Recent Advances of Pasteurization - Deepstash

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Recent Advances of Pasteurization

It now is able to disinfect food and inactivate soilage enzymes without significantly diminishing nutrient levels, this includes both thermal and non-thermal processes.

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MORE IDEAS FROM THE SAME ARTICLE

  • The process is dependent on the nature of the product and whether it is packaged or not.
  • Liquids and products packaged in plastic and metal containers can be pasteurized either through steam or hot water.
  • Packaged food in glass containers can be pasteuriz...

  • In 1864, Louis Pasteur developed the technique to heat wine before aging it to kill microbes and reduce its acidity. Hence, the name pasteurization.
  • However, the process itself has been around way before Louis Pasteur. It was popularly used in Ch...

  • It is the process of applying low heat to kill pathogens and extend shelf life of food and beverage products.
  • The process does not eliminate bacterial spores, so it doesn't truly sterilizes products.
  • Pasteurization earlier use was to impr...

Milk offers a place where numerous pathogens grow and increase in numbers, including those that may cause tuberculosis, scarlet fever, E. coli, and more.

  • As it reduces the risk of food poisoning and extends shelf life, it, however, affects the texture, flavor, and nutritional value of certain food;
  • It affects several vitamins such as vitamin A concentration increases, while the concentration of vitamin B2 decreases;
  • It may ...

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