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Academic literature on the topic 'Pasteurisation'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 June 2025

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Journal articles on the topic "Pasteurisation"

Remadevi, Rechana, and Damien Mead. "A Study on the Bioavailability of Lactoferrin under Pasteurisation at Different Conductivities and Solid Contents." Journal of Food Research 14, no. 2 (2025): 57. https://doi.org/10.5539/jfr.v14n2p57.

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Lactoferrin is a key functional ingredient in several nutraceutical products. During product formulation, lactoferrin often undergoes pasteurisation. However, the heating involved in standard pasteurisation processes can induce structural changes in lactoferrin, thereby impacting its bioavailability. In response to this challenge, this study aims to safeguard the structural integrity of lactoferrin during pasteurisation by exploring optimised conditions for pasteurisation. The results show that lactoferrin preserves its bioavailability and iron binding ability after pasteurisation when pasteurisation is conducted on samples with conductivity below 1 mS. It was found that lactoferrin solutions with a solid content of 4% and conductivity below 1 mS showed resistance to heat effects, resulting in higher bioavailability (94%). However, cloudiness and precipitation were observed in samples with conductivity of 2mS and above. The chromatographic results showed that samples pasteurised at higher conductivities exhibited a shoulder peak adjacent to the main lactoferrin peak, indicating the structural changes in lactoferrin. Based on the outcomes from this study, it is recommended that the suitable conditions for lactoferrin pasteurisation involve using a lactoferrin solution with a solid content of 1&ndash;4% and a conductivity below 1 mS.

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Zhang, Yue, Sigrid Kusch-Brandt, Sonia Heaven, and Charles J. Banks. "Effect of Pasteurisation on Methane Yield from Food Waste and Other Substrates in Anaerobic Digestion." Processes 8, no. 11 (2020): 1351. http://dx.doi.org/10.3390/pr8111351.

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The effect of pasteurisation and co-pasteurisation on biochemical methane potential values in anaerobic digestion (AD) was studied. Pasteurisation prior to digestion in a biogas plant is a common hygienisation method for organic materials which contain or have been in contact with animal by-products. Tests were carried out on food waste, slaughterhouse waste, animal blood, cattle slurry, potato waste, card packaging and the organic fraction of municipal solid waste (OFMSW); pasteurisation at 70 °C for 1 h was applied. Pasteurisation had increased the methane yields of blood (+15%) and potato waste (+12%) only, which both had a low content of structural carbohydrates (hemi-cellulose and cellulose) but a particularly high content of either non-structural carbohydrates such as starch (potato waste) or proteins (blood). With food waste, card packaging and cattle slurry, pasteurisation had no observable impact on the methane yield. Slaughterhouse waste and OFMSW yielded less methane after pasteurisation in the experiments (but statistical significance of the difference between pasteurised and unpasteurised slaughterhouse waste or OFMSW was not confirmed in this work). It is concluded that pasteurisation can positively impact the methane yield of some specific substrates, such as potato waste, where heat-treatment may induce gelatinisation with release of the starch molecules. For most substrates, however, pasteurisation at 70 °C is unlikely to increase the methane yield. It is unlikely to improve biodegradability of lignified materials, and it may reduce the methane yield from substrates which contain high contents of volatile components. Furthermore, in this experimental study, the obtained methane yield was unaffected by whether the substrates were pasteurised individually and then co-digested or co-pasteurised as a mixture before batch digestion.

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Cooke, M. "Listeria and pasteurisation." Veterinary Record 124, no. 9 (1989): 227. http://dx.doi.org/10.1136/vr.124.9.227-a.

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Blackshaw, Katherine, Jiadai Wu, Peter Valtchev, et al. "The Effects of Thermal Pasteurisation, Freeze-Drying, and Gamma-Irradiation on the Antibacterial Properties of Donor Human Milk." Foods 10, no. 9 (2021): 2077. http://dx.doi.org/10.3390/foods10092077.

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The most common pasteurisation method used by human milk banks is Holder pasteurisation. This involves thermal processing, which can denature important proteins and can potentially reduce the natural antimicrobial properties found in human milk. This study assesses the application of a hybrid method comprised of freeze-drying followed by low-dose gamma-irradiation for nonthermal donor human milk pasteurisation. Freeze-drying donor human milk followed by gamma-irradiation at 2 kGy was as efficient as Holder pasteurisation in the reduction of bacterial inoculants of Staphylococcus aureus (106 cfu/mL) and Salmonella typhimurium (106 cfu/mL) in growth inhibition assays. These assays also demonstrated that human milk naturally inhibits the growth of bacterial inoculants S. aureus, S. typhimurium, and Escherichia coli. Freeze drying (without gamma-irradiation) did not significantly reduce this natural growth inhibition. By contrast, Holder pasteurisation significantly reduced the milk’s natural antimicrobial effect on S. aureus growth after 6 h (−19.8% p = 0.01). Freeze-dried and then gamma-irradiated donor human milk showed a strong antimicrobial effect across a dose range of 2–50 kGy, with only a minimal growth of S. aureus observed after 6 h incubation. Thus, a hybrid method of freeze-drying followed by 2 kGy of gamma-irradiation preserves antimicrobial properties and enables bulk pasteurisation within sealed packaging of powderised donor human milk. This work forwards a goal of increasing shelf life and simplifying storage and transportation, while also preserving functionality and antimicrobial properties.

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Ağçam, Erdal, and Asiye Akyıldız. "A Study on the Quality Criteria of Some Mandarin Varieties and Their Suitability for Juice Processing." Journal of Food Processing 2014 (August 26, 2014): 1–8. http://dx.doi.org/10.1155/2014/982721.

