Food Science What radiation is used to sterilise food? March 7, 2026 by Myaya | Leave a Comment The primary radiation used to sterilize food is gamma radiation, typically from cobalt-60 or cesium-137 sources. This process, known as irradiation, effectively kills harmful bacteria, insects, and parasites, extending shelf life and improving food safety without making the food radioactive. Understanding Food Irradiation: A Powerful Sterilization Method Food irradiation is a scientifically proven technology that […] Read more »
Food Science What is used for sterilizing food? March 7, 2026 by Myaya | Leave a Comment Sterilizing food is primarily achieved through heat treatment, most commonly pasteurization and commercial sterilization, to kill harmful microorganisms and extend shelf life. These processes are crucial for ensuring food safety and preventing spoilage. Understanding Food Sterilization Methods Food sterilization refers to any process that eliminates or reduces microorganisms to a level that prevents spoilage and […] Read more »
Food Science Which is better, UHT or HTST? March 6, 2026 by Myaya | Leave a Comment When deciding between UHT (Ultra-High Temperature) and HTST (High-Temperature Short-Time) pasteurization, UHT offers a longer shelf life at room temperature, while HTST is a gentler process that preserves more of the fresh taste and nutrients. The "better" option depends on your priorities: convenience and extended storage versus fresh quality. UHT vs. HTST Pasteurization: What’s the […] Read more »
Food Science What is HTST and UHT? March 6, 2026 by Myaya | Leave a Comment HTST (High-Temperature Short-Time) and UHT (Ultra-High Temperature) are crucial pasteurization methods used to extend the shelf life of liquid foods, primarily milk. HTST involves heating milk to at least 72°C (161°F) for 15 seconds, while UHT heats it to at least 135°C (275°F) for 1-2 seconds. These processes significantly reduce microbial load, ensuring product safety […] Read more »
Food Science What does HTST stand for? March 6, 2026 by Myaya | Leave a Comment HTST stands for High-Temperature Short-Time, a pasteurization method used to kill harmful bacteria in milk and other beverages. This process heats the product to a specific temperature for a brief period, preserving nutritional value and flavor better than older methods. Understanding HTST: A Modern Approach to Food Safety HTST, or High-Temperature Short-Time, is a widely […] Read more »
Food Science What are the disadvantages of HTST? March 6, 2026 by Myaya | Leave a Comment HTST, or High-Temperature Short-Time pasteurization, is a widely used method for extending the shelf life of milk and other beverages. While it offers significant advantages, understanding its disadvantages is crucial for making informed decisions about food processing and consumption. Unpacking the Drawbacks: What Are the Disadvantages of HTST Pasteurization? High-Temperature Short-Time (HTST) pasteurization is a […] Read more »
Food Science Does UHT destroy nutrients? March 6, 2026 by Myaya | Leave a Comment Ultra-High Temperature (UHT) processing minimally impacts the nutritional content of milk, with slight reductions in some heat-sensitive vitamins like C and B1. However, the overall nutritional value remains largely intact, making UHT milk a safe and nutritious option. Understanding UHT Processing and Nutrient Retention UHT, or Ultra-High Temperature, processing is a method used to sterilize […] Read more »
Food Science Does HTST affect the taste of milk? March 6, 2026 by Myaya | Leave a Comment The HTST (High-Temperature Short-Time) pasteurization process is designed to kill harmful bacteria in milk while minimizing its impact on taste and nutritional value. While some subtle changes can occur, most consumers find HTST-treated milk to be virtually indistinguishable in flavor from milk treated with older, lower-temperature methods. Understanding HTST Pasteurization and Milk Flavor HTST pasteurization […] Read more »
Food Science Which organisms can survive pasteurization? March 6, 2026 by Myaya | Leave a Comment Pasteurization is a process designed to kill most harmful bacteria and reduce spoilage microorganisms in liquids like milk and juice. While it significantly extends shelf life and improves safety, it does not sterilize the product. Therefore, some heat-resistant microorganisms can survive pasteurization, though their numbers are greatly reduced. Understanding Pasteurization and Microbial Survival Pasteurization, named […] Read more »
Food Science What survives pasteurization? March 6, 2026 by Myaya | Leave a Comment What Survives Pasteurization? Understanding What Remains After This Food Safety Process Pasteurization is a heat treatment process designed to kill harmful microorganisms in food and beverages, significantly extending shelf life and improving safety. While it effectively eliminates most pathogenic bacteria, viruses, and yeasts, certain resilient microbes, enzymes, and beneficial compounds can survive depending on the […] Read more »