1. 1. Lyrika Cyril A. Diputado
2. 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. 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. 4. Nature of food Nature of Microorganisms Nature of process Factors to consider in heat treatment: Lyrika Cyril A. Diputado
5. 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. 6. Lyrika Cyril A. Diputado Process of Pasteurization
7. 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. 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. 9. complete destruction of microorganisms and requires 121 degree Celsius (250F) of wet heat for 15 minutes Lyrika Cyril A. Diputado Sterilization
10. 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. 11. Lyrika Cyril A. Diputado Video: Pasteurization
12. 12. Thank You!!!!! Lyrika Cyril A. Diputado