- Key People:
- Nicolas Appert
- Related Topics:
- smoking
- dehydration
- freezing
- precooling
- radiation sterilization
The time and temperature required for the sterilization of foods are influenced by several factors, including the type of microorganisms found on the food, the size of the container, the acidity or pH of the food, and the method of heating.
The thermal processes of canning are generally designed to destroy the spores of the bacterium C. botulinum. This microorganism can easily grow under anaerobic conditions, producing the deadly toxin that causes botulism. Sterilization requires heating to temperatures greater than 100 °C (212 °F). However, C. botulinum is not viable in acidic foods that have a pH less than 4.6. These foods can be adequately processed by immersion in water at temperatures just below 100 °C.
The sterilization of low-acid foods (pH greater than 4.6) is generally carried out in steam vessels called retorts at temperatures ranging from 116 to 129 °C (240 to 265 °F). The retorts are controlled by automatic devices, and detailed records are kept of the time and temperature treatments for each lot of processed cans. At the end of the heating cycle, the cans are cooled under water sprays or in water baths to approximately 38 °C (100 °F) and dried to prevent any surface rusting. The cans are then labeled, placed in fibreboard cases either by hand or machine, and stored in cool, dry warehouses.
Quality of canned foods
The sterilization process is designed to provide the required heat treatment to the slowest heating location inside the can, called the cold spot. The areas of food farthest from the cold spot get a more severe heat treatment that may result in overprocessing and impairment of the overall quality of the product. Flat, laminated pouches can reduce the heat damage caused by overprocessing.
A significant loss of nutrients, especially heat-labile vitamins, may occur during the canning process. In general, canning has no major effect on the carbohydrate, protein, or fat content of foods. Vitamins A and D and beta-carotene are resistant to the effects of heat. However, vitamin B1 is sensitive to thermal treatment and the pH of the food. Although the anaerobic conditions of canned foods have a protective effect on the stability of vitamin C, it is destroyed during long heat treatments.
The ends of processed cans are slightly concave because of the internal vacuum created during sealing. Any bulging of the ends of a can may indicate a deterioration in quality due to mechanical, chemical, or physical factors. This bulging may lead to swelling and possible explosion of the can.
Pasteurization
Pasteurization is the application of heat to a food product in order to destroy pathogenic (disease-producing) microorganisms, to inactivate spoilage-causing enzymes, and to reduce or destroy spoilage microorganisms. The relatively mild heat treatment used in the pasteurization process causes minimal changes in the sensory and nutritional characteristics of foods compared to the severe heat treatments used in the sterilization process.
The temperature and time requirements of the pasteurization process are influenced by the pH of the food. When the pH is below 4.5, spoilage microorganisms and enzymes are the main targets of pasteurization. For example, the pasteurization process for fruit juices is aimed at inactivating certain enzymes such as pectinesterase and polygalacturonase. The typical processing conditions for the pasteurization of fruit juices include heating to 77 °C (171 °F) and holding for 1 minute, followed by rapid cooling to 7 °C (45 °F). In addition to inactivating enzymes, these conditions destroy any yeasts or molds that may lead to spoilage. Equivalent conditions capable of reducing spoilage microorganisms involve heating to 65 °C (149 °F) and holding for 30 minutes or heating to 88 °C (190 °F) and holding for 15 seconds.
When the pH of a food is greater than 4.5, the heat treatment must be severe enough to destroy pathogenic bacteria. In the pasteurization of milk, the time and temperature conditions target the pathogenic bacteria Mycobacterium tuberculosis, Coxiella burnetti, and Brucella abortus. The typical heat treatment used for pasteurizing milk is 72 °C (162 °F) for 15 seconds, followed by rapid cooling to 7 °C. Other equivalent heat treatments include heating to 63 °C (145 °F) for 30 minutes, 90 °C (194 °F) for 0.5 second, and 94 °C (201 °F) for 0.1 second. The high-temperature–short-time (HTST) treatments cause less damage to the nutrient composition and sensory characteristics of foods and therefore are preferred over the low-temperature–long-time (LTLT) treatments.
Since the heat treatment of pasteurization is not severe enough to render a product sterile, additional methods such as refrigeration, fermentation, or the addition of chemicals are often used to control microbial growth and to extend the shelf life of a product. For example, the pasteurization of milk does not kill thermoduric bacteria (those resistant to heat), such as Lactobacillus and Streptococcus, or thermophilic bacteria (those that grow at high temperatures), such as Bacillus and Clostridium. Therefore, pasteurized milk must be kept under refrigerated conditions.
