Pasteurization in Food Processing and
Preservation
1. Definition
Pasteurization is a mild heat treatment (usually below 100 °C) applied to liquid and semi-solid
foods to destroy pathogenic microorganisms and reduce spoilage organisms, thereby
extending shelf life while maintaining product quality.
Named after Louis Pasteur (1864), who first applied heat treatment to wine to prevent spoilage.
2. Objectives of Pasteurization
Ensure food safety – destroys disease-causing microorganisms such as Salmonella,
Listeria, Mycobacterium tuberculosis, Brucella, and pathogenic E. coli.
Extend shelf life – reduces spoilage organisms (molds, yeasts, bacteria).
Inactivate enzymes – prevents undesirable changes in flavor, color, and texture.
Maintain quality – compared to sterilization, pasteurization retains more nutrients,
flavor, and natural properties of food.
3. Principle of Pasteurization
Heat is applied to a specific time–temperature combination sufficient to kill pathogens
but not severe enough to cause major quality damage.
Since pasteurization does not kill all microorganisms, most pasteurized foods require
refrigeration or additional preservation (e.g., chemical preservatives, modified
atmosphere packaging).
4. Common Time–Temperature Regimes
a) For Milk
Low-Temperature Long Time (LTLT): 63 °C for 30 minutes.
High-Temperature Short Time (HTST): 72 °C for 15 seconds (most common).
Ultra-Pasteurization (UP): 138 °C for 2 seconds (extends shelf life but different from
UHT).
b) For Juices, Beer, Wine, Liquid Eggs, etc.
Typically 60–85 °C for seconds to minutes, depending on product sensitivity.
5. Methods of Pasteurization
a) Batch Pasteurization (Vat method)
Food is heated in a large container or vat at controlled temperature (e.g., milk at 63 °C for
30 min).
Advantages: Simple, inexpensive equipment.
Disadvantages: Slow, labor-intensive, less efficient for large-scale operations.
b) Continuous Pasteurization
Food flows continuously through a heat exchanger where it is heated rapidly to the
desired temperature, held briefly, and then cooled.
Used in HTST and UP.
Advantages: Faster, more efficient, better quality retention.
Disadvantages: Higher equipment cost.
6. Types of Pasteurization by Technique
LTLT (Low Temperature Long Time): 63 °C, 30 min → used in small dairies.
HTST (High Temperature Short Time): 72 °C, 15 sec → modern dairies and juice
plants.
Flash Pasteurization: Very high temp (e.g., 85–90 °C for a few seconds) → fruit juices.
Ultra-Pasteurization (UP): 138 °C for 2 sec → extends refrigerated shelf life of
milk/cream to 2–3 months.
Tunnel Pasteurization: Bottled/canned beverages (beer, soft drinks) passed through
heated water/steam sprays.
7. Effects of Pasteurization on Food
Positive:
Destroys pathogens → safe food.
Reduces spoilage microbes → longer shelf life.
Retains more nutrients and sensory qualities than sterilization.
Negative:
Does not kill all microbes → spoilage still possible if not refrigerated.
Limited shelf life compared to sterilized/UHT foods.
Some loss of heat-sensitive vitamins (e.g., Vitamin C, folate).
Slight changes in flavor and texture (e.g., “cooked” taste in milk).
8. Applications of Pasteurization
Milk and dairy products – most common application.
Fruit juices – orange, apple, mango juices.
Alcoholic beverages – beer, wine.
Liquid egg products – reduce risk of Salmonella.
Sauces, soups, and liquid foods.
9. Quality Control in Pasteurization
Phosphatase test in milk: Alkaline phosphatase enzyme is inactivated at pasteurization
temps → test ensures proper pasteurization.
Microbial testing: Check for absence of pathogens.
Monitoring of time–temperature: Automatic recording devices ensure compliance.
10. Advantages of Pasteurization
Ensures consumer safety.
Preserves sensory quality better than sterilization.
Relatively fast and efficient (especially HTST).
Extends shelf life sufficiently for distribution and retail.
11. Limitations of Pasteurization
Only partial preservation – refrigeration still required.
Cannot destroy bacterial spores.
Limited shelf life compared to sterilization or UHT.
Possible nutritional losses (especially Vitamin C).
