From: A review on mechanisms and commercial aspects of food preservation and processing
Criteria | Pasteurization | Sterilization |
---|---|---|
Temperature level | Mild heat treatment process. Temperature level 65–75 °C (exception: UHT) | Severe heat treatment process. 135–140 °C and up to 150 °C are applied |
Status of heat-resisting microorganisms | Many heat-resisting microorganisms, viruses, and spores may remain alive | Bacteria species, spores, and thermophiles |
Change in nutritional capacity and profile | Negligible | Fats, protein, and sugar may decompose; calcium, minerals, and vitamins may escape |
Storage | Refrigerated conditions | Ambient temperature |
Product parameter (pH) | 3.5Â <Â pHÂ <Â 4.6 | pHÂ >Â 4.6 |
Shelf life extension | For few days to weeks | For months |