A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z 
home / foodlexicon   foodlexicon.org
.

category: food preservation

Sterilisation, sterilising



Sterilisation is a technique to prolong the shelf life of foods. In general the food products are heated to 110 to 135°C for about 15 to 20 minutes. For some canned products they are heated for up to one hour. All micro-organisms are killed during this process. After sterilisation the product is free of germs and, if stored correctly, have a shelf life of several years.

Unfortunately heat-sensitive vitamins are destroyed for the benefit of a long shelf life. Taste and colour of the food are also affected by the heat.

Sterilisation is used for foods like meat, poultry, vegetables, fruits and milk.

During the sterilisation of milk for example the process not only kills bacteria and germs. Its taste is changed considerably and important vitamins are destroyed. Furthermore the heat treatment lessens the biological value of the milk proteins.


Visitors of this page also viewed:
Pasteurization
Salt-curing
Smoking

Other Languages
  Deutsch
  Italiano
  Polski


Sterilisation (Links)
  Kalorienrechner
  foodlexicon on Twitter
  Ihre Links hier

Bookmark us
   Add to Google
   

What's New
  Wild cucumber
  Australian tamarind
  Peppermint gum
  Lemon ironbark
  Strawberry gum
  Tasmanian cider gum
  Eucalyptus
  Alpine Pepper
  Cape barren tea
  Tasmanian pepper
  Dorrigo pepper
  Australian pepper
  Cinnamon myrtle
  Bush tomato
  Aniseed myrtle
  Sugarbag
  Wattleseeds
  Mulga
  Gum and resin
  Lemon myrtle
  Manna
  Honeydew
  Nectar
  Honey pot ants
  Edible insects of Australia…
  Australian Aboriginal sweet…
  Bush spices
  Australian bush meat
  Native Australian nuts and …
  Australian bush fruits

Culinary Dictionary
  German - English culinary dictionary: english - german - english
  German - Italian culinary dictionary: italian - german - italian
  German - Spanish culinary dictionary: spanish - german - spanish
  German - French culinary dictionary: french - german - french

Internal
  Credits
  Disclaimer Disclaimer
  Guidance for use
  Editorial
  Bildquellen
  Printable version

Links
  Links 2008
  Links 2007




Top | Homepage | © en.foodlexicon.org