Preservation Methods: Pasteurisation & Sterilisation PDF
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Innopharma Education
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Summary
This document discusses food preservation methods, focusing on pasteurization and sterilization. It covers the theory behind these processes, equipment used, and their impact on food products. The document also includes learning outcomes.
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Preservation Operations PASTEURISATION & STERILISATION Learning Outcomes At the end of this the theory of The equipment used Safety features Effect on food as a section, you should pasteurisation required preservation method have an understandin...
Preservation Operations PASTEURISATION & STERILISATION Learning Outcomes At the end of this the theory of The equipment used Safety features Effect on food as a section, you should pasteurisation required preservation method have an understanding of Foods may have their life extended if sufficient heat is applied to kill micro- organisms and inactivate the enzymes present in the food. There are two main kinds of heat processing: Pasteurisation & sterilisation 1) Pasteurisation – this extends shelf-life a little by killing most food spoilage organisms and pathogenic (disease causing) organisms; 2) Sterilisation – this is a more severe process which destroys all micro-organisms, and may change the organoleptic qualities of the product. Pasteurisation Pasteurization is a relatively mild heat treatment, in which food is heated to below 100ºC. In low acid foods (pH >4.5, for example milk) it is used to minimize possible health hazards from pathogenic micro-organisms and to extend the shelf life of foods for several days. In acidic foods (pH
