Gathers the preservation methods that use controlled heat to kill microbes in food and drink, including pasteurization, flash pasteurization, thermization and tyndallization. A method belongs here when its own cited article describes treating food with heat to reduce or destroy microbes. Browsing this group lets a reader compare closely related methods side by side, and each member is placed here only on the strength of the article cited for that member.
All Pasteurization and Heat Sterilization
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Flash pasteurization (Wikipedia)
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Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk.
Pasteurization (Wikipedia)
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In food processing, pasteurization (-isation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Thermization (Wikipedia)
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Thermization, also spelled thermisation, is a method of sanitizing raw milk with low heat.
Tyndallization (Wikipedia)
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Tyndallization is a process from the nineteenth century for sterilizing substances, usually food, named after its inventor John Tyndall, that can be used to kill heat-resistant endospores.
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