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In this study, some composition properties of juices of different mandarin varieties (Robinson (R), Fremont (F), and Satsuma (S)) were determined before and after pasteurisation. L*, a*, b*, and C* values of all varieties were increased after the pasteurisation process. Degradation of ascorbic acid was calculated as 2.20, 16.86, and 24.31% for R, F, and S samples, respectively, after pasteurisation. The highest total carotenoid and phenolic contents were determined in S samples. In general, after the pasteurisation treatment, the total carotenoid content of juices was increased slightly, but total phenolic contents were dramatically decreased. The antioxidant activity of pasteurised samples was increased by approximately 6%. The most abundant carotenoid and flavanone glycoside compound was shown to be β-cryptoxanthin and hesperidin, respectively, in all samples. The most popular fresh and pasteurised juice samples were made from the Robinson variety of mandarin with regard to taste, smell, and general impression.

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Németh, C., B. Mráz, L. Friedrich, A. Suhajda, B. Janzsó, and C. Balla. "Microbiological measurements for the development of a new preservation procedure for liquid egg." Czech Journal of Food Sciences 29, No. 6 (2011): 569–74. http://dx.doi.org/10.17221/362/2010-cjfs.

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Since recently, the food industry has been increasingly using ready-to-process egg products as the basic materials instead of shell eggs. Subsequent to breaking shell eggs and completing pasteurisation, they are put on the market as liquid egg products or in powdered form as dried eggs. Consumers prefer liquid eggs which better preserve the advantageous properties of natural eggs, however, their shelf life is short with quick spoilage. We have examined, how long heat treatment is needed at temperatures below pasteurisation to influence the microbiological status of liquid egg products and in this way also their shelf life. A significant difference was found between the microorganism reducing effects of the commonly used pasteurisation process and that of keeping liquid eggs at 55&deg;C for 24 hours. While pasteurisation can only &ldquo;considerably&rdquo; reduce the viable cell count in liquid egg products, keeping the product at 55&deg;C for 24 h would very probably result in no or very low viable cell count.

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Wekerle, J., M. Leuze, and K. Koch. "Virus Inactivating Effect of Anaerobic Mesophilic Digestion of Municipal Sludge with or without Different Preceding Types of Treatment." Water Science and Technology 17, no. 10 (1985): 175–84. http://dx.doi.org/10.2166/wst.1985.0108.

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The effect of the conventional mesophilic anaerobic one-step digestion, and of two-phase processes with and without pre-pasteurisation and pasteurisation of the digested sludge on three non-enveloped viruses was investigated. Reovirus Type 1 and bovine Enterovirus (ECBO-LCR-4) were inactivated completely by the one-step mesophilic anaerobic digestion process with a mean hydraulic retention time (MHRT) of 20 days, as well as by the two-phase process with a MHRT of two days in the anaerobic pretreatment at 33°C or 20°C and eight days in the main digestion at 33°C, with and without prepasteurisation. None of the processes inactivated bovine Parvovirus (strain Haden) completely. Even by pasteurisation of the digested sludge this virus could not be inactivated in all cases.

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Taufek, Nor Mohd, David Cartwright, Amitha Hewavitharana, et al. "TO INVESTIGATE THE EFFECT OF THE PASTEURISATION PROCESS ON TRACE ELEMENTS IN DONOR BREAST MILK." Archives of Disease in Childhood 101, no. 9 (2016): e2.20-e2. http://dx.doi.org/10.1136/archdischild-2016-311535.27.

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AimTo investigate the effect of the pasteurisation process on trace elements in donor breast milk.MethodPremature infants often receive donor breast milk when the mother is unable to produce sufficient breast milk. It is widely accepted that donor milk has considerable advantages over formula milk.1 The Royal Brisbane and Women's Hospital (RBWH) has a milk bank that receives milk donated by women which undergoes a pasteurisation process.2 This study investigated the effect of pasteurisation on a range of trace elements in donor milk.A total of 14 participants who donated to the milk bank were recruited in this study. A 2 ml sample was collected pre- and post- pasteurisation, and frozen at −80 °C. Post-natal age of the milk was documented. Inductively-coupled plasma mass-spectrometry was used to analyse the following trace elements – zinc (Zn), copper (Cu), selenium (Se), manganese (Mn), iodine (I), iron (Fe), molybdenum (Mo) and bromine (Br). The study received ethical approval from RBWH and The University of Queensland Ethics Committee.ResultsNo significant difference was found between the levels of any of the trace elements tested pre- and post-pasteurisation. The following p-values were calculated – Zn (0.82), Cu (0.80), Se (0.97), Mn (0.63), I (0.99), Fe (0.05), Mo (0.41), Br (0.59). The following ranges in mcg/L of trace elements were calculated – Zn (365.4–5460.0), Cu (157.6–820.5), Se (10.6–23.7), Mn (0.55–3.24), I (66.4–215.3), Fe (101.5–473.1), Mo (0.20–5.45), Br (704.9–3379.0). Spearman's rank correlation analysis showed significant correlations between post-natal age of milk and trace elements – Zn (ρ=−0.578), Se (ρ=−0.627). Fe (ρ=−0.704), and Mo (ρ=−0.534). No significant correlation was found for Cu, Mn, I, and Br.ConclusionThis study found that the pasteurisation process had minimal effect on trace element levels in donor breast milk. However, it was noted that there was a correlation between post-natal age of donor milk and Zn, Se, Fe and Mo. Further work is needed to establish factors that may influence levels of trace elements in donor milk such as post-natal age.

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Rachon, Grzegorz, Christopher Raleigh, and Harry Rothera. "Heat resistance of Lactobacillus brevis, Pediococcus acidilactici and Enterococcus faecium in buffer (pH 4), alcoholic and alcohol-free beer." Journal of the Institute of Brewing 130, no. 3 (2024): xxx. http://dx.doi.org/10.58430/jib.v130i3.59.

