Pasteurization Training. #shorts Pasteurization is defined, as the process of heating, every particle of product to the minimum required temperature continuously for the minimum required time in equipment that is properly designed to minimize the food safety risk to the product. Learn more at: [ Ссылка ]
In 1863 Louis Pasteur received a letter from Napoleon the third commissioning him to study the spoilage and "diseases of wine". . . This, laid the foundation for Pasteurisation as we know it today. Can You Guess the Time and Temperature Combination to Pasteurize Liquid Eggs? The answer is 64.4°C or 147.92°F for 2.5 minutes followed by rapid cooling
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