Pasteurization

Name:
Pasteurization
Detailed information:
Heat treatment of milk, fruit juices, canned meats, egg products, etc. for the purpose of killing or inactivating disease-causing organisms. For milk, the minimum exposure is 62C for 30 min or 72C for 15 sec, the latter being called flash pasteurization. Although this treatment kills all pathogenic bacteria and also inactivates enzymes that cause deterioration of the milk, the shelf life is limited. To prolong storage life, temperatures of 80–88C for 20–40 sec must be used. Complete sterilization requires ultrahigh pasteurization at from 94C for 3 sec to 150C for 1 sec. In-can heating at 116C for 12 min and 130C for 3 min is also employed for maximum stability and long storage life. Some meat products are pasteurized by α-radiation.