because pasteurization appears to increase vitamin A concentrations in milk, the effect of milk heat treatment on this vitamin is a not a major public health concern. Results of meta-analyses revealed that pasteurization of milk leads to a significant decrease in vitamin C and folate, but milk also is not an important source of these vitamins. However, a significant decrease in vitamin B2 concentrations was found after pasteurization. Vitamin B2 is typically found in bovine milk at concentrations of 1.83 mg/liter. Because the recommended daily intake for adults is 1.1 mg/day, milk consumption greatly contributes to the recommended daily intake of this vitamin. With the exception of B2, pasteurization does not appear to be a concern in diminishing the nutritive value of milk because milk is often not a primary source of these studied vitamins in the North American diet.

Juices

Pasteurization may result in quality reduction in the case of fruit juices, as a result of the loss of volatile aroma compounds during the process. However, fruit juice products undergo a deaeration process prior to pasteurization that may be responsible for this loss. Deaeration also minimizes the loss of nutrients like vitamin C and carotene. To prevent the quality loss resulting from the loss in volatile compounds, volatile recovery, though costly, can be used utilized to produce higher quality juice products.

Sensory effects on food

Pasteurization, because it is a mild heat treatment, also has little effect on the sensory attributes of the foods that are processed. In regards to color, the pasteurization process doesn't have much effect on pigments such as chlorophyll, anthocyanin and carotenoid in plants and animal tissues. In fruit juices, polyphenol oxidase (PPO) is the main enzyme responsible for causing browning and color changes. However, this enzyme is deactivated in the deaeration step prior to pasteurization with the removal oxygen.

In milk, the color difference between pasteurized and raw milk is related to the homogenization step that takes prior to pasteurization. Before pasteurization, milk is homogenized to separate the solids (fat) from the liquid, which results in the pasteurized milk having a whiter appearance compared to raw milk.

For vegetable products, color degradation is dependent on the temperature conditions and the duration of heating. In vegetable products, pasteurization may result in some textural loss as a result of enzymatic and non enzymatic transformations in the structure of pectin if the processing temperatures are too high as a result . However, with mild heat treatment pasteurization, tissue softening in the vegetables that cause textural loss is not of concern as long as the temperature does not get above 80°C.

Novel pasteurization

Other thermal and non thermal processes have been developed to pasteurize foods as a way of reducing the affects on nutritional and sensory characteristics of foods and preventing degradation of heat labile nutrients. Pascalization or high pressure processing (HPP) and Pulsed Electric Field (PEF) are examples of these new pasteurization methods that are currently commercially utilized.

Microwave volumetric heating (MVH) is the newest available pasteurization technology. It uses microwaves to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved.

Products that are commonly pasteurized

• Beer
• Canned food
• Dairy products
• Eggs
• Milk
• Juices
• Low alcoholic beverages
• Syrups
• Vinegar
• Water
• Wines
• Nuts

See also

• Food irradiation
• Flash pasteurization
• Pascalization
• Homogenization
• Pasteurized eggs
• Solar water disinfection
• Thermoduric bacteria
• Food preservation
• Food storage
• Food microbiology
• Sterilization
• Thermization
• Louis Pasteur

4.6.18 Outline For Pasteurization-made some edits. Please add key references.

Pasteurization

Introduction

I. Brief history of pasteurization

II. Reasons for pasteurization

Products that are commonly pasteurized

IV. Efficacy against pathogenic bacteria

V. Effect on enzymes

Effect on food qualit

II. Equipment

Pasteurization of packaged foods

Pasteurization of non-packaged foods

Processing conditions for low pH foods

• Tube heat exchangers
• Plate heat exchangers
• Indicators of treatment adequacy,

III. Novel Pasteurization

• High pressure processing
• Pulsed electric field
• Microwave volumetric heating

VI. Verification

Potential helpful resources: Processing textbook and the review articles summarized in the pasteurization sections

4.1.18 Team Article Selection

1. Canning (Canning)
   1. The talk page asks people to edit it if they can
   2. It is rated high importance and fairly low quality
   3. Missing some key important information (see article evaluation below for specifics)

--> Article Evaluation: (Canning)

The first thing that popped up was a box saying " the article needs additional citations for verification"

Is everything in the article relevant to the article topic? Is there anything that distracted you?

