pro tools 101 an introduction to pro tools 10 pdf

The scope of parameters used in pasteurization are determined mostly by the natural acidity of the food The scope of the parameters used in the pasteurization process is determined mostly by the natural acidity of the food but can also consider the nutritional quality and sensory characteristics of finished treated foods as well. The process is most commonly used for milk, bottled/canned fruit and vegetables, beer, wine, fruit, and carbonated juices and can be used to prevent diseases such as tuberculosis, diphtheria, scarlet fever, and many others. Extend the shelf life of products from a period of days to months depending on the product and pasteurization method applied.Food safety (to destroy enzymes and relatively heat-sensitive micro-organisms such as non-spore-forming bacteria, yeast, molds, and vegetative bacteria).In food processing it is used to achieve two primary goals:

It is widely used in the food industry and frequently employed as a CCP in various HACCP Plans (Note: For more information on determining when and where best to apply CCP’s this topic was previously discussed in our blog ‘ Understanding the difference between PRP, OPRP & CCP’) It often occurs in a continuous system and utilizes plate heat exchangers and/or hot water and steam, both directly or indirectly. Pasteurization is a relatively mild heat treatment in which food or beverages are heated to less than 100☌ to eliminate pathogens or to reduce the number of spoilage organisms in a product. This scientist’s name was Louis Pasteur and it is in his honor that the modern process of “pasteurization” came to be known. With his winnings, Appert published the first cookbook on modern food preservation methods, L’Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances), and soon after established the first food-bottling factory in the world, in Massy, a Parisian suburb.Īt the same time, Peter Durand, a British merchant, patented a method for preservation using iron cans with a thin tin lid, creating the modern-day process of canning foods, however, the can opener was not to be invented for another half-century or so.Īlthough both Durand and Appert knew their methods worked, they did not fully understand the reason ‘why’ and it was not until 1864 that a French chemist on holiday in the town of Arbois was so put off by the acidity of locally aged wines explored why exposing them to a mild temperature of 50–60 ☌ (122–140 ☏) for a short time would allow the wines to age better and kill the inherent microbes. Soon after a Parisian chef named Nicolas Appert began experimenting with ways to preserve a variety of different foods in 1795 by placing food in wax-sealed glass jars and boiling it at low temperatures.įor his efforts, Appert would go on to win an award from the French army during the height of the Napoleonic Wars in 1810 as his method allowed them to reinforce their front lines which were stretching across Europe. References to similar processes were sparse until 1768 when Lazzaro Spallanzani, an Italian priest, and scientist, proved that broth could be made “sterile” after it was subjected to thermal processing. The origins of pasteurization can be traced back to 1117 AD where Chinese records indicate that wine was heated in order to preserve it. The purpose of this blog is to provide a straight forward overview of Pasteurization from its historical origins, its intended purposes, the pasteurization process itself and its effect on food quality, other novel methods of pasteurization, and ultimately the role all of which play in today’s modern food safety management systems. Pasteurization and sterilization are two of the main processes for thermal processing. In other instances, the application of temperatures can also be used to achieve physical or chemical changes to make food products reach a certain quality or standard. One of the most common ways food manufacturers preserve and ensure the safety of food is through utilizing temperatures to reduce or destroy microbial and/or enzyme activity.

Pro tools 101 an introduction to pro tools 10 pdf