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Foods Are Preserved With Heat and Then Cooled Again What Is This Process Called

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Process of preserving foods with heat

Pasteurized milk in Japan

A Chicago Section of Health poster explains home pasteurization to mothers

Pasteurization or pasteurisation is a procedure in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, ordinarily to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life. The procedure is intended to destroy or deactivate organisms and enzymes that contribute to spoilage or adventure of disease, including vegetative leaner, but not bacterial spores.[1] [2]

The procedure was named after the French microbiologist, Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in vino.[2] [3] Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy manufacture and other food processing industries to achieve food preservation and nutrient safety.[iii]

Past the year 1999, most liquid products were heat treated in a continuous system where oestrus can be practical using a plate heat exchanger or the direct or indirect use of hot water and steam. Due to the balmy oestrus, in that location are minor changes to the nutritional quality and sensory characteristics of the treated foods.[4] Pascalization or loftier pressure processing (HPP) and pulsed electric field (PEF) are non-thermal processes that are also used to pasteurize foods.[1]

History [edit]

Louis Pasteur's pasteurization experiment illustrates the fact that the spoilage of liquid was caused by particles in the air rather than the air itself. These experiments were important pieces of testify supporting the idea of the germ theory of illness.

The process of heating wine for preservation purposes has been known in Communist china since AD 1117, and was documented in Japan in the diary Tamonin-nikki, written by a series of monks betwixt 1478 and 1618.[5]

Much later, in 1768, research performed by Italian priest and scientist Lazzaro Spallanzani proved a production could exist made "sterile" after thermal processing. Spallanzani boiled meat broth for one hour, sealed the container immediately after boiling, and noticed that the broth did non spoil and was gratuitous from microorganisms.[ii] [half-dozen] In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the nutrient in glass jars, sealed them with cork and sealing wax and placed them in boiling h2o.[7] In that same year, the French military offered a cash prize of 12,000 francs for a new method to preserve food. Afterwards some fourteen or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810.[viii] Afterwards that twelvemonth, Appert published L'Art de conserver les substances animales et végétales ("The Art of Preserving Animal and Vegetable Substances"). This was the first cookbook of its kind on mod food preservation methods.[9] [10]

La Maison Appert (English: The Business firm of Appert), in the town of Massy, about Paris, became the first nutrient-bottling factory in the world,[7] preserving a variety of foods in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes. He left air infinite at the height of the bottle, and the cork would so be sealed firmly in the jar past using a vise. The bottle was then wrapped in canvass to protect it while information technology was dunked into boiling water and and so boiled for as much time as Appert accounted appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called appertisation in his honor.[xi]

Appert's method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand, as well of French origin, patented his own method, merely this fourth dimension in a tin can can, so creating the mod-24-hour interval process of canning foods. In 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves. Merely a decade later, Appert's method of canning had fabricated its way to America.[12] [ full citation needed ] Tin tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by Robert Yeates in 1855.[vii]

A less aggressive method was developed by French chemist Louis Pasteur during an 1864[13] summer holiday in Arbois. To remedy the frequent acidity of the local aged wines, he found out experimentally that it is sufficient to heat a young wine to only about l–lx °C (122–140 °F) for a short time to kill the microbes, and that the wine could subsequently be anile without sacrificing the final quality.[xiii] In laurels of Pasteur, this process is known as "pasteurization".[2] [fourteen] Pasteurization was originally used as a fashion of preventing wine and beer from souring,[fifteen] and it would be many years before milk was pasteurized.[ citation needed ] In the United states in the 1870s, before milk was regulated, it was common for milk to comprise substances intended to mask spoilage.[xvi]

Milk [edit]

180 kilograms (400 lb) of milk in a cheese vat

Milk is an fantabulous medium for microbial growth,[17] and when it is stored at ambient temperature bacteria and other pathogens before long proliferate.[18] The The states Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly 3 times more hospitalizations than whatever other food-borne affliction source, making information technology one of the earth'due south well-nigh dangerous food products.[19] [20] Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, ruddy fever, and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli O157:H7,[21] [22] among others.

