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Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged 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.
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
After treatment at 72 degrees C for 20 seconds – five seconds longer than the industry standard for pasteurization at that temperature - very small amounts of infectious virus were detected in ...
Water removal is the primary means of weight and volume reduction, while pathogen destruction is frequently accomplished through heating during thermophilic digestion, composting, or incineration. The choice of a sludge treatment method depends on the volume of sludge generated, and comparison of treatment costs required for available disposal ...
Depending on temperature and pressure settings, HPP can achieve either pasteurization-equivalent log reduction or go further to achieve sterilization, which includes killing of endospores. Pasteurization-equivalent HPP can be done in chilled temperatures, while sterilization requires at least 90 °C (194 °F) under pressure.
Pasteurization gives a kosher wine of the type called mevushal, literally "cooked" or "boiled", that can be handled by non-Jews and non-observant Jews without losing its kosher status. [ citation needed ] Typically, the wine is heated to 185 °F (85 °C) for a minute, then cooled to 122 °F (50 °C), at which temperature it remains for up to ...
SCI's Water Pasteurization Indicator. The tube on the left shows the state when it is placed in a pot of water to be pasteurized. When removed from the water, if the wax has melted and moved to the bottom of the tube (as in the tube on the right), then the water has reached pasteurization temperature during heating