Judul : Pasteurisasi, Desinfeksi, dan Sterilisasi
link : Pasteurisasi, Desinfeksi, dan Sterilisasi
Pasteurisasi, Desinfeksi, dan Sterilisasi
1. Pasteurization
Pasteurization is the process of heating food, usually with the addition of liquid, dengan suhu certen untuk ankwa waktu certen, dan keyudam kelenganan segera. Nasr ini memperlambat futsang microba dalam makanan. Prose meets Tamon-Nikki in China 1117 and 1568, Louise pasta and microbiology in our time.
The first pasteurization was carried out by Louis Pasteur and Claude Bernard in April 1862.
The first pasteurization was carried out by Louis Pasteur and Claude Bernard in April 1862.
Tidak seperti sterilisasi, pasteurisasi tidak meductu untuk mulituna semua semua microorganism dalam makanan. Pasteurization, on the other hand, aims to reduce pathogens so people don't get sick (provided the pasteurized product is stored properly and used before the expiration date).
Large scale commercial food sterilization is not common as it affects the quality of the product. Some foods, like dairy, are heated to ensure germs are killed.
Large scale commercial food sterilization is not common as it affects the quality of the product. Some foods, like dairy, are heated to ensure germs are killed.
Pasteurization is a process of heating at a relatively low temperature (above 100ºC) to activate enzymes and kill bacteria. The selection process is based on the relatively high quality of the product, which makes the bacteria more sensitive to heat. In addition, using temperatures that are not too high can also reduce the risk of damaging certain substances such as vitamin C.
Proses pasteurisasi sedikt memperpanjang umur simpan produk pangan dengan cara mulita semua microorganism pathogen (penyebab penyakat) and sebinang besar microorganism pembusuk, melalui proesos peramina. Unless all microorganisms undergo the pasteurization process, the pasteurized product is usually stored refrigerated (dry).
The pasteurization process can be carried out in a number of ways, from partial to continuous. Periodic pasteurization is carried out by heating the ingredients to a certain temperature and pasteurization time, after which they are packed in sterile containers with technical hot filling.
Sementara pasteurisasi kontinyu dinkan dengan menggunakan pelat pemindah panas (plate heat exchanger). The prose is very beautiful: prose dipasteurisasi langsung dita ke tahap kelengan dan langsung pakahedan.
The continuous process uses a higher temperature and shorter process time than the batch process. The sterilization process uses a combination of high temperatures and time to kill all microorganisms, including spores in food that can grow under normal conditions.
The process is more intensive than the pasteurization process, since temperatures above 100 0 C are used for longer periods of time, so the foamed product can be affected. Commercial sterilization is not the same as absolute sterilization. In industrial sterilization, the purpose of technological sterilization is the destruction of all microorganisms living under normal temperature conditions (warehouses).
Proses pasteurisasi sedikt memperpanjang umur simpan produk pangan dengan cara mulita semua microorganism pathogen (penyebab penyakat) and sebinang besar microorganism pembusuk, melalui proesos peramina. Unless all microorganisms undergo the pasteurization process, the pasteurized product is usually stored refrigerated (dry).
The pasteurization process can be carried out in a number of ways, from partial to continuous. Periodic pasteurization is carried out by heating the ingredients to a certain temperature and pasteurization time, after which they are packed in sterile containers with technical hot filling.
Sementara pasteurisasi kontinyu dinkan dengan menggunakan pelat pemindah panas (plate heat exchanger). The prose is very beautiful: prose dipasteurisasi langsung dita ke tahap kelengan dan langsung pakahedan.
The continuous process uses a higher temperature and shorter process time than the batch process. The sterilization process uses a combination of high temperatures and time to kill all microorganisms, including spores in food that can grow under normal conditions.
The process is more intensive than the pasteurization process, since temperatures above 100 0 C are used for longer periods of time, so the foamed product can be affected. Commercial sterilization is not the same as absolute sterilization. In industrial sterilization, the purpose of technological sterilization is the destruction of all microorganisms living under normal temperature conditions (warehouses).
