Difference between revisions of "Sterilization"
(Created page with "Back to EFFICIENCY FINDER '''1. OBJECTIVE''' Sterilization is a food-oriented unit operation. Sterilization is a controlled heating process used to completely eliminat...") |
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| + | <br/>'''1. OBJECTIVE''' | ||
| − | + | <br/>Sterilization is a food-oriented unit operation. Sterilization is a controlled heating process used to completely eliminate all living micro-organisms, including thermoresistant spores in food. UHT (Ultra-High Temperature) sterilization has a heat treatment of over 100°C during very short times; it is especially applicable to low viscous liquid food products (BAT in the Food, Drink and Milk Industries, June 2005). | |
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| + | '''2. FIELD OF APPLICATION''' | ||
| + | <br/>Sterilization is mainly applied in the food industry. | ||
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| − | + | '''3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT''' | |
| + | Information about the techniques, methods and equipment can be found in the file [[Sterilization in food industry]]. | ||
| + | <br/>[[File:Sterilisation in general.jpg]] | ||
| − | ''' | + | <br/>'''4. RELEVANT PARAMETERS TO ENERGY''' |
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| − | + | *Temperature | |
| + | *Pressure | ||
| − | + | *Medium | |
| − | + | *Food characteristics (e.g. temperature sensitivity, water content) | |
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| − | * Food characteristics (e.g. temperature sensitivity, water content) | + | |
Back to [[EFFICIENCY FINDER]] | Back to [[EFFICIENCY FINDER]] | ||
Latest revision as of 15:58, 5 November 2013
Back to EFFICIENCY FINDER
1. OBJECTIVE
Sterilization is a food-oriented unit operation. Sterilization is a controlled heating process used to completely eliminate all living micro-organisms, including thermoresistant spores in food. UHT (Ultra-High Temperature) sterilization has a heat treatment of over 100°C during very short times; it is especially applicable to low viscous liquid food products (BAT in the Food, Drink and Milk Industries, June 2005).
2. FIELD OF APPLICATION
Sterilization 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 Sterilization in food industry.
4. RELEVANT PARAMETERS TO ENERGY
- Temperature
- Pressure
- Medium
- Food characteristics (e.g. temperature sensitivity, water content)
Back to EFFICIENCY FINDER
