How can ready to serve food preserve by high temperature short time?

High Temperature Short Time (HTST) Processing for Ready-to-Serve Food Preservation

High temperature short time (HTST) processing, also known as flash pasteurization, is a heat treatment method commonly used for preserving ready-to-serve food products. It involves rapidly heating the food to a high temperature for a short period, then quickly cooling it down.

Here's how HTST works:

1. Heating: The food product is heated to a specific temperature, usually between 71.1°C (160°F) and 74°C (165°F), for a brief duration of 15-30 seconds.

2. Holding: The food is held at this temperature for a short period to ensure complete inactivation of harmful microorganisms.

3. Cooling: The product is rapidly cooled down to a safe temperature, usually below 4°C (40°F), to prevent further microbial growth.

Benefits of HTST Processing:

* Reduced spoilage: High temperatures effectively destroy bacteria, yeasts, and molds responsible for food spoilage.

* Extended shelf life: The process significantly extends the shelf life of ready-to-serve foods, allowing them to be stored for longer periods.

* Preservation of nutrients: Compared to other heat treatment methods like canning, HTST minimizes the loss of vitamins, minerals, and other essential nutrients in the food.

* Improved food safety: HTST effectively eliminates harmful pathogens like Salmonella and E. coli, ensuring food safety and reducing the risk of foodborne illnesses.

* Efficient processing: The short processing time makes HTST a relatively fast and efficient method, minimizing processing time and costs.

Examples of Ready-to-Serve Foods Processed by HTST:

* Milk: HTST is the standard pasteurization method for milk, ensuring its safety and extending its shelf life.

* Juice: Fruit juices are often processed using HTST to inactivate harmful microorganisms and preserve their flavor and nutritional value.

* Soup: Soups, especially those containing meat or dairy products, are often pasteurized using HTST for safety and shelf life.

* Yogurt: HTST processing is used to pasteurize the milk used to make yogurt, ensuring the safety of this fermented dairy product.

* Ready-to-eat meals: Some ready-to-eat meals, including those containing meat or poultry, are pasteurized using HTST to ensure their safety and extend their shelf life.

Conclusion:

HTST processing is a vital method for preserving ready-to-serve food products, ensuring their safety, extending their shelf life, and minimizing nutrient loss. It is a widely used and effective method that contributes to the availability of safe and nutritious food for consumers.