FSHN 101 Lecture Notes - Lecture 28: Louis Pasteur, Ultra-High-Temperature Processing, Flash Pasteurization
9 Dec 2016
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Document Summary
Purpose: to inactivate enzymes and metabolic reactions resulting in senescence. Normal, non-microbial degradation of plant tissue prior to tissue death: to destroy pathogenic microorganisms and their spores. Variation in treatment temperature and time: blanching. Mild heat treatment, usually applied to fruits and vegetables to denature enzymes prior to freezing: pasteurization. Process was developed by louis pasteur in approximately. Destroys pathogenic microorganisms and extends the shelf life of food. Pasteurized products still contain many viable organisms capable of growing and causing spoilage defects ex. Low temperature long time (ltlt): 145 f for 30 minutes. High temperature short time (htst): 161 f for 15 seconds. Ultra-high temperature (uht): 280 f (or higher) for. All pathogenic and toxin-forming organisms are destroyed, as well as some spoilage microorganisms. These foods may contain a small number of heat resistant bacterial spores. Most commercially sterile food products have a shelf life of 2 years or longer: sterilization.
