PASTEURIZATION

[Audio] Today I Hridaan Kakwani And My Friend Mehul Mallick Of 8f Is Going To Present You A An Interesting Presentation Upon Pasteurization..

[Audio] Pasteurization Is A Process In Which The Food Or Beverage Is Heated To Kill Harmful Bacterias A Nd Pathogens. It Should Be Heated At 70 Degree Celsius For 15 Secondswith Rapid Cooling To Preserve The Food For A Longer Time..

[Audio] Benefits of Pasteurization Health and Safety: Reduces the risk of foodborne illnesses (for example salmonella E coli). Shelf Life: Extends the freshness and shelf life of products. Flavor and Nutrition: Maintains the taste and nutritional value of the food. . Limitations of Pasteurization Not a Sterilization: Does not kill all microorganisms only pathogens. Nutrient Loss: Minimal but some vitamins may be affected. Taste Variations: In some cases can slightly alter flavor.

[Audio] Pasteurization Definition: Heat treatment to kill or inactivate harmful microorganisms without significantly altering the product. Temperature: Typically between 60 degrees celsius to 85 degrees celsius (140 degrees farenheit to 185°F). Duration: Short periods for example 15-30 seconds at high temperatures or 30 minutes at lower temperatures. Purpose: Extend shelf life and ensure safety of consumable liquids (for example milk juices). Effectiveness: Kills most pathogens but may not eliminate all microbes. Impact on Product: Minimal; retains most of the original flavor and nutritional value. Sterilization Definition: Complete elimination of all microorganisms including spores. Temperature: Generally above 100 degrees celsius (212°F) using methods like steam (autoclaving) or dry heat. Duration: Longer periods compared to pasteurization depending on method and temperature. Purpose: Achieve a higher level of microbial safety used for medical instruments canned foods and some pharmaceuticals. Effectiveness: Kills all microorganisms including heat-resistant spores. Impact on Product: Can significantly alter the product's texture taste and nutritional value due to higher temperatures or prolonged exposure..

[Audio] Louis Pasteur Was Born On 27th December 1822 In France And Completed His Education There Itself. He Then Invented Pasteurization And Created Vaccines For Anthrax And Is Known As The Founder Of Microbiology And Immunology..

[Audio] We Hope That You Enjoyed It. Here Is A Small Practical Of Pasteurization. You Are Free To Discuss Any Questions Or Any Doubts Related To This Topic With Us. Thank You!.