From: A review on mechanisms and commercial aspects of food preservation and processing
Food type | Main purpose | Sub-purpose | Typical temperature–time combination used |
---|---|---|---|
Fruit juice (pH < 4.5) | Inactivation of enzymes (pectinesterase, polygalacturonase) | Destruction of spoilage-causing microorganisms (Salmonella enterica, Cryptosporidium parvum) | 65 °C for 30 min, 77 °C for 1 min, or 88 °C for 15 s |
Beer (pH < 4.5) | Destruction of spoilage-causing microorganisms (wild yeasts, Lactobacillus species) | Destruction of spoilage-causing microorganisms | 65 to 68 °C for 20 min (in bottle) or 72–74 °C for 1–4 min at 900–1000 kPa |
Milk (pH > 4.5) | Destruction of pathogens (Brucellaabortis, Mycobacterium tuberculosis) | Destruction of spoilage-causing microorganisms (Streptococcus laptis, Streptococcus cremoris) and enzymes | 63 °C for 30 min or 71.5 °C for 15 s |
Liquid egg | Destruction of pathogens (Salmonella seftenburg) | Destruction of spoilage-causing microorganisms | 64.4 °C for 2.5 min or 60 °C for 3.5 min |