Prior to industrialization, dairy cows were kept in urban areas to limit the time between milk production and consumption, hence the take a chance of disease transmission via raw milk was reduced.[23] Equally urban densities increased and supply bondage lengthened to the altitude from country to city, raw milk (ofttimes days erstwhile) became recognized as a source of affliction. For example, betwixt 1912 and 1937, some 65,000 people died of tuberculosis contracted from consuming milk in England and Wales lonely.[24] Because tuberculosis has a long incubation period in humans, information technology was difficult to link unpasteurized milk consumption with the disease.[25] In 1892, chemist Ernst Lederle experimentally inoculated milk from tuberculosis-diseased cows into republic of guinea pigs, which caused them to develop the disease.[26] In 1910, Lederle, then in the role of Commissioner of Health, introduced mandatory pasteurization of milk in New York City.[26]

Developed countries adopted milk pasteurization to prevent such illness and loss of life, and every bit a result milk is now considered a safer food.[27] A traditional form of pasteurization past scalding and straining of foam to increment the keeping qualities of butter was skillful in U.k. in the 18th century and was introduced to Boston in the British Colonies by 1773,[28] although it was not widely practiced in the United States for the adjacent 20 years. Pasteurization of milk was suggested by Franz von Soxhlet in 1886.[29] In the early 20th century, Milton Joseph Rosenau established the standards – i.due east. low-temperature, slow heating at 60 °C (140 °F) for xx minutes – for the pasteurization of milk[thirty] [31] while at the United states of america Marine Infirmary Service, notably in his publication of The Milk Question (1912).[32] States in the U.Due south. shortly began enacting mandatory dairy pasteurization laws, with the showtime in 1947, and in 1973 the U.South. federal government required pasteurization of milk used in any interstate commerce.[33]

The shelf life of refrigerated pasteurized milk is greater than that of raw milk. For example, high-temperature, short-time (HTST) pasteurized milk typically has a refrigerated shelf life of two to iii weeks, whereas ultra-pasteurized milk tin last much longer, sometimes two to three months. When ultra-estrus handling (UHT) is combined with sterile handling and container technology (such equally aseptic packaging), information technology tin even be stored non-refrigerated for upward to 9 months.[34]

Co-ordinate to the Centers for Disease Control, between 1998 and 2011, 79% of dairy-related disease outbreaks in the United States were due to raw milk or cheese products.[35] They study 148 outbreaks and 2,384 illnesses (with 284 requiring hospitalization), too as two deaths due to raw milk or cheese products during the same time period.[35]

Medical equipment [edit]

Medical equipment, notably respiratory and anesthesia equipment, is oftentimes disinfected using hot h2o, as an alternative to chemical disinfection. The temperature is raised to 70 °C (158 °F) for 30 minutes.[36]

Pasteurization process [edit]

General overview of the pasteurization process. The milk starts at the left and enters the piping with functioning enzymes that, when oestrus-treated, go denatured and stop the enzymes from performance. This helps to stop pathogen growth by stopping the functionality of the jail cell. The cooling procedure helps stop the milk from undergoing the Maillard reaction and caramelization. The pasteurization process also has the power to heat the cells to the point that they burst from pressure level build-upwardly.

Pasteurization is a mild rut treatment of liquid foods (both packaged and unpackaged) where products are typically heated to below 100 °C. The rut treatment and cooling process are designed to inhibit a stage change of the production. The acidity of the food determines the parameters (time and temperature) of the rut treatment too as the duration of shelf life. Parameters as well take into account nutritional and sensory qualities that are sensitive to heat.

In acidic foods (pH <4.vi), such as fruit juice and beer, the heat treatments are designed to inactivate enzymes (pectin methylesterase and polygalacturonase in fruit juices) and destroy spoilage microbes (yeast and lactobacillus). Due to the low pH of acidic foods, pathogens are unable to grow. The shelf-life is thereby extended several weeks. In less acidic foods (pH >4.6), such equally milk and liquid eggs, the rut treatments are designed to destroy pathogens and spoilage organisms (yeast and molds). Not all spoilage organisms are destroyed under pasteurization parameters, thus subsequent refrigeration is necessary.[i]

Equipment [edit]

