{"id":13152,"date":"2022-06-19T21:35:04","date_gmt":"2022-06-19T13:35:04","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=13152"},"modified":"2022-10-24T13:16:38","modified_gmt":"2022-10-24T05:16:38","slug":"what-is-flash-pasteurization","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/what-is-flash-pasteurization\/","title":{"rendered":"What Is Flash Pasteurization?"},"content":{"rendered":"\n
\"What<\/figure>\n\n\n\n

Pasteurization is one of the most widely used forms of food preservation. Pasteurization involves treating food with mild heat to destroy all disease-causing microorganisms and spoilage enzymes. The process is named after the French scientist, Louis Pasteur. <\/p>\n\n\n\n

It all started in the 1860s when Napoleon III, emperor of France, requested to determine the cause of souring and contamination of wine. Pasteur then demonstrated that microorganisms caused it. And it could be prevented by heating the wine at 120\u00b0F (50\u00b0C) to 140\u00b0F (60\u00b0C) for several minutes. This mild thermal process eventually became what we know today as pasteurization. Today, pasteurization applies to foods such as eggs, fruit juices, beers, and milk.<\/p>\n\n\n\n

Generally, pasteurization involves heating packaged or non-packaged with mild heat of less than 212\u00b0F (100\u00b0C). However, pasteurization comes in several types today. And one of them is flash pasteurization, also called high-temperature short time (HTST) pasteurization. In the United states, HTST is the most common method used, especially for milk.<\/p>\n\n\n\n

During flash pasteurization, the product is treated with mild of heat of 162\u00b0F (72\u00b0C) to 165\u00b0F (74\u00b0C) for 15 to 20 seconds and then followed by rapid cooling. <\/p>\n\n\n\n

In flash pasteurization of milk, the product is heated with mild heat of 161\u00b0F (71.7 \u00b0C) for 15 seconds to destroy Coxiella burnetii<\/em>. Coxiella burnetii<\/em> is the most heat-resistant pathogen in raw milk. The process is a standard US protocol for flash pasteurization of milk, which was first introduced in 1933. Flash pasteurized milk may last 16 to 21 days. <\/p>\n\n\n\n

In processing of fruit juices, the product may be heated rapidly for about 1 minute and then filled into containers. The containers are sealed airtight under cover steam to sterilize the seal and then cooled. This process may be used for apple juice, orange juice, grape juice, etc. <\/p>\n\n\n\n

ADVANTAGES OF FLASH PASTEURIZATION<\/strong><\/h2>\n\n\n\n

The common applications of flash pasteurization include milk, beer, and fruit juices. Because flash pasteurization involves mild heat, it holds several advantage over other forms of heat treatment:<\/p>\n\n\n\n