Sterilization

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1. OBJECTIVE


Sterilization is a food-oriented unit operation. Sterilization is a controlled heating process used to completely eliminate all living micro-organisms, including thermoresistant spores in food. UHT (Ultra-High Temperature) sterilization has a heat treatment of over 100°C during very short times; it is especially applicable to low viscous liquid food products (BAT in the Food, Drink and Milk Industries, June 2005).


2. FIELD OF APPLICATION


Sterilization is mainly applied in the food industry.


3. DESCRIPTION OF TECHNIQUES, METHODS AND EQUIPMENT

Information about the techniques, methods and equipment can be found in the file Sterilization in food industry.


Sterilisation in general.jpg


4. RELEVANT PARAMETERS TO ENERGY


  • Temperature
  • Pressure
  • Medium
  • Food characteristics (e.g. temperature sensitivity, water content)


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