Posted by on Jun 27, 2018 in General | 0 comments

The heating methods in the food industry

The heating methods in the food industry

Hot temperatures include Blanching, Pasteurization and Sterilization processes. Blanching is a preliminary heating process with the aim of improving the quality before the continued process. Where blanching can also be interpreted as a thermal process that uses a temperature of 75-95 ° C for 1-10 minutes. Apart from that, perhaps you need to check out industrial heating systems as well.

Aim :
· Activate enzyme.
· Reduce the number of early microbes.
· Soften the texture of the food.
· Eliminating trapped gases.
Helps the canning process with the formation of a good head space.

Method :
· Water Blanching (boiling)
· Steam Blanching (steaming)
· Hot Gas Blanching (with hot gas)

Pasteurization It is a medium temperature heat treatment aimed at killing pathogenic microbes and some spoilage, and enzyme inactivation. But the spores remain alive by forming endospores (dormancy). This process is followed by other techniques such as cooling and sugar delivery with high concentrations.

Aim :
· Reduce bacterial population
· Extend the saving power
· Enabling phosphatase and catalase enzymes that make milk quickly break down.

Method :
· Pasteurization with low milk (LTLT / Low-Temperature Long Time) that is with the heating at 630C for 15-30 minutes.

· Pasteurization with high temperature (HTST / High-Temperature Short Time) that is by heating at 730C for 15 seconds with plate Heat Exchanger tool.

· Flash Pasteurization with heating at 85-950C for 2-3 seconds.

Sterilization is a heating process by using a temperature above 1000C with a short time without the help of cooling.

Aim :
· Deadly microbes and spores.
· Extend shelf life.
· Destructive enzyme activation

Type of Sterilization:
· Commercial: a condition where most of the microbes have died and there are still some living microbes after the heating. Sterilization followed by packaging anaerobic conditions. A device used retort or autoclave or sterilizer.

Absolute/total: which kills the whole microorganism.

Method of sterilization:
The · Conventional canning process
· Aseptic process: products and packaging are sterilized separately.

It says successful sterilization:
· Has experienced more than 1000C warming.
· Free of pathogenic microbes and decomposition.
· Durable.

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