What are different types of pasteurization?
Pasteurization
| Temperature | Time | Pasteurization Type |
|---|---|---|
| 63ºC (145ºF)* | 30 minutes | Vat Pasteurization |
| 72ºC (161ºF)* | 15 seconds | High temperature short time Pasteurization (HTST) |
| 89ºC (191ºF) | 1.0 second | Higher-Heat Shorter Time (HHST) |
| 90ºC (194ºF) | 0.5 seconds | Higher-Heat Shorter Time (HHST) |
What is pasteurization PPT?
Pasteurization Pasteurisation 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 the hazards from pathogenic micro-organisms and to extend the shelf life of foods for severaldays.
What is the principle of pasteurization?
Pasteurization uses this principle to kill food-borne enteric food pathogens and spoiling organisms at temperatures between 140 and 158° F (60-70° C), well below boiling.
Which is the best method for pasteurisation of food?
Methods of pasteurization Low temperature holding pasteurisation (LTH) Low Temperature Long Time (LTLT), or Batch High-temperature, short time (HTST) or continuous flow Ultra heat treatment or ultrahigh temperature (UHT) 5.
Why was the pasteurization of milk so important?
The process was later applied to milk and remains the most important operation in the processing of milk. Pasteurization made milk safer and the United State Food and drug Administration or FDA in the 1906-2006. Louis PasteurWine Pasteurization 3.
How does low temperature holding pasteurisation ( LTH ) work?
Low temperature holding pasteurisation (LTH) or Batch The batch method uses a vat pasteurizer which consists of a jacketed vat surrounded by either circulating water, steam or heating coils of water or steam.
How long does a HTST plate pasteurizer last?
The Pasteurizer complies with European Safety Standard CE requirements, 3-A Sanitary Standards (No.11- 05), and is built according to PMO requirements. HTST plate pasteurizer from 72°C (162°F) to 95°C (203°F) For 15 seconds.
