低温殺菌と食品保存

Pasteurization is a process that involves heating food products to controlled temperatures for a defined duration, followed by rapid cooling.

This method preserves food and beverages by destroying harmful microorganisms and denaturing enzymes that cause spoilage.

One common approach is the low-temperature long-time method, used for products such as beer, fruit juice, vinegar, and milk. For example, to pasteurize vinegar, the bottles are heated to about 60°C for 15 to 20 minutes, and then cooled to room temperature to prevent further thermal damage.

Another method commonly used in the dairy industry is the high-temperature short-time method. It involves heating milk to 72 °C for 15 seconds and then cooling it to about 4 °C.

Finally, the ultra-high-temperature, or UHT method, heats foods to 138 °C for just 3 seconds, followed by rapid cooling.

UHT treatment substantially extends the shelf life of products, making them stable at room temperature for months when packaged aseptically.

Beyond pasteurization, methods like adding sugar, air-tight sealing, or refrigeration can further extend product shelf life.