Thermal processing of food uses a range of current and evolving methods such as food pasteurisation systems and equipment.
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These methods include processes such as food pasteurisation systems and sterilisation, each of which helps in extending the shelf-life of food and minimises the chances for microbiological contamination.
Food processors and manufacturers use various food processing equipment such as rotary dryers and heat exchangers for the thermal processing of food.
Discover leading suppliers of food pasteurisation systems and thermal food processing equipment
Our Just Food team has carefully researched and listed some of the leading suppliers of food processing equipment.
These include aseptic fruit preparation units, aseptic milk units, reactors, heat exchangers, fluid bed dryers, and food processing cooling systems.
All this information is based on extensive industry intel, a range of sector insights and our decades-long experience in the food processing sector.
Within our list we include some of the leading suppliers of high-temperature short-time (HTST) pasteurisation equipment, fluid bed coolers, steam pasteurisation equipment, steam sterilising systems, autoclaves, and ultra-violet (UV) based sterilisation systems.
Our download document is full of valuable industry information. It is of particular value to production managers and supervisors, food processing plant heads, food processing consultants, food safety inspectors and supervisors, food technologists, new product developers and quality control executives.
The download content also contains some highly detailed information on the suppliers and their product lines, alongside contact details should procurement teams wish to progress the purchasing process.
Leading methods used for thermal processing of food
Blanching, pasteurisation, sterilisation, and cooking are some of the common methods used for the thermal processing of food.
Blanching includes the treatment of fruits and vegetables using hot water or steam to reduce microbial contamination on the surface and is used as a pre-treatment for freezing and canning processes.
Pasteurisation is used to destroy all disease-causing organisms and reduce the number of bacteria to extend the shelf life of a food product.
The various methods of pasteurisation within consumer goods include batch holding method, HTST, and ultra-high temperature treatment.
Sterilisation includes the application of high temperatures to food to remove spores, contaminants and microorganisms while cooking is used to alter the texture and composition of food and reduce microbial production.
Leading food processing equipment used for thermal processing
The type of food processing equipment used depends on the processing method.
Some of the current leading food processing equipment used includes, but is not necessarily restricted to:
- Steam blanchers
- Batch fluidised-bed blanchers
- Hot-water blanchers
- Plate heat exchangers
- Steam tunnels
- Swept surface heat exchangers (HEs) or open boiling pans
- Autoclaves
- Batch or continuous retorts
- Rotary sterilisers
- Hydrostatic sterilisers, and
- Rotary dryers
Thermal processing of food also includes the use of food processing cooling systems.
This is done, primarily, to stop the cooking process and reduce the temperature for packaging or further processing of a food product.
Some of the more commonly used food processing cooling systems are:
- Pneumatic coolers
- Fluidised bed coolers
- Rotary coolers
- Contact column coolers, and
- Ambient air coolers
FAQs
What is pasteurisation and how does it improve food safety?
Pasteurisation uses controlled heat to kill harmful microorganisms in food products, extending shelf life while maintaining nutritional value.
This process ensures that dairy, juices, and other perishable foods are safe for consumption without compromising taste.
What are common methods of pasteurisation?
Methods include high-temperature short-time (HTST) pasteurisation, batch pasteurisation, and ultra-high temperature (UHT) treatment.
Each method is selected based on the food product and its desired shelf life.
What is the role of thermal processing in food production?
Thermal processing, which includes sterilisation and cooking, alters food texture and composition while reducing microbial load, ensuring safety and extending product longevity.
What equipment is commonly used in pasteurisation?
Common equipment includes heat exchangers, batch or continuous retorts, autoclaves, and fluid bed coolers, which are used to heat and cool food products during pasteurisation.
How does thermal processing impact the nutritional content of food?
While thermal processing is essential for safety, it can cause minor nutrient loss, particularly in heat-sensitive vitamins. However, modern methods aim to preserve as much nutritional value as possible.