HEAT

PRESERVATION
Prepared by: Lagrada, Sharmaine B.
Galvez, Aaliyah Joy T.
 Heat preserved foods

Heat preserved foods are foods that have

been treated using a thermal process to
extend their shelf life.
 Thermal Processes
 The term "thermal" refers to processes involving
heat.
 In this respect, heating foods is a form of food
preservation comparable to that of freezing but
much superior to it in its effectiveness. A
preliminary step in many other forms of food
preservation, especially forms that make use of
packaging, is to heat the foods to temperatures
sufficiently high to destroy pathogens.
 During the 1860s, the French
bacteriologist Louis Pasteur discovered
that pathogens in foods can be destroyed
by heating those foods to a certain
minimum temperature. The process was
particularly appealing for the preservation
of milk since preserving milk by boiling is
not a practical approach.
 Conventional methods of pasteurization called for
the heating of milk to a temperature between 145
and 149°F (63 and 65°C) for a period of about 30
minutes, and then cooling it to room temperature.
 In a more recent revision of that process, milk can
also be "flash-pasteurized" by raising its temperature
to about 160°F (71°C) for a minimum of 15 seconds,
with equally successful results.
 A process known as ultra-high-pasteurization uses
even higher temperatures—of the order of 194 to
266°F (90 to 130°C)—for periods of a second or
more.
The basic purpose for the thermal
processing of foods is:

 To reduce or destroy microbial activity,

 Reduce or destroy enzyme activity,
 To produce physical or chemical changes,
 To make the food meet a certain quality
standard
 BLANCHING

Functions of blanching include:

 Reducing surface microbial

contamination
 Softening vegetable tissues to
facilitate filling into containers
 Removing air from intercellular
spaces prior to canning
 Pasteurization

Pasteurization is a heat treatment in which

food is heated to below 100o C. It is
relatively mild heat treatment.
Table: Milk Pasteurizing
Temperatures
The two groups of micro-organisms that
survive pasteurization temperatures used in
milk are:

 Thermoduric
Streptococcus

Lactobacillus

 Thermophilic
 Pasteurization of packaged foods

 Hot water is normally used if the food is packaged into

glass, to reduce the risk of breakage due to thermal shock.
Maximum temperature between the container and the
liquid are 20°C for heating and 10°C for cooling.
 Steam tunnels may also be used with the advantage of
faster heating, resulting in shorter residence time and
smaller equipment.
 Temperatures in the heating zones may be controlled
depending on the amount of air present. Acid products
such as fruit or acidified vegetables like beet root can be
pasteurized in a retort.
THANK YOU!