Liquid foods such as milk, fruit juices, beers, wines, and liquid eggs are pasteurized using plate-type heat exchangers. Wine and fruit juices are normally deaerated prior to pasteurization in order to remove oxygen and minimize oxidative deterioration of the products. Plate-type heat exchangers consist of a large number of thin, vertical steel plates that are clamped together in a frame. The plates are separated by small gaskets that allow the liquid to flow between each successive plate. The liquid product and heating medium (e.g., hot water) are pumped through alternate channels, and the gaskets ensure that the liquid product and heating or cooling mediums are kept separate. Plate-type heat exchangers are effective in rapid heating and cooling applications. After the pasteurization process is completed, the product is packaged under aseptic conditions to prevent recontamination of the product.
Aseptic processing
The aseptic process involves placing a sterilized product into a sterilized package that is then sealed under sterile conditions. It began in 1914 with the development of sterile filters for use in the wine industry. However, because of unreliable machinery, it remained commercially unsuccessful until 1948 when William McKinley Martin helped develop the Martin system, which later became known as the Dole Aseptic Canning System. This system involved the sterilization of liquid foods by rapidly heating them in tubular heat exchangers, followed by holding and cooling steps. The cans and lids were sterilized with superheated steam, and the sterilized containers were filled with the sterile liquid food. The lids were then sealed in an atmosphere of superheated steam. By the 1980s hydrogen peroxide was being used throughout Europe and the United States for the sterilization of polyethylene surfaces.
Commercial sterility
In aseptic processing the thermal process is based on achieving commercial sterility—i.e., no more than 1 nonsterile package for every 10,000 processed packages. The aseptic process uses the high-temperature–short-time (HTST) method in which foods are heated at a high temperature for a short period of time. The time and temperature conditions depend on several factors, such as size, shape, and type of food. The HTST method results in a higher retention of quality characteristics, such as vitamins, odour, flavour, and texture, while achieving the same level of sterility as the traditional canning process in which food is heated at a lower temperature for a longer period of time.
The heating and cooling of liquid foods can be performed using metal plate heat exchangers. These heat exchangers have large surface areas that result in improved heating and cooling rates. Other types of heat exchangers involve surrounding the food with steam or directly injecting steam into the food. Products sterilized with steam are then pumped into a vacuum chamber, where they are cooled rapidly.
Liquid foods that contain large solid particles are heated in scraped-surface heat exchangers. These heat exchangers use blades to continuously scrape the inside surface of the heating chamber. The scraping action protects highly viscous foods from being burned on the heating surface.
An alternate method for heating foods, called ohmic heating, passes a low-frequency electric current of 50 to 60 hertz directly through the food. A liquid food containing solids, such as diced fruit, is pumped through a pipe surrounded by electrodes. The product is heated as long as the electrical conductivity of the food is uniform throughout the entire volume. This uniform rate of heating prevents the overprocessing of any individual region of the food. Ohmic heating yields a food product of higher quality than those processed using conventional systems.
Packaging aseptically processed products
The packaging containers used in aseptic processing are sterilized separately before they are used. The packaging machinery is sterilized using steam, sterile gases, or hydrogen peroxide. The sterilization process is generally monitored by culturing a test organism. For example, the remaining presence of the highly heat-resistant bacterium Bacillus subtilis globigii can be used as a marker to measure the completeness of sterilization.
Packages must be sealed under sterile conditions, usually using high-temperature sealing plates. Foods that are aseptically processed do not require refrigeration for storage.
Blanching
Blanching is a thermal process used mostly for vegetable tissues prior to freezing, drying, or canning. Before canning, blanching serves several purposes, including cleaning of the product, reducing the microbial load, removing any entrapped gases, and wilting the tissues of leafy vegetables so that they can be easily put into the containers. Blanching also inactivates enzymes that cause deterioration of foods during frozen storage.
Blanching is carried out at temperatures close to 100 °C (212 °F) for two to five minutes in either a water bath or a steam chamber. Because steam blanchers use a minimal amount of water, extra care must be taken to ensure that the product is uniformly exposed to the steam. Steam blanching leafy vegetables is especially difficult because they tend to clump together. The effectiveness of the blanching treatment is usually determined by measuring the residual activity of an enzyme called peroxidase.
Controlling water activity
Foods containing high concentrations of water are generally more susceptible to deterioration by microbial contamination and enzymatic activity. The water content of foods can be controlled by removing water through dehydration or by adding solutes to the food. In both cases the concentration of solutes in the food increases and the concentration of water decreases.
