Pasteurization and SterilizationPas

Pasteurization and Sterilization
Pasteurization and sterilization refer to processes that are used to increase the shelf life of a particular product, most commonly liquids. Both processes are responsible for eliminating bacteria from the food that causes the food to become contaminated. Both techniques use heat as the main energy source to change the conditions in food, and hence, they are called thermal processing techniques.
Pasteurization is a heat treatment food preservation method that kills a part of the microorganisms present in the food. Therefore, this technique is used for foods that can be stored and further handled under suppressed microbial growth conditions. Owing to the low heat treatment process, the nature of the food would not change; thus it would preserve the nutrient value of the food.
In the pasteurization process, usually a liquid is heated to a specific temperature for a predefined time period followed by immediately cooling step (E.g. 63-66 °C for 30 minutes or 71°C for 15 seconds). This was first invented by a French chemist and microbiologist, Louis Pasteur. This technique was first used to prevent souring of wine and beer, but lately milk was also pasteurized using this technique. Presently, this method is being widely used to extend the shelf life of milk.
The prime objective of pasteurization is to remove or destroy pathogenic bacteria and microorganism, and not to destroy heat resistant spores entirely as the employing temperatures are not very high in the process. It is also targeted to suppress the activity of a particular micro-organism in particular foods. Therefore, it does not give a safe shelf stable product without proper storage at low temperatures.
The second objective is to reduce the enzymatic activities in the product. Pasteurization depends on the heat resistance of the particular microorganism and the heat sensitivity of the product. The two main methods of pasteurization are high-temperature, short-time (HTST) and Low-temperature, long time or Extended Shelf Life treatment (ESL).
Sterilization is another form of thermal processing technique which uses comparatively high temperatures to extend the shelf life by a few months. Since the bacterial spores are far more heat resistant than the vegetative cells, the main objective of this technique is to destroy their spores. Commercial sterilization depends on many factors, including the nature of food, storage conditions of the food following the thermal process, heat resistance of the microorganisms or spores and initial amount of microorganisms present in the food.

Sterilization process can be divided into two main categories. First one is ‘in-container’, which is used for foods, which are placed in containers such as cans, bottles and plastic pouches. Second one is ‘Continuous flow system for ultra high treatment (UTH) processes, which generally involves heating at 140 °C to 150 °C for 1 to 3 seconds.

ผลลัพธ์ (อังกฤษ) 2:

Sterilization and pasteurization
Pasteurization and Sterilization Refer to processes that are used to increase the Shelf Life of a particular product, Most commonly liquids. Both processes are responsible for eliminating bacteria from the food that causes the food to become contaminated. Techniques both use heat as the Main Energy Source to Change the conditions in Food, and hence, they are Called Thermal Processing Techniques.
Pasteurization is a heat Treatment Food Preservation method that kills the microorganisms present in a Part of the Food. Therefore, this technique is used for foods that can be stored and further handled under suppressed microbial growth conditions. Owing to the low heat treatment process, the nature of the food would not change; thus it would Preserve the Value of the Food nutrient.
In the pasteurization Process, usually a Liquid Temperature is heated to a specific time for a predefined period immediately followed by cooling Step (Eg 63-66 ° C for 30 minutes or 71 ° C for. 15 seconds). This was first invented by a French chemist and microbiologist, Louis Pasteur. This technique was first used to prevent souring of wine and beer, but lately milk was also pasteurized using this technique. Presently, this method is being widely used to Extend the Shelf Life of Milk.
The Prime Objective of pasteurization is to Remove or Destroy pathogenic bacteria and Microorganism, and not to Destroy heat resistant spores entirely as the employing temperatures are not very High in the Process. . It is also targeted to suppress the activity of a particular micro-organism in particular foods. Therefore, it does not give a Safe Storage Shelf Stable product Without proper at low temperatures.
The Second Objective is to Reduce the enzymatic activities in the product. Pasteurization depends on the heat resistance of the particular microorganism and the heat sensitivity of the product. The Two Main methods of pasteurization are High-Temperature, short-time (HTST) and Low-Temperature, long time or Extended Shelf Life Treatment (ESL).
Sterilization is another form of Thermal Processing Technique which uses comparatively High temperatures to Extend the Shelf. life by a few months. Since the bacterial spores are far more heat resistant than the vegetative cells, the main objective of this technique is to destroy their spores. Commercial Sterilization depends on many factors, including the nature of Food, Food Storage conditions of the following the Thermal Process, heat resistance of the spores and microorganisms or Initial amount of microorganisms present in the Food. Sterilization Process Can be divided Into Two Main categories. First one is 'in-container', which is used for foods, which are placed in containers such as cans, bottles and plastic pouches. Second one is' Continuous flow system for ultra high treatment (UTH) processes, which generally involves heating at 140 ° C to 150 ° C for 1 to 3 seconds.

ผลลัพธ์ (อังกฤษ) 3:

Pasteurization and Sterilization
Pasteurization and sterilization refer to processes that are used to increase the shelf. Life of a particular product most commonly, liquids. Both processes are responsible for eliminating bacteria from the food. That causes the food to become contaminated. Both techniques use heat as the main energy source to change the conditions. In food and hence,,They are called thermal processing techniques.
Pasteurization is a heat treatment food preservation method that kills a. Part of the microorganisms present in the food. Therefore this technique, is used for foods that can be stored and further. Handled under suppressed microbial growth conditions. Owing to the low heat treatment process the nature, of the food would. Not change;Thus it would preserve the nutrient value of the food.
In the pasteurization process usually a, liquid is heated to a specific. Temperature for a predefined time period followed by immediately cooling step (E.g. 63-66 ° C for 30 minutes or 71 ° C for 15 seconds).? This was first invented by a French chemist, and microbiologist Louis Pasteur.This technique was first used to prevent souring of wine and beer but lately, milk was also pasteurized using this, technique. Presently this method, is being widely used to extend the shelf life of milk.
The prime objective of pasteurization is to. Remove or destroy pathogenic bacteria, and microorganismAnd not to destroy heat resistant spores entirely as the employing temperatures are not very high in the process. It is. Also targeted to suppress the activity of a particular micro-organism in particular foods. Therefore it does, not give a. Safe shelf stable product without proper storage at low temperatures.
The second objective is to reduce the enzymatic activities. In the product.Pasteurization depends on the heat resistance of the particular microorganism and the heat sensitivity of the, product. The two main methods of pasteurization, are high-temperature short-time (HTST), and Low-temperature long time or Extended. Shelf Life treatment (ESL).
.Sterilization is another form of thermal processing technique which uses comparatively high temperatures to extend the. Shelf life by a few months. Since the bacterial spores are far more heat resistant than the vegetative cells the main, objective. Of this technique is to destroy their spores. Commercial sterilization depends on, many factors including the nature of. Food.Storage conditions of the food following the thermal process heat resistance, of the microorganisms or spores and initial. Amount of microorganisms present in the food.

Sterilization process can be divided into two main categories. First one. Is' in-container ', which is used, for foods which are placed in containers such as cans bottles and, plastic pouches.