Pasteurization Radiation

Pasteurization is a method of disinfecting food and medical products that involves irradiating them with ultraviolet rays. This method was developed by Scottish microbiologist Louis Pasteur in the late 19th century. Since then, this method has become one of the most common ways to disinfect food.

The principle of pasteurization is that microbes that are on the surface of products die under the influence of ultraviolet rays. To do this, the products are placed in a special apparatus - a pasteurizer, where they are exposed to rays for a certain time. This time depends on the size and quantity of the product, as well as the degree of disinfection required.

Various technologies are used to produce pasteurizers. For example, some of them work on the basis of reflected rays, others on the basis of prominence rays. There are also machines that can process multiple packages at the same time.

One of the advantages of pasteurization is that it preserves the taste and nutritional properties of foods. In addition, this method does not require the use of chemical preservatives and does not change the DNA structure of microorganisms.

However, pasteurization also has some disadvantages. For example, it does not destroy all microorganisms on the surface of the product. In addition, some types of microorganisms may be resistant to ultraviolet rays.

In general, pasteurization is an important disinfection method in the food industry and medicine. It helps ensure food safety and protect people from diseases caused by microbes. However, it must be taken into account that this method may not always be effective against all types of microorganisms, so it is important to use it only for specific purposes.