The texture and viscosity of food is not only an important quality parameter; it also influences how it behaves during production and processing. Therefore, it should also influence the choice of equipment used in the manufacturing process. This is particularly true when this process has the potential, if not implemented correctly, to change the viscosity of the product itself, as can be the case with pasteurization or cooking. Here we look at some of the key questions to ask when considering heat exchangers for food pasteurization.
Why pasteurize food?
Pasteurization is a heat treatment which reduces the presence of potentially harmful bacteria in certain foods to make them safe to eat and/or slow down spoilage and extend shelf life. Pasteurization differs from sterilization in that it only aims to reduce the number of bacterial pathogens to a level where they are very unlikely to cause disease before the specified use-by-date and potentially extend the shelf life of the product in question. For alkaline foods it will typically extend shelf life by several days, while acidic foods (with a pH above 4.5) can often have their shelf life increased by months. In contrast sterilization aims to kill all pathogens present in the food or drink to prevent spoilage for long periods.