Thermal Treatment in Food Industry

The thermal treatment of food is necessary in order to:

• Reduce the microbiological flora present in the food
• Avoid alterations produced in the food by non-pathogenic micro-organisms
• Apply the appropriate amount of heating/cooling to each of the foods in question

The four principal objectives of the application of thermal treatment are:

• Destroy micro-organisms which could affect the health of the consumer
• Destroy micro-organisms which could alter the properties of the food