Editing Pasteurization (section)

==Novel pasteurization methods==

"Pasteurizing" in the broad sense refers to any method that reduces microbes by an amount ([[log reduction]]) equivalent to Pasteur's process. Novel processes, thermal and non-thermal, have been developed to pasteurize foods as a way of reducing the effects on nutritional and sensory characteristics of foods and preventing the degradation of heat-labile nutrients. Pascalization or high pressure processing (HPP),<ref name="Fellows-2017"/><ref name="Jan-et-al-2017">{{cite journal | last1=Jan | first1=Awsi | first2=Monika | last2=Sood | first3=S. A. | last3=Sofi | first4=Tsering | last4=Norzom | title=Non-thermal processing in food applications: A review | journal=[[International Journal of Food Sciences and Nutrition]] | volume=2 | number=6 | date=2017 | pages=171–180}}</ref><ref name="Sui-et-al-2021">{{cite journal | last1=Sui | first1=Xiaonan | last2=Zhang | first2=Tianyi | last3=Jiang | first3=Lianzhou | title=Soy Protein: Molecular Structure Revisited and Recent Advances in Processing Technologies | journal=[[Annual Review of Food Science and Technology]] | publisher=[[Annual Reviews (publisher)|Annual Reviews]] | volume=12 | issue=1 | date=2021-03-25 | issn=1941-1413 | doi=10.1146/annurev-food-062220-104405 | pages=119–147| pmid=33317319 | s2cid=229178367 | doi-access=free }}</ref> pulsed electric field (PEF),<ref name="Fellows-2017"/><ref name="Jan-et-al-2017" /><ref name="Sui-et-al-2021" /> [[ionising radiation]], [[high pressure homogenisation]], [[UV decontamination]], [[pulsed high intensity light]], [[high intensity laser]], [[pulsed white light]], [[high power ultrasound]], [[oscillating magnetic fields]], [[high voltage arc discharge]], and [[streamer plasma]]<ref name="Jan-et-al-2017" /><ref name="Sui-et-al-2021" /> are examples of these non-thermal pasteurization methods that are currently commercially utilized.

[[Microwave volumetric heating]] (MVH) is the newest available pasteurization technology. It uses [[microwave]]s to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved.<ref name="micromilk2">{{cite web|url=https://www.sciencedaily.com/releases/2013/11/131115104614.htm|title=Gentle pasteurization of milk – with microwaves|work=ScienceDaily|access-date=9 March 2018|archive-date=17 May 2018|archive-url=https://web.archive.org/web/20180517152846/https://www.sciencedaily.com/releases/2013/11/131115104614.htm|url-status=live}}</ref>