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Why was the work done: To measure the heat resistance of three vegetative bacteria in buffer (pH 4), alcoholic and alcohol-free beer. To verify that Pediococcus acidilactici ATCC 8042 and Lactobacillus brevis BSO 566 are as heat resistant as previously reported and to establish if Enterococcus faecium NRRL B-2354 could have application in validation studies for the pasteurisation of beer. How was the work done: : The heat resistance of L. brevis, P. acidilactici and E. faecium in buffer, alcoholic and alcohol-free beer was determined using two approaches - capillary test tubes and flask method. What are the main findings: E. faecium was the most heat resistant microorganism in all three liquids. D values were significantly greater, and z-values were similar or significantly greater than the corresponding values of L. brevis and P. acidilactici. Why is the work important: E. faecium is used in the food industry as a pathogenic surrogate for the validation of thermal and non-thermal processes. The work reported here suggests that E. faecium can also be used for the validation of pasteurisation of beer. Its high z-value suggests that at higher pasteurisation temperatures (>65°C) it may be more resistant than yeast ascospores and could therefore be used as an indicator for flash pasteurisation.

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Pitino, Michael A., Shoug M. Alashmali, Kathryn E. Hopperton, et al. "Oxylipin concentration, but not fatty acid composition, is altered in human donor milk pasteurised using both thermal and non-thermal techniques." British Journal of Nutrition 122, no. 1 (2019): 47–55. http://dx.doi.org/10.1017/s0007114519000916.

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AbstractHuman donor milk (DM) is Holder pasteurised (62·5°C, 30 min) to ensure its microbiological safety for infant consumption. In low-resource settings, flash heating is used to pasteurise milk. Although there is considerable interest in non-thermal alternatives (high hydrostatic pressure processing (HHP) and UVC irradiation) for pasteurisation, their effect on the fatty acid composition is not well understood. Of particular interest is the effect of pasteurisation on the generation of oxylipins. DM from eight mothers containing bacteria >5 × 107 colony-forming units/l was used. In a paired design, each pool of milk underwent four pasteurisation techniques: Holder; flash heating; UVC (250 nm, 25 min) and HHP (500 MPa, 8 min). Fatty acids were quantified by GC-flame ionisation detection and oxylipins derived from arachidonic acid; 18-carbon PUFA (α-linolenic acid, linoleic acid and γ-linolenic acid) and EPA/DHA were measured by liquid chromatography-tandem MS in aliquots of raw and processed milk. There were no significant changes to the composition of fatty acids following all pasteurisation techniques compared with raw milk. The n-6:n-3 ratio remained constant ranging from 6·4 to 6·6. Several arachidonic acid-derived oxylipins were highest post-UVC and elevated post-HHP compared with raw milk. Several oxylipins derived from 18-carbon PUFA (linoleic and α-linolenic acids) were elevated in UVC-treated milk. EPA/DHA-derived oxylipins were on average, unaffected by pasteurisation. Although some PUFA-derived oxylipins were increased following UVC and HHP, no method affected the fatty acid composition of human DM. Further research is needed to determine if varying levels of oxylipins in human DM as a result of processing can potentially mediate cellular signalling; proliferation and apoptosis, especially important for preterm infant development.

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Dissertations / Theses on the topic "Pasteurisation"

Challou, Floritsa. "Surface pasteurisation of food packages by the inversion method." Thesis, University of Birmingham, 2016. http://etheses.bham.ac.uk//id/eprint/6701/.

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Thermal processing is the most widely used and well established preservation method used in the food industry for ensuring food safety and extending the shelf life of food products. Besides from the food product, the package needs also to be decontaminated to achieve the required safety goals. This research is concerned with surface pasteurisation treatments in food packages by the method of inversion, primarily for hot-filled food products. Starch solutions and tomato soup, used as model fluids in the current work, were hot-filled in glass jars, were sealed and then inverted for thirty seconds at a filling temperature of 80oC for achieving a target process equivalent of 5 min at 70oC; the inversion step was used as a thermal treatment of the headspace and the lid. The inverted jars showed significantly higher process values for the headspace and the lid with the filling temperature being the most important parameter. The effectiveness of the inversion step during hot-fill treatments was quantified by the use of two monitoring techniques, the traditional temperature sensors and the alternative, enzymic based (Bacillus amyloliquefaciens α-amylase) Time Temperature Integrators (TTIs). TTIs are small devices with kinetics similar to the microorganisms, whose level of degradation is measured at the end of the thermal process. The enzyme activity obtained is integrated and the temperature history can be quantified. TTIs were tested for their reliability and accuracy under isothermal and non-isothermal conditions, and were then used for validating the hot-fill process.

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Moore, John. "Listeria species in egg processing : their detection, identification and physiology." Thesis, Queen's University Belfast, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.333821.

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Alharthi, Majed. "Fouling and cleaning studies of protein fouling at pasteurisation temperatures." Thesis, University of Birmingham, 2014. http://etheses.bham.ac.uk//id/eprint/4892/.

