Pasteurization allows the elimination of microorganisms that cause food adulteration. It is a thermal treatment to reduce the microbiological load of liquids and solids, controlling the temperature and time of the process. It consists of heating a food to temperatures below 100ºC for a brief period of time and cooling it quickly, during times and temperatures that vary according to the type of product, its format or type of packaging. If an exact control of the temperature is carried out, both the taste, the smell and the nutritional properties of the food will not change. This method is mainly used in milk and its derivatives, flavored juices and beers, since the low temperatures allow the aromas not to volatilize too much. These foods are kept for a few days, because although most microorganisms are inactivated, physical and chemical changes continue to occur.
Pasteurization and sterilization differences
Unlike sterilization, pasteurization does not eliminate all microorganisms, nor spores, as we mentioned before. Furthermore, food spoilage continues to occur due to microbiological processes, so pasteurized foods must always be kept refrigerated between 3ºC and 6ºC, and once they are open, their period for consumption is short. There is confusion between pasteurization and sterilization when we talk about microorganisms or temperature. For more information, we advise you to read our post What is the difference between sterilization and pasteurization?
At TERRA Food-Tech ® by RAYPA we produce compact autoclaves for packaged foods designed for cooking, sterilizing and pasteurizing canned foods using a temperature probe placed on a product sample. This allows a perfect control of the process preserving the organoleptic properties, minimizing the possible changes in the nutritional characteristics of the packaged product and complying with all the requirements and standards of the food industry. For more information, contact our sales team.