Heat treatment in the food industry

Each product consumed should a exact time and temperature go to the market, that’s why AINIA deals with optimizing quality, the key to achieving it Heat treatment suitable for every product.

The main goal of heat treatment is they destroy pathogenic microorganisms and spoilage microorganisms which could affect the food and thus the health of consumers, which is why it must be a priority for the authorities.

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What is the correct heat treatment?

It will depend on thermoresistance or heat resistance of microorganisms and enzymes present in the food, the initial microbial load that the food contains before processing and its characteristics.

With heat treatment, too is deactivated enzymes that cause changes in the product, which can cause diseases, and helps maintain maximum quality parameters and ororganoleptic and nutritional aspects of food.

Types of heat treatment

exist two types of heat treatment fundamental for the destruction of microorganisms by proper application of heat, namely:

  • Pasteurization: It is used for the purpose of heat destruction of organisms in a vegetative state that could cause diseases, especially in foods that present pH less than 4.6 due to its characteristics.
  • Sterilization: This is achieved by temperatures superior at 100ºC, it is applied with the aim of destroying pathogenic and non-pathogenic microorganisms, including spores and reducing the probability of getting diseases to almost zero, with a pH higher than 4.6.

As you can see, both treatments have function destroy or reduce the occurrence of microorganisms, but this also will change to food, where it can affect them nutrients or product characteristics such as color, smell or consistency.

Sterilization and pasteurization have the function of destroying or reducing the appearance of microorganisms. Photo: Freepik.

Influence container

For 2030, 100% of packaging placed on the EU market must be reused or recycled in a cost-effective way,” he said. Strategy plastics in the circular economy of the European Union.

The main goal of the EU is forcing companies to look for alternatives sustainable in multi-layer containers used for packaging and others specifically, for packing ready meals.

Bad sustainable barrier packaging They are an excellent process resistant option returnespecially in prepared dishes that have processes of conservation based on heat treatments.

A challenge for economy circular and thermal processes

With these statements and types of heat treatment, we see the importance of achieving a packaging material in line with practical trends that support all the heat treatments that the product needs.

Thermal process is one of unit operations the most important in the production processes of the food industry, both from the point of view of quality and from the point of view of food safety, that is why researchers insist so much that they respect it with all their knowledge.

AINIAwhile informing about the importance of the treatment thermal, offers a course aimed at professionals from companies in the food industry that you can consult on its official website.

The thermal process is one of the most important unit operations in the production processes of the industry. Freepik photo.

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