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Fouling and cleaning processes impact industrial production, in terms of economics, product quality, product safety, and plant efficiency. Therefore, optimisation of fouling and cleaning processes is a significant issue, and needs a good understanding of fouling and cleaning kinetics. Ideal monitors should determine the right time when a process run should stop and when a plant will be clean in order to improve the process efficiency. This thesis investigated the fouling and cleaning behaviour of dairy fluids in a plate heat exchanger (PHE) and bench scale fouling rig, using whey protein concentrate (WPC) and WPC-/m (with added minerals) as fluid models. Fouling and cleaning monitoring methods were also investigated as new ways to operate and control the processes. Experiments displayed that fouling increased with increasing protein concentration up to a limit of approx. β-Lg 0.3 wt. %. Increasing the flow rate from 100 to 150 l/h decreased the Δ(ΔP) fouling rate for β-Lg concentrations of 0.1, 0.3 and 0.5wt.% by 34, 70 and 72.7%, respectively, due to the increasing of shear stresses at the heat transfer surface. Adding minerals to WPC has lowered the temperature at which β-Lg begins to denature. The differences in fouling behaviour of WPC and WPCm had an effect on cleaning behaviour. Increasing the mineral content in WPC deposits leads to cleaning behaviour which differs completely from that of proteinaceous deposit as no pressure peak is observed.

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Vieira, Fabiana Neves. "Effect of pasteurisation and high pressure on orange juice properties." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/10100.

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Mestrado em Bioquímica - Bioquímica Alimentar As frutas e os produtos derivados de fruta recebem cada vez mais atenção, não só pela sua elevada estabilidade após o processamento através de técnicas tradicionais, mas também devido ao seu elevado conteúdo em compostos bioativos. As características únicas de sabor, aroma e textura são as principais razões da grande aceitação do sumo de laranja, por parte dos consumidores. A utilização de novas técnicas de processamento não térmico para os alimentos tem vindo a aumentar ao longo dos últimos anos. Além disso, a maior procura por produtos microbiologicamente seguros que mantenham as suas características e qualidades originais é a razão mais evidente para o desenvolvimento do processamento por alta pressão como alternativa não térmica. Assim, o principal objetivo deste trabalho foi estudar possíveis benefícios da utilização desta técnica aplicada aos sumos de laranja, comparando esta tecnologia inovadora com o método comumente utilizado no processamento de sumos de laranja, a pasteurização térmica. Foi assim avaliado o efeito da aplicação de tratamento térmico (70°C, 30 seg) e de alta pressão (550 MPa, 70 seg, 18°C) no processamento de sumo de laranja ao longo de 36 dias de armazenamento sobre alguns compostos bioativos, como antocianinas, flavonoides, carotenoides e compostos fenólicos, na atividade antioxidante, cor e sólidos solúveis totais. Observouse que, comparativamente ao tratamento térmico, a alta pressão promove a retenção dos compostos fenólicos como antocianinas e flavonoides, aumentando atividade antioxidante do sumo de laranja. Relativamente à cor verificaram-se alterações bastante importantes podendo estar associadas às grandes perdas no conteúdo total de carotenoides. No que respeita a identificação e quantificação dos compostos fenólicos, foram verificados um ácido orgânico (ácido quínico) e 4 compostos fenólicos (ácido elágico, narirutina, vicenina II, e hesperidina). Observou-se que, à excepção do ácido quínico não ocorrem diferenças significativas ao longo do tempo de armazenamento e entre ambas as técnicas de processamento. No entanto, a sua concentração é alterada verificando-se em alguns casos, diminuição significativas no sumo processado por alta pressão, quando comparado com o sumo tratado termicamente. Dessa forma, este trabalho permitiu verificar que a alta pressão promove efeitos benéficos no sumo de laranja podendo, assim, ser utilizada como alternativa às técnicas de processamento térmicas. Fruits and fruit products receive more and more attention, not only because its low stability when processed by traditional technologies, as pasteurisation; but also due to its high content of bioactive compounds. The favourable ratio of sugar to acid along with the unique orange flavour, gives orange juice its universal high consumer acceptance. The use of novel nonthermal processing food technologies has emerged during the past few years. Moreover, the increasing demand of safer products that maintain their original qualities is the major driver of high pressure processing (HPP) technique development as an alternative to thermal treatment. So, the principal objective of this work was to study the possible benefits on the utilisation of this technique applied on orange juices, when compared to the most commonly used method, thermal pasteurisation. Thus, it has been verified thermal (70°C, 30 sec) and high pressure (550 MPa, 70 sec, 18°C) processing effects during 36 days of storage regarding some bioactive compounds, such as anthocyanins, flavonoids, carotenoids and phenolics, on antioxidant activity, total soluble solids and colour. Here was observed that, comparing with thermal treatment, HP promotes the retention of phenolic compounds such as anthocyanins and flavonoids, increasing the orange juice antioxidant activity. Regarding the colour of the samples were verified some important changes which might be associated mainly to total content of carotenoids losses. Also the characterization and quantification of phenolics present on orange juice samples allowed the identification of one organic acid (quinic acid) and four phenolic acids (ellagic acid, narirutin, vicenin II and hesperidin). Was observed that with the exception of quinic acid, there are no significant changes within the storage time and type of process. However their concentration it’s changed and in some cases it was observed significant decreases on HPP orange juice when compared with TP samples. Thus, with this work was verified that HPP promotes some beneficial effects on orange juice being a great alternative to thermal processing methods used before for this type of products.

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Wegert, Jörn. "Methode und Verfahrensentwicklung für den Online-Nachweis der Pasteurisation von Milch." [S.l.] : [s.n.], 2000. http://deposit.ddb.de/cgi-bin/dokserv?idn=960948341.

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Sousa, Maria Sílvia Gomes de. "Effect of pasteurisation and high pressure in human milk and colostrum." Master's thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/10137.

