PASTEURIZATION

1. Preservation by heat treatment-
canning,sterilization,pasteurization

2. TYPES OF HEAT TREATMENT
•CANNING
•STERLIZATION
•PASTEURIZATION

3. CANNING
Canning is the process of
applying heat to food
that is sealed
hermetically in a jar to
destroy any
microorganisms that can
cause food spoilage

4. In canning the food is
placed in containers,
heated and then
sealed,usually under
vaccum.It is used for
products such as fruit
juices, syrups and
sauces.

7. sterlization
Sterilization refers to
complete destruction
of microorganisms. It
requires heat
treatment of 121
degree Celsius for
15min which destroys
all spores.

10. Commercial
sterlization

12. pasteurization
Pasteurization is a mild
heat treatment for relatively
brief duration to kill part of
the microorganisms to
eliminate human pathogens
present in food.

14. Methods of pasteurization
•Low temperature long time method(LTLT)
•High temperature short time method(HTST)
•Ultra high temperature method(UHT)

20. SIGNIFICANCE OF FOOD
PRESERVATION BY HEAT
TREATMENT
• HEAT TREATMENT OR THERMAL PROCESSING OF FOOD IS USED IN
ORDER TO KILL OR INACTIVATE BACTERIA, INCREASE THE SHELFLIFE,OR
CREATE PRODUCTS WITH AN ATTRACTIVE APPERANCE.
• NOFIMA IS CARRYING OUT RESEARCH INTO SEVERAL THERMAL
METHODS, AND HOW TO OPTIMISE THEM,FROM SOUS VIDE PROCESSING
TO FOOD CANNING