Pasteurization

Pasteurization or pasteurisation is the process in which packaged together with non-packaged foods such(a) as pathogens and cover shelf life. The process is transmitted to destroy or deactivate organisms together with enzymes that contribute to spoilage or risk of disease, including vegetative bacteria, but non bacterial spores.

The process was named after a French microbiologist, Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries tofood preservation and food safety.

By the year 1999, near liquid products were heat treated in a non-stop system where heat can be applied using a pulsed electric field PEF are non-thermal processes that are also used to pasteurize foods.

Novel pasteurization methods

Other thermal and non-thermal processes score been developed to pasteurize foods as a way of reducing the effects on nutritional and sensory characteristics of foods and preventing degradation of heat-labile nutrients. Pascalization or high pressure processing HPP,high pressure homogenisation, UV decontamination, pulsed high intensity light, high intensity laser, pulsed white light, high energy ultrasound, oscillating magnetic fields, high voltage arc discharge, and streamer plasma are examples of these non-thermal pasteurization methods that are currently commercially utilized.

Microwave volumetric heating MVH is the newest usable pasteurization technology. It uses microwaves to heat liquids, suspensions, or semi-solids in a continual flow. Because MVH delivers energy to direct or determine evenly and deeply into the whole body of a flowing product, it authorises for gentler and shorter heating, so that nearly all heat-sensitive substances in the milk are preserved.

Low Temperature, Short Time LTST is a patented method that implies spraying droplets in a chamber heated below the usual pasteurization temperatures. It takes several thousandth of ato treat liquid products, so the method is also known as the millisecond technology science MST. It significantly extends the shelf life of products 50+ days when combined with HTST without damaging the nutrients or flavor. LTST has been commercial since 2019.