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{{Short description|Pasteurization process for liquids}}
{{Use dmy dates|date=October 2015}}
'''Flash pasteurization''', also called "'''high-temperature short-time'''" ('''HTST''') processing, is a method of heat [[pasteurization]] of perishable beverages like [[juice|fruit and vegetable juices]], [[beer]], [[wine]], and some [[dairy products]] such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have varying responses to the process.<ref name="Phillips Effect of Flash Pasteurization">{{cite journal |last1=Phillips |first1=C.A. |title=The Effect of Flash Pasteurization of Milk upon the Flavor and Texture of Cheddar Cheese |journal=Journal of Dairy Science |date=July 1928 |volume=11 |issue=4 |pages=292–298 |doi=10.3168/jds.S0022-0302(28)93640-1 |url={{GBurl|zMstAQAAIAAJ|p=292}} |doi-access=free }}</ref>
Flash pasteurization is performed to kill spoilage [[microorganism]]s prior to filling containers, in order to make the products safer and to extend their [[shelf life]] compared to the unpasteurised foodstuff. For example, one manufacturer of flash pasteurizing machinery gives shelf life as "in excess of 12 months".<ref>{{Cite web |url=http://www.iddeas.com/documents/FlyerFPvsTP_000.pdf |title=IDD Process & Packaging: Flash and Ultra Flash Pasteurization Facts |access-date=14 March 2015 |archive-url=https://web.archive.org/web/20160924215932/http://www.iddeas.com/documents/FlyerFPvsTP_000.pdf |archive-date=24 September 2016 |url-status=dead }}</ref> It must be used in conjunction with sterile fill technology (similar to [[aseptic processing]]) to prevent post-pasteurization contamination.<ref name=Browne2001>{{citation|author1=Browne, Jeremy |author2=Candy, Eric |year=2001|title=Excellence in packaging of beverages|pages=178|isbn=0-9541123-0-X|publisher=Binsted Group|___location=Hook, Hampshire, U.K.|oclc=49233551}}</ref>
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The liquid moves in a controlled, continuous flow while subjected to temperatures of 71.5 °C (160 °F) to 74 °C (165 °F), for about 15 to 30 seconds, followed by rapid cooling to between 4 °C (39.2 °F) and 5.5 °C (42 °F).
The standard US protocol for flash pasteurization of milk, 71.7 °C (161 °F) for 15 seconds in order to kill ''[[Coxiella burnetii]]'' (the most heat-resistant [[pathogen]] found in [[raw milk]]), was introduced in 1933, and results in 5-[[log reduction]] (99.999%) or greater reduction in harmful bacteria.<ref name=stabel>{{
==References==
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