[ad_1]
Pasteurizers kill bacteria in food, making it safe for commercial sale. They come in different types, including high-temperature, short-time (HTST) and ultra heat treatment pasteurization. Pasteurizers must be kept in good working order, and contaminated parts can spread organisms. Industrial pasteurizers are complex and require monitoring, while home-use pasteurizers are available for limited amounts of food.
A pasteuriser is a device that pasteurizes, treating a food product to kill disease-causing organisms such as bacteria. Milk is one of the most pasteurized foods, but pasteurizers can also be used with a variety of other liquids, and some other foods can be pasteurized as well. Pasteurization is used to make food safer, so it can be sold commercially without the worry that people will get sick when they consume it. People can also pasteurize foods at home while processing the foods they have prepared.
Pasteurizers can work in many different ways. One of the most common styles is the high-temperature, short-time (HTST) or flash pasteurizer, which heats food to a very high temperature for a short time to kill bacteria before rapidly cooling it. Related is the higher heat and shorter time pasteurization method (HHST). Pasteurizers can also be used for ultra heat treatment pasteurization, high pressure pasteurization and long shelf life pasteurization, which can make food so stable that it can be stored at room temperature in aseptic containers for several months.
In all cases, a pasteurizer must be kept in good working order. Pasteurizers can handle food in batches or continuously, depending on the design. A batch pasteurizer is a more common option for home use, while continuous pasteurization is used in facilities such as dairies, where there is a constant supply of fluid that requires processing in a pasteurizer. If any part of the pasteurizer becomes contaminated, it can spread organisms to the supposedly pasteurized food and they will reproduce within the food, appreciating the lack of competition created by eliminating the microorganisms.
For industrial pasteurization, a number of companies make pasteurizers, which usually need to be specially ordered and may be installed by a company technician. These devices are huge and highly complex, with a variety of monitoring systems designed to keep them safe. People are also usually required to monitor the pasteurizer with regular swabbing for bacteria and other measures aimed at identifying problems before contaminated food batches are released to the public.
A home-use pasteurizer can be obtained through a kitchen supply store or catalog, or through a store that supplies household supplies. These devices can fit over a stove or be designed to fit into the wall and usually pasteurize a limited amount of food. When purchasing a home pasteurizer, people should find out what the capacity is and take note of the type of pasteurization it offers.
[ad_2]