Question

explain the experiment of pasteurization and the name of the scientist

Answer 1

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (<100 °C) to eliminate pathogens and extend shelf-life.
                                      Pasteurization process

Food can be pasteurized in two ways: either after being packaged into containers or before being packaged into containers.

When food is packaged in glass, hot water is used to lower risk of thermal shock. Plastics and metals are also used to package foods, and these are packaged using steam or hot water since the risk of thermal shock is low.

The minimum pasteurization conditions are those having bactericidal effects equivalent to heating every particle of the milk to 72°C for 15 seconds (continuous flow pasteurization) or 63°C for 30 minutes (batch pasteurization)” and that “To ensure that each particle is sufficiently heated, the milk flow in heat exchangers should be turbulent, i.e. the Reynolds number should be sufficiently high.” The point about turbulent flow is important because simplistic laboratory studies of heat inactivation that use test tubes, without flow, will have less bacterial inactivation than larger scale experiments that seek to replicate conditions of commercial pasteurization.[47]

As a precaution, modern HTST pasteurization processes must be designed with flow-rate restriction as well as divert valves which ensure that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature. It is common for the temperatures to exceed 72 °C by 1.5 °C or 2 °C.[47]

Answer 2

Answer:

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Answer:-

Pesteuirization is discovered by Louis Pasteur.

Introduction:-

Pasteurization, heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages. It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57° C (135° F) for a few minutes.

Pasteurization Process:-

In most milk processing plants, chilled raw milk is heated by passing it between heated stainless steel plates until it reaches 161° F. It's then held at that temperature for at least 15 seconds before it's quickly cooled back to its original temperature of 39° F.

One way the dairy industry saves energy involves using the heat of the heated pasteurized milk to warm the next batch of cold raw milk. Cold milk is then used to cool the heated pasteurized milk. By doing this, the industry uses heating and refrigeration energy more efficiently during the milk pasteurization process.

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