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Pasteurization is the process of heat treatment on a liquid or a food to kill pathogenic bacteria to prolong the storage of the food. There are 3 processes used to pasteurized foods, which is flash pasteurization, steam pasteurization and irradiation pasteurization. Flash pasteurization involves a high temperature, short time treatment in which pourable products, such as juices, heated for 3 to 15 seconds to a temperature that destroys harmful microorganisms. After heating, the product is cooled and packaged. Most drink boxes and pouches use this pasteurization method as it allows extended unrefrigerated storage and also in the same time providing safe product meanwhile for steam pasteurization, is mainly used for beef. It uses heat to control or reduce harmful microorganisms in it. This system passes freshly-slaughtered beef carcasses that are already inspected, washed, and trimmed, through a chamber that exposes the beef to pressurized steam for approximately 6 – 8 seconds. The steam raises the surface temperature of the carcasses to 88? – 93?. The carcasses are then cooled with a cold-water spray. This process has proven to be successful in reducing pathogenic bacteria, such as E. coli without using any chemicals. Lastly is the irradiation pasteurization. For example, poultry, red meat, spices, fruits and vegetables are subjected to small amounts of gamma rays. This process not only controls vegetative bacteria and parasitic foodborne pathogens, it also increases the storage time of foods.
Another example for using pasteurization is milk. The method to preserve milk by using method pasteurization is widely known. There are two methods to pasteurize milk, which is ultra-pasteurization and ultra-high temperature pasteurization. This involves the heating of milk and cream to at least 138? for at least 2 seconds, but they must be refrigerated. The shelf life of milk is extended 60 to 90 days. Ultra-high temperature pasteurization typically involves heating milk or cream to 138?to 150? for 1 or 2 seconds. The milk is then packaged in sterile, airtight containers. It can be stored without refrigeration for up to 90 days. After opening, spoilage times for ultra-pasteurization and ultra-high temperature pasteurization products are similar to those of conventionally pasteurized products. However, you can do pasteurization on yourself as it requires only sudden drop temperature from a high temperature. First, you need to pour the raw milk into the stainless-steel pot. Then heat the milk gently. Slowly heat the milk around 63?, and stirring occasionally to avoid scalding the milk. Try to keep the temperature constant at around 63? for 30 – 45 minutes. During that duration, you may need to increase and decrease the heat so it will remain at around 63?. After that, remove the pot of milk from the heat and place it in a sink or large bowl that is filled with ice water. Stir constantly until the temperature drops to around 5?. Lastly, you can store the pasteurized milk in the refrigerator

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