Pasteurization

Pasteurization of the product is a process where only the pathogenic micro-organisms are destroyed. This ensures a product which is safe for human consumption.

Pasteurization can be done with relatively simple equipment. The heat-load for the product is mild, usually around 75 degrees centigrade. This mild heat treatment ensures the highest quality from the product. The downside is that the product needs to be refrigerated and the shelf-life is short.

Some products are pasteurized and hot filled to create a shelf-stable product. This is true with products where the pH is lower then 4.6, since this pH prevents growth of bacteria. Another option for this product is to fill the product in an aseptic container. Since the container was aseptic before filling,no re-infection is introduced and therefore no spoilage can occur.

Shelf-life of pasteurized low acid products always depends on the quality of the raw product.

Last modified: Monday, January 17, 2005 14:51:40    1999-2005 Copy right © ASEP-TECH USA LLC. ALL RIGHTS RESERVED.