Everything in the article seemed to be relevant to the topic.More information definitely could have been added like the different retorts (over-pressure, agitation, etc. and their uses). Also citations were missing in important areas and hyperlinks to things like "hermetically sealed" should have been included as the is important for canning. There also should be a section on pressure as this is important in the canning process. There was no mention of headspace either. Most of the article seemed focus on the history of canning, while important, more information on the process and examples of canning methods should have been included.

Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?

There are some biased claims such as under the section "second operation" where it says "probably the most important innovation" and "in most cases". Other than this, the article seemed to be neutral. More references and hyperlinks would have strengthened this.

Are there viewpoints that are overrepresented, or underrepresented? The section "In popular culture" was VERY short compared to the other sections.

Check a few citations.

Do the links work? Does the source support the claims in the article?

The citations I checked were 8 and 9. Both of the links worked and were successfully cited. Both of these articles supported the claims being made in the article. I later checked source 12 and this was not accurately linked.

More hyperlinks to should have been included like "hermetically sealed" to strengthen this article.

More pictures of the canning process should also be included with citations and links to where these pictures came from.

Is each fact referenced with an appropriate, reliable reference?

Where does the information come from? Are these neutral sources? If biased, is that bias noted

No, most facts are missing citations entirely.

Some of the sources like source were laboratory handbooks (like source 9) and most others were from peer reviewed journal articles. Source 12 however was not properly linked despite saying it came from a website (.org). Source 29 was from a youtube video on canning. Although it was an informative video, I dont think a youtube video is the best/ most accurate source of information to use.

Is any information out of date? Is anything missing that could be added?

Some key things were missing like the process of canning such as the different retorts used.

Missing citations. For example, at least one citation needs to be in a paragraph. However, under "First operation" there is no citations in the entire section. The same is true for "Second operation"

I was quite impressed with how relevant/ up to date the sources were

However, in the article, the were inconsistent with dates for history of canning and "the development of the can".

Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?

In the talk page people were discussing how the article is self-inconsistent with dates

Additionally, the talk page includes discussion on modifying external links.

How is the article rated? Is it a part of any WikiProjects?

The article is rated as a level-4 vital article in life. It has been rated as "Start-class"

WikiProjects

• WikiProject Business (Rated C-class, mild importance)
• WikiProject Food and Drink (Rated Start class, top importance)

How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?

Unlike in our class, this wikipedia did not discuss the canning process from start to finish. In other words, it did not discuss retorting, different types of retorts, etc. It also didn't talk about food products that require additional processing before canning (like blanching peas and tomatos) as we did in class. It didn't explain the equipment that goes into canning and the different types of cans and their uses.

Things like pressure, over-pressure retorts, agitation retorts and pictures/ explanation of these mechanisms were not included in the article and should have as it is important to the canning process.

2. Pasteurization (Pasteurization)

--> Article Evaluation: (Pasteurization)

This article is rated top importance and class B.

1. Is everything in the article relevant to the article topic? Is there anything that distracted you?

Most of the information provided are relevant to pasteurization, however, the information is not organized and incomplete. For instance, the authors begin by defining pasteurization, then they clarify that it is different from sterilization, list application of pasteurization to alcoholic beverage and discuss the history and pasteurization process afterwards. It would make more sense to start with the history of pasteurization, then describe the process before discussing different food applications.

The authors also included some information about the history (the inventor of pasteurization)  of pasteurization in the first paragraph of the article which was aimed for definition.

In the “alcoholic beverage section” of this article, the author focused most on the history of alcohol beverage pasteurization and not so much about the technology. Some of the information in this section is not related to alcoholic beverages. In addition, the authors also mentioned the application of pasteurization based on Louis Pasteur’s initial experiment. No information is provided about other alcohol beverages such as beer, nor recent information provided about application of pasteurization to wine.

2. Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?

The authors claimed vitamin A is increased during pasteurization, but it was stated in the article cited that “Overall, these findings should be interpreted with caution given the poor quality of reported methodology in many of the included studies”.

3. Are there viewpoints that are overrepresented, or underrepresented?

Most of the information in the “Alcohol beverages” is underrepresented. The alcohol beverage section includes little information about its pasteurization. The information about “verification” is also underrepresented. The author did not include how pasteurization if confirmed in alcohol beverages.

4. Check a few citations. Do the links work? Does the source support the claims in the article?

Some of the citations in this article are not from credible sources and not every link in this article worked. Some of the links such as “ Vallery-Radot, René (2003-03-01). Life of Pasteur 1928. pp. 113–114. ISBN 978-0-7661-4352-4.”  could not be verified.

5. Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?

Some of the references were not credible for some assertions, and some of the references are not properly cited.

6. Is any information out of date? Is anything missing that could be added?

Most of the sections in this article could be improved. The types of alcohol beverage pasteurization could be updated to include the target microorganisms, and specific processing temperatures and time for each product.

The milk pasteurization section could also be improved. The different pasteurization techniques are described but details on temperature and time of heat treatment was not mentioned

7. Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?

The talk page of the article makes some good points for improvement such as: too much discussion on milk, lack of basic information, debating raw vs. pasteurized milk, etc.)

8. How is the article rated? Is it a part of any WikiProjects?

This article is rated level 3 vital article  in "Technology". It is also part of the wikiproject “Food and drink”

Article needs improvement and is rated a B class, top importance.

9. How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?

Compared to this wikipedia article about pasteurization, we learned about reasons for pasteurization and how it differed from other forms of heat treatment, foods which can be pasteurized, indicators of pasteurization adequacy in different milk, juice, the different processes of pasteurization, the equipment used for pasteurization, different types of pasteurization (HTST, UHT), and effect on food quality and food safety. We also learnt about the different packaging materials and storage conditions suitable to different pasteurization processes. The wikipedia article did not include most of this details.

3. Freeze drying (Freeze drying)

• Is everything in the article relevant to the article topic? Is there anything that distracted you?

The article has little focus on the food and beverage industry. When I read over the article, the section on Food seemed rushed and could use a lot more Food specific process information. There is a lot of material science that I was distracted by, such as the section on Protectants. The Pharmaceutical and Biotechnology along with the Technological Industry has more information compared to the “Food and Agriculturally based Industry” Section.

• Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?

I did not get a sense of bias for or against Freeze Drying in general. If I was to be picky though, there could be more information on the negative effects on food products.

• Are there viewpoints that are overrepresented, or underrepresented?

I believe the “Food and Drink” project for Wikipedia is definitely underrepresented in this article and can add a lot more information to represent how the food industry utilizes Freeze Drying.

• Check a few citations. Do the links work? Does the source support the claims in the article?

The Links do work and references the right information.

• Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?

However, there are a lot of information, and even whole sections without citations, such as the “Equipment” section. It does not have any in text citations leading to any references. There are way too few citations over all. And the Reference list is very short.  

• Is any information out of date? Is anything missing that could be added?

I do not see any information that is out of date, mostly just information missing. It is also hard to gage some of the information outside of the Food industry as I have little knowledge. But for the food industry, there could be section about how food specific products are processed, and have a specific section on how the foods quality is changed. I see little information about sensory. The main food section is almost a list of products. There can definitely be more added.

• Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
• How is the article rated? Is it a part of any WikiProjects?

This is a class C article based on its quality. It is a high importance project on the based on its project scale rating. This article is also part of the Wikipedia’s technology project. Most of the topics being discussed is about separating content and trying to organize it in a way that pays respect to all the different topics/categorize Freeze Drying falls under.

Excellent evaluation Arianna.

