Pasteurization

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1. OBJECTIVE


Pasteurization is a food-oriented unit operation. It is a controlled heating process used to eliminate any dangerous pathogens that may be present in the food. Pasteurization inactivates most viable vegetative forms of micro-organisms but not heat-resistant spores. As well as the application to inactivate bacteria, pasteurization may be considered in relation to enzymes present in the food, which can be inactivated by heat (BAT in the Food, Drink and Milk Industries, June 2005).


2. FIELD OF APPLICATION


Pasteurization is mainly applied in the food industry.


3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT


Information about the techniques, methods and equipment can be found in the file Pasteurization in food industry.


Pasteurization in general.jpg


4. RELEVANT PARAMETERS TO ENERGY


  • Temperature
  • Pressure
  • Medium
  • Food characteristics (e.g. temperature sensitivity, water content)


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