Scribd
Upload
56 views17 pages

Heat Preservation: Prepared By: Lagrada, Sharmaine B. Galvez, Aaliyah Joy T

Heat preserved foods are foods that have been treated with heat to extend their shelf life. Thermal processes involve heating foods to high enough temperatures to destroy pathogens. Pasteurization is a common heat treatment method where foods are heated to below 100°C to reduce microbial activity. Common methods include flash pasteurization of milk at 160°F for 15 seconds or ultra-high pasteurization of milk at 194 to 266°F for over a second. Packaged foods may be pasteurized via hot water or steam tunnels.

Uploaded by

Aaliyah Galvez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
56 views17 pages

Heat Preservation: Prepared By: Lagrada, Sharmaine B. Galvez, Aaliyah Joy T

Heat preserved foods are foods that have been treated with heat to extend their shelf life. Thermal processes involve heating foods to high enough temperatures to destroy pathogens. Pasteurization is a common heat treatment method where foods are heated to below 100°C to reduce microbial activity. Common methods include flash pasteurization of milk at 160°F for 15 seconds or ultra-high pasteurization of milk at 194 to 266°F for over a second. Packaged foods may be pasteurized via hot water or steam tunnels.

Uploaded by

Aaliyah Galvez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
You are on page 1/ 17

HEAT

PRESERVATION
Prepared by: Lagrada, Sharmaine B.
Galvez, Aaliyah Joy T.
Heat preserved foods

Heat preserved foods are foods that have


been treated using a thermal process to
extend their shelf life.
Thermal Processes
 The term "thermal" refers to processes involving
heat.
 In this respect, heating foods is a form of food
preservation comparable to that of freezing but
much superior to it in its effectiveness. A
preliminary step in many other forms of food
preservation, especially forms that make use of
packaging, is to heat the foods to temperatures
sufficiently high to destroy pathogens.
 During the 1860s, the French
bacteriologist Louis Pasteur discovered
that pathogens in foods can be destroyed
by heating those foods to a certain
minimum temperature. The process was
particularly appealing for the preservation
of milk since preserving milk by boiling is
not a practical approach.
 Conventional methods of pasteurization called for
the heating of milk to a temperature between 145
and 149°F (63 and 65°C) for a period of about 30
minutes, and then cooling it to room temperature.
 In a more recent revision of that process, milk can
also be "flash-pasteurized" by raising its temperature
to about 160°F (71°C) for a minimum of 15 seconds,
with equally successful results.
 A process known as ultra-high-pasteurization uses
even higher temperatures—of the order of 194 to
266°F (90 to 130°C)—for periods of a second or
more.
The basic purpose for the thermal
processing of foods is:

 To reduce or destroy microbial activity,


 Reduce or destroy enzyme activity,
 To produce physical or chemical changes,
 To make the food meet a certain quality
standard
BLANCHING

Functions of blanching include:

 Reducing surface microbial


contamination
 Softening vegetable tissues to
facilitate filling into containers
 Removing air from intercellular
spaces prior to canning
Pasteurization

Pasteurization is a heat treatment in which


food is heated to below 100o C. It is
relatively mild heat treatment.
Table: Milk Pasteurizing
Temperatures
The two groups of micro-organisms that
survive pasteurization temperatures used in
milk are:

 Thermoduric
Streptococcus

Lactobacillus

 Thermophilic
Pasteurization of packaged foods

 Hot water is normally used if the food is packaged into


glass, to reduce the risk of breakage due to thermal shock.
Maximum temperature between the container and the
liquid are 20°C for heating and 10°C for cooling.
 Steam tunnels may also be used with the advantage of
faster heating, resulting in shorter residence time and
smaller equipment.
 Temperatures in the heating zones may be controlled
depending on the amount of air present. Acid products
such as fruit or acidified vegetables like beet root can be
pasteurized in a retort.
THANK YOU!

You might also like

pFad - Phonifier reborn

Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


Alternative Proxies:

Alternative Proxy

pFad Proxy

pFad v3 Proxy

pFad v4 Proxy