3.23.18 Choose possible topics:

1. Canning (Canning)
   1. The talk page asks people to edit it if they can
   2. It is rated high importance and fairly low quality
   3. Missing some key important information (see article evaluation below for specifics)
2. Suis vide cooking
   1. This has not been done before on wikipedia and there are a lot of good journals and sources available.
   2. It is also a popular and growing method of cooking and I think wikipedia could benefit from having an article on it.
   3. Also, it is more specific than just cooking, and from the training seminar, we learned it is important to have specific topics.
3. Pasteurization (Pasteurization)
   1. This article is rated level 3 and of top priority in "Technology"
   2. Article needs improvement as it is only rated a B class. While it is mostly complete, more can included/ updated to achieve a good article standard.
   3. The talk page of the article makes some good points for improvement such as: too much discussion on milk, lack of basic information, debating raw vs. pasteurized milk, etc.)

Article Evaluation: (Canning)

The first thing that popped up was a box saying " the article needs additional citations for verification"

1. Is everything in the article relevant to the article topic? Is there anything that distracted you?
   1. Everything in the article seemed to be relevant to the topic.More information definitely could have been added like the different retorts (over-pressure, agitation, etc. and their uses). Also citations were missing in important areas and hyperlinks to things like "hermetically sealed" should have been included as the is important for canning. There also should be a section on pressure as this is important in the canning process. There was no mention of headspace either. Most of the article seemed focus on the history of canning, while important, more information on the process and examples of canning methods should have been included.
2. Is the article neutral? Are there any claims, or frames, that appear heavily biased toward a particular position?
   1. There are some biased claims such as under the section "second operation" where it says "probably the most important innovation" and "in most cases". Other than this, the article seemed to be neutral. More references and hyperlinks would have strengthened this.
3. Are there viewpoints that are overrepresented, or underrepresented?
   1. The section "In popular culture" was VERY short compared to the other sections.
4. Check a few citations. Do the links work? Does the source support the claims in the article?
   1. The citations I checked were 8 and 9. Both of the links worked and were successfully cited. Both of these articles supported the claims being made in the article. I later checked source 12 and this was not accurately linked.
   2. More hyperlinks to should have been included like "hermetically sealed" to strengthen this article.
   3. More pictures of the canning process should also be included with citations and links to where these pictures came from.
5. Is each fact referenced with an appropriate, reliable reference? Where does the information come from? Are these neutral sources? If biased, is that bias noted?
   1. No, most facts are missing citations entirely.
   2. Some of the sources like source were laboratory handbooks (like source 9) and most others were from peer reviewed journal articles. Source 12 however was not properly linked despite saying it came from a website (.org). Source 29 was from a youtube video on canning. Although it was an informative video, I dont think a youtube video is the best/ most accurate source of information to use.
6. Is any information out of date? Is anything missing that could be added?
   1. Some key things were missing like the process of canning such as the different retorts used.
   2. Missing citations. For example, at least one citation needs to be in a paragraph. However, under "First operation" there is no citations in the entire section. The same is true for "Second operation"
   3. I was quite impressed with how relevant/ up to date the sources were
   4. However, in the article, the were inconsistent with dates for history of canning and "the development of the can".
7. Check out the Talk page of the article. What kinds of conversations, if any, are going on behind the scenes about how to represent this topic?
   1. In the talk page people were discussing how the article is self-inconsistent with dates
   2. Additionally, the talk page includes discussion on modifying external links.
8. How is the article rated? Is it a part of any WikiProjects?
   1. The article is rated as a level-4 vital article in life. It has been rated as "Start-class"
   2. WikiProjects
      1. WikiProject Business (Rated C-class, mild importance)
      2. WikiProject Food and Drink (Rated Start class, top importance)

1. How does the way Wikipedia discusses this topic differ from the way we've talked about it in class?
   1. Unlike in our class, this wikipedia did not discuss the canning process from start to finish. In other words, it did not discuss retorting, different types of retorts, etc. It also didn't talk about food products that require additional processing before canning (like blanching peas and tomatos) as we did in class. It didn't explain the equipment that goes into canning and the different types of cans and their uses.
   2. Things like pressure, over-pressure retorts, agitation retorts and pictures/ explanation of these mechanisms were not included in the article and should have as it is important to the canning process.