2. The origin of modern heat processing techniques was
developed more than 200 years ago. French scientist Nicolas
discovered that foods with boiling water in a sealed jars can be
preserved. Later, it was discovered that foods heated in a metal
cans. Lyrika Cyril A. Diputado Heat Preservation or thermal
processing
3. Methods of heat processing: Low-heat processing Destroy
mostly the microorganisms relatively sensitive to heat and not
usually effective against thermoduric microorganisms. High-heat
processing Destroys the thermoduric microorganisms, and most heat
resistance spores of spoilage and pathogenic bacteria. Lyrika Cyril
A. Diputado
4. Nature of food Nature of Microorganisms Nature of process
Factors to consider in heat treatment: Lyrika Cyril A.
Diputado
5. Pasteurization Different from sterilization because it
includes low-order of heat treatment approximately 80-90C; 176-194F
below the water boiling point. Two primary objectives: used to
destroy organism prolong the food products Lyrika Cyril A.
Diputado
6. Lyrika Cyril A. Diputado Process of Pasteurization
7. Flash Pasteurization is a high-temperature, short-time
(HTST) treatment in which pourable products, such as juices, are
heated for 3-15 seconds to a temperature that destroys pathogenic
microorganisms. a very rapid form of aseptic processing Different
methods using different temperature and time low-temperature
holding (LTH) high-temperature, short time (HTST) Ultra-high
temperature (UHT) Lyrika Cyril A. Diputado
8. Lyrika Cyril A. Diputado The immediate cooling of the
pasteurized product is important because whatever microorganism
survived the heat treatment may start to multiply in the slowly
cooling product. Coupled with this is the sanitary handling of
pasteurized products by proper packaging to insure success of the
heat- treatment
9. complete destruction of microorganisms and requires 121
degree Celsius (250F) of wet heat for 15 minutes Lyrika Cyril A.
Diputado Sterilization
10. Lyrika Cyril A. Diputado 3 phases of sterilization process
Phase 1 (heating phase) the product temperature is increased from
ambient to the required sterilization temperature Phase 2 (holding
phase) temperature is maintained for a defined time Phase 3
(cooling phase) the temperature in the can is decreased by
introduction of cold water into the autoclave.
11. Lyrika Cyril A. Diputado Video: Pasteurization