ABSTRACT
Pasteurization is of the most important steps in preservation and is essential for food safety. The primary object of pasteurization is to free the food of any microorganism that might cause deterioration or endanger the health of the consumer. The product is packed in retort crates or in racks and immersed in the bath for pasteurization. A conveyer belt moves through the tank at a selected speed to provide adequate time in the bath to accomplish pasteurization. Hot-water sprays are used to heat containers as they pass through the different heating zones of the tunnel and provide an incremental rise in temperature until pasteurization is achieved. Vat or tank-type heat exchangers are used for the long-hold method of pasteurization. Small-scale batch pasteurization is carried out in open boiling pans or in scraped surface heat exchangers which are used for some liquid foods with high viscosity.
