The popularity of preserved foods has grown rapidly over the years in the global marketplace. Delivering top-quality food items with increased shelf-life is the core concern of the food manufacturing units.
So, ensuring that food is 100% safe and is free of microbes, the sterilization process plays a significant role in the food industry.
Sterilization involves the procedure of heating food products to kill the microbes present in them.
Fortunately, the Sterilization process is carried out by small-scale sterilizer machines with conventional and aseptic techniques.
In conventional sterilization, products are packaged and passed to undergo heat processing. However, in the aseptic technique, the food products are treated at a very high temperature for a short time and then packaged for preservation.
Subsequently, when sterilization is done at the right temperature and right processes with thermal, chemical and radiation techniques, it ensures food products are highest in quality and free of bacteria.
How Sterilization Techniques Keeps Food Products Nutritional Values Intact?
Widespread use of hydrogen peroxide, ozone, and chlorine is used to sterilize food products before and after packaging.
It leaves residues behind by degrading the quality of the food products. However, with the technological upgrades, the food industries have opted for new sterilization techniques to keep the food nutritional values intact.
It removes the molds, fungi, and microorganisms prevalent in the air, keeping food products’ shelf-life enhanced. Therefore, opting right sterilization techniques engineers products safer.
Sterilization Methods Opted By Food Industries in the Food Manufacturing Processes
- Thermal Sterilization: Thermal sterilization process involves heat treatments done at a high and a low temperature. It is one of the most common sterilization techniques usually followed by the food manufacturing units in the food industries.
Thermal processing followed in the aseptic packaging procedure ensures that the packaging material is plastic-free.
The thermal sterilization process preserves the food products for a long time without affecting their nutritional values.
- UV Sterilization: The UV Sterilization process involves the ultraviolet beam of rays being injected into the food products and beverages to sterilize the food products.
During the process, it leaves no residues making the food products 100% safe and secure for consumption.
It kills the microbial contaminants that lower the quality and the shelf life of the food products. So, UV sterilization is one of the most common methods to sterilize food products.
- Resistance Heating Sterilization: The Resistance heating sterilization process is suitable for low-acidic and acidic food products.
The solid particles are transmitted through conduction to proffer food products higher in quality and texture.
The resistance heating sterilization process retains the food texture and the quality of the products by making them suitable for consumption.
Benefits of Sterilization Methods to the Food Products
Sterilization Process Disinfects Food Products
The preservatives and chemicals used to sterilize the food products cause food-borne diseases.
The food industry nowadays comes up with the latest sterilization techniques to retain the safety of the food products by disinfecting the microbes present in them.
Sterilization Process Delays Tissue Softening to Preserve Nutritional Values
The high temperature and the low temperature are responsible to soften or harden the tissues of the food products when the food products undergo a sterilization process.
The sterilization process delays the tissue softening and preserves the nutritional values of the food products. It does not offer any health hazards to the consumers.
Sterilization Process is Cost Effective & Efficient Way for Food Products
The sterilization process is cost-effective and is efficiently compliant with all applicable regulations. It saves energy sources and money likewise.
Once the sterilizing equipment is acquired, it becomes easy for the manufacturing units to sterilize the food products during packaging to increase the shelf life of the food products with lower storage costs.
The sterilization carried out by small-scale sterilizer machines in the food manufacturing plants is one of the most effective techniques to kill the microbes to ensure food safety.
It maintains the texture and the taste of the food products by preserving the overall nutritional aspects.
Sterilization is an excellent option in food products to save the overall quality of food products making food products free of additives.
The sterilization process does not offer any health hazards to the consumers as it makes food items safe and secure.
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