History of Pasteurization
Pasteurization technique for food sterilization was developed by a French scientist Louis Pasteur in the year 1864.
The purpose of adopting this technology is to be able to increase the shelf-life of a product. This technology is ideally suited to the Hospitality Industry-particularly the Indian Hospitality Industry. This technology will enable the Industry to store their standard gravies at ambient temperature without the use of any preservatives. The major benefit will accrue to having a chain of hotels/restaurants. They will be able to maintain the same basic taste, appearance, and texture oof their dishes throughout their chain. The cost of incorporating this technology is minimal.
The product is hot filled in a packaging material having good barrier properties.
The containers are hermetically sealed immediately after filling.
The packed product is then kept in a water bath at specified temperatures. for a specified period.
It is then cooled.
All high acid food products and those with high sugar content can be pasteurized to give a decent shelf-life.
This technology ensures that the product attains a temperature that is lethal for microorganisms throughout the product mass.
This process helps destroy microorganisms with heat. Some microorganism can survive beyond the pasteurization temperature but cannot reproduce.,/p>
Machinery Required for pasteurization:
1. High-Pressure Sealing Machine
2. Jacketed kettle with provision for holding the packed material.
3. Steam generator
Packaging material must have high oxygen barrier properties.