Published
2022-11-21
Section
Research Article
How to Cite
Advances in Food Pasteurization Techniques
Pranita Pawar
Institute of Chemical Technology, Mumbai Nathalal Parekh Road, Matunga Mumbai-400019
Harshal Bote
Institute of Chemical Technology, Mumbai Nathalal Parekh Road, Matunga Mumbai-400019
DOI: https://doi.org/10.36664/bt/2022/v69i1/172492
Keywords: Food Pasteurization, thermal processing, non-thermal processing, novel technologies.
Abstract
In the recent years, the consumer has been demanding highly nutritious, minimally processed foods with a longer
shelf life. Thus began the need for reviewing and upgrading of traditional pasteurization techniques and the need
for developing of new technologies for the pasteurization of food. The pasteurization techniques are classified into
thermal and non-thermal techniques. The aim of this review is to discuss A] Thermal pasteurization techniques:
HTST (High Temperature and Short Time pasteurization, LTLT (Low Temperature and Long Time) Pasteurization, UHT (Ultra High Temperature) Pasteurization, Pasteurization by water bath, Steam Pasteurization, Vacuum Steam
Pasteurization, Infrared (IR) Heating Pasteurization, Microwave Heating Pasteurization, Dielectric (Radiofrequency)
Heating Pasteurization. B] Non-Thermal Pasteurization Techniques: High Pressure Pasteurization (HPP) or
Hydrostatic High-Pressure Pasteurization, Irradiation Pasteurization, pulsed electric fields (PEF) Pasteurization, UV
(Ultraviolet) Pasteurization, Cold Plasma Pasteurization, Ultrasound Pasteurization, Supercritical Gas (SC)
Pasteurization, Oscillating Magnetic Field Pasteurization, Pulsed Light Pasteurization. All these pasteurization
techniques have their own advantages and limitations, so according to the characteristics of the food, one needs to
wisely choose the technique. Non-thermal techniques are not in use despite their minimal processing and
preservation of food quality attributes because they are expensive and complex with respect to thermal
techniques.
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