What does the term "flash pasteurization" refer to?

Flash pasteurization refers to a rapid pasteurization method that employs high temperatures for a very short duration. This technique is designed to effectively kill harmful microorganisms in food and beverages while preserving their quality and flavor. The process typically involves heating the product to temperatures around 160°F (71°C) for just a few seconds before it is rapidly cooled down.

The efficiency of this method lies in its ability to minimize the time the product is subjected to heat, reducing the risk of altering taste or nutritional value, which is important in maintaining the original characteristics of the food or beverage. This method is commonly used in the dairy industry for products like milk and cream, as well as in fruit juices and sauces, enabling producers to ensure safety while catering to consumer preferences for fresh-tasting products.

Other options such as cooling products quickly, traditional pasteurization methods, or preserving the taste of raw products do not accurately capture the essence of flash pasteurization, which is distinctly characterized by its rapid heating and short duration.