Pasteurization

FOOD PRESERVATION - HEAT TREATMENT PROCESSING AND PACKING

 

The primary objective of pasteurization is to eliminate any microorganism in the food that might cause deterioration or endanger the health of the consumer. The severity of the heat treatment and the resulting extension of shelf life are determined mostly by the pH of the food. Pasteurization is mostly applicable to fruit juice, milk and derivative products such as cheese.

 

Advantages/Disadvantages

Advantages

  • It is a relatively mild heat treatment;
  • Minor changes in the nutritional and sensory characteristics of most foods.

Disadvantages

  • Perishability of food;
  • Suitable for certain food and in particular thermal conditions;
  • Reduction of vitamins.

Examples of the technology

Examples of the technology applications

This technology is presently available on several markets.

 

For further information download the Guidelines.

 

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