What is the process of heat treatment in food processing?
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)...
What is the process of preserving foods with heat?
Jump to navigation Jump to search. process of preserving foods with heat. Pasteurization or pasteurisation is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Can low temperature short time extend the shelf-life of milk?
^ Myer, Parker, Kanach, Zhu, Morgan, Applegate (May 2016). "The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid milk". SpringerPlus. 5 (1): 660. doi: 10.1186/s40064-016-2250-1.
What is the difference between high-temperature short-time and ultra-high temperature pasteurization?
High-temperature short-time (HTST) pasteurization, such as that used for milk (71.5 °C (160.7 °F) for 15 seconds) ensures safety of milk and provides a refrigerated shelf life of approximately two weeks. In ultra-high-temperature (UHT) pasteurization, milk is pasteurized at 135 °C (275 °F) for 1–2 seconds,...
What did Louis Pasteur's pasteurization experiment prove?
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 the germ theory of disease.
How does pasteurization work?
The milk starts at the left and enters the piping with functioning enzymes that, when heat-treated, become denatured and stop the enzymes from functioning. This helps to stop pathogen growth by stopping the functionality of the cell. The cooling process helps stop the milk from undergoing the Maillard reaction and caramelization. The pasteurization process also has the ability to heat the cells to the point that they burst from pressure build-up.
What is pasteurization process?
Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The process is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or risk of disease, ...
What are the benefits of heat exchangers?
The benefits of using a heat exchanger to pasteurize non-packaged foods versus pasteurizing foods in containers are: 1 Heat exchangers provide uniform treatment, and there is greater flexibility with regards to the products which can be pasteurized on these plates 2 The process is more energy-efficient compared to pasteurizing foods in packaged containers 3 Greater throughput
When was pasteurization first used?
A traditional form of pasteurization by scalding and straining of cream to increase the keeping qualities of butter was practiced in Great Britain in the 18th century 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.
Why was milk pasteurized?
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, before milk was regulated, it was common for milk to contain substances intended to mask spoilage.
How long does milk last in the refrigerator?
In ultra-high-temperature (UHT) pasteurization, milk is pasteurized at 135 °C (275 °F) for 1–2 seconds, which provides the same level of safety, but along with the packaging, extends shelf life to three months under refrigeration.