Food can exist pasteurized in two means: either before or subsequently existence packaged into containers. When food is packaged in glass, hot water is used to lower the risk of thermal shock. Plastics and metals are also used to package foods, and these are generally pasteurized with steam or hot water since the risk of thermal shock is low.[one]

Most liquid foods are pasteurized using continuous systems that accept a heating zone, hold tube, and cooling zone, after which the production is filled into the package. Plate heat exchangers are used for depression-viscosity products such as animal milks, nut milks and juices. A plate rut exchanger is composed of many sparse vertical stainless steel plates which separate the liquid from the heating or cooling medium. Scraped surface heat exchangers contain an inner rotating shaft in the tube, and serve to scrape highly viscous material which might accumulate on the wall of the tube.[37]

Shell or tube heat exchangers are designed for the pasteurization of foods that are non-Newtonian fluids, such as dairy products, tomato ketchup and baby foods. A tube oestrus exchanger is made up of concentric stainless steel tubes. Nutrient passes through the inner tube while the heating/cooling medium is circulated through the outer or inner tube.

The benefits of using a heat exchanger to pasteurize not-packaged foods versus pasteurizing foods in containers are:

  • Heat exchangers provide uniform treatment, and there is greater flexibility with regards to the products which can be pasteurized on these plates
  • The procedure is more energy-efficient compared to pasteurizing foods in packaged containers[1]
  • Greater throughput

Subsequently being heated in a heat exchanger, the product flows through a hold tube for a set menstruum of fourth dimension to achieve the required treatment. If pasteurization temperature or fourth dimension is not achieved, a flow diversion valve is utilized to divert under-candy production back to the raw product tank.[38] If the product is adequately processed, it is cooled in a oestrus exchanger, and so filled.

High-temperature short-time (HTST) pasteurization, such as that used for milk (71.five °C (160.7 °F) for 15 seconds) ensures safety of milk and provides a refrigerated shelf life of approximately two weeks. In ultra-high-temperature (UHT) pasteurization, milk is pasteurized at 135 °C (275 °F) for 1–ii seconds, which provides the same level of safety, merely along with the packaging, extends shelf life to three months nether refrigeration.[39]

Verification [edit]

Straight microbiological techniques are the ultimate measurement of pathogen contagion, but these are costly and time-consuming, which means that products have a reduced shelf-life by the time pasteurization is verified.

Every bit a result of the unsuitability of microbiological techniques, milk pasteurization efficacy is typically monitored past checking for the presence of alkaline phosphatase, which is denatured by pasteurization. Destruction of alkaline phosphatase ensures the destruction of common milk pathogens. Therefore, the presence of alkaline phosphatase is an ideal indicator of pasteurization efficacy.[40] [41] For liquid eggs, the effectiveness of the oestrus treatment is measured by the remainder activity of α-amylase.[i]

Efficacy against pathogenic bacteria [edit]

During the early 20th century, there was no robust knowledge of what time and temperature combinations would inactivate pathogenic bacteria in milk, and and then a number of different pasteurization standards were in use. By 1943, both HTST pasteurization conditions of 72 °C (162 °F) for 15 seconds, as well every bit batch pasteurization conditions of 63 °C (145 °F) for 30 minutes, were confirmed by studies of the complete thermal death (as best as could exist measured at that fourth dimension) for a range of pathogenic bacteria in milk.[42] Complete inactivation of Coxiella burnetii (which was thought at the time to cause Q fever by oral ingestion of infected milk)[43] [44] likewise as of Mycobacterium tuberculosis (which causes tuberculosis)[45] were subsequently demonstrated. For all applied purposes, these conditions were adequate for destroying almost all yeasts, molds, and common spoilage leaner and also for ensuring adequate destruction of mutual pathogenic, heat-resistant organisms. However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated. Demonstration of the extent of inactivation of pathogenic bacteria past milk pasteurization came from a report of surviving leaner in milk that was heat-treated after being deliberately spiked with high levels of the most heat-resistant strains of the well-nigh significant milk-borne pathogens.[46]

The mean log10 reductions and temperatures of inactivation of the major milk-borne pathogens during a 15-second treatment are:

  • Staphylococcus aureus > 6.7 at 66.5 °C (151.7 °F)
  • Yersinia enterocolitica > vi.8 at 62.5 °C (144.5 °F)
  • pathogenic Escherichia coli > 6.eight at 65 °C (149 °F)
  • Cronobacter sakazakii > half dozen.7 at 67.5 °C (153.five °F)
  • Listeria monocytogenes > half dozen.9 at 65.v °C (149.9 °F)
  • Salmonella ser. Typhimurium > 6.9 at 61.5 °C (142.seven °F)[46]

(A logx reduction between half-dozen and 7 ways that 1 bacterium out of 1 million (10vi) to 10 million (10seven) bacteria survive the handling.)

