![]() ![]() Ultra-pasteurization, which is akin to the sterilization of fruits and fruit juices, may alter the taste of the fruit, and moreover, cause deterioration of the pectin substances inherent to fruits. Very often, it is the semi-processed pulp of the fruit, purees or juice extracts obtained by pressure or other means rather than the whole fruit that is subject to pasteurization.īacteria, molds and spores face destruction when exposed to a certain minimum temperature for a certain minimum time. Pasteurization is commonly associated with milk but also widely applied to fruits as part of processing them for jams, jellies, syrups, juice and canning. Full sterilization kills all micro-organisms but also alters the chemistry of the food. Pasteurization is the process of heating foods to the extent that the heat inactivates a substantial number of the pathogens in the food so that the remaining ones do not disease, but not to the extent that the heat alters the taste and quality of the food significantly.
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