Pasteurization

 France's wine industry is world famous. Prior to the invention of the pasteurization process, wine could not be kept for long due to the foul odor it produced. In 1850, the owners of the brewery asked the scientist Louis Pasteur to invent a process to solve this problem.

Pasteur's experiments found that bad wine contained harmful microorganisms that good wine did not. He saw that it is possible to keep the wine for a long time and its quality remains intact by heating the wine at a certain temperature for a certain time to destroy these harmful microorganisms. This process is named pasteurization after Louis Pasteur.

There are two method of pasteurization.

Low Temperature High Time Method (LTHT): In this method, the liquid material is heated at 62.80 degree Celsius for 30 minutes and stored.

High Temperature Short Time Method (HTST): In this method, the liquid is heated for 15 seconds at 71.70 degree Celsius and stored.

Currently, alcohol is sterilized and stored commercially by heating it to 110°C for 1-2 seconds, and milk is pasteurized by heating to 148.9°C for 1-2 seconds.

Pasteurized products must be stored at very low temperatures to inhibit the growth of microorganisms and to keep the product sterile.Also pasteurized products must be cooled after heating before being stored.

The pasteurization process is of great economic importance. In this process, many valuable materials and products in the alcohol industry, dairy industry, food industry, chemical industry are marketed without pollution.

Reference

Microbiology - Dr. Sahdev Kumar Saha.