The kinds of heating based on its usage, time, and intention

The kinds of heating based on its usage, time, and intention

Based on the use of temperature, time and heating purposes, the heating process can be divided into two major groups, namely the process of pasteurization and sterilization. Apart from that, if you need a good heating system, the Minnesota supplier of industrial infrared heating can be checked out as well.

a. Sterilization

The term sterilization means freeing material from all microbes. Because some bacterial spores are relatively more resistant to heat. Then sterilization is usually performed at high temperatures eg 121 C (250 F) for 15 minutes. In foods known as commercial sterilization.

Commercial sterilization is sterilization which is usually done on most fooMinnesota supplier of industrial infrared heatingd in cans or bottles. Commercial sterile foods mean that all the disease-causing microbes and toxins forming in the food have been turned off, as are all spoilage microbes. Thus, sterilized food products will have a high durability; several months to several years. An example of a sterilization process application is in the process of canning.

b. Pasteurization

Pasteurization is a relatively low heating process (generally carried out under 100 ° C) in order to reduce the population of decaying microorganisms so that the pasteurized food will have a lasting power of several days (eg pasteurized milk products) up to several months (eg fruit juice products pasteurization). Although this process is only capable of killing some populations of microorganisms, this pasteurization is often applied especially if it is feared that higher heat usage will cause damage to quality (eg milk).

c. Blanching

Blanching is the usual preheating of fruits and vegetables to activate enzymes in the food, among them the catalase and peroxidase enzymes which are the most heat-resistant enzymes in vegetables. Blanching is always done if the food is frozen because freezing can not inhibit enzyme activity completely. Depending on the heat given, blanching can also turn off some microbes. Blanching is usually done on

d. Sterilization of Products Continuously (Aseptic Process)

In principle, the sterilization process can be done with various combinations of temperature and time. If a higher temperature is used, the sterilization time is shorter. It is known that this combination of higher temperatures and shorter times can provide an advantage of better product quality

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