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Bookmark or Share- Pasteurization- Definition, Types, Process, Comparison, UsesPasteurization is one of the most crucial phases in the preservation and a necessity for food safety. Food must be pasteurized to destroy disease-causing germs and significantly lower spoiling organisms. Pasteurization is utilized in various food and beverage industries, but dairy processing uses it the most.
- Pasteurization | Definition, Process, Inventor, & Factspasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes.
- How pasteurization works - Explain that StuffThe key is a process called pasteurization, where fresh foods are heated briefly to high temperatures, to kill off bacteria, then cooled rapidly before being shipped out to grocery stores.
- What Is Pasteurization? Definition and Examples - ThoughtCoPasteurization (or pasteurisation) is the process by which heat is applied to food and beverages to kill pathogens and extend shelf life. Typically, the heat is below the boiling point of water (100 °C or 212 °F).
- Pasteurization - WikipediaIn the field of food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged and unpacked foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
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