Pasteurisasi

Pasteurisasi utawa pasteurisasi minangka proses panganan rangkep lan non-rangkep (kayata susu lan jus buah) diobati kanthi panas sing entheng, biasane kurang saka 100 °C (212 °F), kanggo ngilangi patogen lan nambah umur rak . Proses kasebut dimaksudake kanggo ngrusak utawa mateni organisme lan enzim sing nyumbang kanggo ngrusak utawa risiko penyakit, kalebu bakteri vegetatif, nanging dudu spora bakteri . ^[1] ^[2] Amarga pasteurisasi dudu sterilisasi, lan ora mateni spora, pasteurisasi "dobel" kaping pindho bakal nambah kualitas kanthi mateni spora sing wis germin.

Proses kasebut dijenengi sawise ahli mikrobiologi Prancis, Louis Pasteur, sing diteliti ing taun 1860-an nuduhake manawa pangolahan termal bakal mateni mikroorganisme sing ora dikarepake ing anggur . ^[3] Enzim spoilage uga ora aktif sajrone pasteurisasi. Saiki, pasteurisasi digunakake kanthi akeh ing industri susu lan industri pangolahan panganan liyane kanggo nggayuh kelestarian panganan lan keamanan panganan .

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Eksperimen pasteurisasi Louis Pasteur nggambarake kasunyatan manawa kerusakan cairan disebabake partikel ing udhara tinimbang udhara kasebut dhewe. Eksperimen kasebut minangka bukti penting sing nyengkuyung teori teori penyakit.

180 kilograms (400 lb) susu ing wadhah keju

Referensi

↑ Fellows, P. J. (2017). Food Processing Technology Principles and Practice. Woodhead Publishing Series in Food Science, Technology and Nutrition. kc. 563–578. ISBN 978-0-08-101907-8.
↑ Tewari, Gaurav; Juneja, Vijay K. (2007). Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing. kc. 3, 96, 116.
↑ Tewari, Gaurav; Juneja, Vijay K. (2007). Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing. kc. 3, 96, 116.
↑ "Heat Treatments and Pasteurisation". milkfacts.info. Dibukak ing 2016-12-12.

[:810-1] Fellows, P. J. (2017). Food Processing Technology Principles and Practice. Woodhead Publishing Series in Food Science, Technology and Nutrition. kc. 563–578. ISBN 978-0-08-101907-8.

[:45-2] Tewari, Gaurav; Juneja, Vijay K. (2007). Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing. kc. 3, 96, 116.

[:452-3] Tewari, Gaurav; Juneja, Vijay K. (2007). Advances in Thermal and Non-Thermal Food Preservation. Blackwell Publishing. kc. 3, 96, 116.

[:0-4] "Heat Treatments and Pasteurisation". milkfacts.info. Dibukak ing 2016-12-12.

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Referensi

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