The Necessity Of Hot Water Treatment Of Mango
Jan 11 2024
By Maria
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Mango hot water treatment is a common food processing method, and its necessity is mainly reflected in the following aspects:
- Sterilization and disinfection: hot water treatment is an effective sterilization and disinfection method that can eliminate bacteria, viruses and other microorganisms in food, extend the shelf life of food, and reduce the harm of pathogenic microorganisms in food to the human body.
- Maintain food quality: Through proper hot water treatment, the freshness, taste and nutritional content of mangoes can be maintained and food deterioration, spoilage and quality degradation can be prevented.
- Removing enzyme activity from the pulp: Mangoes contain enzymes that can cause problems such as discoloration and soft texture of the pulp if not properly heat treated. Heat treatment can effectively remove or inhibit the activity of these enzymes and maintain the appearance and taste of mangoes.
- Comply with food safety standards: In many countries, the food processing industry is required to comply with strict food safety standards. Heat treatment can reduce the number of microorganisms in food, reduce the risk of food-borne diseases, and ensure food safety.
- Ease of storage and transportation: Heat-treated mangoes are easier to store and transport because the activity of microorganisms is reduced and the stability of the food is enhanced, helping to reduce losses during storage and transportation.
In general, the necessity of hot water treatment is to ensure food safety, extend shelf life, maintain food quality and facilitate storage and transportation. Such processing measures help provide safer, longer-lasting and high-quality mango products.