Lost your password? Please enter your email address. You will receive a link and will create a new password via email.
Please briefly explain why you feel this question should be reported.
Please briefly explain why you feel this answer should be reported.
Please briefly explain why you feel this user should be reported.
How do thermal processing methods like pasteurization and sterilization work?
Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures areRead more
Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures are required. Pasteurization and sterilization are thermal methods used to eradicate microorganisms from the packed food to increase the food’s shelf life. In pasteurization where food is subjected to a temperature below 100 degrees Celsius to kill certain micro-organisms, in sterilization the food is subjected to a temperature above 100 degrees Celsius to kill all the micro-organisms, pathogens, and spores. In pasteurization food can be pasteurized in two ways, one is where food is exposed to a lower temperature (60-75 degrees Celsius) for 30 minutes and the other is where food is exposed to a higher temperature (75-100 degrees Celsius) for shorter time. Food products like pickles, creams, stews, sauces, syrups, and jams are sterilized and food products like milk, beer, and juices are pasteurized. When food is sterilized, it is ready to be stored for more than 4 months and when food is pasteurized it is suitable for storage for 2 to 3 weeks.
See lessHow do thermal processing methods like pasteurization and sterilization work?
Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures areRead more
Food cannot be stored for longer as it is prone to degradation. However different methods can be employed to preserve foods, that help increase their shelf life without compromising food quality. Micro-organisms are the root cause of the degradation of food and for killing them high temperatures are required. Pasteurization and sterilization are thermal methods used to eradicate microorganisms from the packed food to increase the food’s shelf life. In pasteurization where food is subjected to a temperature below 100 degrees Celsius to kill certain micro-organisms, in sterilization the food is subjected to a temperature above 100 degrees Celsius to kill all the micro-organisms, pathogens, and spores. In pasteurization food can be pasteurized in two ways, one is where food is exposed to a lower temperature (60-75 degrees Celsius) for 30 minutes and the other is where food is exposed to a higher temperature (75-100 degrees Celsius) for shorter time. Food products like pickles, creams, stews, sauces, syrups, and jams are sterilized and food products like milk, beer, and juices are pasteurized. When food is sterilized, it is ready to be stored for more than 4 months and when food is pasteurized it is suitable for storage for 2 to 3 weeks.
See less