pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135Read more
pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes. Pasteurization of milk, widely practiced in several countries.
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Pasteurization is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100°C (212°F), to eliminate pathogens and extend shelf life. The two most common methods of pasteurization are batch pasteurizatiRead more
Pasteurization is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100°C (212°F), to eliminate pathogens and extend shelf life. The two most common methods of pasteurization are batch pasteurization and high-temperature short-time (HTST) pasteurization.
Batch pasteurization, also known as the vat or holding method, involves heating milk or other liquid in a large container to at least 63°C (145°F) for 30 minutes. The liquid is then rapidly cooled to 4°C (39°F) or below.
High-temperature short-time (HTST) pasteurization, also known as flash pasteurization, involves heating milk or other liquid to at least 72°C (162°F) for 15 seconds. The liquid is then rapidly cooled to 4°C (39°F) or below.
There are also non-thermal pasteurization methods such as Pascalization or high-pressure processing (HPP), pulsed electric field (PEF), and microwave volumetric heating (MVH).
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