The Codex Alimentarius Lawmaking of Hygienic Practice for Milk notes that milk pasteurization is designed to achieve at least a five log10 reduction of Coxiella burnetii.[47] The Code also notes that: "The minimum pasteurization conditions are those having bactericidal effects equivalent to heating every particle of the milk to 72 °C for 15 seconds (continuous flow pasteurization) or 63 °C for 30 minutes (batch pasteurization)" and that "To ensure that each particle is sufficiently heated, the milk flow in heat exchangers should be turbulent, i.eastward. the Reynolds number should be sufficiently high". The point about turbulent flow is important because simplistic laboratory studies of estrus inactivation that use test tubes, without menstruation, will have less bacterial inactivation than larger-scale experiments that seek to replicate conditions of commercial pasteurization.[48]

As a precaution, modern HTST pasteurization processes must be designed with flow-charge per unit restriction too as divert valves which ensure that the milk is heated evenly and that no part of the milk is subject to a shorter time or a lower temperature. It is common for the temperatures to exceed 72 °C by 1.5 °C or 2 °C.[48]

Double pasteurization [edit]

Pasteurization is not sterilization and does not impale spores. "Double" pasteurization, which involves a secondary heating process, can extend shelf life past killing spores that have germinated.[49]

The acceptance of double pasteurization varies by jurisdiction. In places where it is allowed, milk is initially pasteurized when information technology is collected from the farm and so it does not spoil before processing. Many countries prohibit the labelling of such milk equally "pasteurized" only let it to be marked "thermized", which refers to a lower-temperature procedure.[50]

Effects on nutritional and sensory characteristics of foods [edit]

Because of its mild heat treatment, pasteurization increases the shelf-life by a few days or weeks.[ane] However, this balmy heat also means there are merely minor changes to heat-labile vitamins in the foods.[four]

Milk [edit]

According to a systematic review and meta-analysis,[51] it was found that pasteurization appeared to reduce concentrations of vitamins B12 and E, just information technology also increased concentrations of vitamin A. Autonomously from meta-analysis, it is not possible to describe conclusions most the result of pasteurization on vitamins A, B12, and E based merely on consultation of the vast literature bachelor.[51] Milk is not an important source of vitamins B12 or E in the Northward American nutrition, so the effects of pasteurization on the developed daily intake of these vitamins is negligible.[52] [53] However, milk is considered an important source of vitamin A,[54] and because pasteurization appears to increase vitamin A concentrations in milk, the upshot of milk heat handling on this vitamin is a non a major public health business concern.[51] Results of meta-analyses reveal that pasteurization of milk leads to a significant decrease in vitamin C and folate, but milk is also non an important source of these vitamins.[54] [53] A significant decrease in vitamin B2 concentrations was establish after pasteurization. Vitamin B2 is typically constitute in bovine milk at concentrations of 1.83 mg/liter. Because the recommended daily intake for adults is 1.1 mg/twenty-four hours,[52] milk consumption profoundly contributes to the recommended daily intake of this vitamin. With the exception of B2, pasteurization does not appear to be a concern in diminishing the nutritive value of milk because milk is oft not a chief source of these studied vitamins in the North American nutrition.