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Mestrado em Biotecnologia A amamentação é o modo ideal de nutrir os bebés. Estimula o sistema imunitário, a digestão e absorção dos nutrientes, a função gastrointestinal e o desenvolvimento neurológico do bebé. A composição do leite materno varia ao longo do ciclo de lactação, sendo que o colostro – primeira secreção da glândula mamária – é mais rico em nutrientes e anticorpos. O leite materno apresenta benefícios imunológicos e nutricionais acrescidos relativamente às fórmulas infantis à base de leite de vaca. Assim, quando uma mãe não pode amamentar, o leite de outras mães (dadoras) é a alternativa mais adequada, existindo bancos de leite humano em vários países para este fim. Nestes bancos, o leite é comummente pasteurizado pelo método Holder (62.5 ºC durante 30 min), de modo a garantir a sua segurança microbiológica. No entanto, esta pasteurização lenta resulta em diversas perdas nutricionais e funcionais. Como tal, este leite pasteurizado tem de ser suplementado com multi-nutrientes. A alta pressão (AP) é uma tecnologia cada vez mais usada na indústria alimentar, uma vez que permite pasteurizar os alimentos à temperatura ambiente ou mesmo a frio, garantindo a sua segurança microbiológica com manutenção das propriedades nutricionais e funcionais. Este trabalho teve como objetivo primordial avaliar e comparar o efeito da pasteurização Holder e da AP (200, 400 e 600 MPa durante 2.5, 15 e 30 min a 8 ºC) na concentração das imunoglobulinas A, M e G, e na atividade das enzimas lisozima e lactoperoxidase do leite e colostro humanos. Observou-se que tratamentos de AP a 200 e 400 MPa não causaram diminuções significativas em todas as Igs e na lisozima (p>0.05). A pasteurização, por sua vez, resultou em perdas significativas destas proteínas antimicrobianas. Não foi detetada atividade da enzima lactoperoxidase. No caso do leite humano, também o efeito combinado da AP com alta temperatura (500, 700 e 900 MPa a 40, 60 e 80 ºC durante 15 min) na atividade da lisozima foi testado, tendo-se verificado um aumento na atividade após 500, 700 e 900 MPa a 40 ºC e a inativação da enzima a 80 ºC. Além disto, é apresentada uma revisão detalhada da literatura acerca da composição do leite humano, bancos de leite e efeitos da pasteurização Holder, tecnologia de AP e efeito da mesma no referido leite. Breastfeeding is the ideal nutrition for infants. It enhances host defences, digestion and absorption of nutrients, gastrointestinal function, and neurological development. Breast milk composition varies widely along lactation, and colostrum – first secretion of the mammary gland – is richer in nutrients and immunoglobulins (Igs). Human milk is a better alternative than bovine milk-based infant formulas, due to its unique immunological and nutritional profile. Therefore, when the mother cannot breastfeed, the breast milk of other mothers (donors) is the most adequate alternative. There are human milk banks in several countries for this purpose, which commonly pasteurise the milk by the Holder pasteurisation method (62.5 ºC for 30 min), in order to assure its microbial safety. However, this low-temperature long-time pasteurisation results in various nutritional and functional losses. Thus, this pasteurised milk has to be supplemented with multi-nutrients. High-pressure processing (HPP) is a processing technology that is being increasingly applied in the food industry, since it allows pasteurisation of foods at room temperature or even at refrigeration temperature, guarantying microbial inactivation while maintaining its nutritional and functional properties. The main goal of this work was to investigate and compare the effect of Holder pasteurisation and HPP (200, 400 and 600 MPa for 2.5, 15 and 30 min at 8 ºC) in IgA, IgM and IgG concentrations, and lysozyme and lactoperoxidase activity in human milk and colostrum. We found that HPP treatments at 200 and 400 MPa did not cause significant decreases in all of the Igs and lysozyme (p>0.05). Holder pasteurisation, on the other hand, led to significant losses of these antimicrobial proteins. Lactoperoxidase activity was not detected. The combined effect of HPP and high temperature (500, 700 and 900 MPa at 40, 60 and 80 ºC for 15 min) in lysozyme activity of human milk was also studied. We observed an increase in lysozyme activity after 500, 700 and 900 MPa at 40 ºC, and inactivation of the enzyme at 80 ºC. Moreover, a detailed literature review about human milk composition, milk banks and Holder pasteurisation effects, and HPP technology and its effects on human milk is presented.

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Mudau, Muvhulawa Sylvia. "Functional properties of microwave pasteurised and oil coated whole shell eggs." Diss., University of Pretoria, 2007. http://hdl.handle.net/2263/26837.

