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Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. [3] [2] Some methods of food preservation are also known to create carcinogens.
Ascorbic acid is used as an antioxidant, while sorbic acid is used to inhibit the growth of yeast in white wine. [3] Sorbic acid cannot be used in red wine because it can cause pollution. Sulfites, or small molecules of sulfur dioxide (SO 2 ) and hydrogen disulfide (H 2 O 2 ), are commonly used as preservatives in wine and even other fruit ...
Mineral ascorbates are used as dietary supplements and food additives, and drugs. An example of a mineral ascorbate drug is sodium ascorbate injections (the acid form, ascorbic acid, of vitamin c is too acidic for injections). Ascorbate salts may be better tolerated by the human body than the corresponding weakly acidic ascorbic acid.
Ascorbic acid is a weak sugar acid structurally related to glucose. In biological systems, ascorbic acid can be found only at low pH, but in solutions above pH 5 is predominantly found in the ionized form, ascorbate. [8] Many analytical methods have been developed for ascorbic acid detection.
Additives are used for many purposes but the main uses are: Acids Food acids are added to make flavors "sharper", and also act as preservatives and antioxidants. Common food acids include vinegar, citric acid, tartaric acid, malic acid, folic acid, fumaric acid, and lactic acid.
Equipment used in aseptic processing of food and beverages must be sterilized before processing and remain sterile during processing. [1] When designing aseptic processing equipment there are six basic requirements to consider: the equipment must have the capability of being cleaned thoroughly, it must be able to be sterilized with steam, chemicals, or high-temperature water, sterilization ...