PASTEURIZATION & STERILIZATION

CONTENTS
1. Fundamentals
2. Objective and application
3. Transformations of raw materials
4. Technological factors
5. Equipments
6. Notes

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1. Fundamentals
Microorganisms in food:
 From the point of view of human health
 Useful
 Harmful
 Other
 From the point of view of food quality and food shelf-life

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1. Fundamentals

 Sterilization
 Sterile product
 Pasteurization
 Inactivate pathogens
 Inactivate other microorganisms and enzymes
 Commercially sterile food

Pasteurization and sterilization by heat

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2. Objective and application

 Preparation

 Processing

 Preservation

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2. Objective and application

 Meat processing

 Fishery and sea-food processing

 Dairy processing

 Fruit and vegetable processing

 Fermentation technology

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3. Transformations of raw materials

Biological:
 Inactivation of microorganisms
 Relationship
N = No × e-kt  log(N/No) = -kt/2.303 = -t/D;
where:
 D=2.303/k
 No: initial number of viable microbes in the sample
 N: number of viable microbes in the sample after
treatment time t at a selected temperature
 K: first order rate constant for microbial inactivation
 D: Decimal reduction time
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3. Transformations of raw materials

Bilogical:
log(N/No) = -t/D;
Example:
 Sample with 1 microbial strain, No = 106 cfu, Heat treatment at
T (oC), D = 1 min
 Number of living microbes in the sample after:
 1 min
 6 min
 7 min
 Conclusion

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3. Transformations of raw materials

Biologcal

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3. Transformations of raw materials

Biological
Cases:
a)
b)
c)
d)
e)
f)

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3. Transformations
of raw materials

Biological

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3. Transformations of raw materials

Biological

Selection of temperature and time for heat treatment

3 steps: heating, holding and cooling
Estimation time:
 Food sample with 1 microbial strain: Select treatment
temperature T, the treatment time will be:
F = D × log(No/N*)
where N*: number of living microbes after the heat
treatment

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3. Transformations of raw materials

Biological

Selection of temperature and time for heat treatment

Estimation time:
 Food sample with many microbial strains

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3. Transformations of raw materials

Biological

Notes:
 Comparison of different treatment conditions
(temperature and time)

 Inactivation of microorganisms during the heating step

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3. Transformations of raw materials

Biological

Lethal rate at temperature T in comparison with that at

temperature Tr:
LR = 10(T-Tr)/Z
Where:
 Tr: control temperature
 T: temperature of food at a determined moment of the
heat treatment
 Z: thermal resistance constant – the temperature
range over which the decimal reduction time reduced
tenfold

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3. Transformations of raw materials

Biological
The variation of
the decimal
reduction time
with temperature

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3. Transformations of raw materials

Biological
Concept “equivalent time” for heat treatment – F or
“thermal death time”:
t
F = 0 (LR)dt
How to calculate F ?
 From the experimental data T=g1(t) - [ Temperature =
g1(time)], calculate LR at different moments of the heat
treatment
 Draw the graph LR = g2(t)
 Calculate F
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3. Transformations of raw materials

Biological

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3. Transformations of
raw materials
Biological

When Tr=121,1oC and Z=10oC,

F will be symbolized by Fo
 List of Fo values for some
foods

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3. Transformations of raw materials

Physical
 Temperature gradient in the treating sample

 Change in volume, weight, density…

Chemical
 Change in chemical reaction rate: hydrolysis, oxidation,
degradation, complex formation…

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3. Transformations of raw materials

Physico-chemical
 Evaporation
 Coagulation
 Change structure of food…

Biochemical
 Change in enzyme activity
 Change in biochemical reaction rate

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4. Technological factors

 Food sample

 Pasteurization/ Sterilization method

 Technological parameters
Example: heat treatment – temperature, time, pressure
ABC p
a
T/P
 Equipment

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5. Equipments

5.1. Treatment of the food outside the containers

 Notes
 Indirect heating
 Plate heat exchanger
 Tubular heat exchanger
 Scraped-surface heat exchanger

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1. Sample tubes surrounded by
heating medium, 2. Double O-
ring seal

1. Header, 2. O-rings, 3. End nut

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1. Cylinder, 2. Axis connected with rotor, 3. Blade

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Heat transfer

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5. Equipments
5.1. Treatment of the food outside the containers
 Direct heating

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5. Equipments
5.1. Treatment of the food outside the containers
 Holding

 Cooling

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5. Equipments
5.1. Treatment of the food outside the containers
Comparison of direct and indirect heating
 Advantages

 Disadvantages

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5. Equipments
5.1. Treatment of the food outside the containers

 Sterile package

 Aseptic packaging

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5. Equipments
5.2. Food treatment in the containers

Continuous operation
 Tunnel pasteurizer
 Hydrostatic sterilizer
 Rotary sterilizer
 Hydrolock sterilizer

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Tunnel pasteurizer

1. Heating; 2. Holding; 3,4,5. Cooling

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Hydrostatic
sterilizer

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Rotary sterilizer

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5. Equipments
Hydrolock sterilizer

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5. Equipments
5.2. Food treatment in the containers

Batch operation
 Autoclave/ retort (without mixing)

 Autoclave with mixing

 Pasteurizer

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Saturated steam retort

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Steam/ air retort

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Full water immersion retort

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Raining/Sprayed water retort

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Pasteurizer

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Pasteurizer

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5. Equipments
5.2. Food treatment in the containers

Notes
 De-aeration

 Hot filling

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6. Notes

 Physical pasteurization/ sterilization

 High hydrostatic pressure treatment
 Irradiation
 High pulsed electric field treatment
 Microfiltration…
 Chemical pasteurization/ sterilization
 pH
 Antimicrobial agents

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6. Notes

 Combined treatment
Example

 Determination of the objective of the operation → select

the outputs
 Optimization of the treatment

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