Sensory furnishings [edit]

Pasteurization also has a small just measurable consequence on the sensory attributes of the foods that are processed.[1] In fruit juices, pasteurization may result in loss of volatile scent compounds.[4] Fruit juice products undergo a deaeration process prior to pasteurization that may be responsible for this loss. Deaeration also minimizes the loss of nutrients like vitamin C and carotene.[ane] To prevent the subtract in quality resulting from the loss in volatile compounds, volatile recovery, though costly, can be utilized to produce higher-quality juice products.[4]

In regards to color, the pasteurization process does not accept much consequence on pigments such as chlorophylls, anthocyanins and carotenoids in plants and animal tissues. In fruit juices, polyphenol oxidase (PPO) is the principal enzyme responsible for causing browning and colour changes. However, this enzyme is deactivated in the deaeration stride prior to pasteurization with the removal of oxygen.[4]

In milk, the color difference between pasteurized and raw milk is related to the homogenization pace that takes place prior to pasteurization. Before pasteurization milk is homogenized to emulsify its fat and water-soluble components, which results in the pasteurized milk having a whiter appearance compared to raw milk.[1] For vegetable products, color degradation is dependent on the temperature conditions and the duration of heating.[55]

Pasteurization may effect in some textural loss as a result of enzymatic and not-enzymatic transformations in the structure of pectin if the processing temperatures are likewise high every bit a result. However, with mild heat treatment pasteurization, tissue softening in the vegetables that causes textural loss is not of business concern as long as the temperature does non get in a higher place 80 °C (176 °F).[55]

Novel pasteurization methods [edit]

Other thermal and not-thermal processes take been developed to pasteurize foods every bit a way of reducing the furnishings on nutritional and sensory characteristics of foods and preventing degradation of oestrus-labile nutrients. Pascalization or high pressure processing (HPP),[1] [56] [57] pulsed electric field (PEF),[1] [56] [57] ionising radiation, high pressure homogenisation, UV decontamination, pulsed loftier intensity light, high intensity light amplification by stimulated emission of radiation, pulsed white low-cal, high power ultrasound, aquiver magnetic fields, high voltage arc discharge, and streamer plasma[56] [57] are examples of these non-thermal pasteurization methods that are currently commercially utilized.

Microwave volumetric heating (MVH) is the newest bachelor pasteurization applied science. It uses microwaves to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers free energy evenly and deeply into the whole torso of a flowing product, it allows for gentler and shorter heating, so that nearly all heat-sensitive substances in the milk are preserved.[58]

Low Temperature, Short Time (LTST) is a patented method that implies spraying droplets in a bedchamber heated below the usual pasteurization temperatures. It takes several thousandth of a second to treat liquid products, and then the method is also known as the millisecond technology (MST). It significantly extends the shelf life of products (50+ days) when combined with HTST[59] without damaging the nutrients or flavor. LTST has been commercial since 2019.[60]

Products that are commonly pasteurized [edit]

  • Beer
  • Canned food
  • Dairy products
  • Eggs
  • Milk
  • Juices
  • Low alcoholic beverages
  • Syrups
  • Vinegar
  • H2o
  • Wines

See also [edit]

  • Nutrient irradiation
  • Wink pasteurization
  • Pascalization
  • Homogenization
  • Pasteurized eggs
  • Solar water disinfection
  • Thermoduric bacteria
  • Nutrient preservation
  • Food storage
  • Food microbiology
  • Sterilization
  • Thermization

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Further reading [edit]

  • Raw milk expert testimony dated: April 25, 2008 Case: Organic Dairy Company, LLC, and Claravale Subcontract, Inc., Plaintiffs, vs. No. CU-07-00204 State of California and A.G. Kawamura, Secretary of California Section of Food and Agriculture, – Expert Witnesses: Dr. Theodore Beals & Dr. Ronald Hull
  • An alternate view on the alleged prophylactic of pasteurized vs. natural milk from Johns Hopkins University: Realmilk.com, Webmaster (12 Baronial 2015). "The Johns Hopkins Raw Milk Study – A Campaign for Real Milk". A Campaign for Real Milk.

External links [edit]

  • Online forum on modern twenty-four hours pasteurization equipment
  • Unraveling the mysteries of extended shelf life
  • Hatch, Sybil Eastward (1 January 2006). Changing our world: true stories of women engineers . Reston, Va.: American Society of Ceremonious Engineers. ISBN978-0-7844-0841-4. OCLC 62330858.

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Source: https://en.wikipedia.org/wiki/Pasteurization

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