FOOD TECHNOLOGY

Detailed explanation-1: -In 1863, at the request of the emperor of France, Napoleon III, Pasteur studied wine contamination and showed it to be caused by microbes. To prevent contamination, Pasteur used a simple procedure: he heated the wine to 50–60 °C (120–140 °F), a process now known universally as pasteurization.

Detailed explanation-2: -In pasteurisation, milk is first heated to about 70 degrees Celsius for 15 to 30 seconds. Then it is suddenly chilled and stored. This prevents the growth of microbes. Pasteurisation deactivates the microbes and reduces the enzyme activity by reduction of temperature.

Detailed explanation-3: -Pasteur’s work on pasteurization, a process that involves heating a food or beverage to a specific temperature for a set period of time to kill off harmful bacteria, has helped to prevent the spread of foodborne illnesses and has allowed for the safe preservation of many perishable food products."

Detailed explanation-4: -It is named for the French scientist Louis Pasteur, who in the 1860s demonstrated that abnormal fermentation of wine and beer could be prevented by heating the beverages to about 57 °C (135 °F) for a few minutes.