The killing of microorganisms by briefly heating food is called pasteurization.
Targeted heating of food can extend the shelf life. Today, preservation has become indispensable in our modern world with food logistics and supermarkets. You can find a best-before date on almost all foods. The basis for determining the best-before date is, among other things, monitoring the effect of heat and calculating the pasteurization value.
Of course, pasteurization depends on the type of germs. Depending on the germ and packaging of the food, different durations and temperatures of the heat treatments can be used for preservation.
Regular control and documentation of the temperature in pasteurization and freeze-drying processes is crucial for the quality and safety of the food to be preserved. The food hygiene regulations require the recording of pasteurization temperatures and times. The ideal data loggers for this application are the data loggers of the EBI 12 and EBI 11 family.
EBI 12-T26x Series data loggers combine good measurement accuracy and functionality of a data logger together with the robustness that is required for use in beverage production.