What is the principle of pasteurization?

   pasteurizationIt is an important disinfection method often used in the food industry in recent years. The equipment uses a lower temperature (generally 60~82 ℃) to heat the food within a specified period of time to achieve the purpose of killing microbial nutrients. It is a method that can achieve the purpose of disinfection without damaging the quality of food, and largely preserves the original flavor and nutritional value of food. The method was invented by French microbiologist Pasteur. The degree of pasteurization heat treatment is relatively low, generally heating at a temperature lower than the boiling point of water, and the heating medium is hot water.

     pasteurizationThe method takes advantage of the thermal instability of the pathogens and treats them with the appropriate temperature and holding time to kill them all. But...pasteurizationAfter that, there is still a small amount of harmless or beneficial, heat-resistant bacteria or bacterial spores, so the pasteurized milk should be kept at about 4 degrees Celsius, and it can only be stored for 3 to 10 days at most, and 16 days at most.

In a certain temperature range, the temperature is low, and the bacteria multiply slowly; the temperature is high, and the reproduction is fast. But if the temperature is too high, the bacteria will die. Different have different suitable growth temperature and heat resistance and cold resistance.

　　pasteurizationThe machine is to use the heat resistance of pathogens, with the appropriate temperature and heat preservation time processing, they all kill. However, after pasteurization, there is still a small amount of harmless or beneficial, heat-resistant or spore, so the pasteurized milk should be kept at about 4 degrees Celsius.

Pasteurization, also known as pasteurization, is named after its inventor, the French biologist Louis Pasteur. In 1862, Pasteur invented a method of sterilization--pasteurizationThe method can kill the bacteria in milk without affecting the taste.

Currently internationally commonpasteurizationThere are two methods: the first method is to heat the milk to 62-65 for 30 minutes. The method can kill various growth pathogens in milk, and the efficiency can reach 97.3-99.9%. After disinfection, only some thermophilic bacteria, heat-resistant bacteria and spores are left, but most of these bacteria are lactic acid bacteria, which are not only harmless to people, but also beneficial to health. The second method is to heat the milk to 75-90, keep it warm for 15s-16s, the sterilization time is shorter, and the work efficiency is higher. However, the basic principle is to kill pathogenic bacteria. If the temperature is too high, the nutrient loss will be more.

 pasteurizationIt is mainly a sterilization method for milk, which can not only kill pathogenic bacteria that are harmful to health, but also make the quality of milk change as little as possible.pasteurizationIt cannot kill all bacteria, it can only reduce the number of pathogenic bacteria to a level that will not cause harm to consumers. Pasteurization is not only suitable for milk, but also for fermented products.

The above is a small series to introduce aboutpasteurizationThe principle of, hope to help everyone.