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Food borne infections due to Salmonella enterica serovar Enteritidis (S. Enteritidis) has shown a dramatic increase in many countries. Different egg pasteurisation treaments have been developed in the past but are still not providing practical or optimal solutions. A method is required that ensure that eggs are microbiologically safe, that does not affect the functional quality and possibly also extend the egg shelf life. This research project formed part of a larger study, “Project 32438: The development of a novel microwave system for the pasteurisation of raw whole shell eggs” funded by the National Research Foundation Innovation Fund and conducted by a consortium consisting of the Council for Scientific and Industrial Research (CSIR), Delphius Technologies, Eggbert Eggs and University of Pretoria. One of the phases in the development of the microwave system was an evaluation of the effectiveness of applying different microwave power levels (250W and 300W) on eliminating or reducing S. Enteritidis as well as evaluating the effect on the functional properties of the eggs. The microbiological tests were conducted by the CSIR while the latter evaluation was the focus of the study reported here. Microwave pasteurised eggs had lower foaming capacity but higher Haugh values than control (unpasteurised) eggs. Albumin foam stability did not differ between control and microwave pasteurised eggs and the pH of the albumin was almost similar. The yolk pH of pasteurised eggs was higher than that of unpasteurised eggs. Significant differences were found for the sensory properties of broken out eggs as evaluated by a trained sensory panel. At 300W, pasteurised eggs collected from the left side of the oven had partially coagulated albumin that was not clear. The visual appearance of pasteurised eggs at 300W from left side was more adversely affected than the eggs collected from the right side oven position and all eggs pasteurised at 250W. The albumin foaming capacity, visual appearance and sensory properties of raw eggs pasteurised at 250W were slightly affected by microwave heating. A triangle taste test showed that there was a significant difference between control and pasteurised (300W) eggs. A home use consumer test showed that control and microwave pasteurised (250W) eggs were equally acceptable. Pasteurisation could extend the shelf life of whole shell eggs (WSE) by reducing or destroying spoilage microorganisms. Another phase of the project therefore focused on obtaining background data pertaining to the shelf life of eggs. The effect of coating of egg shells with mineral oil on the functional properties and shelf life of WSE stored at 16ºC (58 % RH); 25ºC during the day and 15ºC at night (55% RH) and 32ºC (32 % RH) for a period of six weeks, were evaluated. These conditions were selected to reflect typical temperatures that are used for storing eggs in South Africa. Haugh units of eggs decreased with storage time at all storage conditions but for coated eggs it decreased at a slower rate. The pH of both the yolk and albumin of coated shell eggs was lower than that of uncoated shell eggs. Coating did not have an influence on the foam stability of egg albumen. Foaming capacity of albumen was negatively affected by oil coating. Coated shell eggs stored at the three conditions had a prolonged shelf life compared to uncoated eggs stored in the same manner. If the prototype microwave oven can be optimised to ensure even distribution of microwaves, microwave pasteurisation of shell eggs has potential to become a significant break through in the poultry industry. Dissertation (MInstAgrar)--University of Pretoria, 2007. Food Science unrestricted

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Leebmann, Raphael. "Zur Eignung von Carbesterase als Indikator der ausreichenden Pasteurisation bei Erzeugnissen aus Putenfleisch." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=970029861.

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Danielsson, Mari. "Survival of Spore forming bacteria during pasteurisation and anaerobic digestion in biogas plants." Thesis, Uppsala University, Department of Medical Biochemistry and Microbiology, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-6990.

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ABSTRACTAnaerobic digestion is one way of handling biowaste and generating energy in the form of methane, biogas.This study shows that spore forming bacterias survive the process of pasteurisation and anaerobic digestion in biogas plants. It has also been established that both the nonpasteurised-and digestion- waste contains pathogen spore forming bacterias. Two Swedish full-scalecommercial biogas plants were sampled before pasteurisation, after pasteurisation and after digestion on 10 occasions with one week intervals. The samples were analysed quantitativelyand qualitatively, with biochemical methods, for Clostridium spp and Bacillus spp.Polymerase Chain Reaction, a biomolecular method, was used forC. chauvei analysis, with C. chauvei specific primers. For this analyse the biogas plants were sampled at 11 occasions.Survival of pathogenic spore forming bacteria in digestion residue may be a health risk for both humans and animals. The digested residue may be used as fertiliser on arable land and the risk of contamination by pathogenic Clostridium spp and Bacillus spp is hard to assess, but can not be neglected.

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Lundgren, Erika. "A method for water disinfection with solar pasteurisation for rural areas of Bangladesh." Thesis, Uppsala universitet, Luft-, vatten och landskapslära, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-218902.

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In order to improve the water situation in rural areas of Bangladesh, a research group at the University of Dhaka has been developing low cost domestic methods to remove pathogens from surface water through pasteurisation using free solar energy. Pasteurisation is a process in which water is heated to approximately 60 °C and maintained for about 30 minutes to destroy pathogens. In these methods, the water is also exposed to UV-light from the sunshine, which causes destruction of diarrhoeal pathogens at temperatures somewhat lower than required in normal pasteurisation. However, despite many advantages these devices need to be installed for each time of use. Recently, a semi-permanent device has been developed which is expected to be more user friendly. The objective of this Master thesis has been to study and optimize the low cost semi-permanent device that can deliver safe drinking water to people in rural areas. Two test devices were constructed to determine the most effective treatment e.g. temperature, time, solar radiation, user-friendliness and cost. To replicate the results from the solar heating tests a model, based on the solar radiation and convective heat loss from the device, was used. The model was also able to determine the time duration at a certain solar radiation level to estimate when the water is safe to drink. The results revealed that the performance of the device depends on thickness of the insulation and thickness of the air gap. This is because the most important factors to achieve safe drinking water are solar radiation and time. The modelling indicated that the measured water temperature corresponds well with the calculated water temperature and also showed that the lowest required solar radiation is 390 W/m2 to reach drinking water criteria, at an air temperature of 25 °C. A study of microbiology showed that the semi-permanent low cost device could purify surface water to a safe level.

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Books on the topic "Pasteurisation"

European Brewery Convention. Technology and Engineering Forum. Beer pasteurisation: (manual of good practice). Hans Carl, 1995.

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D, Betts G., Gaze J. E, and Campden & Chorley Food and Drink Research Association., eds. Food pasteurisation treatments: Part 1 - guidelines to the types of food products stabilised by pasteurisation treatments : part 2 - recommendations for the design of pasteurisation processes. Campden Food and Drink Research Association, 1992.

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Dean, H. H. The continuous pasteurization of milk at different temperatures for buttermaking. Dept. of Agriculture, 1997.

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Ontario. Dept. of Agriculture., ed. Home pasteurizing of milk, particularly for infant feeding. [s.n.], 1997.

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Evans, David James. The value of modified cow's milk in infant feeding. s.n., 1985.

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Russell, A. D., Peter A. Lambert, Adam P. Fraise, and J. Y. Maillard. Russell, Hugo & Ayliffe's principles and practice of disinfection, preservation and sterilization. 4th ed. Blackwell Pub., 2004.

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Staff, British Retail Consortium. Process Validation: Pasteurisation. Stationery Office, The, 2005.

