Methods of food preservation(using heat)

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Methods of food preservation(using heat)

Heat Sterilisation

Eg.Canned peas and baby corns

Cause food to lose texture and colour making dull and soft.

High heat treatment may cause the food lose heat-sensitive vitamins such as B-group vitamins and Vitamin C

Heated at high temperature to kill all microorganisms

Food is heated in sealed containers such as cartons and cans.

Ultra High Temperature(UHT)Treatment

Eg.Milk

It destroys all microorganisms in food

Heating of food usually in liquid form,to a high temperature of 132 degrees celcius for 1 second.

Pasteurisation

E.g milk and juices

Delay onset of spoilage

Does not kill all microorganisms in food but effective in killing pathogenic bacteria and inactivates enzymes.

Food usually in liquid form is heated to about 60-80 degree celcius for a very short period of time.

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