Chap 2, Part 1 (Lecture 4)
Chap 2, Part 1 (Lecture 4)
Chap 2, Part 1 (Lecture 4)
THERMAL PROCESSING
Heat: Kills microorganisms by denaturing their
enzymes and other proteins. Heat resistance varies
widely among microbes.
1. Proteins
2. Carbohydrates
3. Fats
4. fiber
5. Minerals and Vitamins
PROTEINS
Scott R. Bean, Lijia Zhu, Brennan M. Smith, Jeff D. Wilson, Brian P. Ioerger, Michael Tilley,
Chapter 6 - Starch and Protein Chemistry and Functional Properties∗,
Editor(s): John R.N. Taylor, Kwaku G. Duodu,
Sorghum and Millets (Second Edition),
AACC International Press,
2019,
FIBER
A study conducted to asses the effects of heat treatment
on dietary fiber available in foods by Ming-Cheng
Chang in 1989 concluded that processing treatments
applied decreases the soluble dietary fiber of food
samples dependent upon the fiber source.
Methods of Sterilization
Thermal vs. Non-Thermal
Sterilization
Non-thermal processing is considered an effective method that does not
cause any deterioration of quality, in contrast with thermal processing.
For example, thermally processed milk may have a cooked flavor
accompanied by a loss of vitamins, essential nutrients, and flavors.
- 1950 > Dole Company bought the first commercial aseptic filling
plant on the market
- October 1961 > long shelf-life milk packaged in this manned was first
sold
- 1995 > “the sterile cans were filled with sterile product and the ends
sealed on in a closed chamber, which was kept pressurized with
steam or a mixture of steam and air”; three commercial plants were
built and operated on this principle.
PRINCIPLES
- Continuous flow
- Very short come up time
- Attain commercial sterility
EFFECT ON FLAVOR AND
AROMA
- Less severe
In the continuous flow, flash-heating milk is forced between metal plates or through
pipes heated on the outside by hot water. While flowing under pressure, the milk is
held at 72°C for at least 15 seconds. Before being chilled back to 4°C or cooler, it
flows through a heat exchanger to pre-warm cold milk just entering the system.
(HTST) pasteurized milk typically has a refrigerated shelf of two to three weeks
(HTST) cause less damage to the nutrient composition and sensory characteristics of
foods than the low-temperature, long-time treatments.
This is better than the old way at preserving the nutrients and quality of foods.
This Pasteurizer is a plate pasteurizer for pasteurizing milk, juice, and egg products.
HTST plate pasteurizer from 72°C (162°F) to 95°C (203°F) For 15 seconds.
Use:
Milk pasteurization by fast heating, 80% regeneration and precise heating to
required temperature, delay, quick cooling by regeneration and milk cooling
section.
Ultraheat treatment or ultrahigh temperature (UHT)
F. Breidt, K.P. Sandeep, and F.M. Arritt. 2010. Use of linear models for thermal processing of acidified
foods. Food Protection Trends 30:268-272.
F. Breidt, K. Kay, J. Osborne, B. Ingham, and F. Arritt. 2014. Thermal processing of acidified foods with pH
4.1 to 4.6. Food Protection Trends 34:132-138