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Pasteurisation et Stérilisation du Lait... Creative Media Partners, LLC, 2023.

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Gaze, Mrs Joy. Pasteurisation: A food industry practical guide. Campden BRI, 2011.

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Les vies de la pasteurisation: Récits, savoirs, actions (1865-2015). Éditions universitaires de Dijon, 2015.

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Book chapters on the topic "Pasteurisation"

Tucker, Gary. "Pasteurisation Process Design." In Handbook of Food Process Design. Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781444398274.ch13.

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Matser, Ariette M., Bregje Krebbers, Sanne W. Hoogerwerf, Roy Moezelaar, and Robert W. van den Berg. "High Pressure Pasteurisation and Sterilisation of Tomato Puree." In Advances in High Pressure Bioscience and Biotechnology II. Springer Berlin Heidelberg, 2003. http://dx.doi.org/10.1007/978-3-662-05613-4_79.

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van Hooydonk, A. C. M., and A. Streuper. "The (Ultra)-Pasteurisation of Whipping Cream: Effect on Cream Plug Formation." In MILK the vital force. Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-3733-8_24.

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García-Pérez, José Antonio, Daniel Cebrián-Robles, and Ángel Blanco-López. "Critical Analysis of Information on Pasteurisation by High School Biology Students." In Contemporary Trends and Issues in Science Education. Springer Nature Switzerland, 2024. https://doi.org/10.1007/978-3-031-78578-8_6.

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Wesuta, Milton A., and William K. Isharaza. "A Comparative Study on Preserving Milk Using Grass Species Hyperenium Rufa for Fumigating Milk Containers and Pasteurisation." In Chemistry: The Key to our Sustainable Future. Springer Netherlands, 2013. http://dx.doi.org/10.1007/978-94-007-7389-9_25.

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Krause, Ariane. "Valuing Waste – A Multi-method Analysis of the Use of Household Refuse from Cooking and Sanitation for Soil Fertility Management in Tanzanian Smallholdings." In Organic Waste Composting through Nexus Thinking. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36283-6_5.

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AbstractThe starting point of this work is the intention of two farmers’ initiatives to disseminate locally developed and adapted cooking and sanitation technologies to smallholder households in Karagwe District, in northwest Tanzania. These technologies include improved cooking stoves (ICSs), such as microgasifiers, and a system combining biogas digesters and burners for cooking, as well as urine-diverting dry toilets, and thermal sterilisation/pasteurisation for ecological sanitation (EcoSan). Switching to the new alternatives could lead to a higher availability of domestic residues for soil fertility management. These residues include biogas slurry from anaerobic digestion, powdery biochar from microgasifiers and sanitised human excreta from EcoSan facilities. Such recycling-driven approaches address an existing problem for many smallholders in sub-Saharan Africa, namely, the lack of soil amenders to sufficiently replenish soil nutrients and soil organic matter (SOM) in soils used for agricultural activity. This example from Tanzania systematically examines the nexus of ‘energy-sanitation-agriculture’ in smallholder farming systems. The short-term experiments demonstrated that all soil amenders that were analysed could significantly enhance crop productivity. CaSa-compost – the product of co-composting biochar with sanitised human excreta – quadrupled grain yields. The observed stimulation of crop yield and also plant nutrition is attributed to improved nutrient availability caused by a direct increase of soil pH and of plant-available phosphorus (P) in the soil. The assessment of the lasting soil implications revealed that CaSa-compost and biogas slurry both show the long-term potential to roughly double yields of maize. Corresponding nutrient requirements can be adequately compensated through residue capturing and subsistence production of soil amenders. The potential of CaSa-compost for sustainable soil fertility management is superior to that of standard compost, especially with respect to liming, replenishing soil P and restoring SOM. Biogas slurry, however, yields inferior results in all aspects when compared to compost amendments.

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Saka, Gunay. "Preservation and Storage of Food." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.36.

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In order to meet their nutritional needs, people have developed methods to store food without spoiling since time immemorial. Today, different methods are being developed with new technologies. In this article, it is aimed to examine food preservation and storage methods and to make suggestions to consumers. The World Health Organisation states that safe food is the primary determinant of human health and access to safe, nutritious and healthy food is a basic human right. Unsafe food leads to infectious diseases and poisoning, creating a vicious cycle of disease, malnutrition and disability, especially affecting vulnerable groups. To ensure food safety, food should take measures to prevent contamination during storage, transport and delivery.The characteristics and types of foods are important in the processes to be applied to foods and in the selection of storage conditions. Food preservation is a behavioural strategy used to store food for future use. Food preservation involves different food processing steps to maintain food quality at the desired level in order to obtain maximum benefits and nutritional values. When deciding on food preservation methods to be applied at different stages of the food chain, the process should be analysed and the correct method should be determined according to the characteristics of the products. It is also necessary to know who will consume the food after storage. While determining the storage methods of foods, attention should be paid to the knowledge and behaviour of consumers. When selecting the method to be used in the storage of foods, care should be taken to ensure that the method has the ability to eliminate the spoilage factors and the method that will least affect the natural elements, flavour, smell, appearance and structure of the food. There are chemical, biological and physical methods for food preservation / storage. In addition to traditional methods such as boiling, pasteurisation, sterilisation, freezing, drying, fermenting, there are new technological methods such as freeze drying, irradiation, high pressure, High Electric Field Drying Method, smart packaging, controlled atmosphere. During storage, no packaged or unpackaged foodstuffs should come into contact with the floor. In food stocks, ""first in, first out principle"" should be followed. Cooked and raw products should not be together during cold storage. During storage, foods should be stored in closed boxes to preserve freshness. Purchased foods should be used first according to the order of purchase. There should be no pests, rodents and pets in the warehouses. Cleaning tools, detergents, etc. chemicals should not take place in these warehouses. Food should be stored in a way to prevent contact with any surface.