It should be remembered that some microorganisms can form spores that can survive at high temperatures. Under the right storage conditions, spores are not stored properly, but if stored improperly (dry storage is better than normal), spores can germinate and spoil food.
The target value for Clostridium botulinum mendagi is 6.4 or 85% related to the sterilization process. Sterilization method Ketidadcukupan (suhu tidak ilkeh atau waktu sterilisasi kurang) akan spore C. botulinum bergerminasi va tubhum serta producti botulinum toxin yang sangat mandala dalama makanan kaleng tersebut.
Waktu dan suhu sterilisasi bahan pangan langang pada jenis wadah yang yang diwana, dan kondisi (type, composition and kekentalan) bahan pangan yang akan disterilisasi.
By the way, soup sterilization process takes less time than cornet sterilization process. Cairan (Quah) soup akan mendua kekelehan process pindah panas (heat exchange) secara conveksi.
Pada sterilisasi cornet, process pindah panas tadida secara Conductuksi sekha successfuli lamp heating process.
The product is intended for pangas sterilization. The product must also be labelled.
The target value for Clostridium botulinum mendagi is 6.4 or 85% related to the sterilization process. Sterilization method Ketidadcukupan (suhu tidak ilkeh atau waktu sterilisasi kurang) akan spore C. botulinum bergerminasi va tubhum serta producti botulinum toxin yang sangat mandala dalama makanan kaleng tersebut.
Waktu dan suhu sterilisasi bahan pangan langang pada jenis wadah yang yang diwana, dan kondisi (type, composition and kekentalan) bahan pangan yang akan disterilisasi.
By the way, soup sterilization process takes less time than cornet sterilization process. Cairan (Quah) soup akan mendua kekelehan process pindah panas (heat exchange) secara conveksi.
Pada sterilisasi cornet, process pindah panas tadida secara Conductuksi sekha successfuli lamp heating process.
The product is intended for pangas sterilization. The product must also be labelled.
1.1. Tujuan and pasteurized method
Pasteurisasi does not kill all microorganisms, but it is pathogenic and does not form spores. However, this process is often followed by another method, such as freezing or freezing. Pasteurization has the following objectives:
a) This bacterium can cause the formation of pathogens. Pada susu yang beiten bacteria are pathogenic Mycobacterium tuberculosis and Coxiella Bunetti and the bacteria reduce the population.
b) Untuk memperpanjang daya simpan medical equipment.
in) Dairy products can be produced better.
G) The process of milk in rice can be reduced by activating the enzyme catalase into phosphatase, an enzyme that causes milk to spoil quickly.
A common pasteurization process is high-temperature short-time (HTST) pasteurization . Pasteurisasi dengan suhu rendah dan waktu lama ( Long Low Temperature Time, LTLT), the process of heating water to 61°C for 30 minutes.
Pasteurisasi dengan suhu sangat tinggi (overheating ) yaitu memnaskan susu pada pada suhu 131 0 C 0.5 seconds. The heating is done under high pressure, causing the perputara and mengunan taredihana to burn the susu pada alat ematar.
Pasteurisasi dengan suhu sangat tinggi (overheating ) yaitu memnaskan susu pada pada suhu 131 0 C 0.5 seconds. The heating is done under high pressure, causing the perputara and mengunan taredihana to burn the susu pada alat ematar.
Pasteurisasi dengan suhu tinggi dan waktu lama ( High Temperature Long Term, HTLT) is performed by heating devices with supports for 20 minutes at a temperature of 85-100 °C using a heater (heater). Warms up to temperatures below 85 °C (Long Temperature Long Time, LTLT) .
1.2. Pasteurized milk
Pasteurization is usually associated with milk. Pasteurisasi (yaitu, panas dan tegang) krim untuk quality menjaga mengeta dipraktekkan di Enggris sebelum 1773 dan tehal tehal ke Boston, New England, oleh 1773, pemalak nidak secara luas luas dipraku. Christ wrote sebagai sebuah process baru di surat kabar America sebagai sebagai in late 1802.
Milk pasteurization was proposed by Franz von Soxhlet in 1886. Ini adalah alasan utama untuk gehidung rak diperpanjang susu. Pasteurized milk Suhu Tinggi Waktu Pendek (HTST) usually life cancer, and UHT milk dapat samaran lebih lama, kadang-kadang du sampai tiga bulan.
