Page 41 - FoodFocusThailand No.143_February 2018

SMART PRODUCTION

targeted level by using heat exchanger and then be totally destroyed. At present, the method is used in many kinds of food preservation
maintain temperature or holding tube for a while, such as milk, fruit juice, cream, yogurt, and wine etc.
and cool down temperature. This method uses Food processors who employ the thermal processing must study and comply with
high temperature short time (HTST) to maintain the laws, which are relevant in thermal processing. For instance, those are the Food Act
food quality. Pasteurized food can be contained B.E. 2522, the Ministry Regulations, and the notification of the Ministry of Public Health
in aseptic packaging and kept in low temperature (Amended version B.E. 2560) and the notification of the Ministry of Public Health on
or processed after that such pasteurized milk relevant matters.
will be processed to powdered milk, non-
sweeten condensed milk, yogurt, ice-cream, and เอกสารอ้างอิง/References
cheese etc. www.foodnetworksolution.com
www.kanchanapisek.or.th/kp6/BOOK19/chapter3/t19-3-l3.htm#sect2
3. Commercial Sterilization www.mmkknn53.wordpress.com/หลักการแปรรูปอาหาร/การใช้ความร้อน
www.ajarncharoen.files.wordpress.com/2014/08/04_thermal-process.pdf
Commercial sterilization is aimed to destroy www.km.psru.ac.th/wp-content/uploads/2017/02/Thermal-Processing.pdf
microorganism which cause food spoilage, and www.mwit.ac.th/~t2050106/SCI40247_pdf/preserve.pdf
microorganisms that could harm consumer’s www2.tsu.ac.th/org/lic/uploads/images/ppt6f.pdf
health. Commercial sterilization implies less
than absolute destruction of all microorganisms
and spores, but some microorganisms are still
survived such as thermophilic bacteria, and
bacterial spore which usually have a great heat
resistance. Yet, any remaining would be
incapable of growth in the food under existing
conditions or normal delivery. The food can be
kept in room temperature and safe for
consumption. The shelf life is not less than six
months if keep in room temperature and it is
convenient for keeping and delivery.
Types of Commercial Sterilization
3.1 In-container sterilization including
canning by using sterilized tool in food batch
containers which is called retort or in continuous
in-container sterilizer.
3.2 Ultra High Temperature; UHT is
continuous sterilization by using very high
temperature with very short time about 1-2
seconds at 135 C (275 F), in which milk will
o
o
Laws and Regulations which are Relevant in Thermal
Processing.
1. Food Act B.E.2522, the Ministry Regulations, and
the Notification of the Ministry of Public Health
(Amended version B.E. 2560)
2. Notification of the Ministry of Public Health (No.193)
B.E.2543 (2000) Re: Production Processes,
Production Equipment, and Foods Storages.
3. Notification of the Ministry of Public Health (No.298)
B.E.2549 (2006) Re: Production Processes,
Production Equipment, and Storage of Ready-to-
consume Milk Products in Liquid form which passed
through Pasteurization Heat Treatment.
4. Notification of the Ministry of Public Health (No.342)
B.E.2555 (2012) Re: Manufacturing Procedures,
Production Equipment and Appliance, and Food
Storage of Pre-packaged Processed Foods.
5. Notification of the Ministry of Public Health (No.349)
B.E.2556 (2013) Re: Methods, Equipment and
Storages for Manufacturing of Thermally Processed
Low-acid Foods. and Acidified Foods Packaged in
Hermetically Sealed Containers.
6. Notification of the Ministry of Public Health (No.355)
B.E.2556 (2013) Re: Food in a Hermetically Sealed
Container.
7. Notification of the Ministry of Public Health (No.364)
B.E.2556 (2013) Re: Standards for Pathogenic
Microorganisms in Food.
8. Notification of the Ministry of Public Health (No.92)
B.E.2528 (1985) Re: Prescribe Qualities or
Standards for Food Containers, Use of Food
Containers and Prohibition of Materials Used as
Food Containers.
9. Notification of the Ministry of Public Health (No.295)
B.E.2548 (2005) Re: Qualities or standard for
container made from plastic.

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