FOOD 2150 Lecture Notes - Lecture 10: Pasteurization, Caramelization, Aseptic Processing
4 Dec 2018
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Document Summary
An important question to ask in aseptic processing is can the food support the chemical changes that happen in during the process for example, caramelization in pasteurized juice is not a desirable effect. When looking at cans, it is important to make sure that the heat goes throughout the can, as it"s important to make sure that the centre reaches the proper temperature to ensure microbiological dieoff. However this must be done while avoiding unwanted effects, such as the caramelization on the outside resulting from extended thermal processing. Once a food product is sterilized, it is essential that from the time it leaves the pasteurization equipment to the point where the package is sealed that it is in a sterile environment to avoid recontamination. One common way to pasteurize low viscosity non-particulate liquids is via a plate heat exchanger, as it is a cost efficient way to heat and cool the product through the pasteurization procedure.
