Food Science Is pasteurization just boiling? March 6, 2026 by Myaya | Leave a Comment No, pasteurization is not simply boiling. While both processes use heat to kill harmful microorganisms, pasteurization employs lower temperatures for shorter durations. This controlled heating method effectively reduces the number of viable pathogens and spoilage organisms without significantly altering the food’s nutritional value or sensory qualities, unlike boiling which can degrade nutrients and change taste. […] Read more »
Food Science Does pasteurization destroy hormones? March 5, 2026 by Myaya | Leave a Comment Pasteurization does not destroy hormones. This common misconception arises because pasteurization is a heat treatment process designed to kill harmful bacteria in milk and other beverages. Hormones are naturally occurring substances within the body and are also present in milk, but they are not destroyed by the temperatures used in pasteurization. Understanding Pasteurization and Hormones […] Read more »
Food Science Is Himalayan salt better for killing bacteria? March 5, 2026 by Myaya | Leave a Comment Himalayan salt does not possess superior antibacterial properties compared to regular table salt. While salt, in general, can inhibit bacterial growth due to its osmotic effect, there’s no scientific evidence to suggest that Himalayan salt is more effective at killing bacteria than standard iodized salt. Himalayan Salt vs. Regular Salt: Unpacking the Antibacterial Claims You […] Read more »
Food Science Why do people use UV light on food? March 3, 2026 by Myaya | Leave a Comment People use UV light on food primarily to kill harmful microorganisms like bacteria, viruses, and mold, thereby extending shelf life and improving food safety. This process, known as UV irradiation or UV germicidal irradiation (UVGI), uses specific wavelengths of ultraviolet light to damage the DNA and RNA of these pathogens, rendering them unable to reproduce. […] Read more »
Food Science Is UV light harmful to food? March 3, 2026 by Myaya | Leave a Comment UV light can be harmful to food, primarily by degrading its nutritional content and potentially altering its flavor and texture. While UV-C light is used for sterilization, prolonged or improper exposure can damage essential vitamins and compounds in food. Understanding UV Light and Its Impact on Food Ultraviolet (UV) light is a form of electromagnetic […] Read more »
Food Science Is UV light bad for fruit? March 3, 2026 by Myaya | Leave a Comment UV light’s impact on fruit is a nuanced topic. While short-term exposure can offer benefits like extending shelf life and enhancing certain compounds, prolonged or intense UV radiation can degrade nutrients, alter flavor, and damage the fruit’s surface. Understanding the type and duration of UV exposure is crucial. The Dual Nature of UV Light and […] Read more »
Food Science What type of radiation is used to sterilize food? March 3, 2026 by Myaya | Leave a Comment The primary type of radiation used to sterilize food is ionizing radiation, most commonly gamma rays, electron beams, or X-rays. This process effectively kills bacteria, insects, and parasites, extending shelf life and improving food safety without significantly altering the food’s nutritional content or taste. Understanding Radiation Sterilization for Food Radiation sterilization, also known as food […] Read more »
Food Science What is the difference between UHT and HTST? March 3, 2026 by Myaya | Leave a Comment UHT (Ultra-High Temperature) and HTST (High-Temperature Short-Time) are both pasteurization methods used to extend the shelf life of milk and other beverages. The primary difference lies in the temperature and duration of the heat treatment, impacting shelf stability and nutritional content. UHT uses higher temperatures for a shorter time, allowing for longer unrefrigerated storage, while […] Read more »
Food Science Can anything survive pasteurization? March 2, 2026 by Myaya | Leave a Comment Yes, pasteurization is designed to kill most harmful bacteria in foods like milk, but certain heat-resistant microorganisms can survive the process. These survivors are typically not pathogenic but can still affect food quality. Understanding Pasteurization and Microbial Survival Pasteurization is a crucial food safety process. It involves heating a food product to a specific temperature […] Read more »