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