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Pasteurization is a process in foods products (such as milk and fruit juice) are treated with
mild heat, usually to less than 100 °C (212 °F) to eliminate pathogens and extend shelf life.
It destroys or deactivate organisms and enzymes that contribute to spoilage or risk of disease,
including vegetative bacteria, but not bacterial spores. Pasteurization Type includes ; 63oC
(145oF) 1) 30 minutes: Vat Pasteurization: 72oC (161oF) 1) 15 seconds:
High temperature short time Pasteurization (HTST) 89oC (191oF) 1.0 second etc.
Sterilization refers to any process that removes, kills, or deactivates all forms of life and other biological agents present in a food or fluids , culture media , on objects and surfaces. It is done through various means i.e use of heat, steam, vapour )chemicals, irradiation, high
pressure, and filtration. The most common time-temperature relationships for sterilization with
hot air sterilizers are 170°C (340°F) for 60 minutes, 160°C (320°F) for 120 minutes, and 150°C
(300°F) for 150 minutes.
Titany answered the question on November 5, 2021 at 05:06
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