1、 General Heating Technology Guide Optimizing food safety and production versatility General Publisher Tetra Pak Processing Systems AB SE 221 86 Lund,Sweden Published June 2022 Tetra Pak International S.A No part of this publication may be duplicated in any form without the source being indicated.3 C

2、ONTENTS INTRODUCTION _ 5 Who is this technology guide for?_ 5 Changes underway in food and beverage processing _ 5 Scope of this technology guide _ 6 What kinds of answers will I find here?_ 6 PRESERVING FOOD WITH HEAT _ 7 Why use heat to treat foods?_ 7 Historical background _ 7 Heat treatment type

3、s _ 9 Alternatives to heat treatment under development _ 10 MICROBIOLOGY _ 11 Introduction _ 11 Physical parameters affecting microbial growth _ 11 Microbial spores _ 18 SETTING PROCESS PARAMETERS WITH RISK-BASED FOOD SAFETY MANAGEMENT _ 20 LOW-ACID AND HIGH-ACID FOODS _ 24 Low-acid foods _ 25 High-

4、acid foods _ 26 SHELF LIFE _ 28 General definition of shelf life _ 28 Factors limiting shelf life _ 28 Heat treatment to increase shelf life _ 29 Extended Shelf Life(ESL)definition _ 31 DIRECT AND INDIRECT HEATING _ 32 Direct heating _ 32 Comparing injection and infusion _ 34 Indirect heating _ 35 B

5、atch heating _ 42 PARTICLE HEATING _ 43 OVERVIEW OF HEATING APPLICATIONS _ 45 DAIRY APPLICATIONS _ 46 Milk _ 46 Fermented dairy products _ 49 Flavoured dairy products _ 51 Cream _ 52 4 PLANT-BASED BEVERAGES _ 55 Application guidance chilled distribution _ 58 Application guidance ambient distribution

6、 _ 58 JUICE,NECTARS,AND STILL DRINKS(JNSD)_ 59 Heat provides safety and stability _ 59 The special case of orange juice _ 60 Application guidance _ 61 PREPARED FOOD APPLICATIONS _ 62 Application guidance _ 63 OPTIMIZING HEAT TREATMENT IN FOOD PROCESSING _ 66 Solutions through compromises _ 66 Sustai