With sterile and technological processing of the containers (sepertiaseptic packaging) together with Ultraperlaquin film (UHT), it can be stored for 6-9 months even in the refrigerator.
With sterile and technological processing of the containers (sepertiaseptic packaging) together with Ultraperlaquin film (UHT), it can be stored for 6-9 months even in the refrigerator.
Pasteurized milk is fresh milk that has been heated to below 100 ° C. Standard pasteurization uses 62 °C for 3 minutes or 71 °C for 15 seconds. Pemanasan tersebut aims to kill bacteria, disease-causing bacteria that cause milk to become pasteurized over a period of time. When stored in a refrigerator at a temperature of ± 4 o C, pasteurized milk does not deteriorate within ± 7 days (Hadiwiyoto, 1994).
2. disinfectant
Disinfectant adalah bahan kimia yang diwana untung mengawa teradainan infeksi or pollution oleh jasad renik atau obat untuk membasmi kuman penyakat . Another gift is understanding the chemical compound in disinfectant, which is toxic and can destroy microorganisms that are directly affected by the disinfectant.
The disinfectant does not penetrate and therefore does not kill the microorganisms present in the sperm cell or mineral. Selain itu disinfectant tidak dapat killa spore bacteri sehat lain method seperti sterilisasi dengan autoclave .
The disinfectant does not penetrate and therefore does not kill the microorganisms present in the sperm cell or mineral. Selain itu disinfectant tidak dapat killa spore bacteri sehat lain method seperti sterilisasi dengan autoclave .
Several factors affect the effectiveness of a disinfectant, including exposure, temperature, disinfectant concentration, pH , and other factors. Factors that lower the pH have a disinfecting effect, remove detergents and have a cleaning effect.
Ideal disinfection conditions:
- Acts quickly, effectively, with a broad spectrum of activity (bacteria, viruses and fungi)
- Activity is unaffected by organic matter, temperature, pH, drying air and cleaning agents.
- Residual Effect of Yang-Bike Punya
- Nothing poisonous Pada Hevan and Manusia
- Harmless, Clean and Pure Disuka (Beraroma)
- Stable after use
- Terbiodegradasi / Ramah Lingan
- Easy to use, affordable and economical.
2.1. Use of disinfectants
Disinfectant Sangat Pentang Bagi Ruah Sakit Dan Clinic. The disinfectant can prevent the infection of patients coming from equipment or medical staff who get sick in the hospital. It should be noted that the disinfectant should be used correctly (Imbang, 2009).
a. According to the degree of disinfection can be divided into 2 groups.
Golonga first
- Chlorhexidine (Khibitan, Savlon).
- Cetrimide (Cetavlon, Savlon).
- Phenol-Phenol (Dettol).
Nurses don't understand that.
- Üyesihkan cairan Tubuh (gifts, fees, ur dan dahak).
- Membersihkan Equipment Yang Grater Cairan Tubuh Misalya Sarung Tangan Yang Grater Gifts.
- Chlorhexidine and cetrimide can be used to disinfect the skin.
- Phenol-Phenol dapat diyukana untuk membihkan lantai dan perabot seperti meja dan almari namun penganangan air dan sabun sudah samakan abemaatem.
Another from Golongan
a). The disinfectant releases chlorine.
Additives: Sodium Hypochlorite (Pemutich, Spearwater), Chloramine (Sodium Tosylchloramide, Chloramine T), Sodium Dichloroisocyanurate (NaDDC), Calcium Hypochlorite (Terchlorinated Soda, Pemutich Powder)
b). An iodine-releasing disinfectant such as povidone iodine (betadine, weak iodine)
- Alcohol: isopropyl alcohol, alcohol thermomethylase, ethanol.
- Aldehydes: Formaldehyde (Formalin), Glutaraldehyde (Cidex).
- Golongana is a false misal. Virkon and H2O2. (Imbang, 2009)
2.2. Janice - Janice's disinfectant
2.2.1. golongan aldehyde
Sebagai disinfectant Gluta
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