PASTEURIZATION

Marina A. Loveranes
BS ChE 5
 UNIVERSITÉ
DE LILLE
In 1856, Pasteur was commissioned by the
father of one of his students to discover what
was ruining a certain beet root alcohol.
Pasteur examined samples under the
microscope and discovered not only spherical
yeasts, but also a rod-shaped microorganism
(Acetobacter aceti) which it turns out converts
alcohol to acetic acid.

ÉCOLE
NORMALE
In 1857, Pasteur returned to the École Normale
as director of scientific studies and continued
his research on the problem.
LOUIS PASTEUR
1822-1895
The Science Behind Pasteurization
Bacteria are single-celled organisms with a cell envelope, the cytoplasm (which also
contains ribosomes, chromosomes, enzymes, etc.) and sometimes flagella (the hair – like
structure that allows the cells to move or attach to other things). When the temperature
gets hot enough, the enzymes inside of the cytoplasm chemically change shape and are
no longer able to work properly. This essentially makes the entire cell unable to function.
Heat can also destroy the cell envelope, which further damages the cells.
Once the offending cells are dead, it is just as important to make sure nothing can enter
back in. That’s why jars, cans and anything pasteurized needs to be hermetically sealed
or refrigerated (which slow down bacterial growth) immediately after being heated for
maximal shelf life.
 The sensible heat required to raise the temperature of a liquid during pasteurization is found using

Q=mc (θA – θB )
◦ Q (in Watts) = specific rate of heat transfer
◦ m (kg/s) = mass flow rate
◦ c (kJ/kg ∙ °C) = specific heat capacity and
◦ (θA – θB ) (°C) = temperature change

The pasteurization process is based on the use of one of following time and temperature relationships:

High-Temperature-Short-Time Treatment
(HTST)
Low-Temperature-Long-Time Treatment
(LTLT)
The extent of heat treatment required to
stabilize a food is determined by the D
value (decimal reduction time) of
the most heat – resistant enzyme or
microorganism which may be present.

It is the time required to reduce a specific microbial

population by 90% or by a factor of 10 at
temperature T. Higher D value means greater heat
resistance. The minimum combination of the
amount of heat and the length of time to be used in
the process should target the most resistant
pathogen such as Mycobacterium tuberculosis or
Coxiellae burnetii.
1 VAT PASTEURIZATION

It is one of the most effective methods of pasteurization

wherein the product is heated in a vessel, specifically a
jacketed stainless steel vat which has been fitted with:

• Pipes to deliver water and steam to the jacket liner

• Thermometers to monitor and record product
temperatures
• A method for agitation to assure uniformity in temperature
distribution
1 VAT PASTEURIZATION
Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the processing of cheese,
yogurt, and other common food products.

Product Temperature Time

Milk 145 °F 30 minutes

Viscous products, or 150 °F 30 minutes

products with more than
10% fat or added
sweetener (e.g., cream,
yogurt)

Egg nog, frozen dessert 155 °F 30 minutes

mixes
2 FLASH PASTEURIZATION
This involves a high-temperature, short-time
treatment in which pourable products, such as
juices, are heated for 3 to 15 seconds to a
temperature that destroys harmful micro-
organisms and is also known as the continuous
process. After heating, the product is cooled
and packaged. Most drink boxes and pouches
use this pasteurization method as it allows
extended unrefrigerated storage while providing
a safe product.
2 FLASH PASTEURIZATION
Vat pasteurization is used primarily in the dairy industry as a means of preparing milk in the
processing of cheese, yogurt, and other common food products.

Product Temperature Time

Milk 161 °F 15 seconds
Viscous products, or 166 °F 15 seconds
products with more than
10% fat or added sweetener
(e.g., cream, yogurt)

Egg nog, frozen dessert 175 °F 25 seconds

mixes
3 ULTRA PASTEURIZATION

This is the type of pasteurization that is most commonly seen on cartons of milk and heavy cream and
produces a product that has a stable shelf life of up to two months. Ultra – pasteurized milk is heated to a
minimum of 280°F for a minimum 2 seconds. This temperature and time combination is much more lethal
to bacteria, killing virtually all of concern in milk. Ultra-pasteurized milk is also packaged under near sterile
conditions, which makes recontamination with spoilage bacteria unlikely and rare.
4 IRRADIATION
An emerging family of "end point"
pasteurization technologies, irradiation can be
used to eliminate potential disease-causing
microbes from our food before it goes to the
consumer.

Applying radiant energy waves to food is one

way to increase the safety of the food we eat. It
kills potentially harmful germs in raw meat,
including hamburger, and poultry. Food
producers may also use it to slow ripening of
fruits and vegetables, and to treat against
insects in cereal and spices. It is also used to
stop potatoes from sprouting.
4 IRRADIATION

Food is exposed to measured amount of ionizing

radiation

The radiation energy breaks the bonds in the DNA

molecules of microorganisms thus killing it or making
it unable to reproduce

The effectiveness of the process will depend on the

organisms sensitivity to irradiation
4 IRRADIATION
 Gamma rays are emitted from radioactive forms of the element cobalt (Cobalt 60) or of the element
cesium (Cesium 137). Gamma radiation is used routinely to sterilize medical, dental, and household
products and is also used for the radiation treatment of cancer.

 X-rays are produced by reflecting a high-energy stream of electrons off a target substance (usually one
of the heavy metals) into food. X-rays are also widely used in medicine and industry to produce images
of internal structures.

 Electron beam (or e-beam) is similar to X-rays and is a stream of high-energy electrons propelled from
an electron accelerator into food.
4 IRRADIATION
Prevention of Foodborne Illness effectively eliminate organisms that cause foodborne illness, such as Salmonella and
Escherichia coli (E. coli).

Preservation destroy or inactivate organisms that cause spoilage and decomposition and extend the shelf life of foods.

Control of Insects destroy insects in or on tropical fruits imported into the United States. Irradiation also decreases the need for
other pest-control practices that may harm the fruit.

Delay of Sprouting and Ripening inhibit sprouting (e.g., potatoes) and delay ripening of fruit to increase longevity.

Sterilization irradiation can be used to sterilize foods, which can then be stored for years without refrigeration. Sterilized foods are
useful in hospitals for patients with severely impaired immune systems, such as patients with AIDS or undergoing chemotherapy. Foods that
are sterilized by irradiation are exposed to substantially higher levels of treatment than those approved for general use.