Pasteurization and Blanching

PASTEURIZATION AND BLANCHING

PURPOSE OF THE PROCESSES

DESCRIPTION OF PROCESSING SYSTEMS

ESTABLISHMENT OF THE PASTEURIZATION PROCESS

DETERMINATION OF BLANCHING PROCESS

PROCESSES FOR PRODUCT QUALITY IMPROVEMENT

SUMMARY

Vocabulary

pasteurization blanching

mild \severe \batch-type \continuous

brucellosis tuberculosis Salmonella Listeria

enzyme inactivation

plate heat exchanger\ \a flow diversion
valve (FDV) \cooling medium\ \high
temp.-short-time (HTST) \
\ultra-high-temperature (UHT) \\conveyor tunnel

The processes that utilize relatively mild thermal treatments to achieve the desired results are pasteurization and blanching. Both processes apply thermal treatment to food products in an effort to improve the stability of the product during storage.

Although the magnitude of the thermal processes is similar, application of the processes involves two distinctly different types of food products. Pasteurization is most often associated with liquid foods, while blanching is most often associated with solid foods.

The magnitude of thermal treatment used for both processes is not sufficient to establish storage stability at room temperature. The criteria utilized in establishing these modest thermal treatments are rather specific and are different for different food commodities.

Purpose of Pasteurization Processing

Pasteurization is a mild thermal process applied to a liquid food to increase the product shelf life during refrigeration and to destroy vegetative pathogens (brucellosis and tuberculosis), Salmonella and Listeria.

In fruit juice ,to inactivate enzymes


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