Electron Beam Pasteurization and Complementary Food Processing TechnologiesPillai, S. D., and Shayanfar, S. (2015). "Introduction to electron beam pasteurization in food processing," in Electron Beam Pasteurization and Complementary Food Processing Technologies, eds S. D. Pillai and S. Shayanfar (...
1) food-pasteurization processing 食物灭菌处理2) sterilization [英][,sterilai'zeiʃən] [美][,stɛrələ'zeʃən] 灭菌处理 1. Objective To observe the influence of ethylene oxide sterilization on viruses inactivation blood transfusion filter and the residual state of ethylene ...
Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63 °C (145 °F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72 °C (162 °F), and holding for 15 seconds (and yet higher temperatures f...
Pasteurization has become an industry standard for numerous food companies, most notably anyone dealing in milk products. However, pasteurization can also be used for foods and semi-solid products to prevent the spread of disease and improve shelf life. Read on to learn more about six food pasteu...
“There really isn’t another single aspect that is as important as it is. If there is a pathogen or anything in the milk that we don’t want, pasteurization destroys it. It is our industry’s shield.”Over the past decades and centuries, as farmers learned to make more food with ...
Today, pasteurization isused widely in the dairy industry and other food processing industries to achieve food preservation and food safety. ... Due to the mild heat, there are minor changes to the nutritional quality and sensory characteristics of the treated foods. ...
1.The act or process of heating a food, especially a beverage such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation. ...
Tibor Deak, in Food Safety Management, 2014 Pasteurization Compared to sterilization, pasteurizing is a comparatively low order of heat treatment, generally at a temperature below the boiling point of water. The general objective of pasteurization is to extend product shelf-life by inactivating all ...
A process for preventing food-borne illness by pasteurizing the surface of a food product. The inventive process preferably comprises the step of heating the product surface in a manner effective to bring the temperature of the surface to at least 160° F. without causing any substantial cha...
The method includes the steps of placing food processing equipment in the chamber, adding steam to the chamber, continuing to add steam until the surface of the food processing equipment is greater than a first preselected temperature, maintaining the surface temperature by the continued application ...