What You Need to Know
In food processing, pasteurization (-isation) is a process of food preservation in which packaged foods are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most bacterial spores survive the process.
Key Parameters
Equipment
plate heat exchangerstubular pasteurizersbatch pasteurization tanks
Steps
- 1.
LTLT Milk Pasteurization (France): Preserves milk while maintaining flavor profile
- 2.
Flash Pasteurized Juices (United States): Extends shelf life without significant vitamin loss
- 3.
HTST Beer Treatment (Germany): Stabilizes beer while preserving hop aromas