PASTEURIZATION and STERILIZATION

PASTEURIZATION

• Heat treatment process that destroys pathogenic microorganisms in certain

foods and beverages. It is named from the french scientist Louis Pasteur,
who in 1860s demostrated that abnormal fermentation of wine and beer
could be prevented by heating the beverages.

• The pasteurization process involves heating foodstuffs for a predefined

duration to a temperature usually between 70 and 85 °C and then cooling
them rapidly.
The two main forms of industrial pasteurisation are:

• Batch Pasteurization – where the product is held in a specific temperature

range for a long time, e.g. 62º C – 36º C for 30-35 minutes;

• High temperature, Short time or HTST Pasteurization – where the product is

heated to a higher temperature but for a shorter time, e.g. 72 º C for 15
seconds for milk, using a plate heater exchange.
STERILIZATION

• Sterilization refers to the process of eliminating all forms of bacteria from any
product. Sterilization is not limited to only liquids but can also refer to solid
surfaces, fluids, medications, etc.

• The process of sterilization kills all forms of microbial life, including fungi,
spores, viruses and bacteria. Sterilization is done using various methods
such as applying heat, irradiation, chemicals and applying high pressure.
Sterilization can be dated back to Nicolas Appert, who is also credited with
discovering the process of preservation of food.
Canning sterilization
• Canning aims to destroy all
microorganisms and their spores
through the application of heat.

• This is achieved by sterilising the

food within air-tight containers to
prevent re-contamination.
ADHESIVES
• Adhesive, any substance that is capable of holding materials
together in a functional manner by surface attachment that resists
separation. “Adhesive” as a general term includes cement,
mucilage, glue, and paste—terms that are often used
interchangeably for any organic material that forms an adhesive
bond.
• Inorganic substances such as portland cement also can be
considered adhesives, in the sense that they hold objects such as
bricks and beams together through surface attachment, but this
article is limited to a discussion of organic adhesives, both natural
and synthetic.
History
• Six thousand years ago, axes and arrow tips from 5,200 years ago, 3,500
year old records of glue being used in creation of papyrus and laminated
woodwork melded together by glue found in 2,500 year old tombs of Egyptian
pharaohs.
• in ancient and medieval times Bitumen, tree pitches, and beeswax were
used as sealants (protective coatings) and adhesives
• In the 18th century the technology of animal and fish glues advanced
• In the 19th century rubber- and nitrocellulose-based cements were
introduced
• In the 20th century, natural adhesives were improved and many synthetics
came out of the laboratory to replace natural adhesives in the marketplace.
The rapid growth of the aircraft and aerospace industries during the second
half of the 20th century had a profound impact on adhesives technology.
Animal Glue
• also known as hide glue, and
protein glue
• Animal glues are natural
polymers derived from
mammalian or fish collagen –
the major structural protein
constituent of skins, connective
tissue, cartilage and bones.