Discussion 4: Hot And Cold Pasteurization
Rationale
Pasteurization is an everyday process that uses heat to kill microorganisms that cause spoilage or disease. The time and temperature to which the product is heated depend on the product itself. For example, in case of milk, heating to 72 oC and holding for 15 seconds destroys pathogenic bacteria. Pasteurized products are not sterile, which means that they cannot be held at room temperature and need refrigeration. However, heat pasteurization is not suitable for all products. For example, dips like guacamole, hummus when heated, turn brown. Preservatives have garnered a negative connotation and consumers are demanding "cleaner" products with fewer preservatives. The answer to some of these problems seems to
High Pressure Processing.
High Pressure Processing uses pressures from 87000 to 10000 pounds per square inch at low temperatures (<45 oC) to process food. The foods are packaged in flexible pouches and subjected to high pressures. While this pressure is lethal to microorganisms, there is minimal effect on the taste, texture, appearance and nutritional value of the product itself.
The Prompt: What You Need to Do
Read the two assigned papers that discuss high pressure processing and some of the barriers. Find one more journal article on high pressure processing. Based on your research, discuss the advantages and barriers to expanding High pressure processing to all pasteurized products. Once you have written your post, respond to at least one of your classmate's post and post a meaningful reply.
1. HPP- Food Technology 2008Preview the document
2. High pressure is rising Preview the document
Details and Requirements: How to Get the Full Grade for This Discussion
Please take into account the following.
What are the most commonly pasteurized products?
Of these, which ones are currently processed using HPP?
Is it possible to process fruits using HPP so that they can have a longer shelf life?
Give at least 3 reasons why using HPP would be more advantageous than traditional heat pasteurization?
Explain at least 3 main barriers to using HPP universally?
Cite your sources (MLA format. Use scientific journal articles - check out the resources module for how to find articles for discussion posts)