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Fellows, P. J. "Pasteurisation." In Food Processing Technology. Elsevier, 2017. http://dx.doi.org/10.1016/b978-0-08-100522-4.00011-0.

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"Pasteurisation." In Food Processing Technology. CRC Press, 2000. http://dx.doi.org/10.1201/noe0849308871.ch11.

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Fellows, P. J. "Pasteurisation." In Food Processing Technology. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-323-85737-6.00018-2.

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Conference papers on the topic "Pasteurisation"

B, Sowmya M., Sai Nithish S, Ponkarthikeyan V, Bowman P, Archanaa R, and Jayasri S. "IoT Driven High Pressure Pasteurisation." In 2023 9th International Conference on Smart Structures and Systems (ICSSS). IEEE, 2023. http://dx.doi.org/10.1109/icsss58085.2023.10407574.

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Murphy, K. "System identification and modelling of a milk pasteurisation plant." In Irish Signals and Systems Conference 2004. IEE, 2004. http://dx.doi.org/10.1049/cp:20040592.

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Canty, N. "Modeling a pasteurisation loop using closed-loop operating data." In IEE Irish Signals and Systems Conference 2005. IEE, 2005. http://dx.doi.org/10.1049/cp:20050288.

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Stinson, Lisa F., Donna T. Geddes, and Lucy L. Furfaro. "Effect of Pasteurisation Techniques on Phages in Human Milk." In More Than Milk Lactation Science Symposium. MDPI, 2023. http://dx.doi.org/10.3390/proceedings2023084014.

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Torres, L. "Controller design and implementation on a pilot-scale pasteurisation plant." In IEE Irish Signals and Systems Conference 2005. IEE, 2005. http://dx.doi.org/10.1049/cp:20050286.

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Nyamunda, Benias, Ropafadzo Tshalibe, and Usai Tecklah. "Extension of shelf life of commercial opaque beer using flash pasteurisation process." In EAI International Conference for Research, Innovation and Development for Africa. EAI, 2018. http://dx.doi.org/10.4108/eai.20-6-2017.2270763.

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Lupu, Mirabela. "THE INFLUENCE OF ULTRASOUND AND PASTEURISATION ON MICROBIOLOGICAL PROPERTIES OF GRAPE JUICE." In 18th International Multidisciplinary Scientific GeoConference SGEM2018. Stef92 Technology, 2018. http://dx.doi.org/10.5593/sgem2018/6.2/s25.095.

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Canty, N., T. O'Mahony, B. O'Connor, and P. Kelly. "Comparison of direct and indirect continuous-time system identification methods on a pasteurisation process." In IET Irish Signals and Systems Conference (ISSC 2006). IEE, 2006. http://dx.doi.org/10.1049/cp:20060474.

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Khadir, Mohamed Tarek. "Enthalpy Predictive Functional Control of a pasteurisation plant based on a Plate heat Exchanger." In European Control Conference 2007 (ECC). IEEE, 2007. http://dx.doi.org/10.23919/ecc.2007.7068573.

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Ryszard, Parosa, Andrzej Brożyński, Piotr Grześkowiak, et al. "MICROWAVE TREATMENT OF MATERIALS IN LOW PRESSURE." In Ampere 2019. Universitat Politècnica de València, 2019. http://dx.doi.org/10.4995/ampere2019.2019.9625.

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Ryszard Parosa, Andrzej Brożyński, Piotr Grześkowiak, Krzysztof Kowalczyk, Marek Natoński, Piotr Ziętek and Janusz Żytkiewicz PROMIS-TECH Poland Keywords: microwave treatment, low pressure heating, microwave drying Uniquely favourable characteristics of biological product can be obtained through the use of the microwave method in vacuum heating process. Microwave-vacuum drying is superior to other methods in terms of dried products' structure, flavour, colour and biological active compounds contents. But applications of such a methods seems to be much wider: drying of fruits and vegetables for consumption, drying of herbs for extraction of valuable biological compounds, for modification of seed structure (sunflowers seeds, pumpkin seeds), for pasteurisation etc. A universal system was designed for testing such processes in laboratory scale and several industrial scale system have been developed. Process of thermal treatment can be carried out with plastic drum installed inside of multi-mode microwave cavity and cavity which is connected by microwave line with reflectometer and circulator - to microwave generator. In laboratory unit generator 2.45 GHz with controlled power (from 50W to 800W) was applied. System was equipped with vacuum pump with pressure control and is controlled by computer. Most important technical parameters, like: microwave power, time of treatment, pressure inside of drum, temperature of steam – are controlled and recorded. Laboratory scale unit is shown below. Basing on laboratory scale test several technologies in industrial scale was developed. Industrial scale unit equipped with 8 generators of 3 kW (2.45 GHz) was constructed and for last 8 years has been successfully used for “production” of crispy chips which are now popular in Polish marked. Exemplary industrial scale installation is shown in photo below. Multi – drum microwave drier. Two cavity microwave industrial drier Another system for modification od seed is now constructed – ordered by big industrial producer of batons and sweet snacks. Process will be carried our inside of dielectric drum in low pressure and reactor will be equipped with 8 generators of 3 kW (2.45 GHz). Treatment time will be reduced to 3-4 minutes and next material (seeds) will be cooled down. Last project which now realized is connected with drying of wood flour applied in composite material production. System will work continuously with two airlocks and with dielectric drum and will be connected with 4 microwave generators (3 kW, 2.45 GHz). In next step planed installation will be equipped with microwave high power generator ca. 60 kW with frequency 915 MHz.

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