Page 43 - FoodFocusThailand No.240 April 2026

SMART PRODUCTION

The objective of pasteurization depends on the type of • Food Irradiation
food and its acidity. In low-acid foods (pH > 4.6), the main Food irradiation uses ionizing radiation, such as gamma
goal is to control pathogenic microorganisms. In contrast, rays, to damage microbial DNA and inhibit microbial growth in
in acid foods (pH ≤ 4.6), pasteurization is primarily intended foods. Common radiation sources used in the food industry
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to reduce spoilage microorganisms and inactivate quality- include Cobalt-60 ( Co) and Cesium-137 ( Cs). In practical
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degrading enzymes such as polyphenol oxidase or pectin applications, low- to medium-dose irradiation (< 10 kGy)
methylesterase, which are often present in fruit juices. It is produces effects similar to pasteurization, a process known as
important for manufacturers to recognize that most pasteurized radurization. Higher doses (approximately 10–50 kGy) may
products still require a cold chain after processing, because achieve commercial sterility, referred to as radappertization. 6
pasteurization does not destroy bacterial spores. Consequently, Food irradiation is also widely used for insect disinfestation,
pasteurized products typically achieve a shelf life of several sprout inhibition, and shelf-life extension of agricultural
days to several weeks and must be stored at refrigerated commodities. The application of irradiation must comply with
temperatures, generally below 5 °C. Industrial pasteurization safety standards established by regulatory organizations
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systems employ various types of equipment, including plate such as the International Atomic Energy Agency (IAEA).
heat exchangers, tubular heat exchangers, scraped-surface • High Pressure Processing (HPP)
heat exchangers, and double-jacketed kettles, which are High Pressure Processing (HPP) applies pressures of
selected based on product flow characteristics, viscosity, and approximately 400–600 MPa, using water as the pressure-
heat sensitivity. 4 transmitting medium to distribute pressure uniformly throughout
the product according to the principle of isostatic pressure.
Sterilization: The Solution for Shelf-Stable Foods This technology effectively inactivates pathogenic and
For products that require long shelf life without refrigeration, spoilage microorganisms while preserving the color, flavor,
typically 6 months to 2 years at ambient temperature, depending and nutrients of food products better than conventional thermal
on the type of food, sterilization remains a key technology processing. For this reason, HPP is often referred to as cold
in the food industry. This process involves heating foods at pasteurization. Packaging used in HPP must be able to
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temperatures above 100 °C to destroy microorganisms and withstand high pressure, such as flexible plastic pouches or
heat-resistant spores. In practice, the industry generally applies plastic containers. Today, HPP is widely applied commercially
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the concept of commercial sterilization rather than absolute in fruit juices, smoothies, seafood products, ready-to-eat meat
sterility. This means applying sufficient heat to ensure that products, and sauces. However, bacterial spores remain
the product remains safe and stable under normal storage resistant to high pressure; therefore, HPP typically provides
conditions. In low-acid foods, sterilization processes are microbial inactivation comparable to pasteurization rather than
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typically designed to destroy spores of Clostridium botulinum, sterilization.
a microorganism of major concern in canned foods and ready- • Pulsed Electric Field Processing (PEF)
to-eat products. Industrial sterilization conditions commonly Pulsed Electric Field (PEF) processing uses high-intensity
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involve temperatures around 121 °C under pressure, with electric fields of approximately 10–80 kV/cm applied in very
processing time determined according to the food type, package short pulses (microseconds to milliseconds). This treatment
size, and heat transfer characteristics. 4,5 induces electroporation, forming pores in microbial cell
Two major sterilization systems are widely used in the food membranes and causing loss of cellular integrity. PEF is
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industry: particularly suitable for liquid foods, including fruit juices,
• In-container sterilization (Canning) involves filling food milk, liquid eggs, and beverages. The technology can achieve
into hermetically sealed containers such as metal cans, glass microbial reductions comparable to pasteurization while
jars, or retort pouches, followed by heat treatment in a retort better preserving nutrients, flavor, and aroma compared with
system. This method is suitable for products requiring long conventional heat processing. 2
shelf life and convenient distribution.
• Aseptic processing, on the other hand, sterilizes the Choosing the Right Technology for the Right
food and packaging separately before filling the product into Products
sterile containers under aseptic conditions. This system is In practice, no single processing technology fits all food
commonly used for liquid or semi-liquid foods, particularly products. Selecting an appropriate processing method
Ultra-High Temperature (UHT) processing, where products requires consideration of multiple factors, including food safety
are heated to 135–150 °C for 2–5 seconds, rapidly cooled, objectives, desired shelf life, product quality, packaging format,
and packaged aseptically. Compared with conventional production costs, and distribution systems. If a product must
sterilization, this approach minimizes heat damage to product remain stable at ambient temperature for extended periods,
quality. 1,4 Examples of products manufactured using aseptic sterilization or aseptic processing remains the primary solution.
processing include UHT milk, plant-based beverages, liquid However, if product differentiation is based on freshness,
soups, and coffee creamers, which meet market demands for premium quality, or nutrient retention, technologies such as
both convenience and extended shelf life. HPP or PEF may offer competitive advantages. Ultimately,
the role of food processing technologies extends beyond
Non-Thermal Processing: merely “extending shelf life.” They also serve as critical tools
Alternative Technologies for Superior Quality for enhancing food safety, product quality, and the long-term
competitiveness of the food industry.
Although thermal processing remains the backbone of the
food industry, current market trends increasingly favor foods
perceived as fresher, less processed, and closer to their natural
state. As a result, non-thermal processing technologies have
gained increasing interest, particularly in beverages, fresh
products, and high-value foods. More Information Service Info C005
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